Vegan Lasagna Soup
Simmered tomato broth, tender noodles, and all those familiar lasagna flavors in every spoonful — this easy vegan lasagna soup is comfort made simple.
Ingredients
- 1 batch Vegan Tofu Sausage Crumbles optional but highly recommend, you can also use store-bought vegan sausage
Lasagna soup
- 1 tablespoon olive oil OR water
- 1 yellow onion finely chopped
- 1 small carrot grated
- 1 stalk celery finely diced
- 4 cloves garlic minced
- 1 teaspoon sea salt place in a small bowl and add pinches gradually at each stage.
- 1 splash of red wine for deglazing, OR vegetable broth
- 5 cups low-sodium vegetable broth OR 5 cups water and 2 vegan bouillon cubes
- (1) 28-ounce can whole tomatoes mashed or blended, OR use crushed tomatoes
- (1) 6-ounce can tomato paste
- 2 teaspoons dried basil
- 1.5 teaspoons dried oregano
- ½ teaspoon crushed red pepper flakes see Notes
- 7 lasagna sheets broken into large pieces
- ¼ cup fresh basil leaves torn
- 2 teaspoons tamari OR soy sauce
- Splash of balsamic vinegar optional
Cashew cream
- ½ cup raw cashews soaked in hot water for 15–20 minutes
- ½ cup water
- 1 pinch of sea salt
Instructions
- Cover cashews with hot water and soak for 15–20 minutes while prepping the soup. Set aside.
- Make tofu sausage crumbles: Prepare 1 batch of Vegan Sausage Crumbles, or use your favorite store-bought vegan sausage (Optional to prep ahead of time.)
- In a large pot, heat olive oil over medium heat. Add chopped onion + a pinch of salt from your bowl. Sauté until golden, 5–7 minutes.
- Stir in carrot and celery. Cook for 2–3 minutes. Add garlic and cook 1 minute more.
- Add a splash of red wine or broth, scraping up any browned bits from the pot.
- Add broth (or water and bouillon cubes), tomatoes, tomato paste, basil, oregano, crushed red pepper, and a generous pinch of salt from the bowl.
- Bring to a gentle boil, then reduce to a rolling simmer. Partially cover and simmer for 10 minutes.
- Drain soaked cashews and blend with ½ cup water and a pinch of salt until smooth. Set aside.
- Stir broken lasagna noodles directly into the soup. Simmer for 8–10 minutes, until al dente and tender. Stir occasionally to prevent clumping. Raise heat if needed to maintain a gentle boil.
- Stir in sausage crumbles, 3 tablespoons of cashew cream, and torn fresh basil. Warm through and adjust seasoning with tamari, balsamic vinegar, or more salt if needed.
- Ladle into bowls. Top with extra cashew cream, fresh basil, and a sprinkle of vegan parmesan. Serve with garlic bread or crusty sourdough.
Notes
- Make the tofu sausage crumbles ahead of time for faster prep, or bake them while the soup simmers. Omit crushed red pepper in the soup if making sausage crumbles.
- To sub tofu crumbles, swap with 1–1.5 cups of crumbled tempeh, brown lentils, white beans, vegan ground meat alternative, or mushrooms.
- Use homemade almond parmesan, store-bought, or a sprinkle or two of nutritional yeast for a cheesy finish.
- For thinner soup, stir in a splash of broth before serving.
- Gluten-free? Cook the GF pasta separately and stir it in just before serving.
Nutrition
Calories: 351kcal | Carbohydrates: 44g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 1037mg | Potassium: 426mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2346IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 3mg
