Lasagne soup is everything you love about lasagne but so much quicker and easier to prepare as everything goes into one pot. The best home-cooked recipes are just simple one pot dishes, easy to cook, packed with flavour and wholesome, budget-friendly ingredients, and this vegan one-pot lasagne soup fits that tasty bill perfectly.
While lasagne or lasagna dates back to medieval times, lasagne soup has evolved in more recent times and is just the best home-cooked comfort food as it takes little effort, is quick to prepare, yet packs a flavour punch and is a sure-fired family favourite meal.
As well as our quick vegan lasagne soup recipe we also have our family favourite oven baked lasagne this Butternut Squash and Lentil Lasagne, so if you have more time on your hands do give this delicious traditional lasagne a try. Its especially good for impressing those reluctant to plant-based diets!
Origin Of Lasagne
Lasagne is a type of pasta that is believed to be one of the oldest in the world. The origins of lasagne are somewhat disputed, but it's generally agreed that it originated in Italy, and more specifically in the region of Emilia-Romagna.
The term "lasagna" comes from the Greek word "laganon," and translates to mean pasta dough rolled out and sliced into long pieces. This term was later borrowed by the Romans, becoming "lasanum" in Latin, which meant "cooking pot." The word "lasagna" or "lasagne" (which is the plural form commonly used in Italy) eventually came to refer to a dish made with these strips of pasta layered with other ingredients.
The modern form of lasagne, known as "lasagne alla bolognese," is attributed to the city of Bologna in Emilia-Romagna. This version includes layers of a thick, ragù sauce (made with ground meat, usually beef and pork, and a small amount of tomato), béchamel sauce, and Parmigiano-Reggiano cheese, all separated by sheets of pasta.
It's important to note, though, that there are many regional variations of lasagne in Italy. For example, in the southern region of Campania, lasagne is traditionally made with ricotta cheese and small meatballs instead of béchamel and ragù.
The dish started to gain worldwide popularity in the 20th century, especially in the United States, where "lasagna" typically refers to a version made with ricotta cheese, mozzarella, and a tomato-based meat sauce. Today, there are countless variations of lasagne, ranging from vegetarian and seafood versions to those made with non-traditional ingredients like spinach pasta or different types of cheese.
When did lasagne reach Britain?
The earliest documented mention to lasagne in British culinary literature can be found in one of the oldest known English cookbooks, "The Forme of Cury" (The Method of Cooking) from the 14th century. The book was written by King Richard II's Master Cooks.
The recipe, however, was nothing like the lasagna we know today. It was made using fermented dough that was flattened into a thin sheet, boiled, and covered with shredded cheese and spices. Tomatoes, a fundamental ingredient in modern lasagne, did not become popular in European cuisine until after the discovery of the New World.
The contemporary version of lasagne, with its distinctive layers of pasta, cheese, and tomato sauce, did not appear in British cookbooks until the 19th or 20th century, around the time Italian cuisine began to gain broader popularity in the UK.
What about the US, when did lasagne become popular?
One of the earliest references to "lasagna" (in the context of Italian cuisine) in a U.S. publication is in Fannie Farmer's Boston Cooking-School Cook Book, published in 1896. "Macaroni, Italian Style (Lasagne)" is a simple dish made of pasta, grated cheese, and a tomato-based meat sauce.
It's worth noting, though, that Italian-American lasagna evolved through time, frequently including more cheese (particularly ricotta and mozzarella) than its Italian counterparts.
When did lasagne soup become a popular dish?
Lasagne or lasagna soup evolved from traditional lasagne and is a relatively new dish that is gaining popularity in the twenty-first century. It mixes the flavours and ingredients of lasagna, such as pasta, tomato sauce, ground meat or a vegan alternative, and cheese, in a soup style. As a result, it's a less formal, requires less effort, and faster alternative to classic lasagna.
The exact origin of lasagna soup is unknown, but it has gained popularity in recent years thanks to food blogs, cooking shows, and social media platforms. As people discovered this fresh variation on a classic dish, the soup's popularity soared, and it has since become a favourite recipe in many home kitchens.
How to prepare vegan lasagne soup
This vegan lasagne soup features delicious sweet potatoes, chickpeas and red lentils for a hearty family meal. This meat-free recipe is also an oil-free recipe as the flavours are so tasty that oil is simply not required.
Add the carrot, sweet potato, celery, bell pepper, courgette, onion, garlic, to a large soup pan.
Next pour in the tomato passata [or tinned diced tomatoes], along with the tomato paste, dried red lentils, canned chickpeas, bay leaf, cumin powder, coriander [cilantro] powder, and plain flour [all-purpose flour or replace with a gluten-free flour].
Give it all a good mix.
Next in the soup pot is the vegetable broth.
Bring the soup to a gentle boil and simmer for 20 minutes.
Break up the dried pasta sheets [dried lasagne].
Pop the pasta into the soup pan and push it down below the soupy sauce.
Cook the soup for a further 10-15 minutes, until the pasta has cooked and the vegetables are soft.
Pour in the plant-based cream or milk. Add the nutritional yeast flakes and the garam masala powder. Season with salt and pepper to taste.
Optional: Garnish your lasagne soup with some grated vegan cheese and fresh coriander or some sliced chives or spring onions.
Recipe notes and frequently asked questions
- Allow the Soup to Cool: Let the lasagne soup cool down to room temperature before storing it. This helps prevent condensation and moisture buildup inside the container.
- Choose Storage Containers: Transfer the cooled lasagne soup to airtight containers or resealable freezer bags. Glass or plastic containers are a good choice. Ensure that the containers are clean and dry before use.
- Portion Control: Consider dividing the soup into individual or family-sized portions, depending on your needs. This makes it easier to defrost and reheat only the desired amount later.
- Label and Date: Label the containers with the name of the soup and the date of storage. This ensures that you can easily identify and track the freshness of the soup.
- Refrigerator Storage: If you plan to consume the soup within a few days, store it in the refrigerator. Ensure it is tightly sealed and place it on a shelf where it can maintain a consistent temperature.
- Freezer Storage: If you want to store the soup for an extended period, freezing is the best option. Pour the soup into the storage containers, leaving some space at the top for expansion. Pop the lids onto the containers and store within the freezer. Use within 2-3 months for the best quality.
- Thawing and Reheating: When ready to enjoy the stored lasagne soup, thaw it in the refrigerator overnight or use the defrost function on your microwave.
Reheat lasagne soup by adding some more liquid either broth, water or plant-based milk to the soup, as the lasagne soup will have become really thick as it sits. Bring the soup to a boil and lower the heat. Gently simmer for 2-3 minutes, stirring frequently, until piping hot. Or microwave the soup using a microwave-safe dish and stirring the soup a few times during reheating until the soup is piping hot throughout.
Yes, lasagne soup is perfect for gluten-free diets with a few changes:
Flour: Instead of using regular plain or all-purpose flour, replace it with a gluten-free flour blend suitable for thickening sauces. There are various gluten-free flour blends available in stores and supermarkets. Also, many supermarkets stock their own less expensive brand of gluten-free flours, such as Asda [UK].
Pasta: Traditional lasagne noodles or sheets contain gluten. However, you can use gluten-free lasagne sheets or noodles.
Check Ingredient Labels: Ensure that all the other ingredients you use, such as canned goods or vegetable broth, are free from gluten and wheat ingredients.
Of course, here are a few suggestions:
Tomato Passata or Tinned Diced Tomatoes: If you don't have tomato passata or tinned diced tomatoes, you can use tomato sauce or puree as a substitute. Alternatively, you can blend fresh tomatoes to create your own tomato base.
Tomato Paste[puree]: If you run out of tomato paste, you can replace it with tomato sauce. Keep in mind that tomato sauce is more liquid, so you might need to adjust the quantity to achieve the desired consistency.
Dried Red Lentils: If you don't have red lentils, you can substitute them with other types of lentils, such as green or brown lentils. Just be aware that cooking times may vary, so adjust accordingly. Alternatively, reduce the broth amounts required for the soup and use a can of cooked lentils instead of dried.
Canned Chickpeas: If you're out of canned chickpeas, you can use other legumes like cannellini beans, kidney beans, or black beans as a replacement. Drain the canned beans before popping into the soup.
Bay Leaf: If you don't have bay leaf, you can omit it or substitute it with other herbs like thyme or rosemary, depending on your taste preferences.
Cumin Powder: If you don't have cumin powder, you can try using curry powder, ground chili powder, or paprika for a different flavor profile.
Coriander (Cilantro) Powder: If you don't have coriander powder, you can use curry powder as a substitute. But of course add the curry powder to your personal taste.
Plain Flour (All-Purpose Flour): To make the recipe gluten-free, you can replace plain flour with a gluten-free flour blend suitable for thickening sauces. Alternatively, you can use arrowroot powder or cornstarch [cornflour] as a gluten-free thickener.
Carrot, Sweet Potato, Celery, Bell Pepper, Courgette, Onion, Garlic: These vegetables can be substituted with other similar vegetables based on what you have available or personal preference. For example, you can replace the courgette with eggplant or mushrooms, swap bell pepper for cauliflower or chili pepper for an extra spicy soup, or use leeks instead of onions. Also the sweet potato can be replaced with butternut squash or pumpkin.
Feel free to get creative and adapt based on your taste and what's in your pantry.
If you are not too keen on shop-bought plant-based vegan cream then its easy to prepare this at home if you have a blender or food processor available.
½-1 cup raw cashews, soaked in boiling water for a few hours, the longer they soak the easier the blending.
½-1 cup water
1.Drain and rinse the soaked cashews.
2. In a blender or food processor, combine the soaked cashews and a half to one cup of fresh water.
3. Blend the mixture on high speed until smooth and creamy. You may need to scrape down the sides of the blender or add more water to achieve the desired consistency.
Once the homemade plant-based cream is smooth and well combined, it's ready to be added to your lasagne soup. If your blender is not high speed and you are left with gritty bits of cashews then this can simply be stirred through the soup or if preferred you can push the cream through a sieve to remove the cashew pieces.
Note: If you prefer a thinner consistency for the cream, you can add more water gradually until you reach the desired thickness.
By preparing your own plant-based cream at home, you can control the ingredients and ensure it aligns with your dietary needs.
Additionally, when measuring the cashews and water, if you don't have a specific [240ml] 1 cup measurer simply use a teacup or coffee mug, its the ratios that matter.
Yes! Simply use the cashew cream method outlined above for both almonds and sunflower seeds. Sunflower seeds are a great choice for a budget-friendly plant cream as these seeds are usually less expensive that cashews.
Interestingly, the use of almonds to create dairy milk alternatives dates back to British medieval times, where almonds were commonly used to prepare milk and creamy sauces and stews, during the Christian Lenten season and fast days where meat and dairy was not allowed to be consumed. So the idea of plant-based milks certainly not a new invention!
Garlic Bread: Serve some freshly baked garlic bread on the side. The warm, garlic-infused bread pairs perfectly with the rich flavors of the lasagne soup.
Garlic Toast: Make some simple garlic toast by spreading butter or olive oil on slices of bread and sprinkling them with garlic powder or minced garlic. Toast them in the oven until golden brown. Stale bread is perfect for garlic toast.
Salad: Prepare a fresh green salad with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette dressing. The crisp and refreshing salad will provide a contrast to the warm soup.
Bruschetta: Create some delicious bruschetta by toasting slices of baguette or crusty bread. Top them with diced tomatoes, fresh basil, garlic, and a drizzle of olive oil. The vibrant flavors of bruschetta complement the soup nicely. Alternatively instead of bread use these tasty Traditional Scottish Oatcakes.
Antipasto Platter: Arrange an antipasto platter with an assortment of marinated vegetables, olives, roasted peppers, and vegan cheeses. It adds variety and allows everyone to customize their bites alongside the soup.
Fresh Herbs: Sprinkle some freshly chopped herbs like basil, parsley, chives, or oregano on top of the soup. It adds a burst of freshness and complements the savoury flavors.
Vegan Parmesan: Sprinkle a generous amount of vegan Parmesan cheese or a similar plant-based cheese alternative over the soup. It adds a savory and slightly nutty flavor. Nutritional yeast flakes are the perfect Parmesan alternative.
Croutons: Make your own homemade croutons by toasting cubed bread with some olive oil and seasoning. The crispy croutons provide a delightful crunch and texture to the soup. Check out our Cream of Swede Soup for an easy home-made crispy crouton recipe that is also oil-free.
Vegan Sour Cream or Yogurt: Add a dollop of vegan sour cream or yogurt on top of the soup. It adds a creamy and tangy element that complements the richness of the lasagne flavors.
Red Pepper Flakes: If you enjoy some heat, sprinkle a pinch of red pepper or chilli flakes over the soup for a spicy kick.
Microgreens: Top the soup with a handful of microgreens, such as micro basil or micro arugula. They not only add a pop of color but also impart a delicate and fresh flavor. Or go for a few pea shoots or ordinary cress.
Lasagne Casserole: Layer the leftover lasagne soup with cooked or dried lasagne sheets and vegan cheese in a baking dish. Repeat the layers, ending with a layer of cheese on top. Bake it in the oven until the cheese is melted and bubbly, creating a lasagne casserole.
Soup Again!: If the soup has thickened after refrigeration, you can enjoy it as is or thin it out by adding a little vegetable broth or water. Reheat the soup on the stovetop and adjust the seasoning if needed. Serve it again as a comforting bowl of soup.
Pasta Bake: Cook some pasta separately and combine it with the leftover lasagne soup in a baking dish. You can add extra vegetables or vegan cheese for additional flavor and texture. Bake it in the oven until the pasta is cooked and the top is golden and crispy.
Soup Risotto: Transform the leftover soup into a risotto-style dish. Heat the soup in a saucepan and gradually add in Arborio rice [although you can simply use basmati or long-grain rice], stirring frequently until the rice absorbs the liquid. Continue adding vegetable broth or water as needed until the rice is cooked to your desired consistency. Season with herbs, salt, and pepper, whatever you prefer. Optional: Stir in some cooked vegetables or vegan cheese.
Lasagne-Stuffed Peppers: Slice bell peppers in half lengthwise and remove the seeds. Fill each pepper half with the leftover lasagne soup, then top with vegan cheese. Bake in the oven until the peppers are tender and the cheese is melted and bubbly. It's a creative way to repurpose the soup into a flavorful stuffed pepper dish.
Lasagne Soup Stuffed Bread: Hollow out a large bread loaf, such as a round sourdough, Italian or crusty Farmhouse loaf. Fill the cavity with the leftover lasagne soup, making sure to pack it in. Top with vegan cheese and bake in the oven until the bread is toasted and the cheese is melted. Slice and enjoy the lasagne soup-filled bread as a hearty and flavorful meal.
More easy vegan soup recipes
For even more tasty easy vegan soup recipes do check out our growing collection of Vegan Traditional Soup Recipes.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
Vegan Lasagne Soup
- Large non-stick soup pan or similar
- 180 grams dried red lentils
- 385 grams sweet potato 1 medium-large chopped into small chunks
- 260 grams courgette [zucchini] 1 small-medium, chopped into small chunks
- 115 grams celery 2-3 ribs, sliced
- 140 grams carrot two medium carrots, sliced
- 140 grams bell pepper 1 bell pepper, sliced, any colour or use a mix of colours
- 140 grams onion 1 onion, chopped
- 6 cloves garlic minced or fine chopped, or 2 teaspoons garlic powder
- 2 whole bay leaf
- 1 can chickpeas 400 gram/14 oz can drained or 240grams cooked beans
- 1 tablespoon cumin powder
- 2 teaspoon coriander powder
- 500 grams tomato passata or two 400g [14oz ]cans diced tomatoes
- 2 tablespoons plain flour or plain gluten-free/all-purpose/wholemeal flour
- 250 grams dried lasagne
- 2 litre vegetable broth 2 US quarts, plus extra if required.
When soup has finished cooking mix through:
- 250 millilitre plant cream or plant milk
- 25 grams nutritional yeast flakes
- 1 tablespoon garam masala powder
To add when serving: [optional]
- 8 grams fresh coriander [cilantro] chopped
- 50 grams vegan cheese grated [shredded]
- Add the vegetables, garlic, lentils, chickpeas, tomato passata, spices and flour to a soup pot and mix well.180 grams dried red lentils, 385 grams sweet potato, 260 grams courgette [zucchini], 115 grams celery, 140 grams carrot, 140 grams bell pepper, 140 grams onion, 6 cloves garlic, 2 whole bay leaf, 1 can chickpeas, 1 tablespoon cumin powder, 2 teaspoon coriander powder, 500 grams tomato passata, 2 tablespoons plain flour
- Pour in the vegetable broth.2 litre vegetable broth
- Bring to the boil, reduce the heat, and simmer for 20 minutes.
- Add the broken lasagne sheets. The sheets may try and clump together so just make sure they stay apart and push them under the soup.Simmer or gently boil for 15 minutes.250 grams dried lasagne
- Stir a few times to ensure the soup isn't sticking to your pot, and add extra veggie broth if necessary.
- If your soup begins to stick just remove the pot from the heat and place a lid on the pot for the rest of the cooking time or until the lasagne sheets have cooked through and the vegetables are soft.
- To finish, stir through the garam masala, nutritional yeast flakes and the plant-based cream or milk. Check the seasoning and add enough salt and pepper to bring all the flavours together. Remove the bay leaf.25 grams nutritional yeast flakes, 1 tablespoon garam masala powder, 250 millilitre plant cream or plant milk
- If using, garnish the soup with coriander and shredded vegan cheese.Slices of fresh baby or cherry tomatoes are a tasty addition, as is a little wedge of lemon to squeeze over the soup if liked.8 grams fresh coriander [cilantro], 50 grams vegan cheese
- Nutritional data is provided for guidance only and is not a strict calculation as ingredients vary.
- Store leftovers in the fridge for up to 3-4 days.
- Freeze leftovers for 2-3 months.
- Reheat by adding the soup to a saucepan, bring to the boil, lower heat and gently heat through for 2-3 minutes. Extra liquid is usually required as the soup will become very thick as it sits. Just add enough extra veggie broth, water or plant-based milk for the soup to be able to simmer easily.
- Not keen on courgette? Simply replace it with a different vegetable of your choice such as an aubergine [eggplant], mushrooms, extra bell peppers or sweet potatoes, green beans, cauliflower, broccoli, etc.
- The sweet potato can be substituted for pumpkin, squash, marrow or butternut squash.
- For a gluten-free lasagne soup use gluten-free lasagne sheets, gluten-free vegetable broth and a gluten-free plain flour.
Thank you for trying out our Vegan Lasagne Soup! We hope you enjoyed cooking it as much as we do.
If you tried this recipe, please let us know in the comments below how it turned out for you, or if you made any modifications.
If you share your creations on social media, don't forget to tag us (@traditionalplantbasedcooking) and use the hashtag #traditionalplantbasedcooking, so we can see your delicious dishes!
Lastly, if you found this recipe helpful, please share it with your friends and family, so they can enjoy it too.
Thank you, and happy cooking!
Love, Jacq x