Vegan lasagna soup

Name: Vegan lasagna soup
Prep time: 40 minutes
Yield: 6
Ingredients: 1 tablespoon olive oil; 0.5 yellow onion, chopped; 2 garlic cloves, minced; 1 tablespoon tomato paste; 1 pound plant-based ground beef; 1 tablespoon Italian seasoning; 2 teaspoons garlic powder; 0.5 teaspoon salt, plus more to taste; 0.25 teaspoon freshly ground black pepper, plus more to taste; 1 (14.5-ounce) can diced tomatoes; 2 cups marinara sauce; 4 cups vegetable broth; 2 bay leaves; 5 lasagna noodles (about 4 ounces), broken into small pieces; 0.33 cup vegan pesto; 0.5 cup fresh basil leaves, torn; 1 cup vegan ricotta; 0.33 cup vegan pesto; grated vegan parmesan

You don’t need hours to enjoy the comforting flavors of lasagna. This one-pot vegan lasagna soup brings everything you love about the classic casserole together in an easy meal that’s ready in just 40 minutes.

A rich tomato-herb broth creates the base, while seasoned plant-based ground beef makes it hearty and filling. Diced tomatoes and broken lasagna noodles bring texture and a satisfying bite to every spoonful.

Fresh vegan pesto and basil add a bright, herby finish, while a spoonful of creamy pesto ricotta and a sprinkle of vegan parmesan make each bowl taste just like a slice of lasagna. It’s the perfect cozy dinner for busy weeknights.

Preparation Time: 40 minutes

Print the recipe

Ingredients

SERVINGS:

Calories: 490 Protein: 22 g

Soup

1 tablespoon olive oil
0.5 yellow onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 pound plant-based ground beef
1 tablespoon Italian seasoning
2 teaspoons garlic powder
0.5 teaspoon salt, plus more to taste
0.25 teaspoon freshly ground black pepper, plus more to taste
1 (14.5-ounce) can diced tomatoes
2 cups marinara sauce
4 cups vegetable broth
2 bay leaves
5 lasagna noodles (about 4 ounces), broken into small pieces
0.33 cup vegan pesto
0.5 cup fresh basil leaves, torn

Pesto ricotta

1 cup vegan ricotta
0.33 cup vegan pesto

For serving (optional)

grated vegan parmesan

Preparation

Sauté the aromatics. In a large stockpot or Dutch oven, heat the oil over medium heat. Add the onion and cook until softened and translucent, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
Cook the tomato paste. Stir in the tomato paste and cook, stirring often, until it darkens to a deeper red, about 3 minutes.
Brown the beef. Add the plant-based beef, Italian seasoning, garlic powder, salt, and pepper. Cook until the beef is browned and cooked through, about 5 minutes.
Cook the noodles. Add the diced tomatoes, marinara, vegetable broth, and bay leaves. Increase the heat to high and bring to a boil. Stir in the lasagna noodles and cook until al dente, 10 to 12 minutes, or according to the package directions.
Make the pesto ricotta. While the noodles cook, stir together the vegan ricotta and ⅓ cup of the pesto in a small bowl until combined.
Finish the soup. Turn off the heat and remove the bay leaves. Stir in the remaining ⅓ cup pesto and the basil. Taste and season with more salt and pepper, if needed.
Serve. Ladle the soup into bowls and top each with a spoonful of pesto ricotta and a sprinkle of vegan parmesan, if using.

A green Dutch oven filled with vegan lasagna soup, with ruffled lasagna noodles, plant-based beef, fresh basil, and swirls of pesto ricotta in a rich tomato broth.

Tips

Cook the noodles al dente: Cook the noodles just until al dente, since they’ll keep softening in the hot broth.
Swap the beef: Use crumbled vegan Italian sausage, tempeh, or cooked brown or green lentils for a whole-food option that still adds protein. You can also leave it out for a lighter, tomato-forward soup.
Swap the tomatoes: Use chopped fresh tomatoes, or chopped oil-packed sun-dried tomatoes for a more concentrated flavor. If using sun-dried tomatoes, add a little extra broth.
No marinara? Use an equal amount of tomato purée, plus a little extra Italian seasoning. Adjust the salt to taste.
Deepen the broth: Use vegan beef-style or chicken-style broth for a richer, more savory flavor.n.
Make your own pesto: Blend fresh basil, olive oil, garlic, and nutritional yeast for a quick homemade version.
No fresh basil? Use 1 to 2 teaspoons dried basil, adding it to the broth while it simmers instead of at the end.
Make ahead: Make the pesto ricotta up to 1 day in advance and refrigerate. You can also make the soup through the broth stage without the noodles. When ready to serve, bring it to a boil, add the noodles, and cook according to the package directions, then finish with the pesto and basil.
Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days. The noodles keep absorbing the broth, so the soup will thicken over time.
Reheating: Warm in a saucepan over medium heat, adding a splash of vegetable broth to loosen it. You may need to add more as the noodles absorb liquid.
Freezing: Freeze the soup without the noodles for up to 3 months, since they can turn mushy. Thaw overnight in the refrigerator, reheat on the stovetop, and add freshly cooked noodles before serving.