Vegan Lasagna Soup is delicious, meaty, cheesy, rich, easy, and gluten-free. It makes a tasty plant-based dinner that everyone will love. Yum!
This lasagna soup is totally vegan and also uses gluten-free lasagna noodles. It’s rich and tomatoey and full of flavor. It’s literally three servings, bowl licking good.
I used the gluten-free lasagna noodle brand I can get at my local grocery store. They’re flat noodles, not the ruffled ones. They taste great but aren’t as pretty! As always, use what you have! I like lots of vegetables in my lasagna so this has a generous amount of zucchini and …
… carrots. They added lots of flavor and were still a little firm after cooking so added some nice texture, too.
This is nice served with simple garlic bread … just slather some vegan butter on your favorite bread, sprinkle on some garlic powder, and toast in the oven until browned.
Vegan Lasagna Soup
Ingredients
- 2 tablespoons oil for cooking, can substitute water
- 1/2 cup sliced onion
- 2 cups Gardein Meat Crumbles or your favorite vegan meat crumbles
- 6 ounces tomato paste
- 28 ounces diced tomatoes
- 15 ounces tomato sauce
- 1 tablespoon Better Than Bouillon Paste
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 1 tablespoon parsley flakes
- 6 tablespoons nutritional yeast
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1/2 teaspoon black pepper
- 3 tablespoons sugar
- 4 ounces extra-firm tofu, crumbled
- 3 cups water add more or less to get the right consistency
- 1 cup chopped carrots
- 1 cup sliced zucchini
- 12 oz gluten-free lasagna noodles
- 1 cup vegan mozzarella cheese shreds
- 1/2 cup vegan cream cheese
- 2 cups fresh spinach
Instructions
- In a large, heavy-bottomed soup pot, sautee the onions and meat crumbles until tender and browned.
- Add in the tomato paste, diced tomatoes, tomato sauce, basil, bouillon, oregano, parsley, nutritional yeast, garlic and onion powder, black pepper, sugar, water, and tofu. Simmer for about 5 minutes.
- Then add the zucchini and carrots and simmer for another 5 minutes.
- Break the lasagna noodles into bite-sized shards and add them into the pot. Stir frequently to prevent sticking or clumping. Simmer for about 12 minutes, until the lasagna noodles are done.
- Add the vegan mozzarella and cream cheese and stir in. Then add the spinach and stir to distribute. Let simmer for a minute or so, until the cheese and melted and the spinach is wilted.
- Serve with more cheese and cream cheese on top. Chopped fresh spinach makes a nice garnish.
Nutrition
XO Lisa
More Vegan Dinner Ideas
Here are some delicious vegan dishes that are perfect for dinner. Try them tonight!
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.