Lasagna is a classic comfort food, but have you ever thought about turning it into soup? If you haven’t tried lasagna soup vegan, you’re in for a treat. Whether you’re craving a warm bowl of comfort on a chilly day or looking to impress your guests with a unique take on a classic dish, this vegan version delivers all the rich, cheesy goodness of lasagna in a lighter, soupier form.
In today’s post, let’s look into how to make the best vegan lasagna soup. Along with me we will explore the use of the instant pot to whip up a flavorful soup, offer a vegetarian lasagna soup option, and show you how to create a silky vegan white lasagna to satisfy your cravings!
If you want something even more creative, check out this lasagna with ramen noodles recipe for a fun and delicious twist!
Why Lasagna Soup Vegan is a Great Comfort Food
You can’t go wrong with a hearty bowl of lasagna soup vegan – it combines all the classic lasagna flavors you love with the simplicity and warmth of soup. With a base of rich tomato broth, hearty noodles, and creamy vegan ricotta, this soup hits all the right notes. And when you use an instant pot lasagna soup recipe, you cut down on cooking time without sacrificing any of the flavor.
For those who want a meatless option, vegetarian lasagna soup offers a delicious and satisfying way to enjoy lasagna without the meat, packed with vegetables and layered with rich tomato sauce. And for a different twist, try vegan white lasagna, a creamy, dairy-free alternative that brings all the comfort without any of the dairy. It’s the perfect dish for anyone looking to enjoy a plant-based lasagna experience!
Ingredients Used to Make Lasagna Soup Vegan
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can crushed tomatoes
- 4 cups vegetable broth
- 2 cups tomato sauce
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 8 oz lasagna noodles (broken into pieces)
- 1 cup vegan ricotta (or tofu ricotta)
- 1/2 cup dairy-free cheese (optional)
- Salt and pepper to taste
- Fresh basil for garnish
How to Make Lasagna Soup Vegan
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes (Instant Pot)
- Inactive Time: 10 minutes (pressure release)
- Total Time: 35 minutes
- Author: Jen Sharpin | So Damn Delish
- Yield: 4 servings
- Cuisine: Vegan, Italian
- Method: Instant Pot and stove top
In the Instant Pot:
- Set the Instant Pot to sauté mode. Add olive oil, then sauté the onions, garlic, bell pepper, and zucchini until softened.
- Stir in the crushed tomatoes, tomato sauce, vegetable broth, basil, oregano, and broken lasagna noodles. Season with salt and pepper.
- Seal the lid and set to high pressure for 5 minutes. Once done, allow the pressure to release naturally for 5 minutes before manually releasing the rest of the pressure.
- Stir in the vegan ricotta and dairy-free cheese (if using). Adjust seasoning as needed.
- Serve hot, garnished with fresh basil.
For a Stove Top Option:
- In a large pot, sauté onions, garlic, bell pepper, and zucchini in olive oil until softened.
- Add the crushed tomatoes, tomato sauce, vegetable broth, basil, oregano, and lasagna noodles. Bring to a simmer and cook for 15-20 minutes, or until noodles are tender.
- Stir in vegan ricotta and season with salt and pepper to taste. Garnish with fresh basil before serving.
Notes
- You can add more vegetables like spinach or mushrooms for extra flavor.
- Instant pot lasagna soup cooks in just 5 minutes, making it a perfect weeknight dinner!
- For a creamier soup, add a little more vegan ricotta or use coconut milk.
Nutrition Facts (per serving)
- Calories: 280 kcal
- Sugar: 9g
- Sodium: 690mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Ways to Customize Your Lasagna Soup Vegan
The beauty of lasagna soup vegan is how easily it adapts to different tastes and dietary needs. Want to add more protein? Toss in some cooked lentils or plant-based sausage. If you love a rich, creamy texture, try adding a bit of cashew cream or a dollop of coconut milk. You can also experiment with different vegetable combinations—spinach, mushrooms, or even carrots would make great additions.
For a heartier version, serve the soup with some crusty bread or garlic knots on the side to dip into that rich, flavorful broth.
Making lasagna soup vegan is a great way to enjoy a classic favorite in a plant-based way. Whether you're using the instant pot lasagna soup method for a quick dinner or opting for the vegetarian lasagna soup for a meatless option, this soup will fill you up with comfort and flavor.
Try making a vegan white lasagna twist for a dairy-free experience that will leave everyone asking for seconds! At So Damn Delish, I am all about making comfort food fun and easy, so you can enjoy it without the guilt.
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Lasagna Soup Vegan: Quick and Flavorful Comfort Food Recipes
Make a hearty lasagna soup vegan with this quick recipe from So Damn Delish. A perfect comfort meal that’s not only rich in flavor, but also plant-based.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can crushed tomatoes
- 4 cups vegetable broth
- 2 cups tomato sauce
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 8 oz lasagna noodles (broken into pieces)
- 1 cup vegan ricotta (or tofu ricotta)
- 1/2 cup dairy-free cheese (optional)
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Sauté vegetables and garlic in olive oil.
- Add crushed tomatoes, broth, tomato sauce, noodles, and seasoning.
- Cook in the Instant Pot or simmer on the stove until noodles are tender.
- Stir in vegan ricotta and season. Garnish with fresh basil.
Notes
- You can add more vegetables like spinach or mushrooms for extra flavor.
- Instant pot lasagna soup cooks in just 5 minutes, making it a perfect weeknight dinner!
- For a creamier soup, add a little more vegan ricotta or use coconut milk.
- Prep Time: 10 minutes
- Inactive Time: 10 minutes (pressure release)
- Cook Time: 15 minutes (Instant Pot)
- Category: Salads & Soups
- Method: Instant Pot and stove top
- Cuisine: Vegan, Italian
Nutrition
- Calories: 280 kcal
- Sugar: 9g
- Sodium: 690mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
