Easy, creamy lasagna soup with a tomato-cream base is pure comfort food. This one-pan meal cooks the broken lasagna sheets right in the broth, making preparation simple and cleanup minimal.
Table of Contents
- Why You’ll Love Lasagna Soup
- More Lasagna Recipes
- What to Serve with Lasagna Soup
- Creamy Lasagna Soup Recipe
- Ingredients and Substitutions
- Tips
- How to Make Creamy Lasagna Soup
- Frequently Asked Questions
This rich lasagna soup is cooked in a saucepan or deep skillet. Aromatics like garlic and onion sauté with mushrooms, then the pasta cooks in a flavorful broth infused with Italian herbs. When the lasagna sheets are al dente, tomato puree and non-dairy sour cream create a velvety tomato-cream sauce. Finish with melty vegan cheese and seasoned veggie grounds or lentils for a lasagna experience in a bowl.
If you prefer not to broil the finished soup, crisp the veggie grounds separately in a skillet and spoon them over each serving. Covering the pan briefly will let the residual heat melt the vegan mozzarella without using the oven. Either approach yields a comforting, creamy bowl that captures all the flavors and textures of lasagna.
Why You’ll Love Lasagna Soup
- All the flavors and textures of lasagna served as a comforting soup.
- No need to pre-cook the pasta; lasagna sheets soften while simmering in the broth.
- Simple one-pan method keeps prep and cleanup easy.
- Versatile: swap protein or pasta, make it gluten-free, or adapt toppings to taste.
- Easy to make soy-free and nut-free with the right ingredient choices.
More Lasagna Recipes
- Meaty vegan stovetop lasagna
- French onion skillet lasagna
- Butter chicken style lasagna bake (vegan adaptation)
- Smoky skillet lasagna with lentils
- Pesto skillet lasagna
- Note: many skillet lasagnas can be converted to a soup-style dish.
What to Serve with Lasagna Soup
This soup is satisfying on its own, but it’s excellent with crusty bread for dipping. A simple green salad pairs nicely to balance the richness. Garlic bread or a toasted sourdough are classic accompaniments that complement the tomato-cream base.
Creamy Lasagna Soup
Easy creamy lasagna soup with a tomato-cream base is utterly comforting. Lasagna cooked in one pot with a creamy tomato broth; no precooking required. Options for gluten-free, soy-free and nut-free.
By: Vegan Richa | Prep: 10 mins | Cook: 30 mins | Total: 40 mins | Servings: 4 | Course: Main, Soup | Cuisine: Italian
Equipment
- Large oven-safe skillet or a deep saucepan (oven-safe preferred)
Ingredients
For the Soup
- 2 teaspoons extra virgin olive oil
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 2 ounces sliced mushrooms (white, cremini, or baby portobello), or more to taste
- 1 teaspoon balsamic vinegar
- 4 cups water or vegetable stock
- 1 teaspoon Italian herb blend
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon nutritional yeast (optional)
- 6 lasagna sheets, broken into pieces (use gluten-free if needed)
- 5 ounces canned tomato puree or tomato sauce
- 1/4 cup vegan parmesan
- 1/3 cup non-dairy sour cream or non-dairy yogurt (or 1/2 cup cashew cream for a richer soup)
For the Topping
- 1/4 cup vegan mozzarella, or more to taste
- 2 ounces veggie grounds (or use cooked lentils, crumbled tofu, or chopped vegan meat substitute)
- 1/2 teaspoon dried basil
- 1/2 teaspoon Tajin seasoning, Cajun spice, or extra pepper flakes
Instructions
- Heat a large saucepan or a deep skillet over medium heat. Add the olive oil. When hot, add the chopped onion, minced garlic, and a good pinch of salt. Cook, stirring occasionally and adding small splashes of water if needed, until the onion starts to turn golden, about 4 to 8 minutes.
- Add the sliced mushrooms and the balsamic vinegar with another pinch of salt. Cook for about a minute to release the mushroom flavors.
- Stir in the water or stock, Italian herb blend, dried basil, onion powder, red pepper flakes, salt, black pepper, and nutritional yeast if using. Bring the mixture to a boil.
- Add the broken lasagna sheets, mix well, then partially cover the pan. Simmer for 14 to 18 minutes, stirring occasionally, until the pasta is cooked to al dente.
- Mix in the tomato puree, vegan parmesan, and non-dairy sour cream. Bring back to a gentle boil, taste, and adjust seasoning. If the pasta needs a little more time, cover and simmer a few more minutes.
- To finish: transfer the soup to an oven-safe pan or ladle into individual ovenproof bowls. Top with vegan mozzarella, seasoned veggie grounds, dried basil, and Tajin or pepper flakes. Broil for 2 to 4 minutes until the cheese melts and becomes lightly golden, then serve.
- If not using the oven: cook the veggie grounds in a skillet with a pinch of salt, Tajin or pepper flakes, and dried basil until crisp. Spoon the cooked grounds over the hot soup, add vegan mozzarella, cover briefly to let the cheese melt from residual heat, and serve.
- Serve with garlic bread, toasted sourdough, or your preferred bread for dipping.
Storage: Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding extra stock or water if the soup thickens. If frozen, thaw overnight in the fridge before reheating; note that texture may change after freezing.
Notes
Veggie ground substitutes: cooked lentils, crumbled tofu, or chopped vegan chicken substitute work well.
Gluten-free option: Use gluten-free lasagna noodles or other gluten-free pasta shapes broken into pieces.
Allergy options: To keep the dish soy-free and nut-free, choose soy-free and nut-free vegan cheeses, creams, and veggie grounds.
Adjusting consistency: If you prefer a brothier soup, add an extra cup of stock when you add the tomato puree and bring to a boil to combine.
Other pastas: Short pasta shapes like penne or rigatoni can be used instead of lasagna sheets if preferred.
Nutrition
Nutrition information is an approximation and will vary with exact ingredients and portion sizes.
Ingredients and Substitutions
- Extra virgin olive oil – For sautéing aromatics.
- Onion and garlic – Build savory flavor and depth.
- Mushrooms – Add meaty, umami notes to the broth.
- Balsamic vinegar – A touch of sweetness and tang that brightens the soup.
- Water or stock – Base liquid; vegetable stock adds extra richness.
- Dried herbs and spices – Italian herb blend, basil, onion powder, and red pepper flakes create an Italian-style profile.
- Nutritional yeast – Optional for a cheesy, savory boost.
- Lasagna sheets – Broken into pieces; use gluten-free sheets if required. Other pasta shapes can be substituted.
- Tomato puree – Gives the broth its tomato-cream character.
- Vegan parmesan and non-dairy sour cream – Choose alternatives that suit any allergy needs.
- Vegan mozzarella and veggie grounds – For a lasagna-like topping; use preferred vegan protein or cooked lentils as needed.
💡 Tips
- If you want a thinner, brothier soup, add an extra cup of water or stock when you add the tomato puree.
- An oven-safe skillet makes finishing under the broiler easiest; otherwise ladle into ovenproof bowls or finish the toppings on the stovetop.
- Watch the pasta closely as it cooks—broken lasagna sheets can vary in thickness and will determine the final cooking time.
How to Make Creamy Lasagna Soup
Begin by heating oil in a large, deep skillet or saucepan. Sauté onion and garlic with a pinch of salt until the onion softens and turns golden. Add mushrooms and a splash of balsamic vinegar and cook briefly. Pour in water or stock, add the dried herbs, spices, and nutritional yeast, then bring to a boil. Stir in broken lasagna sheets, partially cover, and simmer until the pasta is al dente. Stir in tomato puree, vegan parmesan, and non-dairy sour cream, bring back to a gentle boil, and adjust seasoning. Finish with seasoned veggie grounds and melted vegan cheese, either under the broiler or by using residual heat if you prefer not to use the oven.
If you prefer, make this in an electric pressure cooker: sauté the aromatics first, add stock and pasta, pressure cook for a shorter time appropriate to the pasta used, quick-release carefully, then stir in the puree and cream and finish on sauté until warmed through.
Frequently Asked Questions
Yes. To make it gluten-free, use gluten-free lasagna noodles. It can be soy-free and nut-free when you select vegan cheeses, creams, and veggie grounds that are labeled soy-free or nut-free.
Make ahead and refrigerate in a sealed container for up to 3 days. Reheat on the stovetop or in the microwave, adding extra stock if the soup thickens. Freezing is possible but may alter texture; if frozen, thaw overnight in the refrigerator before reheating.
Yes. Sauté the onion, garlic, and mushrooms first. Add stock and broken pasta, pressure cook for half the time listed on the pasta package (about 4–5 minutes), quick release carefully, then stir in tomato puree and cream and simmer on sauté until everything is combined and the pasta is done to your liking. Remove the inner pot when finished to avoid overcooking from residual heat.