This one pot vegan lasagna soup is made with lentils for an authentic lasagna soup flavor- it’s rich, creamy, and surprisingly easy (and made without tofu!). Ready in just 30 minutes, and you’ll be adding this delicious cozy soup recipe to your weeknight dinner rotation all winter long!

bowl of vegan lasagna soup

Life-changing vegan lasagna soup:

And I really do mean this.

I’ve been making this lasagna soup on repeat for my family, and we’re all OBSESSED. It’s like the best plate of lasagna meets a creamy and rich tomato soup. 

This lasagna soup is hearty, packed with flavor with ribbons of al dente lasagna noodles all encompassing savory lentils, veggies, and herbs, and deliciously comforting. 

The best part is that whether or not you’re vegan, you’re just going to LOVE this vegan lasagna soup recipe. It’s so satiating ALL without the tofu!

If you’re a soup person like I am in the winter (we have this vegan gnocchi soup, veggie stew, vegan tortellini soup, vegan butternut squash soup, and tuscan white bean and kale soup on repeat all winter long!), then you need to try this recipe. 

big bowl of vegan lasagna soup with spoon

Why you’ll love this recipe:

  • Ready in 30 minutes: This vegan lasagna soup is TRULY ready in 30 minutes, and super easy to make in a pinch. It’s so flavorful without having to sit and cook long (though the longer it cooks, the more flavorful it is!).
  • Requires pantry-staple ingredients: Aside from the vegan cheese (which if you make my homemade vegan mozzarella, everything actually does come from the pantry), the bulk of these ingredients are found in your pantry- super easy!
  • Legitimately tastes like lasagna met soup: Think about the best (vegan) lasagna you’ve ever had in your life, then add a creamy tomato broth to it. Heaven.
  • Protein-packed WITHOUT the tofu: The lentils in this dish pack in a whopping 20 grams of protein per hefty serving. All without any soy! Plus you get those nutrient dense veggies in a veggie-based broth, it’s the best secretly healthy soup out there.
  • Perfect for meal prep! If you’re constantly busy or work late, or maybe you’re just getting into plant-based vegan cooking, then this soup recipe is for you. It makes 6 hefty servings, or even smaller servings if you’d like, which you can portion throughout the week!
  • Family and Non-vegan approved: We love a recipe that can do it all. This vegan lasagna soup tastes so much like classic lasagna, even the meat-eaters of the family will be going for seconds. And thirds!
spoon scooping cheese out of lasagna soup bowl

Is lasagna soup Italian?

Nope, not at all! Unlike tortellini soup (or tortellini in brodo, a classic Christmas dish), lasagna soup was actually an Americanized version of the classic Italian lasagna. Ask any Italian. 

Instead of layers of noodles, ricotta, and bolognese, we have a creamy tomato-based soup with the noodles, lentils (in place of ground beef), and vegan cheese! 

Truly, though, this has all of the flavors and textures of lasagna- just as an amazing soup recipe. It’s cozy, delicious, and like a warm hug in a bowl for those chillier months. 

Ingredients overview:

  • Lentils: I like using mixed lentils, but you can use brown lentils, green lentils, or red lentils.
  • Tomato sauce: My favorite store bought tomato sauce is Lucini, but use your favorite here! A standard marinara sauce will do great!
  • Crushed tomatoes: Jovial makes great crushed tomatoes. This is different from strained tomatoes, and will yield a thicker soup.
  • Tomato paste: To enhance the tomato flavor since we’re adding quite a lot of broth!
  • Veggie broth: I like to make my own homemade broth (especially during soup season!). But you can also use store bought!
  • Lasagna noodles: You can use gluten-free lasagna noodles or regular. For gluten-free, which is what I use since my husband is gluten-free, I use Jovial Foods. 
  • Garlic & onion: Staples for any good soup recipe.
  • Parsley & basil: You can use dried or fresh!
  • Vegan cheese: I LOVE the liquid Miyoko’s mozzarella, but this recipe will also work with my nut-free soy-free 5 minute homemade liquid mozzarella! It’s so easy and uses pantry staple ingredients as well 🙂

Step-by-step Instructions:

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

Storage Instructions:

If you have any leftovers (this recipe makes a lot!), you can store them in an airtight container in the fridge for up to 5 days. 

Alternatively, you can keep this soup in the freezer for up to 3 months! To reheat, ideally you’d thaw the soup overnight in the fridge, then transfer to a pot to reheat on the stovetop. Super simple 🙂

spoon scooping lasagna soup from pot

Make this lasagna soup your own:

  • Stir in more veggies: If you’d like, you can add in mushrooms (and sauté them with the lentils!), carrots, celery, and/or spinach.
  • Don’t have parsley and basil? You can swap in Italian seasoning instead- that blend has all of the flavors!
  • Top with shredded vegan cheese: And some red pepper flakes if desired! You can also use store bought vegan ricotta, but those typically contain nuts (cashews usually) so be cautious if you are nut free.
  • Add in chickpeas: This provides more textures in the soup and some added plant-based protein 🙂
  • Want to skip the cheese? Drizzle on some cashew cream even mixed with a little lemon juice and nutritional yeast for more cheesiness!
close up of vegan lasagna soup in a bowl

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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bowl of vegan lasagna soup

Easy Lentil Vegan Lasagna Soup – NO Tofu!

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  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This one pot vegan lasagna soup is made with lentils for an authentic lasagna soup flavor- it’s rich, creamy, and surprisingly easy (and made without tofu!). Ready in just 30 minutes, and you’ll be adding this delicious cozy soup recipe to your weeknight dinner rotation all winter long!


  • 1 1/2 cups dried mixed lentils
  • 1 onion, diced
  • 56 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 24-ounce jar tomato sauce
  • 67 cups vegetable broth
  • 1 14-ounce jar crushed tomatoes
  • 1/4 cup tomato paste
  • 1 tbsp dried parsley
  • 1 tbsp nutritional yeast
  • 1/4 cup fresh basil, chopped (or 1 tbsp dried basil)
  • 1 package lasagna noodles*, broken into pieces
  • 3 cups chopped kale
  • 1/4 cup liquid vegan mozzarella, store bought or homemade


  1. Prep: First, make sure that the onion is diced, and the garlic cloves minced. We’ll need a medium pot to cook the lentils, and a large pot to cook the soup.
  2. Cook the lentils: Bring 3 cups of water to boil, then add the lentils. Reduce the heat to simmer, and cook the lentils covered for 4 minutes. After 4 minutes, remove the lentils from heat, but keep the lid on for 2 minutes to let the lentils finish cooking. After 2 minutes, drain any excess water, and set aside.
  3. Saute the garlic & onion: In a large pot, heat the olive oil on medium heat, and add in the garlic. Saute until the garlic is slightly aromatic and lightly golden, then add in the onion, and continue cooking until the onion is translucent.
  4. Saute the lentils: Add in the lentils, and sauté over medium-low heat for 2-3 minutes.
  5. Create the broth: Then add in the tomato sauce, vegetable broth, crushed tomatoes, tomato paste, dried parsley, nutritional yeast and chopped basil. Stir to combine, then bring the heat up and cook the tomato broth until it’s boiling.
  6. Cook the noodles: Once boiling, add in the noodle pieces, and stir. Reduce the heat to low, cover, and cook for 10-15 minutes. The noodles will soften, and the soup will thicken.
  7. Stir in the vegan cheese: Finally, pour in the vegancheese and kale, and stir to combine. Cover to cook for 5 minutes until the kale is wilted. You can continue cooking the soup for another 10 minutes if desired, otherwise you can serve right away. The soup will thicken the more it cooks, so if you’d like more of a stew, then you can continue to cook the soup.
  8. Serve and top with more vegan cheese: Serve this vegan lasagna soup into bowls and top with more liquid vegancheese or shredded vegancheese. Enjoy! To heat the cheese on top, I sometimes use a culinary torch to get it melted 🙂
  9. Storage: Store any leftovers in an airtight container and in the fridge for up to 5 days.


Gluten free: I actually made this vegan lasagna soup pictured with gluten-free lasagna noodles- I used Jovial Foods, and they’re great! You can use regular lasagna noodles or even make your own vegan lasagna pasta.


  • Serving Size: 1 bowl
  • Calories: 332
  • Sugar: 12.2 g
  • Sodium: 550 mg
  • Fat: 3.9 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 60.3 g
  • Fiber: 10.7 g
  • Protein: 19.2 g
  • Cholesterol: 0.8 mg