If you’ve never tried lasagna soup, prepare for this to be your new favorite dish! It’s a tomato based soup accompanied by zucchini, squash and lasagna noodle pieces in every bite. This dish is topped with a cheese blend that includes almond ricotta, Parmesan and mozzarella cheese.
Ingredients you’ll need to make Vegetable Lasagna Soup:
- yellow onion
- fresh garlic
- marinara sauce
- tomato paste
- Italian seasoning
- crushed red pepper flakes
- nutritional yeast
- vegetable broth
- fresh zuchinni
- fresh yellow squash
- lasagna sheets
- shredded vegan mozzarella cheese
- shredded vegan parmesan cheese
- fresh parsley
- blanched slivered almonds
- garlic powder
- onion powder
How to make Vegetable Lasagna Soup:
I love how easy this dish is to make! The first thing you’ll want to do is gather all of your ingredients. There’s nothing worse than getting halfway through a recipe only to realize that you’re missing an ingredient or two.
You’ll start by sautéing your diced onions and garlic over a medium low heat along with a splash of oil or water to keep them from sticking to the pan. Be sure to stir them consistently. Once they’re fragrant and the onions are translucent, add the tomato paste, marinara sauce and all seasonings to the pot. Give it a good stir and then add the vegetable broth.
At this point you’re ready to add in the vegetables and pasta. Stir in the zucchini, squash, and lasagna sheets. Cover the pot with a lid and bring to a low boil. Continue to cook until the lasagna pieces are al dente then remove from heat to avoid overcooking – because nobody wants mushy noodles in their soup!
While the soup is cooking, now would be a great time to begin making the almond ricotta cheese. Add all of the ingredients to a food processor or high-speed blender and blend until it resemble traditional ricotta cheese. Once done, transfer the almond ricotta to a bowl and stir to combine with the vegan mozzarella and parmesan cheese. Set aside.
When your vegetable lasagna soup is done, stir ⅓ cup of the cheese mixture into the soup (optional), then use a ladle to distribute the soup into serving bowls. Top each serving with a generous amount of the ricotta cheese mixture and prepare to enjoy your new favorite soup!
Vegetable Lasagna Soup Q+A
I don’t have yellow squash and zucchini, can I sub with other vegetables?
Yep! Sure can! Feel free to substitute with your favorite vegetables or ones you have on hand for equal parts.
How long does vegetable lasagna soup keep?
This soup will stay good for 4-5 days when stored in the fridge.
How do I store this dish?
You can store any leftovers in an airtight container in the fridge.
Can vegetable lasagna soup be frozen?
I’m personally not a fan of frozen pasta, but you could if you wanted to. Just be sure to keep it in an airtight container and it will keep for up to 3 months.
I know you’ll love this vegan vegetable lasagna soup! It’s the perfect warm, cozy meal to brighten any day! Give this recipe a try and let me know how it goes in the comments below!
More Soup Recipes You’ll Love:
Vegan Vegetable Lasagna Soup
Ingredients
- 1 yellow onion diced
- 3 cloves garlic minced
- 25 oz. marinara sauce
- 2 tbsp tomato paste
- 2 tbsp Italian seasoning
- ¼ tsp crushed red pepper flakes
- 1 tsp salt
- black pepper to taste
- 2 tbsp nutritional yeast
- 5 cups vegetable broth (or more depending on personal preference)
- 1 medium zuchinni diced
- 1 large yellow squash diced
- 8 lasagna sheets broken into pieces (can sub with gluten-free variety if needed)
- 1 cup shredded vegan mozzarella cheese
- 1 cup shredded vegan parmesan cheese
- fresh basil for garnish (optional)
Almond Ricotta Cheese
- 1 cup blanched slivered almonds
- 1 tbsp nutritional yeast
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Italian seasoning
- black pepper to taste
- ¾ cups water
Instructions
- In a large pot over medium heat sauté the onion and garlic in a neutral oil or water until lightly browned and fragrant.1 yellow onion, 3 cloves garlic
- Add the marinara sauce and tomato paste to the pot. Stir to combine.25 oz. marinara sauce, 2 tbsp tomato paste
- Add in all seasonings to the pot. Stir to combine.2 tbsp Italian seasoning, ¼ tsp crushed red pepper flakes, 1 tsp salt, black pepper, 2 tbsp nutritional yeast
- Add the vegetable broth to the pot and stir.5 cups vegetable broth
- Stir in the zucchini, squash, and lasagna sheets. Cover with a lid and bring to a low boil. Cook until the lasagna pieces are al dente then remove from heat to avoid overcooking.1 medium zuchinni, 1 large yellow squash, 8 lasagna sheets
- While the soup is cooking, begin preparing the almond ricotta cheese by adding all of the ingredients to a food processor or high-speed blender and blend until it resemble traditional ricotta cheese.1 cup blanched slivered almonds, 1 tbsp nutritional yeast, 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp Italian seasoning, black pepper, ¾ cups water
- Once done, transfer the almond ricotta to a bowl and stir to combine with the vegan mozzarella and parmesan cheese. Set aside.1 cup shredded vegan mozzarella cheese, 1 cup shredded vegan parmesan cheese
- Once the soup is finished cooking, stir ⅓ cup of the cheese mixture into the soup (optional), then use a ladle to distribute the soup into serving bowls.
- Top each serving with a generous amount of the cheese mixture and garnish with fresh basil (optional). Enjoy!fresh basil
