Enjoy the flavors of lasagne without all the layering and prep work. This easy, plant-based lasagna soup combines noodles, tomatoes, mushrooms, white beans, and zucchini, so it’s a complete one-pot meal. Make it in about an hour!
When I started noticing lasagna soup recipes a couple of years ago, I thought, “Hmm, that’s interesting.” But I didn’t feel compelled to make one until recently when I was cleaning out my pasta shelf and noticed that I had several open boxes of lasagna, all of which contained some broken lasagna noodles. I’m too thrifty to throw them out and too rushed and impatient to try to piece them together like a puzzle when I’m making lasagna, so they add up after a while.
I gathered up the broken lasagna, pieced together enough to create 6 Frankenstein lasagna noodles, and then broke the big pieces even more. I took a look at my favorite lasagna recipe, and decided to replicate its flavors of mushrooms and spinach in this soup. I couldn’t imagine blended tofu working in a soup, so I decided to use cannellini beans for protein. And to give it some vegetable-umph, I threw in a zucchini, making it a true one pot/bowl meal.
Lasagna Soup Suggestions
Gluten-free noodles work, but if you want to make this soup pasta-free, reduce the broth and add any pre-cooked gluten-free grain, like buckwheat. If you want to make it grain-free, just skip the pasta, reduce the broth, and double the beans.
You can also use other pasta shapes. Just substitute 5-6 ounces of rotini, penne, ziti–whatever you have on-hand.
Finally, feel free to add as many different veggies as you like. I stuck to mild-tasting zucchini and spinach, but if you like the flavors of broccoli and cauliflower, go for it.
My family pronounced this vegan lasagna soup a hit, and I hope yours will too!
Easy Vegan Lasagna Soup
Ingredients
- 1/2 large onion chopped
- 8 ounces mushrooms sliced
- 5 cloves garlic minced or pressed
- 28 ounces crushed tomatoes (1 large 794g can, fire-roasted preferred)
- 3 cups vegetable broth
- 15 ounces white beans such as cannellini or great northern (drain and reserve 1/2 cup beans)
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed rosemary
- 1 pinch red pepper flakes
- 6 uncooked lasagna noodles broken into pieces (154g) SEE NOTE
- 1 large zucchini cut in half lengthwise and sliced into 1/4-inch half-moons (270g)
- 1/2 cup non-dairy milk SEE NOTE
- 2 tablespoons nutritional yeast
- 2 cups fresh spinach packed 70g
Suggested Tools
- 1 Blender
Instructions
- Heat a 4-5 quart saucepan over medium-high heat. Toss in the onion and sauté it until it begins to brown, about 5 minutes, adding a splash of water if it begins to stick. Add the mushrooms and cook, stirring, until they begin to exude liquid. Add the garlic and cook, stirring, for another minute or two.
- Stir in the tomatoes and broth. Drain the beans and measure out 1/2 cup of them. Set these aside and add the rest of the beans to the pot. Add the next 6 ingredients, basil through pepper flakes. Bring to a boil, reduce the heat to low, and cover. Simmer for 15 minutes.
- Add the lasagna pieces and zucchini, and adjust the heat to a slow boil. Cook uncovered until the lasagna is al dente (check the lasagna package for time.)
- Meanwhile, place the 1/2 cup beans in a blender with 1/2 cup plant milk and 2 tablespoons nutritional yeast. Blend until smooth.
- When the noodles are cooked, stir in the blended beans and the spinach. Check the soup and if it needs more liquid, add more broth or water. Check the seasoning and add salt and additional herbs as needed.
- Remove from the heat, cover, and let stand a few minutes until the spinach has wilted. Serve now or allow to rest while the flavors combine. This soup tastes even better the next day, but the noodles do break apart.
Notes
Cut Your Prep Time Down...
...by using pre-chopped onions and pre-sliced mushrooms. You can also save time by slicing the mushrooms while the onion cooks and slicing the zucchini as the sauce begins cooking.Nutritional info is approximate.
Please Pin and Share!
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Jude
Can’t wait to make this next week! I’m going to sub eggplant for the zuchinni as one famly member is not fond of it.
Kate
Ooo. Good idea! I might add aubergine as well as the courgette (I’m in England!).
Jeanne
Looks great, can’t wait to make it!
Di
This sounds delicious! I’ve been making a veganized version of an easy one-pan “stovetop lasagna” recipe that originally came from my state’s State University Extension Office, but I like the way you’ve done this soup better than what I came up with, so I’ll definitely be giving it a try! Thanks!
Jen
Made this tonight. It was delicious! I added chopped cabbage and carrots along with the mushrooms (added extra mushrooms because I love them). I also added fresh okara (soy pulp) to the blender mixture, which added to the creaminess of the soup (but didn’t change the flavor of the soup). I subbed kale for the spinach, since I didn’t have any spinach on hand. Thank you for the recipe!
Susan Voisin
Your additions sound so good. I’m so glad you liked it!
Kim
Susan, I came to the site here to warn people to not use no boil lasagna. It has an awful taste and what has challenged my spinach lasagna of late. I will throw out what I have left. Black! But as I scrolled down I saw you had noted that in the ‘notes’. Oh wow is me! It is hard to overcome but I will eat it.
Susan Voisin
Thanks for the warning, Kim. I’m putting it in bold print so people will take notice. Sorry for your suffering!
Em
Susan! Thank you. I appreciate this recipe!
I had ordered a couple of boxes of lasagna noodles online one time and they are a good company but the boxes arrived with ALL of the lasagna noodles broken. In little bits. Although they replaced it half of those were broken in the second box they sent.. . So- I had all the ingredients for this and finally had a use for those noodles. And- best of all it is delicious! I won’t be buying those lasagna noodles online again BUT I will be making that soup again.
-Em
Susan Voisin
Hi Em! I’m so happy it was able to use up some of those lasagna noodles. I’m starting to think I need to make more recipes that use them! 😀
H.S.
Made the pot early in the week and ate all week. What great flavors. I added 2 bay leaves (I have this weird compulsive need to add them to all soups), and used mirepoix and omitted spinach. Other than that, followed the recipe. Turned out incredible!!! Definitely highly recommend and placing into my regular rotation.
Susan Voisin
I’m so glad you liked it! I love using mirepoix!
Kensington Cooker
My wonderful daughter-in-law makes one of your soups every time I visit so I won’t go hungry. I trust and love all your recipes, but this soup was just extraordinary! I had to stop myself at two servings. Now I’m going to print this up and do it myself. Thanks Susan!
Connie
Another delicious Susan dish! This was very tasty and chockfull of healthful ingredients. Thanks!
Susan L.
Can’t wait to try this…..Any changes for making it in an Instant Pot? 🙃
Carole Goldstein
I made this exactly as the recipe called for, with the single exception of sautéing, a chopped bell pepper when I did the onions. It was absolutely delicious and easy! I will be making it again, again, and again!
MK
Another winner from Susan’s kitchen! This goes into the rotation as an easy-tasty meal.
I’m so glad you’re back – and can’t wait to see what you cook up next!
Kay
I just made this today – wow! This is so so so so delicious! I’ve added it to my top five soup lists. I hope I can freeze it because It’s quite filling and it’s just me eating it…despite what my little pup think. I am always amazed.at your recipes. When making this today, I was thiking, wow – how did you figure out how to adjust the temps and the times for this and that and the white beans with the mile and nooch….You have such a great talent and so many gifts that you share. Thank you for this one and all your great recipes and blogs. Kay
Denise
So good! Next time, I’ll add the zucchini later in the cooking (my noodles took longer than the box indicated). But it was delish! Even my meat-eating hubby approved!
Colleen
Can this be done in a slow cooker / crock pot?
Lisa
I really liked this, but I used chickpea pasta and it gets too mushy so I was suggest not using that. I don’t usually put pasta in a lot of things and I had that so I figured I would try it but next time I might just not put pasta in it and add rice as a heat up a bowl. Thanks!!
Jan
Very tasty and not a lot of fuss putting this all together!
Jo Anne Anderson
I just made this recipe. I started it the night before and stopped at putting the zucchini and rotini noodles. Then the next day, I warmed it back up and finished it in 30 mins. Delicious! Pretty sure we will be making this again and again! Thank you!!
Sahari
Can’r rate it yet because we haven’t eaten it… just want to say that had to add 2 additional cups of broth because there wasn’t enough liquid to cook the pieces of lasagna noodles effectively. Already I’m 15 minutes past the suggested slow-boiling time, and that is with the lid on too..
In the future, I will precook the lasagna noodles and cut them into the soup. The extra broth is costly plus it adds more sodium to our meal which, as hypertension sufferers, we cannot afford.
My husband, who is in charge of the are-the-noodles-done portion of this recipe, does say that it tastes good! We do appreciate all that you give, Susan.
Sarah
This is INCREDIBLE! Wow!! Blending the beans with the milk is genius! I added some TVP to boost the protein and sprinkled in a little fennel to give it a little extra something .And I had some leftover roasted red peppers in the fridge so I chopped that up and threw it in too. Sprinkled a little parmy nooch and basil on top. Perfection!! This is going into the rotation, I think it will be a favorite for sure!! I’m full and happy!