Published · Modified · by Alexis Joseph, MS, RD · 71 Comments
Jump to Recipe·5 from 30 reviews
Vegan Lasagna Soup is a Hummusapien community favorite (see comments)! On the table in 30 minutes and packed with veggies like spinach, zucchini, and cauliflower. With rich tomato sauce and al dente noodles, this simple recipe tastes like hearty lasagna in soup form. Bursting with crave-worthy Italian flavors, it's a foolproof and filling vegetarian meal. You won't miss the dairy! A healthy one-bowl-meal that's a total crowd pleaser and easily gluten-free. Kid friendly and freezes great.
If you've had my internet-famous Vegan Lasagna, you know I don't mess around with Italian food. Since I've been on such healthy homemade soup kick, I figured it was high time to make lasagna soup inspired by my beloved OG lasagna recipe!
On the table in 30 minutes flat, this vegetarian lasagna soup couldn't be easier to make. Did I mention it makes the best leftovers? Like a fine wine, the flavors mingle and marry and get even more fab with age.
It's a veg party and you're all invited!
5-star reader praise
"This is hands down the best soup I’ve ever had! Thank you for sharing this. You have a new fan!" --Kim
"Delicious and so satisfying...Thank you for another 10/10 recipe!" --Maclean
"Oh MY Gosh this is the best!! I love, love this recipe and you will too! I add a few more noodles to make it even more thick with the good stuff. Its really hard not to eat the entire pot 🙂" --Robin
"I made this for dinner after seeing it on an IG post. It was so good! I added white beans for some protein, and used the vegetables I had on hand...My one year old and husband loved it too!" --Alyssa
Ingredients
- Veggies: This soup is packed to the brim with vegetables! We've got onion, garlic, zucchini (don't miss my Zucchini Lasagna!), cauliflower, mushrooms, and spinach. I like to use frozen sliced bell peppers and cauliflower for convenience.
- Marinara sauce: For amazing, classic lasagna flavors. Go for one you know tastes delicious and has high-quality ingredients like tomatoes, onions, and extra virgin olive oil at the top of the list (versus tomato paste and added sugars). I love snagging Rao's at Costco!
- Tomatoes: A can of undrained diced tomatoes (same ones I use for my Vegan Tomato Soup) for extra umami. You could also use crushed tomatoes.
- Italian seasoning: To add amazing flavor. You could also stir in a handful of chopped fresh basil or parsley.
- Lasagna: Any of your favorite uncooked lasagna noodles look great (not the no-boil kind). You can use white, whole grain or gluten free lasagna.
Let's make it! (step-by-step)
Cook veggies in a splash of olive oil and salt for 10 minutes, until softened. Add garlic and cook another minute.
Add marinara sauce, tomatoes, water, and Italian seasoning.
Stir and bring to a boil.
Add noodles and cook until al dente. Add spinach.
Stir until spinach is wilted. Season to taste with salt and pepper and serve hot!
Variations
- Change up the the veggies: Use whatever you have in the fridge or freezer, like squash, broccoli, or green beans. You could also use kale instead of spinach.
- Add protein: For extra oomph, stir in a can of drained lentils, vegan meat crumbles, or kidney beans.
- Make it cheesy: Top soup with tofu ricotta or stir in extra cheese at the end!
Dietary modifications
As a dietitian, I love how nourishing this soup is! It's packed with vitamins and disease-fighting antioxidants.
- Gluten free: Simply use gluten-free lasagna! I love this brown rice one. You'll cook the pasta in the soup, so simply follow the directions on the package for the cooking time.
- Lower carb: To make this soup lower in carbohydrates, you could omit the noodles and add extra veggies of your choice. You can also omit 2 cups of water. I'd recommend adding a can of kidney beans for more staying power!
Can I make this in the Instant Pot?
Yes! Just like my Cashew Cream of Mushroom Soup, this works so well in the pressure cooker.
- Press the sauté function to cook the veggies for 2 minutes.
- Add remaining ingredients except spinach and cook on high pressure for half the amount of cooking time required for the pasta. (If the package says to boil for 10-12 minutes, do 5 minutes of pressure. If using no-boil noodles, do 3 minutes of pressure.)
- Let the pressure naturally release for 10 minutes, then manually release any remaining pressure. Stir in spinach and season to taste!
How to store
Storecooled soup in an air-tight container for up to 5 days.
This soupfreezessuper well. Place cooled soup in a freezer-safe baggie and lay flat. Freeze for up to 3 months. Thaw overnight in the fridge then reheat over the stove or in the microwave.
I hope you're as obsessed with this fun recipe as I am!
I'd be super grateful if you'd take a moment to leave a quick star rating and review below.Comments mean the world to meand your honest feedback helps me to continue to share recipes you'll crave!
Healthy 30-Minute Vegan Lasagna Soup
5 Stars4 Stars3 Stars2 Stars1 Star5 from 30 reviews
- Author: Alexis Joseph
- Prep Time: 10 minutes
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 5-6 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Save Recipe
Description
Vegan Lasagna Soup on the table in 30 minutes and packed with veggies like spinach, zucchini, and cauliflower. With rich tomato sauce and al dente noodles, this simple recipe tastes like hearty lasagna in soup form. Bursting with crave-worthy Italian flavors, it's a foolproof and filling vegetarian meal. You won't miss the dairy! A healthy one-bowl-meal that's a total crowd pleaser and easily gluten-free. Kid friendly and freezes great.
Ingredients
UnitsScale
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 8oz sliced mushrooms (2 cups)
- 2 cups cauliflower florets, chopped (I used frozen)
- 1 bell pepper, diced
- 1 medium zucchini, diced
- 3 cloves garlic, minced
- 4 ½ cups water
- 1 15oz can diced tomatoes
- 2 tsp Italian seasoning
- 1 ½ cups quality marinara sauce (I like Vero Gusto or Rao's)
- 6-8 uncooked lasagna sheets, broken into small pieces
- 2 cups fresh spinach
- 1 ½ tsp kosher salt + black pepper to taste
- Optional: dairy free mozzarella cheese and fresh basil, for garnish
Instructions
- Heat oil over medium high heat in a large pot or dutch oven. Once hot, add onion, mushroom, cauliflower, bell pepper, zucchini, and 1 tsp kosher salt and sauté for 10 minutes, stirring often. Add garlic and sauté for another minute.
- Add water, diced tomatoes, Italian seasoning, and marinara sauce. Stir and bring to a boil. Add lasagna pieces (6 for less thick soup and 8 for thicker). Gently boil over medium heat, stirring often, for 10-12 minutes (use package directions as a guide) or until al dente. Remove from heat.
- Stir in spinach. Taste and adjust seasoning if needed (I added another ½ tsp salt). To serve, ladle soup into bowls and top with a cheese and basil, plus a big hunk of garlic bread if you want to go all out!
Notes
Instant Pot directions: Press sauté function and heat oil. Add veggies and salt and sauté for 2 minutes. Add remaining ingredients except spinach and cook on high pressure for about half the amount of cooking time required for the pasta (5 minutes if directions say 10 minutes, 3 minutes for no boil). Let pressure release for 10 minutes then release any remaining pressure. Stir in spinach and serve.
About Alexis Joseph, MS, RD
Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!
Reader Interactions
Alyssa says
I made this for dinner after seeing it on an IG post. It was so good! I added white beans for some protein, and used the vegetables I had on hand—onion, zucchini, red pepper and carrots. Topped with a little garlic hummus too. My one year old and husband loved it too!
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Alexis Joseph says
Such a good call to add white beans! Thanks so much, Alyssa!
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Sohrab Kh says
Thank you so much Alexis for the recipe. I just made this soup for my vegetarian girlfriend, which was delicious. The only thing is you said the total time is 30min, but for me, it took about 2 hours. :))) It really takes time to chop all the ingredients and prepare them, of course, more than 8 minutes 🙂
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Alexis Joseph says
I'm so glad your family loved this one, Sohrab! I just updated the prep time 🙂 Thanks!
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Karen says
Does this soup freeze well? Hoping to bring it when we visit our grandkids.
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Alexis Joseph says
It does indeed! The noodles will be a little mushy but still yummy.
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Marina says
LOVE THIS RECIPE! Getting ready to make it for the second time and i’m so excited!!
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Alexis Joseph says
Yayyyy thanks SO much, Marina!
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Marcie says
One of my favorite soups!
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Alexis Joseph says
Yayyy me too! Thanks, Marcie!
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Maclean Nash says
Delicious and so satisfying!
We are doing a kitchen renovation and have had to use our Ninja for all meals and this was such a nice change to our usual!
Thank you for another 10/10 recipe!Reply
Alexis Joseph says
Ohhh how fun! Congrats on the reno, Macleamn!
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Kim says
This is hands down the best soup I’ve ever had! Thank you for sharing this. You have a new fan!
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Alexis Joseph says
You made my day! Thanks SO much, Kim.
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Bethy says
Hi, Alexis.
I don't usually have lasagna noodle sheets but I do have pasta, so what weight is 7 sheets? I'd love to be able to substitute.
Thank You for your great website!
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Alexis Joseph says
Hey Bethy! It's about half a box, so about 8oz or less. Enjoy!
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Robin Lucas says
Oh MY Gosh this is the best!! I finally found Vero Gusto sauce at Krogers so bought 5 bottles ~ lol
I love, love this recipe and you will too! I add a few more noodles to make it even more thick with the good stuff. Its really hard not to eat the entire pot 🙂Reply
Alexis Joseph says
Hahaha isn't that sauce the BEST?!
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Katie says
This lasagna soup turned out delicious- love how packed full of veggies it is!
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Alexis Joseph says
Right? So glad this was a winner for ya! Thank you!
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Alex says
Delicious! Love this veggie loaded soup! I added beyond meat beef crumbles for a little extra protein, which was a fun addition. My family loved it and requested that I make it again!
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Alexis Joseph says
So fun, thanks for letting me know you loved it, Alex!!
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Kim says
I had saved this recipe to try once the weather got colder, and I finally made it this past weekend. It was AMAZING!!! I topped the soup with shredded mozzarella, parmesan and chopped basil and the whole family absolutely loved it! As others commented, this soup tasted even better the next day - and don't skip the garlic bread! We literally cleaned our bowls with the bread, and it was scrumptious 😉 Next time, I may try making this soup with elbow pasta instead of broken up lasagna sheets to make it a bit more kid-friendly. Otherwise, I wouldn't change a thing about it! Another delicious recipe that's been added to my meal rotation! Thanks so much, Alexis ♥
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Alexis Joseph says
Awwww thank you so much for this stellar review, Kim!! I love how you made it your own and I agree...soooo good the next day! Stay healthy 🙂
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Rai says
This soup is so good, y'all! I love how cozy it feels plus it's packed with tons of nutritious veggies. It will definitely be added into rotation this winter, and I can't wait to try it with some of my mom's homemade sauce.
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Alexis Joseph says
Yayyyy thanks, Rai!!
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Emily says
I basically live off of soup all winter long - so glad I just added this to the rotation! Absolutely delicious and so easy! Thank you!
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Alexis Joseph says
Yesss love it! This is one of my faves, too. Thanks, Emily!
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McKenzie Caldwell says
Really delicious and super easy to make! I added cannelini beans for some protein.
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Alexis Joseph says
Yum, I love the sound of that. Thanks so much!
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Julia says
This was so so easy to make, and so delicious! I made. Big pot for lunches for the week, and it worked perfectly. We liked it with shaved parm on top 🙂
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Alexis Joseph says
Mmmm now I'm craving a bowl! Thanks, Julie!
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Mallory says
Opted for this one in the Instapot. Quick, easy and so good! Definitely adding it to my rotation!
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Alexis Joseph says
Love the IP version! Thanks so much for the review, Mallory!
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Kim says
Filling and delicious 😋
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Michelle says
This recipe is a winner at our house! It is saved in my "keepers" file for good reason. It's easy, all four of my kids like it (and are excited when I make it!), and it packs in the veggies like no other soup recipe. I've used Kirkland marinara sauce and my own homemade sauce before, and each and every time it's been delicious. I use Explore Cuisine's Organic Green Lentil Lasagna noodles to keep this recipe gluten free, and I use frozen riced cauliflower just for ease. Thanks for serving up a recipe that's become one of our faves!
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Alexis Joseph says
I'm so glad Kirkland tastes great here--I LOVE that marinara, too! Love the use of frozen riced cauliflower. Thanks for the thoughtful review, Michelle!
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Monica says
Super easy. Full of so much flavor! Pleased the entire family. Will make this one again.
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Alexis Joseph says
Wonderful, thanks so much for the review Monica!
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Jill Rabin says
Where does one even begin to say how great Hummusapien is? And who doesn't love how clever the name "Hummusapien" is? As an avid self-proclaimed foodie, with a vegetarian husband, I am always looking for easy and delicious vegetarian recipes. I follow many different food blogs and Instagrams but this one is my absolute favorite! I love the weekly menus that she gives and the recipes are always provided with vegan substitutions. The weekly shopping list for her recipes also makes life SO easy! A family favorites at our house is her Vegan Lasagna soup. I have given that recipe to so many people and it is what I prepare whenever I want to bring food to someone's home. You will not be disappointed in any way with Hummusapien! The fact that she is a registered dietitian is also a great plus for me!
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Alexis Joseph says
OMG, your comment made my day, Jill. Your words make me so happy! My goal is to provide approachable, yummy recipes for all so it's really gratifying to hear the encouraging feedback. I appreciate you!! Thanks again for taking the time to leave a comment and star rating. You da best!
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Megan says
I've been dying to making this soup for so long, and I'm SO SO happy I finally did tonight! It is absolutely delicious and I will be adding it to my rotation. I made it with chickpea noodles (since I had them on hand) and they worked well! Thanks Alexis for another great recipe 🙂
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Bhreaugh says
We made this last night and just had leftovers for lunch. We added a carrot and some celery since we didn't have a lot of cauliflower. A fantastic and delicious mostly-pantry/staple meal that tasted even better the next day. We might try making it but with salsa instead of marinara and some mexican spice for Enchilada soup! Thank you for sharing 🙂
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Alexis Joseph says
Mmmm I love those additions. Ok I love where you're going with the salsa vibe! Mexican lasagna soup up next?!
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Lauren Schultz says
I was in a pinch and used aldi basil and tomato sauce for this recipe, and it was still very good. Next time I will make my lasagna noodles smaller it was hard to fit everything in one bite - what a great problem to have. I’m curious even better it will be with the suggested Barilla’s!
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Alexis Joseph says
OMG the Barilla sauce is so darn tasty. Thrilled you tried it with success!
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Dylan says
HELL YA. Do not skip the crusty bread + sprinkle of parm.
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Lauren says
I was in a serious meal slump and wanted something different. This is it! It’s so easy and last for several days! I’m definitely adding to rotation !
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Erin says
Omg, everyone need to make this soup. It's soooo comforting and flavorful. A winter staple in my house now!
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Tori liakos says
So yummy and comforting!! Was scooping HEAPING spoonfuls onto some bread toasted with garlic and herb butter from TJs. I'm sad that I ate my last serving last night!!
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Alexis Joseph says
Thank you, Tori! Mmmmm how amazing does garlic and herb butter sound?!
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Brittany says
LOVED!! Had to try it since your vegan lasagna is a household favorite! This was great and we had it several days in a row with some crusty garlic bread and mozzarella. I made this in the instapot and it turned out great! I did use a little less water and a little more sauce though. Cooked for 4 mins and manual released after 5 mins. Thanks for another great recipe!
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Alexis Joseph says
SO helpful that you included IP instructions--thanks, Brittany!
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Kori says
This soup came together perfectly, and it was beyond delicious! The flavors continued to develop as it chilled in the fridge. We used GF lasagna noodles, and they worked beautifully. I have saved this recipe to make plenty more times!
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Alexis Joseph says
Awww THRILLED you loved it, Kori!
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Michael Martino says
This is so tasty and amazing!
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Alexis Joseph says
Thanks, Michael!
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Victoria Young says
This was amazing!!! So yummy and so filled with vegetables. Loved it and can’t wait to make it again.
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Alexis Joseph says
Thanks so much, Victoria! It's a fave over here, too.
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Jill Whitney says
I made this recipe with some lentil lasagna noodles and broccoli instead of zucchini because it was what I had. Delicious! So flavorful and perfect after going for a run on a chilly day! Of course I had to have a piece of crusty bread with it 😉
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Alexis Joseph says
I'm so glad to hear that! Lentil noodles are the best. Crusty bread for the win 🙂
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Alexis Joseph says
Hey again Jill! If you'd be so kind as to leave a star-rating, I'd really appreciate it! It's super helpful for other readers. Thanks again!
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Ali says
I loved this recipe! Perfect for dinner and packing lunches. My coworkers wanted some too!
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Alexis Joseph says
Fabulous! Thank you for the kind feedback, Ali 🙂
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Alexis Joseph says
Hey again Ali! If you'd be so kind as to leave a star-rating, I'd really appreciate it! It's super helpful for other readers. Thanks again!
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Viktoriya says
Deeeelish! It won't let me mark 5 stars for some reason, but i give it 5/5. It's hearty and filling. Tastes almost like cozy unhealthy comfort food but has a buncha nutritious veggies. So happy i made it! Thank you!
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Alexis Joseph says
Hey again Viktoriya! The stars ratings just got fixed! If you'd be so kind as to leave one now that it's working, I'd really appreciate it! Thanks again!
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Kori says
We have gf lasagna noodles that are begging to be used for this! I just added the other ingredients to our grocery list. I just keep marking so many of your recipes to make!
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Alexis Joseph says
Yesss I'm so glad! You have quite a list going I'm sure 🙂
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Dylan Miles says
HELL YA. Do not skip the crusty bread + sprinkle of parm.
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Alexis Joseph says
TRUTH!!!!!
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