Creamy Vegan Lasagna Soup: The Ultimate Cozy Comfort Meal

Creamy Vegan Lasagna Soup combines classic lasagna elements into a pot of comfort food that's hearty, satisfying, and completely vegan.

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Course: Comfort Food

Cuisine: Vegan

Keyword: Creamy Vegan Lasagna Soup, Hearty Soup, One Pot Meal, quick dinner, Savory Soup, Vegan Comfort Food

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: bowls

Calories: 350kcal

2 tablespoons Oil Substitute with vegetable broth for a lower-calorie option.
1 small Onion, diced Can be replaced with shallots for a milder taste.
4 cloves Garlic, minced Use garlic powder if fresh garlic isn’t available.
1.5 teaspoons Italian Seasoning Alternatively, use a mix of dried oregano, basil, and thyme.
1 teaspoon Onion Powder Omit if using fresh onion.
0.5 teaspoon Paprika Smoked paprika can be used for a deeper flavor.
1.25 teaspoons Sea Salt
to taste Black Pepper Adjust based on preference.
0.5 cup Dried Red Lentils Provides protein and thickens the soup.
5 cups Low-Sodium Vegetable Broth Use water or homemade broth as alternatives.

0.5 cup Dairy-Free Milk or Cream Coconut milk can be used for a richer flavor.
0.5 cup Tomato Sauce Substitute with crushed tomatoes if needed.
1 tablespoon Tomato Paste Replace with additional tomato sauce if unavailable.
0.33 cup Cashew Butter Substitute with tahini or sunflower seed butter for allergies.
1 tablespoon Lemon Juice Lime juice can also work as a substitute.

6 pieces Lasagna Noodles, broken Any pasta can be used, including gluten-free options.

Rinse the dried red lentils under cold water, ensuring they are clean and free of debris. Set aside as you prepare the other ingredients.
Heat a large pot over medium heat and add oil. Sauté the diced onion for about 3-4 minutes until it turns translucent, then mix in the minced garlic and sauté for an additional minute until fragrant.
Stir in the Italian seasoning, onion powder, paprika, sea salt, and black pepper, allowing the spices to release their aromatic qualities for about 1 minute.
Combine the rinsed red lentils, tomato sauce, tomato paste, cashew butter, and vegetable broth in the pot. Mix well and bring the mixture to a boil.
Add the broken lasagna noodles to the boiling soup and cook for 9-10 minutes, stirring occasionally, until the noodles are al dente but not mushy.
Reduce the heat to low. Stir in the dairy-free milk, lemon juice, and nutritional yeast. Let it simmer briefly to meld the flavors.
Serve the soup immediately, garnished with fresh herbs and optionally with vegan ricotta or mozzarella.

Store any leftovers with cooked noodles separate from the soup. Combine them freshly when you're ready to serve.