This vegan lasagna soup delivers all the cozy, tomato-rich, herby flavors of classic lasagna—without layering, baking, or dairy. It’s a hearty, one-pot, plant-based comfort food made with pasta, beans, vegetables, and Italian spices. Perfect for busy weeknights, meal prep, or chilly evenings.
Ingredients
- Main Ingredients
- 8 oz lasagna noodles broken into bite-size pieces
- 1 onion diced
- 2 carrots diced small
- 1 zucchini chopped
- 2 cups spinach or kale chopped
- Flavor Base
- 3 cloves garlic minced
- 1½ tsp Italian seasoning
- ½ tsp dried basil
- ½ tsp dried oregano
- ¼ tsp red pepper flakes optional
- Pantry Staples
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 1 can 28 oz crushed tomatoes
- 4 –5 cups vegetable broth low sodium
- 1 can 15 oz white beans or lentils, drained and rinsed
- Salt and black pepper to taste
Instructions
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion and carrots; cook 4–5 minutes until softened.
- Add aromatics: Stir in garlic, Italian seasoning, basil, oregano, and red pepper flakes. Cook 30 seconds until fragrant.
- Build flavor: Add tomato paste and cook 1 minute, stirring.
- Add liquids: Pour in crushed tomatoes, vegetable broth, beans, salt, and pepper.
- Simmer: Bring to a gentle boil, then reduce to a simmer.
- Cook pasta: Add broken lasagna noodles and cook 10–12 minutes, stirring occasionally.
- Finish vegetables: Stir in zucchini and cook 3–4 minutes. Add spinach or kale and cook until wilted.
- Rest: Remove from heat and let sit 5 minutes before serving.
Notes
- Pasta absorbs liquid as it cooks—add more broth if needed.
- Soup thickens as it rests and when stored.
- Break noodles evenly so they cook at the same rate.