This easy 1-pot vegan lasagna soup is perfect for summer since no baking is needed. This recipe is the answer if you want the taste of lasagna without all the prep. Just toss everything into a large pot and simmer to get the best vegan lasagna soup ever!

A bowl of vegan lasagna soup with tomatoes and a red and white tea towel behind it.

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This deconstructed lasagna is a comforting soup that the whole family will love. We love vegan lasagna, zucchini lasagna, tofu stuffed shells, and other hearty Italian-style meals, but when I want to make it quick and easy, this lasagna soup is the answer!

🧾 Ingredients and substitutions

  • Onion – for flavor. A white, red, or yellow onion will all work well.
  • Garlic – for flavor.
  • Olive Oil – to saute the veggies in.
  • Veggies – (optional) you can add 2-3 cups of whatever veggies you have that sounds good to you.
    • Green Pepper – or any color bell pepper. I usually add 1-2 peppers
    • Zucchini – I usually add 1 medium zucchini.
    • Mushrooms – I usually add about 1 cup chopped.
    • Fresh Spinach – I like to use washed baby spinach to make it easier. You can also use chopped spinach or frozen spinach.
  • Vegan Sausage – or vegan beef crumbles. You can use any type of vegan meat substitute that you wish. I like to use my homemade vegan Italian sausage or my vegan sausage crumbles and add them at the end of cooking. Beyond sausage is also delicious in this, but it will need to be sauteed with the veggies at the beginning of cooking along with the veggies. You can also use my TVP beef crumbles recipe.
  • Spaghetti Sauce – any jar of your favorite brand, just be sure that it’s vegan.
  • Crushed Tomatoes – or diced tomatoes to make a tomato-based sauce. You will need a large 28 oz jar or two 14 oz jars.
  • Tomato Paste – to thicken the sauce and add an umami flavor. (optional)
  • Water – to make your vegetarian lasagna soup saucy enough. You can also use vegetable stock or low-sodium vegetable broth instead of water for more flavor.
  • Italian Seasoning – for flavor. If you don’t have the mix, use oregano, basil, and parsley.
  • Salt – for flavor.
  • Sugar – to balance out the acidity of the tomato sauce (optional).
  • Lasagna Noodles – or any large flat noodles. (You will want to break up large lasagna sheets to make the soup easier to eat. I like to use Anna Italian Mafaldine Pasta it’s like skinny lasagna noodles. If you are wondering if your pasta brand is vegan check my vegan pasta list.
  • Vegan Bechamel Sauce or Vegan Cheese – to add on top at the end. (optional) I like to use my vegan bechamel sauce, vegan pizza cheese, or my melty vegan mozzarella cheese recipe. You could also stir in some cashew cream instead of the white sauce.
  • Fresh Basil or Vegan Pesto – to garnish the top of the soup. Fresh parsley or red pepper flakes are also delicious sprinkled on top.

🔪 Helpful tools

  • A large soup pot or Dutch oven – this soup makes a lot.
A white bowl full of vegan lasagna soup with a red tea towel and tomatoes on the side.

🥄 How to make vegan lasagna soup

Step 1 – Sauté onion in a tbsp of olive oil in a large soup pot over low heat for about 5 minutes.

Step 2 – Add 2 cloves of minced garlic and 2-3 cups of chopped veggies of choice and stir well. Sprinkle with 1/2 tsp of salt and 1 tbsp of Italian seasoning, turn up the heat, and saute the veggies for about 5 more minutes. (If you are using a store-bought vegan meat product or seitan sausage you can add it now and saute it with the vegetables. If using my homemade vegan sausage crumbles, do not add them yet.)

Step 3 – Add a 25 oz jar of spaghetti sauce, a 28 oz can of tomatoes, and 6 cups of water. Then stir well and simmer at medium-high heat until it begins to boil. (Taste the sauce then add 1/2 tsp salt and 1 tbsp of sugar if you choose, adjust to your taste).

A dutch oven with sauted veggies, vegan sausage and tomoato sauce.

Step 4 – Once it boils, add a package of broken lasagna noodles or use any large flat noodles.

Skinny lasagna noodles added to the pot of sauce to make vegan lasagna soup.

Step 5 – Cover and simmer for about 15 minutes (stirring occasionally) until the pasta is soft. Then add 4 cups of rough-cut baby spinach. (Add my homemade vegan sausage crumbles at this time if you are using those and stir well)!

Cooked noodles and spinach in a large pot of vegan lasagna soup.

Make the bechamel sauce (or use vegan cheese instead)

Step 6 – Heat 1 1/4 cups plant-based milk in a saucepan or in a glass measuring cup in the microwave until it is warm but not boiling.

Step 7 – Heat 2 tbsp vegan butter in another small saucepan until it melts then sprinkle with 2 tbsp of flour and stir until it gets bubbly

Step 8 – Slowly stir in the hot milk stirring constantly until the sauce is smooth and comes to a slow boil and salt to taste. Add 1 tablespoon of nutritional yeast for a cheesier flavor.

Step 9 – Pour the bechamel over the top of the lasagna soup. Scoop into bowls and serve hot. Garnish with some fresh parsley or basil.

Pouring vegan bechamel sauce into a large pot of lasagna soup.

👩🏻‍🍳 Pro Tips

  • If you are using store-bought vegan sausage or beef crumbles, you can cook them at the same time as the vegetables. 
  • If you are using my homemade sausage crumbles, cook them separately and toss them in at the end of cooking. They will lose their flavor and some of the texture if they are boiled in with the lasagna. 
  • Don’t continue to simmer the dish after the pasta has cooked, or it will become mushy.
  • If you want a creamier lasagna, add walnut-sized dollops of my tofu ricotta along with the noodles. Don’t stir the soup for 10 minutes after adding the vegan ricotta to allow it to firm up before stirring.

❓ Frequently asked questions?

How can I make this gluten-free?

If you want to make a gluten-free vegan lasagna soup, simply use gluten-free lasagna noodles. However, I recommend cooking the gluten-free pasta separately (keeping it al dente) and serving the soup on top of it. Most gluten-free noodles won’t hold up well when simmered in a soup

Can I use zucchini noodles in the lasagna soup?

Yes, zoodles or zucchini noodles are a great way to make this soup low-carb and gluten-free. See my zucchini lasagna to learn how to cut and prepare zucchini noodles.

🥡 Storage and reheating

Refrigerate: This vegan lasagna soup will keep well in the fridge for 3 – 5 days in an airtight container.

Freeze: This soup can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat the soup in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.

🥣 Hearty vegan soups

I love to make hearty 1-pot vegan soups that work as a full meal. My family also loves hearty vegan beef stew, vegan Italian wedding soup, dairy-free Zuppa Toscana, and orzo soup

Serve your soup with focaccia bread, cornbread, drop biscuits, or vegan cheddar bay biscuits for a more filling meal.

A dutch oven filled with vegan lasagna soup.

🌟 More easy vegan meals

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Vegan lasagna soup recipe

A close up of a bowl of vegan lasagna soup with white sauce drizzled on top.
Diet
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5 from 3 rating

Vegan Lasagna Soup

Yield: 12
Prep: 10 minutes
25 minutes
Total: 35 minutes
Author: Monica Davis
An easy 1 pot stovetop lasagna.
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Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion, diced (1 medium onion)
  • 2 cloves garlic, (minced)
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1 cup green pepper, diced (1 medium pepper)
  • 1 cup zucchini, diced
  • 1 cup mushrooms, sliced
  • 4 cups baby spinach
  • 2 cups vegan sausage
  • 1 (25 oz) jar spaghetti sauce
  • 1 (28 oz) jar crushed tomatoes
  • 2 tablespoons tomato Paste, (optional)
  • 6 cup water, or vegetable broth
  • 1 tablespoon vegan sugar, (if needed)
  • 1 16 oz package lasagna noodles, or any large flat noodles
  • 1/4 cup vegan pesto, or fresh basil

Vegan bechamel sauce (or use 2 cups vegan cheese)

  • 1 1/4 cup oat milk, or any other plain flavored vegan milk
  • 2 tablespoons vegan butter
  • 2 tablespoons flour, (you can use gluten-free if needed)
  • 1/4 teaspoon salt , (or to taste)

Equipment

Instructions
 

  • Sauté onion in a tbsp of olive oil in a large soup pot over low heat for about 5 minutes.
  • Add 2 cloves of minced garlic and 2-3 cups of chopped veggies of choice and stir well. Sprinkle with 1/2 tsp of salt and 1 tbsp of Italian seasoning, turn up the heat and saute the veggies for about 5 more minutes. (If you are using a store-bought vegan meat product or seitan sausage you can add it now and saute it with the vegetables. If using my homemade vegan sausage crumbles, do not add them yet.)
  • Add a 25 oz jar of spaghetti sauce, a 28 oz can of tomatoes, 2 tbsp tomato paste, and 6 cups of water. Then stir well and simmer at medium-high heat until it begins to boil. (Taste the sauce then add 1/2 tsp salt and 1 tbsp of sugar if you choose, adjust to your taste).
  • Once it boils, add a package of broken lasagna noodles or use any large flat noodles.
  • Cover and simmer for about 15 minutes (stirring occasionally) until the pasta is soft. Then add 4 cups of rough-cut baby spinach. (Add my homemade vegan sausage crumbles at this time if you are using those and stir well)!

MAKE THE BECHAMEL SAUCE (OR USE VEGAN CHEESE INSTEAD)

  • Heat 1 1/4 cup plant-based milk in a saucepan or in a glass measuring cup in the microwave until it is warm but not boiling.
  • Heat 2 tbsp vegan butter in another small saucepan until it melts then sprinkle with 2 tbsp of flour and stir until it gets bubbly
  • Slowly stir in the hot milk stirring constantly until the sauce is smooth and comes to a slow boil and salt to taste. Add 1 tablespoon of nutritional yeast for a cheesier flavor.
  • Pour the bechamel over the top of the lasagna soup.
  • Scoop into bowls and serve hot. Garnish with some fresh parsley or basil.

Notes

  • If you are using store-bought vegan sausage or beef crumbles, you can cook them at the same time as the vegetables. 
  • If you are using my homemade sausage crumbles, cook them separately and toss them in at the end of cooking. They will lose their flavor and some of the texture if they are boiled in with the lasagna. 
  • Don’t continue to simmer the dish after the pasta has cooked, or it will become mushy.
Serving: 1bowl (1/12 pot), Calories: 296kcal, Carbohydrates: 41g, Protein: 14g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Sodium: 654mg, Potassium: 285mg, Fiber: 4g, Sugar: 8g, Vitamin A: 1193IU, Vitamin C: 17mg, Calcium: 76mg, Iron: 3mg
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