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Creamy Lasagna Soup
5 from 21 votes

Creamy Lasagna Soup

Creamy Lasagna Soup transforms traditional lasagna ingredients into a comforting soup featuring broken lasagna sheets, mushrooms, onion, garlic, tomato puree, and vegan creaminess from sour cream and vegan cheeses. It combines herb-infused broth with textured vegetarian protein and melted cheeses, delivering the flavors of lasagna in a warm, savory bowl perfect for chilled days or casual meals.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4
Calories: 324 kcal
Course: Main Course, Soup, Dinner
Cuisine: Italian

Ingredients

For the Soup
  • 2 teaspoon extra virgin olive oil
  • 1/2 cup onion chopped
  • 3 cloves garlic minced
  • 2 ounces mushroom or more to taste. Use white, cremini, baby portobello, or any other type that you like, sliced
  • 1 teaspoon balsamic vinegar
  • 4 cups water or stock
  • 1 teaspoon italian herb blend
  • 1 teaspoon basil dried
  • 1 teaspoon onion powder
  • 1/4 teaspoon pepper flakes
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon nutritional yeast (optional)
  • 6 lasagna sheets broken into pieces, use gluten-free, if needed.
  • 5 ounces tomato puree or tomato sauce, canned
  • 1/4 cup vegan parmesan cheese
  • 1/3 cup sour cream or non-dairy yogurt, or use a 1/2 cup of cashew cream. You can use more for creamier, non-dairy
For Topping
  • 1/4 cup vegan mozzarella or more, to taste
  • 2 ounces vegetarian grounds or use lentils or chopped vegan meat sub or finely chopped walnuts
  • 1/2 teaspoon basil dried
  • 1/2 teaspoon tajin seasoning or Cajun spice or pepper flakes

Instructions

    Cup of Yum
  1. Heat a large saucepan or somewhat deep skillet over medium heat. Add the olive oil, and once the oil is hot, add the onion and garlic and a good pinch of salt. Cook until the onion is starting to turn golden, adding splashes of water in between to help the onion cook evenly, 4 to 8 minutes.
  2. Then, mix in the mushrooms and balsamic vinegar and another pinch of salt, and cook for a minute. Now, mix in the water or stock, dried herbs and spices, pepper flakes, salt, pepper, and nutritional yeast. Bring to a boil, then add the broken lasagna sheets. Mix well, then partially cover the pan, and cook for 14 to 18 minutes, or until the lasagna sheets are al dente
  3. Mix in the tomato puree, vegan parmesan, and non-dairy sour cream. Bring to a boil again, then taste and adjust flavor and also check that the lasagna sheets are cooked. If they’re not done to your preference, cover the pan and continue to cook for another few minutes.
  4. You can do this next step either with the soup in an ovenproof dish or ladled into individual, oven-safe bowls. Top the soup with the vegan mozzarella, basil, Tajin, and veggie crumbles, and put it under the broiler for 2 to 4 minutes for the cheese to melt and start to get a little golden, then serve. If you don’t want to put the pan into the oven, then cook your veggie grounds on a skillet for a few minutes with a pinch of salt and the Tajin or pepper flakes and dried basil. Mix and cook until the veggie grounds are crisp to your preference, then sprinkle over the hot soup in the pot. Top it with the vegan mozzarella, and cover it with the lid. Do this while the soup is still hot, and you have just switched off the heat, so that the cheese will melt on top.
  5. Serve with garlic bread, sourdough, or any other bread that you like.To store: refrigerate in a closed container for upto 3 days. Reheat in a saucepan or microwave with additional stock as the soup would have thickened. Add some fresh toppings

Notes

  • You can substitute vegetarian grounds with lentils or chopped vegan chicken for protein.
  • Use gluten-free lasagna noodles for a gluten-free version of this soup.
  • Adjust soup consistency by adding more stock when incorporating cream and tomato puree if a brothier texture is desired.
  • Other pasta types can replace lasagna sheets if they are unavailable.
  • The recipe is soy-free and nut-free if suitable vegan cheese and meat substitutes are chosen.

Nutrition Information

Calories 324kcal (16%) Carbohydrates 50g (17%) Protein 12g (24%) Fat 9g (14%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 1g (5%) Sodium 615mg (26%) Potassium 425mg (9%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 231IU (5%) Vitamin C 6mg (7%) Calcium 62mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 324

% Daily Value*

Calories 324kcal 16%
Carbohydrates 50g 17%
Protein 12g 24%
Fat 9g 14%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 1g 5%
Sodium 615mg 26%
Potassium 425mg 9%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 231IU 5%
Vitamin C 6mg 7%
Calcium 62mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.