• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Traditional Plant-Based Cooking
  • About/Contact
  • Recipes
  • Lunch
  • Dinner
  • Baking
menu icon
go to homepage
  • About/Contact
  • Recipes
  • Lunch
  • Dinner
  • Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • About/Contact
    • Recipes
    • Lunch
    • Dinner
    • Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Lunch » Soup

    Vegan Sweet Potato, Chickpea and Lentil Lasagne Soup (Mildly Spiced and Creamy)

    Published: Feb 17, 2021 · Modified: Apr 28, 2022 by Jacq · This post may contain affiliate links ·10 Comments

    Jump to Recipe Print Recipe

    Lasagne soup is everything you love about lasagne but so much quicker and easier to prepare as everything goes into one pot. This recipe is gluten-free but can be prepared with any type of pasta.

    Perfect for an autumn or winter cosy meal but seriously good for any time of the year.

    This recipe features sweet potato, chickpeas and red lentils cooked together into a comforting bowl of creamy, thick, gently spiced goodness stuffed full of red lentils, sweet potatoes, bell peppers, courgettes, carrots, celery and chickpeas.

    Broken lasagne sheets add delicious texture. While the cumin, coriander, garam masala and plant-cream pulls everything together into a creamy, savoury bowl of goodness.

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

    Origin Of Lasagne

    Lasagne in some form of pasta and vegetables has been a traditional dish of Italy since ancient Rome.

    However, the actual origins of lasagne has been contested with some suspecting lasagne may have come from Greece or even England.

    There is even a record of a lasagne recipe in a British cookbook dated 1390s.

    Original lasagnes were simply layers of pasta with sauces such as tomato Ragu, and often including a creamy milk-based sauce.

    Lasagne soup is a more recent invention but is not too far off the ancient original lasagne meals.

    Recipe Notes And FAQs

    How do I store and reheat leftover lasagne soup?

    Your lasagne soup will keep fresh covered in the fridge for up to 3 days. Reheat by adding some more liquid either stock, water or plant-based milk, as the lasagne soup will have become really thick. Bring the soup to a boil and lower the heat. Gently simmer for 2-3 minutes until piping hot.

    Can I substitute any of the ingredients?

    A few ideas:

    • For a basic alternative for shop-bought plant cream soak about ½ cup of cashews in boiling water for a few hours or overnight. Drain and place in a blender or food processer with about 250ml/1 cup of water. Whizz until its as smooth as you can get it. I don't have a high-powered blender so I never end up with completely smooth cashew cream. If preferred sieve the cream to remove any little bits of unblended cashew.
    • Replace the sweet potato for butternut squash, sweet pumpkins, or marrow.
    • Switch out the chickpeas for kidney beans, butter beans, or simply your favourite bean.
    • Use green lentils instead of red but you'll have to adjust the cooking time as red lentils are quicker to cook.
    • Replace the courgette with mushrooms, aubergine/eggplant, cauliflower, or extra bell peppers.
    • Not keen on nutritional yeast flakes? Leave this ingredient out or replace it with a strong tasting grated vegan cheese.

    What can I serve with lasagne soup?

    • garlic bread
    • quick dinner rolls
    • bruschetta or toasted French bread slices (vegan)
    • cubes of vegan cheese
    • 3 ingredient flat bread
    • breadsticks
    • crackers
    • fresh herbs
    • fries/chips/wedges
    • side salad
    • tomatoes
    • lemon wedges

    What can I use as a garnish?

    • chopped coriander, parsley or basil
    • sliced or fine diced cherry tomatoes
    • chopped spring onions/green onions
    • grated/shredded vegan cheese
    • a scoop of vegan sour cream or plain yogurt
    • drizzle of plant cream
    • toasted almond flakes
    • sliced fresh chilli's
    • red pepper flakes/chilli flakes
    • slice or wedge of lemon

    Is this recipe gluten-free?

    Yes!

    Lasagne soup can be prepared using wheat-based ingredients or gluten-free.

    This recipe uses gluten-free lasagne sheets, gluten-free plain flour, and gluten-free vegetable stock.

    So is perfect for those requiring gluten-free meals.

    How To Prepare Sweet Potato, Chickpea, and Red Lentil Lasagne Soup:

    lasagne soup fresh ingredients chopped and in stock pot.
    Prepare the veggies and add to a large soup pan.
    tomato passata added to stockpot with fresh veggies.
    Add tomato passata, lentils, chickpeas, spices, and flour.
    all ingredients mixed with wooden spoon to side in stock-pot.
    Give everything a good mix.

    Pour in veggie stock.

    Bring to the boil and simmer for 20 minutes.
    pieces of dried uncooked lasagne sheets in white bowl.
    Break up pasta sheets.
    lasagne sheets added to soup in pan.
    Add to the soup and push below the liquid.
    lasagne sheets cooked in saucepan.
    Cook for 10-15 minutes.
    plant cream poured into lasagne soup.
    Pour in plant cream or plant milk.

    Add nutritional yeast flakes and garam masala spice powder.

    Season with salt and pepper.
    • lasagne soup with garnishes and red background.
    Top with your favourite garnishes such as some vegan shredded cheese and chopped fresh coriander/cilantro.

    More quick and tasty meal ideas

    Vegan rice-a-roni (with kidney beans and bell peppers)

    Vegan creamy butterbean 'chicken' supreme

    The best ever vegan vegetable curry

    Vegan Coronation chickpeas and kidney beans tortilla wrap

    lasagne soup with garnishes and red background.

    Vegan Creamy Spiced Sweet Potato, Chickpea and Red Lentil Lasagne Soup

    Print Recipe
    Craving a creamy lasagne? But too busy to prepare an actual baked one?
    Stick it all in one pot and in less than an hour you can have a bowl of deliciously spiced satisfying lasagne soup.
    Perfect for busy people and families needing a quick, easy nutritious meal.
    Course Dinner, Lunch, Main Course, Soup, Supper, tea
    Cuisine American, British
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Servings 6
    Calories 531
    Author Jacq

    Equipment

    • Large non-stick saucepan or stockpot.

    Ingredients

    • 180 grams red lentils rinsed
    • 385 grams sweet potato 2-3 small, chopped into small chunks
    • 260 grams courgette 1 small-medium, chopped into small chunks
    • 115 grams celery 2-3 stalks, sliced
    • 140 grams carrot two medium carrots, sliced
    • 140 grams bell pepper 1 bell pepper, sliced
    • 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 240g cooked
    • 1 tablespoon dried cumin
    • 2 teaspoon dried coriander
    • 500 grams passata or two 400g/14oz cans chopped tomatoes
    • 2 tablespoons plain flour or plain gluten-free/all-purpose/wholemeal flour
    • 250 grams dried lasagne I used gluten-free lasagne sheets, but ordinary wheat lasagne is fine.
    • 2 litre vegan stock 2 US quart. 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:

    • 8 grams fresh coriander chopped
    • 50 grams vegan cheese grated
    Metric - US Customary

    Instructions

    • Add fresh veggies, lentils, chickpeas, tomato passata, spices and flour to stock-pot. Mix well.
      Pour in the stock.
    • Bring to the boil, reduce 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 for 15 minutes.
    • Stir a few times to ensure the soup isn't sticking to your pot. Add extra veggie 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 has cooked through.
    • Stir through the garam masala, nutritional yeast flakes and the plant cream or plant milk.
      Check the seasoning and add enough salt and pepper to bring all the flavours together. Remove the bay leaf.
    • Garnish with coriander and grated vegan cheese.
      Slices of cherry tomato are also tasty, as is a little wedge of lemon to squeeze over soup if liked.

    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 3-4 months.
    • Reheat by adding 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 stock, water or plant milk/cream for the soup to be able to simmer easily.
    • Not keen on courgette? Simply replace it with a different veggie of your choice such as aubergine/eggplant, mushrooms, more peppers or sweet potatoes, green beans, cauliflower, broccoli, etc.
    • Sub out the sweet potato for sweet pumpkins or butternut squashes especially when it is pumpkin season.

    Nutrition

    Calories: 531kcal | Carbohydrates: 97g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 212mg | Potassium: 1590mg | Fiber: 22g | Sugar: 16g | Vitamin A: 14759IU | Vitamin C: 59mg | Calcium: 192mg | Iron: 8mg

    More Vegan Soup Recipes

    • Orcadian Oatmeal Soup [carrot, swede and leeks]
    • A bowl of vegan pea and 'ham' soup in green patterned bowl, with green handled spoons, white doily underneath, bread slices on green plate in background, small jug with cream and green and white striped table cloth.
      Slow Cooker Vegan Pea and 'Ham' Soup
    • two bowls of slow cooker red lentil dal soup in double handled bowls, with red soup matts, silver spoon to side, and brown burlap background.
      Slow Cooker Red Split Lentil Dal Soup
    • two bowls of yellow split pea soup on a yellow and white striped table cloth, cream jug to side, bread with slices on wooden board, black salt and pepper shakers, and a piece of vegan cheese.
      Slow Cooker Yellow Split Pea and Fennel Soup

    Reader Interactions

    Comments

    1. AISilva

      July 29, 2021 at 1:28 am

      5 stars
      This is such a creative use of lasagna sheets. I love this vegan sweet potato and lentil lasagna soup recipe. I admit lasagna does often take a long time, so this is a perfect alternative that will taste great!

      Reply
      • Jacq

        July 29, 2021 at 7:48 am

        Thanks! Glad you love the recipe 🙂

        Reply
    2. Tara

      July 29, 2021 at 1:20 am

      5 stars
      So many wonderful and comforting flavors packed into this lasagne soup! I especially love the addition of the sweet potato.

      Reply
      • Jacq

        August 02, 2021 at 10:44 pm

        Me too! Love the sweet potato with the mild spices works so well 🙂

        Reply
    3. Jeannette

      July 28, 2021 at 11:49 pm

      5 stars
      Sweet potatoes and lentils make such a winning combo. This is a wonderfully wholesome recipe that's just so hearty! The soup is perfect for weeknight dinners!

      Reply
      • Jacq

        August 02, 2021 at 10:47 pm

        Thanks! Its one of my family's favourite weeknight dinners 🙂

        Reply
    4. Lima Ekram

      July 28, 2021 at 11:38 pm

      5 stars
      Just made this recipe! It was so tasty the whole family loved it!

      Reply
      • Jacq

        July 29, 2021 at 7:47 am

        So glad your whole family enjoyed the lasagne soup 🙂

        Reply
    5. Jacqueline Meldrum

      July 28, 2021 at 11:15 pm

      5 stars
      That looks amazing! I love all the garnishes. Yum! Pass me a spoon and some bread!

      Reply
      • Jacq

        August 02, 2021 at 10:44 pm

        With pleasure! I would pass a spoon and some bread! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Read More…

    These recipes are for everyone who loves traditional food but need easy, tasty, home-cooked vegan versions.

    All recipes are what my family actually eats day-to-day, and photos are taken just before we eat it!

    Our Most Popular Posts...

    • vegan fruit loaf cake on flowered cake plate with fork and on top of tartan napkin
      Vegan Fruit Loaf Cake (Traditional)
    • vegan school dinners sponge
      Vegan School Dinners Sponge (traybake)
    • Bowl of Mexican meatball soup with lemon wedge, wooden fork and knife, and colourful stripy background.
      Vegan Mexican Meatball Soup (Sopa De Albondigas)
    • Two bowls of vegan sausage pasta with skillet to side, and wooden background, small dish of chopped herbs.
      Vegan Sausage Pasta (With Pinto Beans And Red Peppers)

    Enjoy A Taste Of Traditional Scotland...

    • Scottish vegan traditional leek and potato soup in white bowl with small pan of toasted oats to side, water cup to side, and frilly placemat, featured image.
      Traditional Scottish Potato Leek Soup (With Toasted Oats)
    • close up of small soup tureen filled with vegan Scottish Cullen skink soup and second bowl to side with silver spoon to side sitting on a white doiley placemat, mini butter dish with slices of bread in distance, featured image.
      Vegan Traditional Scottish Cullen Skink Soup
    • white bowl of stovies, with bowl of mashed neeps above, salt and pepper shakers and fork and spoon to side, blue and white check background.
      Vegan Traditional Scottish Stovies (With Mashed Neeps)
    • vegan Scottish smiddy dumpling featured image, slices of cake on tartan napkin on circle chopping board, with tea towel with the text 'happy new year'.
      Vegan Scottish Smiddy Dumpling

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Affiliate Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 * Traditionalplantbasedcooking