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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