Vegan Lasagna Soup

This Vegan Lasagna Soup has all the flavors of classic lasagna in an easy, hearty soup. Made with rich tomato broth, seasoned tofu crumbles, lasagna noodles, and topped with creamy tofu ricotta, it's an easy, comforting dinner that's perfect for weeknights and makes delicious leftovers.

The rich tomato broth, seasoned tofu crumbles, lasagna noodles, and creamy tofu ricotta give all the flavor of classic lasagna in a fraction of the time.

Serve it on its own, with a simple salad, or with a side of crusty bread.

And don't skip the tofu ricotta, it's what makes this soup so good.

This recipe has been updated with improved instructions, helpful tips, and minor ingredient adjustments.

Ingredients

All you need to make this one-pot lasagna soup is a few pantry staples like canned tomatoes, vegetable broth, onion, garlic, and Italian seasonings.

With these ingredients, plus tofu and lasagna noodles, you can make a hearty, comforting soup that tastes just like classic lasagna.

Tofu Crumbles: Seasoned and baked crumbled tofu adds a hearty texture similar to plant-based sausage.

Onion and Garlic: Sautéed until soft and lightly browned, onion and garlic build the flavor base of the soup. Don't rush this step as it adds depth.

Seasonings: The tomato broth is already flavorful, so you only need a simple blend of Italian seasoning, salt, and pepper. Red chili flakes are optional for a touch of heat.

Vegetable Broth: Use low-sodium vegetable broth so you can control the seasoning.

Crushed Tomatoes: Whole peeled tomatoes offer the best flavor, but crushed or diced tomatoes work too. If you prefer a smoother soup, pulse the tomatoes with an immersion blender.

Lasagna Noodles: Use regular lasagna noodles (not no-boil) and break them into 1-2 inch pieces. They don't have to be perfect! Gluten-free or other pasta shapes can be used.

Fresh Basil: Adds freshness and balances the rich tomato broth.

Tofu Ricotta: This is for the topping and it's not to be missed! It adds creaminess and ties all the flavors together.

You'll only need about half a batch of tofu ricotta for this recipe. You can easily make a half batch using the rest of the tofu from the crumbles, or prepare the full batch and save the rest as it won't go to waste (it's that good!).

See recipe card for quantities.

Helpful Equipment

A large pot works great for cooking the soup, a food processor makes tofu ricotta in minutes, and a large baking sheet is perfect for the tofu crumbles.

I also recommend using an immersion blender if you're using diced or whole-peeled tomatoes. Just pulse them a few times into a crushed consistency.

You don't want to completely purée the tomatoes, but this helps improve the overall texture of the soup.

How to Make This Recipe

This vegan lasagna soup is a family-friendly dinner everyone will love and always a hit at dinner parties.

Flavorful vegan tofu crumbles, creamy tofu ricotta, pasta, and a herb-infused tomato broth. What's not to love!

The full written recipe can be found in the recipe card below.

Step 1: Toss crumbled tofu with olive oil, tomato paste, nutritional yeast, Italian seasoning, onion powder, garlic powder, salt, and black pepper.

Step 2: Spread evenly on a parchment-lined baking sheet and bake for 25-30 minutes, stirring halfway, until golden and slightly crispy. Set aside.

Step 3: Heat a large soup pot over medium heat. Add the diced onion and cook until translucent and starting to brown, about 7-10 minutes.

Step 4: Add the garlic, Italian seasonings, salt, and black pepper, and cook for another 2 minutes.

Step 5: Pulse the canned whole tomatoes a few times with an immersion blender until crushed, then pour them into the soup along with the vegetable broth. Stir to combine.

Step 6: Bring the soup to a simmer, then cover and reduce the heat to low for 20 minutes.

Step 7: Break the lasagna noodles into even-sized pieces (they don't need to be perfect!) and add them to the soup. Bring the soup back to a simmer and cook for about 15 minutes, or until the noodles are tender.

Step 8: Turn off the heat and stir in the tofu crumbles and chopped basil.

Step 9: Taste the soup and adjust salt and pepper as needed.

Divide the soup into bowls and top with tofu ricotta, fresh basil, and a sprinkle of red chili flakes. Enjoy!

Substitutions & Variations

Zucchini, bell peppers, spinach, kale, or mushrooms are great additions if you want to add more veggies.

Make it gluten-free by swapping in your favorite gluten-free lasagna noodles.

If you don't want to use lasagna noodles, any pasta shape works. Just be careful how much you add, as the pasta will soak up the broth.

For a soy-free version, try cashew ricotta and a gluten-free vegan sausage instead of tofu or try adding lentils instead!

If you want a creamier broth, stir in a splash of coconut milk or cashew cream.

If you like it spicier, add more red chili flakes.

Serving Ideas

This soup is hearty enough to enjoy on its own because of the tofu crumbles and lasagna noodles, but it's also great served with some delicious sides.

Soup is better with bread! Serve with warm bread like sourdough, Ciabatta, or baguette.

A simple green salad with a balsamic maple vinaigrette or apple cider vinaigrette.

And don't forget the toppings! Chopped fresh basil, grated vegan Parmesan, and a dollop of tofu ricotta take this to the next level. 

Tips & Tricks

No need for a tofu press for the tofu crumbles: Cut it in half, squeeze out as much water as possible, and use the other half to make the ricotta. If going this route, I'd recommend using firm tofu.

Important salt note: Not all salts are equal. If substituting table salt for kosher salt, use at least half the amount called for in the recipe.

Use whole-peeled tomatoes: These have the best flavor, but if you don't have them, regular crushed tomatoes, diced tomatoes, or even fire-roasted crushed tomatoes work well. Avoid tomato sauce, as it won't give the same fresh tomato flavor.

Pulse with an immersion blender: If you're using diced or whole-peeled tomatoes, pulse them a few times into a crushed consistency. You don't want to completely purée the soup, but this improves the texture.

Season as you go: Taste the broth before adding the noodles and adjust salt, pepper, or Italian seasoning as needed.

Cook noodles separately for make-ahead or freezing: This prevents them from getting mushy.

For day-old leftovers, the noodles soak up the broth and get slightly softer, which actually makes the soup thicker. I don't mind this, but if you do, cook them separately.

Add fresh herbs at the end: Stir in fresh basil after removing the soup from the heat and garnish with more before serving.

Storage

Store: Keep any leftover soup in an airtight container in the fridge for 3-4 days.

Reheat: Warm it gently on the stove over medium-low heat, stirring occasionally until heated through.

Freeze: I don't recommend freezing the soup with the noodles, as they can become mushy once thawed. If you want to freeze it, leave the noodles out. When you're ready to eat, cook the lasagna noodles separately and add them to the thawed soup.

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