This vegan lasagna soup recipe is packed with 8 different vegetables, tender lasagna noodles, and a delicious herb-infused golden broth. It’s seriously tasty!
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**This recipe was originally posted on 9/1/16 but I updated it with better recipe instructions on 4/10/19.
I’m sure you’ve seen recipes for Italian lasagna soup on Pinterest, right? It’s really popular right now and rightfully so, it’s delicious! However, most lasagna soup recipes are made with a red sauce base, meat, lasagna noodles, and a dollop of ricotta on top. Before my husband and I were vegan, I made lasagna soup that way and it was very good.
So what do I do now that we’re both vegan and we have a hankering for lasagna soup?! Veganize the recipe and transform it into a bountiful vegetable dish that’s loaded with just as much flavor as the original recipe!
This vegetable lasagna soup recipe has 8 different type of vegetables in it, lasagna noodles, and a flavorful herb-infused golden broth. It’s truly delicious! While the traditional red sauce-based lasagna soup tastes good, it’s definitely heavy. It’s not a light meal. This vegetable lasagna soup feels light and summery but it’s super filling and very satisfying. Maybe it’s all the bright beautiful colors! Don’t you love rainbow-inspired meals? They’re my absolute favorite!
How to Make Lasagna Soup
Begin by sauteing the diced onions, carrots, sweet potatoes, and minced garlic in olive oil or vegetable broth over medium heat for 5-8 minutes. Then add the Italian seasonings, dried parsley, turmeric, salt, pepper, and a bay leaf. Stir the seasonings into the vegetables and let it cook for 2 minutes.
Next, add the vegetable broth and bring the soup up to a low simmer. Reduce the heat to medium-low, cover it, and let it cook for 15-20 monutes or until all of the vegetables are tender. While the soup is cooking, break up the lasagne noodles into 2-inch pieces and boil them in a separate pot. When they’re done cooking, drain the water but don’t put the noodles into the soup because they will absorb a lot of the broth.
Finally, add the zucchini, yellow squash, red peppers, and fresh spinach to the soup. Replace the lid and let it cook for 5 additional minutes. Be careful to not overcook the vegetables at this point because you want the last round of veggies that you just added to be cooked and tender but not mushy. Finish the soup with 1 tbsp (half a lemon) of fresh lemon juice and stir it in. Put a helping of cooked lasagna noodles into each bowl and serve the hot soup over them. Garnish with parsley.
Can You Make This Lasagna Soup with Spaghetti Sauce?
No, I wouldn’t recommend making this lasagna soup with spaghetti sauce. I know that a traditional lasagna soup recipe calls for marinara sauce but this is a completely different lasagna soup recipe. If you’d like to make it a tomato-flavored vegetable lasagna soup then add a 28 oz can of fire-roasted diced tomatoes while you’re sauteeing the onions. I would also omit the turmeric and lemon juice.
What Type of Lasagna Noodles Should You Use?
The first time I made this easy lasagna soup recipe, I used gluten-free rice lasagna noodles. They tasted good but they practically disinigrated in the soup which wasn’t very appealing. The second time I made this vegan lasagna soup, I used whole wheat semolina lasagna noodles and they held up perfectly! If you are gluten-free, the rice noodles will definitely still work, but be prepared for them to possibly break up in the soup.
I would also recommend cooking the lasagna noodles separately, not in the soup. Also, don’t store the leftover noodles in the soup because they will absorb too much of the broth and get mushy.
Lasagna Soup Ingredients
I used zucchini, spinach, carrots, red peppers, sweet potatoes, and summer squash in the soup becuase it’s what I found at the market this week. However, this vegetable soup is very customizable and you can use whatever veggies you have on hand or what you can find on sale or in season. You could also use frozen vegetables if that’s what you have available to you, they will taste just as good.
The following vegetables would also be good options to use:
- Cauliflower florets
- Snap peas
- Mushrooms
- Broccoli florets
- Potatoes
- Baby bok choy
- Swiss chard
- Kale
- Edamame
- Cabbage
- Artichokes
- Peas
Crockpot Lasagna Soup Instructions
Follow these slow cooker lasagna soup instructions if you don’t want to make the soup on the stove top.
- Put all of the vegetables (except the fresh spinach), dry seasonings, and vegetable broth into the slow cooker and mix it well. Cook the soup on high for 3-4 hours. I would check it at 3 hours to see how tender the vegetables are.
- Omit the oil and don’t add the fresh lemon juice or the spinach until the soup is almost done cooking.
- I would still recommend cooking the lasagna noodles separately so they don’t get mushy. Add them to each bowl or stir them into the soup when it’s done cooking if you prefer.
Can You Freeze Leftover Lasagna Soup?
Yes, you can freeze the leftover soup. If you want to have the soup ready to go as is then you can freeze the lasagna noodles in the soup. However, I would recommend making the lasagna noodles fresh when you reheat the frozen soup. Maybe it’s just me but I really don’t like mushy noodles.
More Vegan Soup Recipes You’ll Love!
Loaded Lemon Artichoke Orzo Soup
If you make this easy lasagna soup, please tag me on Instagram @Stacey_Homemaker and use the hashtag #StaceyHomemaker so I can see your yummy creation!
Easy Vegetable Lasagna Soup
Ingredients
- 1 tbsp olive oil (or vegetable broth)
- 1 large onion diced
- 3 garlic cloves minced
- 2 large carrots sliced
- 2 medium sweet potatoes chopped
- 2 tbsp Italian seasonings
- 1 tsp dried parsley
- 1/4 tsp turmeric
- 1 bay leaf
- 1/2 tsp Himalayan pink sea salt
- 1/4 tsp black pepper
- 6 cups vegetable broth
- 2 medium zucchini chopped
- 2 medium yellow squash chopped
- 1 large red pepper diced
- 10 oz bag fresh spinach
- 12 oz box lasagna noodles
- 1 tbsp fresh lemon juice (juice from 1/2 a lemon)
Instructions
- In a large dutch oven, saute the onions, garlic, carrots, and sweet potatoes in olive oil for 5-8 minutes or until they've softened slightly.
- Add the Italian seasonings, parsley, turmeric, sea salt, pepper, and a bay leaf. Saute for 1-2 minutes. Add the vegetable broth, bring it to a simmer and then reduce the heat to medium-low. Cover with a lid and let it cook for 15-20 minutes or until all of the vegetables are tender.
- Add the zucchini, yellow squash, red peppers, and spinach. Replace the lid, and let it cook for 5 additional minutes. Be careful not to overcook the squash, peppers, and spinach-- you want them to be tender but not mushy. Add the fresh lemon juice and stir it in.
- (Cook the lasagna noodles while the soup is cooking) In a separate pot, bring water to a boil and season with salt. Break up the lasagna noodles and put them into the boiling water. Cook the noodles according to package instructions.
- Put a few noodles in each bowl and serve the soup on top of it. Garnish with parsley.
Notes
- Don't put the lasagna noodles into the pot with the soup because they will absorb all the broth and the noodles will get very mushy. They will clump together if you store them separately but once you put the noodles into the hot soup they will soften and separate.
- You can add any vegetables you like, this soup is very customizable.
- You can substitute gluten-free rice lasagna noodles for the semolina flour lasagna noodles but be careful because I've found rice noodles to get mushy very quickly.
- If you'd like to add extra protein you could add (1) 14oz can of cooked chickpeas, great northen beans, or lentils. You could also crumble up a block of tempeh and add it to the soup.
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