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!

lasagna soup topped with tofu ricotta and tofu crumbles and fresh basil.

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 Vegan Lasagna Soup w/ Tofu Crumbles & Ricotta

Kitchen Essentials:

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.

Main Ingredients:

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:

Garlic Knots
Garlic Herb Star Bread
Toasted Baguette
Side Salad or Roasted Vegetables

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.

How To Make The Best Vegan Lasagna Soup Every Time

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 3/4 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 1/2 teaspoon and then go up from there. The perfect amount for me was 1 1/2 teaspoons.

FAQ:

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.

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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!