Vegan Lasagna Soup

Name: Vegan Lasagna Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 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 teaspoons 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 lasagna pasta sheets; 2 litre vegetable stock (2 US quarts, plus extra if required.); 250 millilitres plant-based cream or plant-based milk; 25 grams nutritional yeast flakes; 1 tablespoon garam masala powder; 8 grams fresh coriander, optional (chopped); 50 grams vegan cheese, optional (grated)

Spread the love

Jump to Recipe Print Recipe

If you love homemade lasagna but not the fuss that goes with the prep, then this easy Vegan Lasagna Soup is the perfect recipe. It's a homely one-pot meal with all the flavours of lasagna, made with lentils, chickpeas, and everyday vegetables that can be easily subbed for what you have to hand. Quick to prepare, oil-free, and budget-friendly this is a recipe to save for those extra busy days.

bowl of lasagne soup with grated cheese topping, sliced tomatoes, chopped coriander, wooden spoon in soup, red background.

Jump to:

💛 Why You'll Love This Lasagne Soup
How to prepare
Recipe notes & FAQ'S
More vegan soup recipes
📖 Recipe
Comments

💛 Why You'll Love This Lasagne Soup

🍠 Sweet potato and lentils make it hearty and wholesome
🍅 All the lasagne flavours in a cosy one-pot soup
⏱️ Quick to prepare can be ready in about 40 minutes
🌱 Naturally vegan and easy to make gluten-free
🥄 Perfect for batch cooking and freezer-friendly
🍽️ Delicious with crusty bread or a simple salad

How to prepare

This vegan lasagna soup recipe 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 all so tasty that oil is just not required. However, if preferred you can saute the vegetables in some oil before adding the rest of the ingredients.

lasagne soup fresh ingredients chopped and in stock pot.

Step 1: Add the carrot, sweet potato, celery, bell pepper, courgette, onion, garlic, to a large soup pot.

tomato passata added to stockpot with fresh veggies.

Step 2: Next pour in the tomato passata [or tinned chopped 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.

all ingredients mixed with wooden spoon to side in stock-pot.

Step 3: Next add the vegetable stock.

Step 4: Bring the soup to a gentle boil and simmer for 20 minutes.

pieces of dried uncooked lasagne sheets in white bowl.

Step 5: Break up the dried lasagna pasta sheets.

Step 6: Add the pasta into the soup pan and push it down below the liquid.

Step 7: Cook the soup for a further 10-15 minutes, until the pasta has cooked and the vegetables are soft.

Step 8: 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.

lasagne soup with garnishes and red background.

Optional serving suggestion: Garnish your lasagna soup with some grated vegan cheese and fresh coriander or some sliced chives or spring onions. Slices of fresh tomato are also a nice addition.

Recipe notes & FAQ'S

How do I store leftovers?

Keep leftovers in a covered container within a refrigerator for up to 3 days. Or freeze for up to 3 months.

How do I reheat the soup?

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.

Is vegan lasagne soup fine for gluten-free diets?

Yes, lasagne soup is perfect for gluten-free diets with a few changes. Such as use a gluten-free plain flour, and a gluten-free pasta. You will also need to use a gluten-free vegetable stock or broth. Do adjust the cooking time for the soup as gluten-free pasta may require less time to cook.

More vegan soup recipes

We love traditional soup recipes so we have many more soup recipes on our family recipe blog. All recipes are prepared with vegan-friendly and plant-based ingredients and are very easy to adapt to whatever vegetables you have to hand.

A few of our favourite soup recipes that we have on the regular are this Cabbage & Bean Soup, and this Slow Cooker Lentil Dal Soup. We also love this Old-Fashioned Scottish Potato Soup and this Budget-Friendly version of a classic Tomato Soup.

For even more tasty easy vegan soup recipes do check out our growing collection of Vegan Traditional Soup Recipes.

If you would like a family recipe for an oven-baked lasagna then do have a look at our Vegan Lentil Lasagna recipe.

***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***

📖 Recipe

Course: Dinner

Cuisine: American

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings:

Calories: 531kcal

Author: Jacq

Our Vegan Lasagna Soup recipe has all the flavours and textures of a lasagna but in soup form. It is also so much quicker and easier to prepare than a traditional lasagna as all ingredients are added to 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 soup recipe is one of those keepers to have to hand when you don't know what to cook!

Print Recipe

US Customary - Metric

Equipment

Large non-stick soup pan or similar

Ingredients

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 teaspoons 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 lasagna pasta sheets
2 litre vegetable stock 2 US quarts, plus extra if required.

When soup has finished cooking mix through:

250 millilitres plant-based cream or plant-based milk
25 grams nutritional yeast flakes
1 tablespoon garam masala powder

To add when serving: [optional]

8 grams fresh coriander, optional chopped
50 grams vegan cheese, optional grated

Instructions

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 teaspoons coriander powder, 500 grams tomato passata, 2 tablespoons plain flour
Pour in the vegetable stock.
2 litre vegetable stock
Bring to the boil, reduce the heat, and simmer for 20 minutes.
Add the broken lasagna sheets. The sheets may try and clump together so just make sure they stay apart and push them under the soup. Gently boil for 15 minutes.
250 grams dried lasagna pasta sheets
Stir a few times to ensure the soup isn't sticking to your pot, and add extra vegetable stock 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 millilitres plant-based cream or plant-based milk
If using, garnish the soup with coriander and shredded vegan cheese.
Slices of fresh cherry tomatoes are a tasty addition, as is a little wedge of lemon to squeeze over the soup if liked.
8 grams fresh coriander, optional, 50 grams vegan cheese, optional

Notes

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 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 vegetable stock, water or plant-based milk for the soup to be able to simmer easily.
Courgette (zucchini) can be replaced 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 lasagna soup use gluten-free lasagna sheets, gluten-free vegetable stock and a gluten-free plain flour. Also adjust the cooking times as gluten-free pasta may cook more quickly compared to wheat pasta, so do check package instructions.

Nutrition

Comments

We would love to know how you get on with the recipe so do leave us a comment below. All feedback is very much appreciated as it helps us to know which recipes you are currently loving. Thanks so much. Jacq x