Vegan Lasagna Soup

Vegan Lasagna Soup

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Try this hearty Lasagna Soup! It’s comforting and delicious!

Making a full Lasagna takes a LOT of work. Lasagna Soup is a great way to get those lasagna flavors in just about 30 minutes or less. Plus, this soup is much lighter than a traditional lasagna. It is full of vegetables, including kale and carrots, but also a bit of fiber and protein with Chickpeas added as well. 

Have Vegan Lasagna Soup your way!

Honestly you can add any mix of vegetables or beans you like. Here’s a list of other vegetables that would also be great in this soup:

  • Celery
  • Potatoes
  • Parsnips
  • Kidney Beans
  • Cannellini Beans
  • Broccoli, Broccolini, or Broccoli Rabe
  • Zucchini
  • Eggplant
  • Yellow Squash
  • Butternut Squash

And I could go on! Customize however you like. This recipe includes adding unsweetened Plant Milk to add a bit of creaminess. However, you can add things like

  • Vegan Ricotta
  • Vegan Cream 
  • Vegan Parmesan
  • Vegan Mozzarella 

to make this recipe even creamier.

This is an easy recipe to make on the stove top in a large soup pot and comes together in only 30 minutes. However this can be made in an Instant Pot, or even a crock pot!

Vegan Lasagna Soup

Vegan Lasagna Soup


Lasagna Soup

Vegan Lasagna Soup

Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Servings 6 Servings


  • 2 Tablespoons Olive Oil
  • 1 Onion diced
  • 2 Carrots peeled and diced
  • 3 Cloves Garlic minced
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Marjoram
  • 1 teaspoon Salt (to taste)
  • 1 Can Diced Tomatoes
  • 1 Can Chickpeas drained, rinsed
  • 1 Tablespoon Tomato Paste
  • 4 Cups Vegetable Broth
  • 1 sprig Fresh Rosemary optional
  • 1 sprig Fresh Thyme optional
  • 8 sheets dry Lasagna Noodles
  • 1/2 Cup Plant Milk plain, unsweetened
  • 2 Cups Fresh Kale chopped


  • Heat oil in a large pot set over medium high heat.
  • Add the diced onion and carrot and sauté for 5-7 minutes.
  • Add the garlic to the pot and sauté for 30 seconds.
  • Then add the dried basil, dried marjoram, and salt then continue to sauté for another 30 seconds.
  • Pour in the diced tomatoes, canned chickpeas, and the vegetable broth.
  • Bring the mixture to a boil.
  • Add the fresh herbs, if using.
  • Break the lasagna noodles in half and then add them to the boiling mixture.
  • Cover the pot and boil for 8-10 minutes to cook the noodles.
  • Turn the heat to low and then add then remove the lid and use tongs to fish out the herb sprigs.
  • Stir in the fresh kale and the plant milk.
  • Let the kale heat through and then turn the heat off and serve.
Keyword 30 minute meal, freezer meal, make ahead dinner, plant based dinner, vegan dinner, vegan meal prep

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