This vegan lasagna soup is comforting, rich and savoury, coming together in under 30 minutes. It’s a one pot meal that is made using just simple ingredients, including lots of vegetables like carrots and bell peppers. Add kale and peas at the end for an amazing finishing touch!

Vegan lasagna soup

I have to say that vegan lasagna is amazing. There are so many different ways to make it, and it’s not too hard to veganise, even if it seems like it. You can make an amazing lasagna sauce, add lots of vegetables, and serve as a dinner for the whole family to enjoy.

But something else that I can’t stop making right now is lasagna soup. If you haven’t seen this dish before, it’s pretty close to what it sounds like: lasagna sheets, vegetables, and a creamy broth, made together in one pot for a soup that’s bursting with flavour. Yes, it really is as good as it sounds! Whenever I make it, I like to stand in the kitchen and eat it straight from the pan (apparently I’m too impatient to sensibly transfer it to a plate lol).

Dairy-free soup with pasta and vegetables

You need around 25 minutes to make this soup from start to finish. And there’s nothing fancy involved, either. Just simple cupboard ingredients and lots of vegetables. After all, eating more plants is a lot more fun in lasagna form! And, this is also a one-pot meal, meaning even less active cooking time, and barely any dishes. If you’re a student or a super busy human like myself, this is the soup for you!

Closeup of a bowl of vegan lasagna soup

Ingredients and substitutions

Here are the ingredients you need to make the best vegan lasagna soup from scratch:

Ingredients for vegan lasagna soup
  • Vegetables: garlic, red onion, fresh tomatoes, carrots, and orange bell peppers. You can add any other vegetables of your choice, too. For instance, zucchini works very well in soups, and so does cabbage and celery. The more, the better! They soak up all the amazing flavours and add plenty of texture to the final product.
  • Cumin and paprika for the spices.
  • Fresh sweetcorn. I would not recommend skipping this, as it does help make the soup unique and is great for the texture.
  • Egg-free lasagna sheets. Ensure that these are vegan, as a lot of brands contain eggs. If you are avoiding gluten, you can use gluten-free lasagna sheets, or any other gluten-free pasta shape of your choice.
  • Coconut milk. This is the variety that comes in a can, and helps to make the soup super creamy. Don’t worry, it won’t taste like coconut! You can use either full fat, or low fat coconut milk, but keep in mind the texture won’t be as thick if you use the latter.
  • Vegetable broth.
  • Nutritional yeast. This adds a wonderful cheesy flavour to the soup, and a hint of nuttiness.
  • Tamari or soy sauce. For a soy-free alternative, use coconut aminos. Taste and adjust the amount you use depending on how salty you want the soup to be.
  • Kale. This goes in right at the end, for a great way to eat more greens. Other leafy greens, like spinach, also work really well.
  • Green peas. These are also a delicious last-minute addition that help bulk up the soup and add a pop of colour.

How to make dairy-free lasagna soup

Firstly, heat the olive oil in a large saucepan over a medium-high heat, adding the onion, garlic and tomatoes. Cook for 2-3 minutes to soften.

Now add the carrots, orange bell peppers, cumin, paprika and sweetcorn. Cook for 5 minutes more, until the vegetables are softened.

Break apart the lasagna sheets and add them to the saucepan together with the coconut milk, vegetable broth, nutritional yeast and tamari. Stir together well, then simmer for 12-15 minutes over a medium heat, until the lasagna sheets are fully cooked through. Add more liquid if necessary.

Add the kale and green peas and stir for a few minutes more, until the kale wilts. Serve and enjoy!

Can I make lasagna soup ahead of time?

Yes, this meal keeps very well in the fridge for up to around 4 days in an airtight container. However, I would recommend cooking the lasagna sheets and the broth separately and keeping them in separate containers, as the noodles will soak up too much of the liquid otherwise. When ready to serve, add both to a saucepan and simmer for a few minutes to warm up.

Vegan lasagna soup with vegetables and a coconut broth

Is this meal freezer-friendly?

Yes, vegan lasagna soup can be frozen, but I would recommend making the broth without the noodles. Then, store it in freezer-friendly containers or bags for up to around 2 months, making sure to label them. When ready to serve, firstly leave to thaw fully in the fridge. Cook a batch of lasagna sheets, then add them to a saucepan together with the soup, bring to a simmer and stir to warm up.

Dairy-free lasagna soup with kale and peas

Recipe variations

  • Add beans or lentils: this is a great way to add extra protein to the recipe, as well as extra texture and overall deliciousness. If using dry lentils, add them at the same time as the lasagna sheets. Cooked beans can be added right at the end.
  • You can use any other pasta of your choice for this recipe. In order to make this recipe gluten-free, use gluten-free pasta.
  • Add sriracha or chilli powder if you want a spicier soup.
  • You can also add other vegetables of your choice. For instance, you may have zucchini, green beans, broccoli or cauliflower in the fridge that needs using up.
  • For a creamier soup, stir in some spicy cashew cream.
Bowl of dairy-free soup with pasta and vegetables

Other delicious vegan soup recipes

Vegan lasagna soup

Let me know in the comments: what’s your favourite soup to make at the moment? If you give this vegan lasagna soup a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating!

Vegan lasagna soup

Get the Recipe: Vegan Lasagna Soup

This vegan lasagna soup is the perfect comforting meal for a weeknight dinner, or quick lunch. It's made with simple, accessible ingredients and lots of vegetables like carrots, peppers and spinach. Ready in 25 minutes.

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic
  • 1 cup diced tomatoes
  • 1 large carrot, peeled and diced
  • 1 large orange bell pepper, de-seeded and diced
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 cup sweetcorn
  • 8 lasagna sheets, ensure vegan
  • 1 can coconut milk, 14 oz
  • 2 cups vegetable broth
  • 3 tbsp nutritional yeast
  • 2 tbsp tamari
  • 2 cups kale, de-stemmed and chopped
  • 1 cup green peas

Equipment

  • Saucepan

Instructions 

  • Heat the olive oil in a large saucepan over a medium-high heat, adding the onion, garlic and tomatoes. Cook for 2-3 minutes to soften.
    Ingredients for vegan lasagna soup
  • Add the carrots, orange bell peppers, cumin, paprika and sweetcorn. Cook for 5 minutes more, until the vegetables are softened.
    Vegetables in a saucepan
  • Break apart the lasagna sheets and add them to the saucepan together with the coconut milk, vegetable broth, nutritional yeast and tamari. Stir together well, then simmer for 12-15 minutes over a medium heat, until the lasagna sheets are fully cooked through. Add more liquid if necessary.
    Vegetables and lasagna in a coconut broth
  • Add the kale and green peas and stir for a few minutes more, until the kale wilts.

Video

Notes

  • This meal keeps very well in the fridge for up to around 4 days in an airtight container. Cook the lasagna sheets and the broth separately and keeping them in separate containers. When ready to serve, add both to a saucepan and simmer for a few minutes to warm up.
  • To freeze, make the broth without the noodles. Store it in freezer-friendly containers or bags for up to around 2 months, making sure to label them. When ready to serve, firstly leave to thaw fully in the fridge. Cook a batch of lasagna sheets, then add them to a saucepan together with the soup, bring to a simmer and stir to warm up.
  • You can also add other vegetables of your choice. For instance, you may have zucchini, green beans, broccoli or cauliflower in the fridge that needs using up.
Calories: 605kcal, Carbohydrates: 72g, Protein: 19g, Fat: 30g, Saturated Fat: 19g, Sodium: 1026mg, Potassium: 1100mg, Fiber: 8g, Sugar: 11g, Vitamin A: 8539IU, Vitamin C: 119mg, Calcium: 135mg, Iron: 7mg
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Vegan lasagna soup