Lasagna Soup
Lasagna soup is mega cheesy, fantastically filling, and loaded with Italian-inspired flavours. A trio of vegan cheeses takes it over the top!
Vegan lasagna is hearty and delicious, but it’s also a lot of work with all that layering. Lasagna roll-ups are easier, but if you want the easiest option of them all, make this lasagna soup recipe! No layering, no rolling, but it has all the deliciousness of a vegan lasagna, in convenient soup form. With veggies, vegan sausage and green lentils, lasagna noodles, and three types of plant-based cheese, this soup is destined to become a comfort food favourite.
Reasons to Make My Lasagna Soup ASAP
Here’s what makes this recipe a standout:
- Extra-super cheesy. Not just extra! Not just super! EXTRA super! Friends, vegan cheese has come a long way since I first started as a food blogger and this lasagna soup recipe takes full advantage. Vegan ricotta adds creaminess, Parmesan adds lots of flavour, and then we’ve got mozzarella for supreme meltability.
- Hearty and satisfying. Vegetables, protein-packed vegan sausage, and lentils give this soup staying power, so you won’t end up feeling hungry later—and you don’t even need to add anything else to make it a meal. (Although if you do want to add a side, I share some ideas below.)
- Easy to make. There are just a few simple steps to making this recipe and unlike other soups that require a long simmer to develop flavour, this one comes together quickly thanks to flavourful ingredients like sausage and Italian seasonings.
Notes on Ingredients
Many of the ingredients you’ll need are pantry staples. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Soup:
- Olive oil
- Vegetables – Onion, garlic, carrot, and bell pepper; you can use any colour pepper you want.
- Vegan sausage – I like to use Italian sausage, which adds lots of bold flavour to the soup.
- Green lentils – Rinse and drain these.
- Crushed tomatoes
- Vegetable broth – I like to use my homemade vegetable broth.
- Seasonings – Dried basil, dried oregano, red pepper flakes, salt and black pepper.
- Lasagna noodles – Break these up into spoon-sized pieces.
For Toppings:
- Vegan mozzarella cheese
- Vegan ricotta – I use my vegan ricotta recipe.
- Vegan Parmesan cheese – You can use homemade vegan Parmesan or store-bought.
- Fresh basil
How to Make Lasagna Soup
You’ll find the complete steps for making lasagna soup in the printable recipe card below, but here’s a quick summary.
- Soften the vegetables. Warm the olive oil in a pot over medium heat, then add the vegetables and cook until they’re tender, about 5 to 7 minutes.
- Brown the sausage. Stir in the vegan sausage and cook until it begins to brown.
- Simmer. Stir in all the remaining ingredients except the noodles. Bring the mixture to a boil, then reduce to a simmer.
- Add the pasta. Stir in the lasagna noodles and cook for the time indicated on the package.
- Make the cheese topping. While the pasta boils, mix all the cheeses in a bowl.
- Serve. Divide the soup into bowls and then top each with the cheese mixture, along with extra vegan Parmesan and basil for garnish.
Tips and Variations
- Cook the noodles to al dente. They’ll continue to soften in the warm broth even after you turn off the heat.
- Swap out the lentils. Canned chickpeas or cannellini beans would both be good substitutes. Drain and rinse them well.
- Add other veggies. Diced zucchini would be fantastic, or stir in baby spinach until it wilts at the very end of the cooking time.
Serving Suggestions
You can’t go wrong with a side of roasted garlic bread to soak up this soup! My garlic and rosemary focaccia bread would also be delicious. For a lighter pairing, serve lasagna soup with a Caesar salad.
How to Store & Reheat Extras
- Refrigerator: Transfer the lasagna soup to an airtight container and store the cheese topping in a separate container. Refrigerate both for up to 4 days.
- Freezer: Note that the noodles will soften quite a bit after freezing. You can freeze the soup and cheese topping separately in airtight containers. Thaw in the refrigerator before reheating.
- To reheat: Warm up the soup on the stovetop over medium heat or in the microwave. Add the cheese mixture just before serving.
More Hearty Vegan Soup Recipes
Enjoy friends! If you make this lasagna soup, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Lasagna Soup
Ingredients
For the Soup:
- 1 tablespoon olive oil, 15ml
- 1 onion, diced, 150g
- 3 cloves garlic, minced, 9g
- 1 carrot, diced, 60g
- 1 bell pepper, diced, 120g
- 8 ounces vegan sausage, crumbled, 225g
- 1 cup green lentils, rinsed and drained, 190g
- 1 (28-ounce) can crushed tomatoes, 800ml
- 4 cups vegetable broth, 950ml
- 1 teaspoon dried basil, 1g
- 1 teaspoon dried oregano, 1g
- ½ teaspoon red pepper flakes, 0.5g
- Salt and black pepper, to taste
- 8 ounces lasagna noodles, broken into smaller pieces, 200g
For Toppings:
- 1 cup vegan mozzarella cheese, shredded, 115g
- 1 cup vegan ricotta, 225g
- ½ cup vegan parmesan cheese, plus more for garnish, 50g
- Fresh basil, for garnish
Instructions
Cook the Soup:
- In a large pot, heat olive oil over medium heat. Add diced onion, garlic, carrot, and bell pepper. Sauté for about 5-7 minutes, until the vegetables are tender.
- Add vegan sausage and cook for an additional 3-4 minutes until it starts to brown.
- Stir in the green lentils, crushed tomatoes, vegetable broth, dried basil, dried oregano, red pepper flakes, salt, and black pepper. Bring to a boil, then reduce heat to a simmer. Cook covered for 15-20 minutes or until the lentils are tender.
- Add the broken lasagna noodles to the pot and cook according to the package directions (usually about 8-10 minutes) until they are tender.
Serve:
- Mix all cheeses in a medium bowl to make the topping.
- Ladle the soup into bowls. Top each bowl with a generous amount of cheese mixture and a sprinkle of vegan parmesan.
- Garnish with fresh basil before serving.
Notes
- Adjust the cooking time of the noodles based on the type used; you may want to add them a few minutes after the soup has started simmering if they take longer to cook but if you don’t eat all of the soup at once they will soften more, so al dente is better.
- Cooking and storing the noodles separately will help avoid over-softening if you plan to eat the leftovers next day.
- Refrigerator: Transfer the lasagna soup to an airtight container and store the cheese topping in a separate container. Refrigerate both for up to 4 days.
- Freezer: Note that the noodles will soften quite a bit after freezing. You can freeze the soup and cheese topping separately in airtight containers. Thaw in the refrigerator before reheating.
- To reheat: Warm up the soup on the stovetop over medium heat or in the microwave. Add the cheese mixture just before serving.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
