This Vegan Lasagna Soup is a hearty Italian-inspired soup that captures the flavors of traditional lasagna. Rich tomato broth, baked tofu crumbles, lasagna noodles, basil, and tofu ricotta are served together all in one bowl for a satisfying and cozy dinner.
This lasagna soup is easy to make, customizable, and meal-prep friendly! It tastes even better the next day.
It's dairy-free, vegan, and can be made gluten-free by using gluten-free lasagna noodles.
The baked seasoned tofu makes the most flavorful plant-based sausage crumbles and give a wonderful texture to this soup.
Don't forget the tofu ricotta on top. It's nut-free, dairy-free, and absolutely delicious! It's great to have on hand and can be used in sandwiches, wraps, salads, or pasta recipes.
So thankful for the RAVE reviews I've gotten over this lasagna soup recipe! It was originally created March 2022 but I thought it deserved more love and new pictures. The recipe is exactly the same.
This vegan lasagna soup is perfect for an easy, and delicious fall or winter meal. It is a great family-friendly dinner but would also be a crowd-pleaser served at a dinner party!
This recipe will definitely impress even the pickiest critics.
Tofu Crumbles: Crumbled, seasoned, and baked tofu makes the BEST plant-based beef crumbles. They get crispy on the outside but remains soft on the inside. So flavorful and perfect for this soup recipe.
Tofu Ricotta: Lasagna needs ricotta. Vegan ricotta is made from medium-firm tofu, olive oil, nutritional yeast, garlic, miso paste, salt, and pepper. So simple yet so good!
Onion and Garlic: Onion and garlic are finely chopped and sautéed until soft and starting to brown. You can't make a good soup without onion and garlic!
Seasonings: A lot of the flavor comes from the onions and garlic but an Italian seasoning blend, kosher salt, and black pepper are added as well. Red chili flakes are optional but are a great addition for a hint of heat.
Vegetable Broth: Use a low-sodium vegetable broth.
Crushed Tomatoes: I used peeled tomatoes and hand mashed them. A can of crushed tomatoes work just as great!
Lasagna Noodles: Make this lasagna soup gluten-free by using Lasagna Noodles by Jovial. If you're not gluten-free, you can use regular lasagna noodles. Avoid no-boil lasagna noodles.
Basil: Can't have lasagna without fresh basil!!
See recipe card for quantities.
I highly recommend investing in a tofu press if you make a lot of tofu recipes.
The tofu in this recipe can be pressed for 15 minutes but if you want a shortcut, simply squeeze the water out of it with your hands. It's being crumbled so it doesn't need to hold it's shape.
For the tofu ricotta recipe, you'll need a food processor. It makes this dairy-free ricotta come together in minutes!
How to Make This Recipe
Flavorful vegan sausage crumbles, creamy tofu ricotta, noodles, and a rich tomato broth create the most incredible crowd-pleasing dinner.
The full recipe can be found in the recipe card below.
Step 1: First, make the tofu crumbles by crumbling half a block of extra-firm tofu and squeezing out as much water as possible. Alternatively, use a tofu press and press for 15 minutes.
Step 2: Whisk together the olive oil, tomato paste, cornstarch, nutritional yeast, and all the seasonings in a small bowl then add it to the crumbled tofu. Mix until well-combined.
Step 3: Spread on to a baking tray and bake for 20-25 minutes.
Step 4: Should be crispy and golden!
Step 5: While the tofu is baking, make the tofu ricotta. Crumble the tofu into a food processor along with the remaining ingredients.
Step 6: Pulse until smooth and creamy. Taste and adjust salt to your preference. Set aside.
Step 7: Heat a large soup pot over medium-high heat and add the olive oil. Sauté the onion until soft and starting to brown, about 7 to 10 minutes.
Step 8: Add the garlic, Italian seasonings, salt, and black pepper and sauté for another 2 minutes.
Step 9: Pour in the can of crushed tomatoes and the vegetable broth. Bring to a boil then cover and reduce to a simmer for 20 minutes.
Step 10: 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.
Step 11: Stir in the baked tofu crumbles and chopped basil. Season with more salt if needed.
Step 12: Divide the soup in to serving bowls and top with tofu ricotta, fresh basil, and red chili flakes. Enjoy!
Make it spicy: Add a sprinkle of red chili flakes.
Gluten-Free: I used gluten-free lasagna noodles by Jovial. Of course, you can use regular lasagna noodles if you're not gluten-free.
Add vegetables: Zucchini, red bell peppers, and or mushrooms can be roasted or sautéed and added to the soup if desired.
Make it soy-free: Use cashews to make the tofu ricotta and use a soy-free vegan groundless beef instead of the tofu crumbles.
Lasagna soup is a delicious and comforting dish that captures the flavors of traditional lasagna but in a soup form.
I always top my serving with tofu ricotta, fresh basil, and a generous sprinkle of red chili flakes.
Here are some topping ideas that will take this cozy soup to the next level!
- Tofu Ricotta: This is a must add which is why I included it in the recipe. It adds that creamy, cheesy flavor that you need to have when making lasagna.
- Vegan Parmesan Cheese: Sprinkle a generous amount of freshly grated vegan Parmesan cheese on top of your lasagna soup for a rich, savory flavor. I love the brand Violife!
- Vegan Mozzarella Cheese: Add some shredded mozzarella cheese to your soup, and then broil it briefly in the oven to create a melted, gooey cheese topping. Follow Your Heart and Violife make the best mozzarella cheese.
- Fresh Basil: Chopped fresh basil leaves or a basil pesto drizzle can provide a burst of freshness and color to your soup.
- Red Pepper Flakes: If you like a bit of heat, a pinch of red pepper flakes can give your soup some extra spiciness.
- Chopped Fresh Parsley: A sprinkle of fresh parsley adds a pop of color and a mild herbaceous flavor.
- Roasted Vegetables: Roasted or grilled vegetables, such as zucchini, bell peppers, or mushrooms, can be added as a topping.
Feel free to mix and match these toppings to create a lasagna soup that suits your personal preferences.
This vegan lasagna soup keeps for a few days in the fridge so you can have an easy and delicious dinner ready to go!
Storage: Allow the soup to cool completely and then store it in an airtight container in the refrigerator for up to 4 days.
Reheat: You might need to add a splash of broth before reheating since the noodles tend to soak up some of the liquid. Reheat on the stovetop over medium heat or microwave it until it's warmed through.
Freeze: Allow to cool and place in a freezer safe container. Freeze for up to 2-3 months. Thaw in the fridge before reheating. If you're planning on making a large batch to specifically freeze, I would recommend making the base of the soup and boil the noodles the day of serving. Do not freeze the tofu ricotta.
Tips & Tricks
Here are some tips you can do to ensure that you get the best results every time you make this flavorful gluten-free and dairy-free lasagna soup.
Squeeze the water out of the tofu. Since we are crumbling the tofu, there is no need to use a tofu press. Simply cut the tofu in half (store the other half to use in a different recipe) and squeeze as much water out as possible. Alternatively, you can use super-firm tofu.
Salt to your preference. The saltiness of this soup can depend on a few different things. The type of salt, the brand of vegetable broth, and your preference! Taste and continue to adjust until it's perfectly seasoned.
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Frequently Asked Questions
No, simply squeeze out water using your hands.
Nope! Simply drain the water out of the package and add the tofu to the food processor.
Vegan ricotta is made up of tofu, nutritional yeast, miso paste, olive oil, lemon, salt, and black pepper. For a soy-free version, you can use cashews.
More Vegan Soup Recipes
Looking for more cozy soup recipes like this? Try these:
Vegan Lasagna Soup with Tofu Ricotta
- 14 ounce Block Firm Tofu
- 2 tablespoons Extra-Virgin Olive Oil
- 1 tablespoon Lemon Juice
- 2 teaspoons Yellow Miso Paste
- 1 Garlic Clove finely minced
- ¼ cup Nutritional Yeast
- ½ teaspoon Kosher Salt more to taste
- ¼ teaspoon Black Pepper more to taste
- 2 tablespoons Olive Oil
- 1 medium Yellow Onion minced
- 4-5 Garlic Cloves minced
- 2 teaspoons Italian Seasonings
- 2 teaspoons Kosher Salt more to taste
- ¼ teaspoon Black Pepper
- 4 ½ cups Vegetable Broth
- 1 28 oz Can of Crushed Tomatoes
- 8 Lasagna Noodles gluten-free if needed
- ¼ cup Chopped Basil more for garnish
- Preheat oven to 400F.
- First, make the tofu crumbles by crumbling half a block of extra-firm tofu and squeezing out as much water as possible. Alternatively, use a tofu press and press for 15 minutes.
- Whisk together the olive oil, tomato paste, cornstarch, nutritional yeast, and all the seasonings in a small bowl then add it to the crumbled tofu. Mix until well-combined.
- Spread on to a baking tray and bake for 20-25 minutes or until golden brown and crispy. Set aside.
- While the tofu is baking, make the tofu ricotta. Crumble the tofu into a food processor along with the remaining ingredients. Pulse until smooth and creamy. Taste and adjust salt to your preference. Set aside.
- Heat a large soup pot over medium-high heat and add the olive oil. Sauté the onion until soft and starting to brown, about 7 to 10 minutes.
- Add the garlic, Italian seasonings, salt, and black pepper and sauté for another 2 minutes.
- Pour in the can of crushed tomatoes and the vegetable broth. Bring to a boil then cover and 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 chopped basil.
- Divide the soup in to serving bowls and top with tofu ricotta, fresh basil, and red chili flakes. Enjoy!
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