This Vegan Lasagna Soup is a cozy bowl of goodness! It’s packed with veggies, tasty noodles, and a creamy cashew sauce that makes every sip feel like a warm hug.
Plus, it’s super easy to make — just toss everything in one pot and let it simmer. Those noodle layers are like a hug for your taste buds! 🥰
I love serving this soup with crusty bread for dipping. It’s perfect for those chilly nights when you want something hearty and satisfying without any fuss!
Key Ingredients & Substitutions
Olive Oil: A great choice for sautéing! If you’re looking for a different flavor, avocado oil works well too, or even coconut oil for a hint of sweetness.
Onion: Yellow onions are perfect for flavor, but you can substitute with shallots for a milder taste or use green onions for a fresher flavor.
Garlic: Fresh garlic brings depth, but garlic powder can be used in a pinch. Use 1/4 teaspoon for each clove.
Dried Herbs: Oregano and basil are classic in this dish, but feel free to mix in Italian seasoning or even fresh herbs like thyme or rosemary if available.
White Beans: Cannellini beans provide creaminess, but navy beans or even chickpeas are great alternatives if you want a different texture.
Lasagna Noodles: Use any gluten-free pasta or whole grain option if you have dietary needs. Or, if you want to skip the noodles, add more vegetables like zucchini or mushrooms!
Cashews: If you’re not a fan of cashews, try silken tofu or even store-bought vegan cream cheese for a similar creamy texture.
How Do I Create Creamy Cashew Sauce?
The cashew cream in this recipe adds a lovely creaminess without any dairy. To make it, soak your cashews for at least 2 hours. This softens them and helps achieve a smoother blend.
- In a blender, combine soaked (or raw) cashews, water, nutritional yeast, and lemon juice.
- Blend until smooth and creamy. You can adjust the water to get your desired thickness.
- Always taste and tweak with extra lemon juice or nutritional yeast to balance flavors.
Using this cashew cream gives that classic dairy feel without the extra calories. Plus, it adds a nice nutty flavor to your soup!
What’s the Best Way to Cook the Noodles in Soup?
Cooking the noodles directly in the soup is super convenient. Just break the lasagna noodles into smaller pieces before adding to the simmering pot. This helps them cook evenly and absorb the flavors!
- Watch closely, as noodles can become mushy if overcooked. Aim for al dente!
- If using ravioli, follow the package instructions for timing, as they usually cook faster.
Following these simple tips will ensure your Vegan Lasagna Soup turns out creamy and satisfying every time! Enjoy your cooking!
Vegan Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 (28-ounce) can diced tomatoes
- 4 cups vegetable broth
- 1 (15-ounce) can white beans, drained and rinsed (e.g. cannellini or great northern beans)
- 8 ounces vegan lasagna noodles or vegan ravioli
- 2 cups fresh baby spinach leaves
For the Cashew Cream:
- 1/2 cup raw cashews (soaked for 2 hours if possible, then drained)
- 1/2 cup water (for cashew cream)
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
For Garnish:
- Fresh basil or parsley, chopped
- Vegan parmesan cheese or finely ground almonds (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and another 20-25 minutes of cooking time, making a total of 35-40 minutes to enjoy this delicious, soul-warming vegan lasagna soup!
Step-by-Step Instructions:
1. Start Cooking the Base:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to avoid burning.
2. Add Aromatics:
Next, add the minced garlic, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Cook for another 1-2 minutes until the mixture is fragrant and everything is well combined.
3. Incorporate Tomatoes and Broth:
Pour in the diced tomatoes along with their juices and the vegetable broth. Stir well to combine everything, bringing the delicious flavors together.
4. Add the Beans:
Stir in the rinsed white beans. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10 minutes. This allows the flavors to meld together.
5. Make the Cashew Cream:
While the soup simmers, prepare the cashew cream. In a blender, combine the soaked (or unsoaked) cashews, water, nutritional yeast, and lemon juice. Blend until smooth and creamy. Set this tasty mixture aside.
6. Cook the Noodles:
Break the lasagna noodles into bite-sized pieces and add them to the soup, or if you’re using vegan ravioli, add them whole. Increase the heat to medium and cook, stirring occasionally, until the noodles are tender, roughly 8-10 minutes (or according to ravioli package instructions).
7. Add the Spinach:
Once the noodles are cooked, stir in the fresh spinach leaves and cook until wilted, which should only take about 2 minutes.
8. Finish and Adjust Seasoning:
Remove the pot from heat and stir in most of the cashew cream, saving a little for drizzling on top when serving. Taste and adjust seasoning with additional salt and pepper if needed.
9. Serve and Garnish:
Ladle the soup into bowls. Garnish with freshly chopped basil or parsley, and sprinkle with vegan parmesan or ground almonds if you wish. Don’t forget to drizzle a bit of the reserved cashew cream on top for extra creaminess!
10. Enjoy!
Serve hot, preferably with crusty vegan bread for dipping. This soup is warm, filling, and gives you all the comforting vibes of classic lasagna in a convenient bowl!
Enjoy this delightful vegan lasagna soup with family and friends — a perfect dish for any occasion!
Can I Use Gluten-Free Pasta in This Soup?
Absolutely! If you’re looking to make this soup gluten-free, substitute the lasagna noodles with gluten-free pasta. Just adjust the cooking time as needed, since gluten-free noodles may require different cooking times than regular pasta.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it on the stove over low heat, adding a splash of vegetable broth if it thickens too much.
Can I Add More Vegetables?
Definitely! Feel free to add any vegetables you enjoy, such as zucchini, bell peppers, or mushrooms. Just chop them into bite-sized pieces and sauté them with the onion for extra flavor before adding the remaining ingredients.
What If I Don’t Have Cashews for the Cream?
No worries! If cashews are unavailable, you can use silken tofu blended with a little water, nutritional yeast, and lemon juice to achieve a creamy texture. Store-bought vegan cream cheese is another great alternative!