This Vegan Lasagna Soup recipe is loaded with Italian sausage inspired tofu crumbles, lasagna noodles, and a delicious tomato basil broth. The tofu ricotta topping makes it extra amazing. Enjoy!
Why have I waited so long to make this lasagna soup? I absolutely love lasagna and this soup is all the things we know and love about lasagna but with a soup base. It's incredible! The tofu crumbles really take this dish to the next level and might be my favorite part of this recipe. Super firm tofu is crumbled and tossed in seasonings, oil, and tomato paste then baked until crispy.
The lasagna soup is finished off by topping it with tofu ricotta and this is not to be missed. It gives the lasagna soup that creamy cheesy flavor that otherwise would be lacking. You can also add some fresh vegan parmesan or mozzarella if desired. You're gonna love this Vegan Lasagna Soup w/ Tofu Crumbles & Ricotta!
What You Will Need For This Recipe
The tofu crumbles are baked and the Lasagna Soup can be made in one pot! This recipe is easy to prepare and an easy clean up.
- Lasagna Noodles
- Crushed Tomatoes
- Vegetable Broth
- Fresh Basil
- Fresh Parsley
- Super Firm Tofu
- Vegetable Oil
- Italian Seasoning
How should I serve this Lasagna Soup?
Lasagna Soup Topping Ideas:
- Tofu Ricotta
- Fresh Basil & Parsley
- Red Pepper Flakes
- Extra Tofu Crumbles
- Vegan Parmesan Shreds and Vegan Mozzarella
Side Dish Suggestions & Ideas:
What else can I do with these Tofu Crumbles?
Flavor them however you'd like! I've made these with chili powder, paprika, and cayenne and used them as "ground beef" in tacos. It was delicious! Highly recommend.
Learn more about making the best tofu ever in the Ultimate Guide to Cooking Tofu.
Tips & Tricks
What kind of Tofu should I use?
I love using half a block of Super Firm Tofu for this. You can also use Extra Firm but it needs to be pressed for at least 1 hour while the super firm doesn't. The volume of the tofu will also be different so you'll need to use about ¾ of the block of extra firm pressed tofu.
What kind of Lasagna Noodles should I use?
No-Boil noodles won't work for this recipe. You'll need to make sure you get the lasagna noodles that need to be boiled.
How much salt should I add?
Salt to your preference. The saltiness of the soup depends on the brand of vegetable broth you use. Some are saltier than others. I recommend starting with ½ teaspoon and then go up from there. The perfect amount for me was 1 ½ teaspoons.
Is this Lasagna Soup freezer friendly?
Yes! I highly recommend making the base of the soup and then thawing on the stovetop and boiling the noodles and adding the ricotta on top day-of serving. I personally haven't tried to freeze the noodles in the soup but if you've already completed the soup I don't see why you can't go ahead and freeze it. Let me know how it goes and how it differs when re-heated if you give this a try.
How should I store my leftovers?
I simply stored my soup leftovers in the fridge and when it came time to reheating I added a splash of water because the noodles do thicken the soup base quite a bit. The noodles will end up softening when stored as well but I still enjoyed the leftovers just as much.
I would recommend cooking the noodles separately and adding them to the portion of soup that is being served immediately if you're planning on having a lot of leftovers and want to avoid the base thickening and the noodles softening.
More Recipes You Might Like:
- Creamy Vegan Broccoli Pesto Pasta w/ Roasted Cauliflower
- Tomato Basil Pasta w/ Tofu Ricotta
- Tofu Ricotta Stuffed Shells
If You Make This Recipe:
Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
Vegan Lasagna Soup w/ Tofu Crumbles
- Half Block of Super Firm Tofu see above
- 3 tablespoons Olive Oil
- 2 tablespoons Tomato Paste
- 2 teaspoons Cornstarch
- 1 tablespoon Nutritional Yeast
- 1 ½ teaspoons Italian Seasoning
- ½ teaspoon Dried Basil
- ½ teaspoon Dried Oregano
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- Pinch of Red Pepper Flakes
- 2 tablespoons Olive Oil
- 1 medium Sweet Onion minced
- 4-5 Garlic Cloves minced
- 2 teaspoons Italian Seasonings
- 1-2 teaspoons Salt
- ¼ teaspoon Black Pepper
- 4 ½ cups Vegetable Broth
- 1 28 oz Can of Crushed Tomatoes
- 8 Lasagna Noodles
- 3 tablespoons Fresh Parsley more for garnish
- 3 tablespoons Fresh Basil more for garnish
- Tofu Ricotta or Vegan Mozzarella
- Preheat oven to 400F.
- Make the Tofu Crumbles: Whisk together the olive oil, tomato paste, cornstarch, nutritional yeast, and all the seasonings in a medium sized bowl. Crumble half the block of super firm tofu in to the mixture and toss to combine. Spread on to a baking tray and bake for 20-25 minutes.
- Start the Lasagna Soup: Mince the onion and garlic. Heat a large soup pot on medium-high heat and add the olive oil. Cook the onion until soft and starting to brown then add in the garlic and continue to cook for a few more minutes.
- Toss in the Italian seasonings, salt and black pepper. The salt is to your preference and depends on how salty the vegetable broth is. I recommend starting with ½ teaspoon and adding from there as needed.
- Pour in the can of crushed tomatoes and the vegetable broth. Bring to a boil then reduce to a simmer for 20 minutes.
- Break up the lasagna noodles in to small pieces and add into the soup. Bring back to a simmer and continue to cook for about 15 minutes or until the noodles are cooked.
- Stir in the baked tofu crumbles and finely chopped fresh parsley and basil.
- Divide the soup in to serving bowls and top with tofu ricotta or vegan mozzarella cheese, red pepper flakes, fresh parsley and basil. Enjoy!