easy vegan lasagna soup

Weeknight Meals: Easy Vegan Lasagna Soup

Do you ever want all of the flavors and deliciousness of a recipe but without all of the work of that recipe? That’s exactly what I was thinking about as I was creating this Easy Vegan Lasagna Soup recipe. I love lasagna, but it feels like a lot of work sometimes! 

You’ve got to make the vegan ricotta cheese and you’ve got to make your lasagna noodles and you’ve got to pre-cook your veggies on the stove and you’ve got to layer everything in the pan and and you’ve got to bake it in the oven. Okay, maybe it isn’t that much work – but, sometimes it feels like more work than I’m willing to put in on a weeknight.

But I still want lasagna! At least all of the flavors of lasagna. This lasagna soup recipe doesn’t compromise on ANY of the lasagna flavor, but it certainly is a LOT less dishes and a lot simpler. Just throw everything in the pot. That’s it. That’s the recipe.

easy vegan lasagna soup

No, I’m serious. This recipe is seriously that easy. It can even be a one pot recipe if you’re serious about it. Just make your lasagna noodles first and then set them aside and then use the same pot to make the rest of the soup.

My biggest recommendation for this recipe is to make sure to NOT cook your noodles in the soup – setting them aside keeps them from getting soggy and mushy. Store them in a separate container in the fridge (or better yet, make just enough for the number of servings you’ll need at the moment and make more for the leftovers the next day), and add them in as needed.

My other big recommendation: use a non-stick pan. It prevents the tomato paste from burning. You can use double concentrated or regular tomato paste (just be sure to double the amount of REGULAR tomato paste, if using that). Feel free to mix up the spices to your liking as well. I went for a classic and super simple lasagna seasoning, but you could definitely get experimental. One last note on spices: the amount of salt will definitely vary depending on the kind of grounds you use – some grounds are saltier than others. I really recommend waiting until the end to add the salt.

This recipe is kosher and can be made gluten free using gluten-free lasagna noodles. Be sure that you check your products to make sure they are kosher and gluten free. And, as always, I am happy to take questions about product recommendations!

Not only is the Easy Vegan Lasagna Soup a new take on a classic recipe, but it’s super easy and ready in about 30 minutes. If you’re looking for a more tradition lasagna recipe though, you could always give my Lasagna Roll-Ups a try! I would love the hear how this recipe turns out for you and any changes you made to make it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. 

Easy Vegan Lasagna Soup

This easy vegan recipe is ready in 30 minutes and is as flavorful and delicious as lasagna with less of the work!
Prep Time7 minutes
Cook Time23 minutes
Total Time30 minutes
Course: Main Course
Keyword: easy vegan dinner, easy vegan meals, lasagna, lasagna soup, vegan lasagna, vegan lasagna soup, vegan soup
Servings: 6 servings

Equipment

  • non-stick pot (not required, but it works better)*

Ingredients

  • 6 lasagna noodles broken into 1/2 inch pieces
  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 3 cups kale stems removed, chopped
  • 2 cloves garlic minced
  • ½ tbsp tomato paste double concentrated (or 1 tbsp tomato paste)
  • 1 28oz can cruched tomato about 3 cups
  • 1 tbsp nutritional yeast
  • 2 cups vegetable broth
  • 2 tomatoes chopped
  • 1 tsp oregano
  • 1 bag your favorite frozen grounds**
  • ½ tsp salt to taste

Instructions

  • Prepare the lasagna noodles according to the package instructions and set aside.
  • Heat the oil in a pot over medium heat.
  • Add the onions and garlic and cook until the onions are translucent, stirring occasionally.
  • Add the tomato paste and cook for 2 minutes, stirring frequently.
  • Add the frozen crumble and heat until it has defrosted and the pieces are not stuck to one another anymore.
  • Add the crushed tomatoes and vegetable broth and mix everything together well. Bring the mixture to a simmer.
  • Once simmering, add the tomatoes, nutritional yeast, and oregano. Once it's back to a simmer again, cook and additional 3-4 minutes.
  • Add the kale and stir in. Cook until the kale has wilted slightly.
  • Add the salt. Taste and if it's to your liking, enjoy! If not, feel free to adjust the spices as needed.
  • Portion out the soup and add the lasagna noodles to the individual bowls. Reserve any extras.***

Notes

*If you're not using a non-stick pan, you will need to stir the tomato paste continuously to prevent it from burning.
**If using a different kind of grounds, follow the package instructions on how to cook the grounds before adding additional ingredients.
***See note above about storing extra noodles and leftovers.

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