This vegan lasagna soup is absolutely everything you love about lasagna, but in a soup form. It’s easier to put together and just as flavorful!
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Lasagna is amazing. We all know there’s no questioning that. However, it’s time consuming and can be frustrating for a variety of reasons. However, this vegan lasagna soup is basically a deconstructed version and is so much easier and faster than any traditional form.
We actually have had this recipe on our creation list for a long time after making our amazing vegan lasagna and our easy vegan lasagna skillet.
This is an easier and faster recipes than either of those, so we knew it would be a hit.
We are sure this is going to be an absolutely delicious vegan dinner idea for you and those you love.
Because we know everyone is different, we will give post Instant Pot and Stove Top instructions so that you can choose how to make this depending on your own preferences.
FREQUENTLY ASKED QUESTIONS
Do I have to use meatless crumbles?
Whether you find them expensive or you don’t do meat alternatives, you can still make this recipe without them.
Feel free to omit entirely or you can swap with mushrooms, vegan sausages, chickpeas or beans, more vegetables like peppers, spinach and more.
Can I use other types of pasta for this soup besides lasagna noodles?
Yes. You can use any type of pasta that you want.
It’s important to note that lasagna noodles take longer than other noodles. So pay attention to the directions on the box.
If you are making on the stove, just make until the noodles are al dente and then it’s ready.
If you are making in the instant pot and the box instructions say al dente in 8-10 minutes, we recommend that you reduce your cook time to 4 minutes.
WHERE DO YOU BUY VEGAN RICOTTA CHEESE?
We have found Kite Hill Ricotta at Whole Foods and Mom’s Organic Market, as well as our little Natural Health Grocer.
Though, we haven’t personally tried, you could also try making it yourself. Minimalist Baker has a 5 ingredient, super easy looking almond ricotta that you could try! This site also has a homemade vegan ricotta that is nut free (besides coconut).
WHAT BRANDS ARE WE USING?
We really recommend for the pasta sauce that you use your favorite recipe – whether that’s homemade or jarred. For a budget friendly option, we really love the Whole Foods 365 Roasted Garlic. Another option we have tried and love is Prego’s Farmers Market line.
See above for the ricotta we use.
For the shreds, we really love the taste that Violife shreds (cheddar and mozzarella give to the dish). If you don’t have Violife, we would recommend Follow Your Hearts shreds. You can also view our vegan shredded cheese taste test to learn more about different brands.
For the vegan meat crumbles, we really love the Aldi brand. We feel like they are seasoned better than others, but they also don’t carry them full time currently. When we can’t find them, we use Gardein.
For the Parmesan, the best is Violife. You can also make your own vegan parmesan.
Let us know if you have questions about any other brands!
CAN I MAKE THIS TOP 8 ALLERGY FRIENDLY LASAGNA?
This one is a little tough, but still possible. We always try to include this, but you have to be aware of several different types of ingredients.
The pasta can easily be swapped with a gluten free lasagna noodle. That’s the easiest part.
Many vegan cheeses and vegan ground beef crumbles use soy and/or wheat in the ingredients.
Depending on your allergies, you may be able to find a ground “meat” and “cheese” product that doesn’t have your specific allergies listed.
You could also swap the vegan ground meat with mushrooms or lentils to make sure it’s allergen friendly. You may need to adjust seasonings if adding something that isn’t seasoned already.
You also need to be aware and remember to get safe spaghetti sauces. Even regular or traditional sauces sometimes contain cheese.
CAN I PREP THIS VEGAN DINNER IDEA AHEAD OF TIME?
Yes! You can make the recipe from start to finish and then store in the fridge in an air tight container after cooling, for up to 7 days, heating up when ready to cook.
Can vegan lasagna soup be frozen?
We wouldn’t recommend make and freezing the entire thing. What we would recommend is making the recipe without the pasta and then cooling and freezing. When ready to make just cook the pasta noodles according to the instructions.
WHAT ARE OTHER VEGAN PASTA DISHES I SHOULD TRY?
Pasta is one of the best comfort foods. It can easily be switched up with gluten free pasta! There are so many options today!
Obviously if you like lasagna, you should try our traditional vegan lasagna or our vegan lasagna skillet.
Some of our favorite vegan pasta dishes besides this amazing vegan lasagna are:
- Vegan Pizza Pasta Casserole (photos above)
- Easy Vegan Alfredo
- Zesty Vegan Pasta Salad
- Vegan Pesto Pasta with Cranberries
- Vegan Carbonara
- 10 Minute Spicy Vegan Garlic and Oil Pasta
- Vegan Broccoli and Hummus Pasta
- Lemon Garlic Pasta with Tomatoes, Asparagus and Mushrooms
- Vegan Pumpkin Pasta with Spinach and Sundried Tomatoes
- Vegan Creamy Broccoli and Chickpea Pasta
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Vegan Lasagna Soup
Ingredients
- 2 tablespoon olive oil, divided (swap with vegetable stock if oil free)
- 1 large sweet onion, chopped (about 1 ½ cups chopped)
- 6 cloves garlic, minced
- 2 tablespoon vegan sofrito*
- ½ teaspoon seasoning salt
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- 2 bay leaves
- 1 package vegan beef crumbles *approximately 13oz (we use Gardein or Morningstar)
- ¼ cup tomato paste
- 2 15oz cans fire roasted tomatoes
- 2 teaspoon vegan worcestershire sauce (we use Annie's)
- 5 cups low sodium vegetable stock
- ½ cup fresh basil, chopped
- 8 lasagna noodles, broken into 4-5 pieces each
- 1 cup vegan cheddar shreds (we use violife) *more to taste
- 1 cup vegan mozzarella shreds (we use violife) *more to taste
- 8 oz vegan ricotta (we use Kite Hill)
- ½ cup vegan parmesan
Pair With
- 1 recipe vegan garlic bread
Instructions
Instant Pot Instructions
- To the bottom of your instant pot add oil and turn on saute function.
- Once heated, add chopped onions and minced garlic and saute for 3 minutes until onion is softened, stirring often.
- Add in vegan sofrito* and all seasonings (seasoning salt through bay leaves). Stir together well, let cook for 1 minute. Turn off saute function.
- Add in the vegan beef crumbles, tomato paste, fire roasted tomatoes, and vegan worcestershire sauce. Mix everything around until well combined, especially the tomato paste.
- Add in vegetable stock and basil. Stir together.
- Break lasagna noodles into 2 inch pieces (okay if smaller pieces break off, just no larger pieces). Add to pot.
- Stir together and push all the noodles under the liquid.
- Put instant pot lid onto the body and close the lid. Make sure that the pressure valve is sealed. Press manual and cook on high pressure for 6 minutes. When the time goes off, Quick Release the pressure. *If you are not sure about this, please read your manual.
- Remove the lid. Either 1. Stir in vegan mozzarella, cheddar ricotta and parmesan. Cover with lid for 5 minutes to melt then stir again and serve. or 2. Serve and allow those eating to add their own amounts of vegan cheeses. (Stirring into dish will change the color)
- Serve with homemade vegan garlic bread.
Stovetop Instructions
- Follow all the same instructions except you are cooking over medium heat to start in a heavy bottom large pot. Once you get to adding the vegetable stock, bring to a boil and then reduce to a simmer. Cover and cook for 18-20 minutes or until lasagna noodles are cooked through, stirring occasionally. May need to add another ½-1 cup of vegetable stock.
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