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    Home » Recipes » Recipes

    March 24, 2019 87 Comments

    The Best Vegan Lasagna Soup

    12.2K shares
    Jump to Recipe

    Lasagna Soup is THE BEST!!! Vegan lasagna soup is a marvellous combination of all my favourite things and I didn't even realize it: pasta, tomato sauce, my beefy tofu crumbles, and melty vegan cheese. All in a bowl of pure comfort food bliss. It is flavourful, hearty, warming, so filling and satisfying. I have totally fallen in love with vegan lasagna soup and it will become a new go-to meal for me. I introduce you to the Best Vegan Lasagna Soup ever! (In my opinion).

    The Best Vegan Lasagna Soup! This easy to prepare soup is made with homemade beefy tofu crumbles, a simple tomato soup base, and lasagna noodles cooked right in the soup. Top with melty dairy-free cheese and fresh basil, all in a bowl of pure comfort food bliss! #itdoesnttastelikechicken #veganrecipes #lasagna

    If you are one of those people who would add extra sauce to your serving of lasagna, then Vegan Lasagna Soup is for you.

    The Best Vegan Lasagna Soup! This easy to prepare soup is made with homemade beefy tofu crumbles, a simple tomato soup base, and lasagna noodles cooked right in the soup. Top with melty dairy-free cheese and fresh basil, all in a bowl of pure comfort food bliss! #itdoesnttastelikechicken #veganrecipes #lasagna

    This isn't the quickest recipe to prepare and it's not the shortest list of ingredients either. But every step is easy and is totally worth the effort. I use my tofu crumbles, a technique I have used in my bolognese, chili, and tacos, so you may already be familiar with it. Then from there it's just a very simple tomato soup base. The pasta noodles get cooked right in the soup and you can decorate the soup with whatever toppings you like! Vegan cheeses, fresh basil, or crushed red chili flakes.

    The Best Vegan Lasagna Soup! This easy to prepare soup is made with homemade beefy tofu crumbles, a simple tomato soup base, and lasagna noodles cooked right in the soup. Top with melty dairy-free cheese and fresh basil, all in a bowl of pure comfort food bliss! #itdoesnttastelikechicken #veganrecipes #lasagna

    To Make the Best Vegan Lasagna Soup Ever:

    Mix the nutritional yeast, soy sauce, olive oil, chili powder, garlic powder, and liquid smoke together in a large bowl. It will make a brown paste-like texture.

    Crumble the block of tofu with your fingers into the bowl along with the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated.

    Spread the tofu crumbles evenly over the pan. Bake for 35 to 45 minutes. Stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture.

    If you want to see a few more pictures on how to do this, hop over to my Tofu Bolognese recipe which uses the exact same crumbles.

    The Best Vegan Lasagna Soup! This easy to prepare soup is made with homemade beefy tofu crumbles, a simple tomato soup base, and lasagna noodles cooked right in the soup. Top with melty dairy-free cheese and fresh basil, all in a bowl of pure comfort food bliss! #itdoesnttastelikechicken #veganrecipes #lasagna

    In the meantime, in a large soup pot, heat the oil over medium-high heat. When hot, add the onion and garlic and sauté for about 5 minutes until the onions have turned translucent and begin to brown. Stir in 6 cups of vegetable broth, the crushed tomatoes, oregano, and basil. Bring to a simmer and cook for 10 minutes.

    The Best Vegan Lasagna Soup! This easy to prepare soup is made with homemade beefy tofu crumbles, a simple tomato soup base, and lasagna noodles cooked right in the soup. Top with melty dairy-free cheese and fresh basil, all in a bowl of pure comfort food bliss! #itdoesnttastelikechicken #veganrecipes #lasagna

    After 10 minutes, stir the broken lasagna noodles into the soup and continue to cook for 7 - 10 minutes until the noodles are al dente. Stirring often so they don't stick to each other.

    *If you are using a gluten-free noodle: Cook the noodles separately according to the package directions and then stir them in. Some gluten-free noodles can get kind of slimy when cooked straight in the soup.

    *If you plan to prepare this soup ahead of time: I recommend cooking the noodles separately closer to when you are ready to serve, as they will continue to get softer the longer they sit in the soup.

    The Best Vegan Lasagna Soup! This easy to prepare soup is made with homemade beefy tofu crumbles, a simple tomato soup base, and lasagna noodles cooked right in the soup. Top with melty dairy-free cheese and fresh basil, all in a bowl of pure comfort food bliss! #itdoesnttastelikechicken #veganrecipes #lasagna

    Lastly, stir in prepared tofu crumbles and cook for 1 more minute to heat through. The tofu crumbles and pasta will soak up the soup so if it gets too thick, so feel free to add more vegetable broth or water as needed to reach the desired consistency. I found that I didn't need any added salt or pepper as there was plenty in the vegetable broth I used but, of course, feel free to season to taste.

    To Serve Vegan Lasagna Soup:

    Divide among bowls and garnish with toppings of choice. I topped mine with dollops of my melty vegan mozzarella, my grateable mozzarella, a sprinkle of parmegan, and fresh basil. But this vegan lasagna soup is so tasty that I have enjoyed it as is without any added toppings.

    The Best Vegan Lasagna Soup! This easy to prepare soup is made with homemade beefy tofu crumbles, a simple tomato soup base, and lasagna noodles cooked right in the soup. Top with melty dairy-free cheese and fresh basil, all in a bowl of pure comfort food bliss! #itdoesnttastelikechicken #veganrecipes #lasagna

    Bon appetegan!

    Sam.

    Print Recipe
    4.97 from 63 votes

    The Best Vegan Lasagna Soup

    This easy to prepare soup is made with homemade beefy tofu crumbles, a simple tomato soup base, and lasagna noodles cooked right in the soup. Top with melty dairy-free cheese and fresh basil, all in a bowl of pure comfort food bliss! 
    Prep Time10 mins
    Cook Time50 mins
    Total Time1 hr
    Course : Main CourseSoup
    Cuisine : AmericanCanadianItalian
    Servings: 6 (makes about 2 litres)
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    For the tofu crumbles:

    • 2 tablespoons nutritional yeast
    • 1 tablespoon soy sauce (gluten-free if preferred)
    • 1 tablespoon olive oil
    • 1 teaspoon chili powder
    • ½ teaspoon garlic powder
    • ¼ teaspoon liquid smoke
    • 1 block (350g) extra-firm tofu, crumbled

    For the soup:

    • 1 tablespoon olive oil
    • 1 yellow onion, chopped
    • 4 cloves garlic, minced
    • 6 cups vegetable broth (1 ½ litres), plus more if needed
    • 1 (28oz) can crushed tomatoes (3 ¼ cups)
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 10 uncooked lasagna noodles (215g), broken into large pieces *see notes

    Optional toppings:

    • Melty Stretchy Gooey Vegan Mozzarella (or store-bought vegan mozzarella)
    • Parmegan (vegan parmesan)
    • Fresh basil leaves
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    Instructions

    To make the tofu crumbles:

    • Preheat your oven to 350F (180C). Line with parchment paper or lightly grease a large baking sheet.
    • Mix the nutritional yeast, soy sauce, olive oil chili powder, garlic powder, and liquid smoke together in a large bowl. It will make a brown paste-like texture. Crumble the block of tofu with your fingers into the bowl along with the seasoning. (No need to press the tofu first, the excess water will bake out in the oven). Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. 
    • Spread the tofu crumbles evenly over the pan. Bake for 35 to 45 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture.

    To make the vegan lasagna soup:

    • In the meantime, in a large soup pot, heat the oil over medium-high heat. When hot, add the onion and garlic and sauté for about 5 minutes until the onions have turned translucent and begin to brown. Stir in 6 cups of vegetable broth, the crushed tomatoes, oregano and basil. Bring to a simmer and cook for 10 minutes. 
    • After 10 minutes, stir the broken lasagna noodles into the soup and continue to cook for 7 - 10 minutes until the noodles are al dente, stirring often so they don't stick to each other. Lastly, stir in prepared tofu crumbles and cook for 1 more minute to heat through. The tofu crumbles and pasta will soak up the soup so if it gets too thick, feel free to add more vegetable broth or water as needed to reach the desired consistency. I found that I didn’t need any added salt or pepper as there was plenty in the vegetable broth I used, but of course, feel free to season to taste. To serve, divide among bowls and garnish with toppings of choice.

    Notes

    If you are using a gluten-free noodle, cook the noodles separately according to the package directions and then stir them in. Some gluten-free noodles can get kind of slimy when cooked straight in the soup.
    If you plan to prepare this soup ahead of time, I also recommend cooking the noodles separately closer to when you are ready to serve, as they will continue to get softer the longer they sit in the soup.

    Nutrition

    Calories: 313kcal | Carbohydrates: 49g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Sodium: 389mg | Potassium: 679mg | Fiber: 5g | Sugar: 8g | Vitamin A: 385IU | Vitamin C: 14.2mg | Calcium: 90mg | Iron: 3.6mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

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    Reader Interactions

    Comments

    1. Christine says

      February 26, 2023 at 9:45 pm

      Excellent dish. Very tasty and something different. An easy way to make lasagne. Thanks you.

      Reply
      • Jess @ IDTLC Support says

        February 28, 2023 at 2:39 pm

        Thanks Christine!

        Reply
    2. Laula says

      February 26, 2023 at 6:30 pm

      3 stars
      Fabulous! Easy to make, the crumbled tofu was tasty on its own… stuffed but having more!

      Reply
      • Jess @ IDTLC Support says

        February 28, 2023 at 2:39 pm

        It is very filling! We're glad you liked it!

        Reply
    3. Jorie says

      November 29, 2022 at 7:15 pm

      I can’t wait to try this! Have you tried putting veggies into this? Like zucchini?

      Reply
      • Sam Turnbull says

        December 03, 2022 at 1:31 pm

        I haven't, but you're welcome to 🙂

        Reply
    4. Red says

      November 03, 2022 at 9:45 pm

      5 stars
      Mouth watering recipe. Very good post

      Reply
    5. Jennifer Baker says

      May 19, 2022 at 9:45 pm

      5 stars
      This sounds great! I’d love to make this recipe tommorrow. Instead of tofu crumbles I want to make a tofu ricotta, and maybe add some vegetables to the soup base. I will attempt to make this in the instant pot. Thank you for the recipe!

      Reply
      • Sam Turnbull says

        May 26, 2022 at 10:36 am

        Enjoy!

        Reply
    6. Shari Z says

      March 26, 2022 at 5:06 pm

      This soup was amazing! It really tastes like lasagna…only a bit soupier. ( not sure that’s a real word)

      Reply
    7. Lindsay says

      March 20, 2022 at 7:12 pm

      5 stars
      Great soup! The tofu crumbles make it something special. I appreciate how the timing of everything works out and that most of the ingredients are pantry staples. I can't wait to eat the leftovers tomorrow!

      Reply
    8. Karen says

      March 12, 2022 at 9:29 pm

      5 stars
      I was most amazed at the flavor of the tofu. Most recipes still have a tofu taste, this was wonderful!! I added some red lentils for fiber and really enjoyed the meal! It was tasty and satisfying. Thank you!

      Reply
    9. Christine Drummond says

      February 18, 2022 at 11:07 am

      5 stars
      Absolutely loved this soup!

      Reply
    10. Kathy says

      January 31, 2022 at 12:00 pm

      5 stars
      Hi Sam!
      I just wanted to let you know one of my favorite things about you is…well, TWO of my favorite things…no THREE…are: 1) Your endless energy and positivity, 2) Your amazing recipes, many of which I’ve tried, and 3) your “brand”—it is SO easy to spot one of your recipes on my Pinterest pages because of your easy-to-read and consistent labels for each and every recipe. Actually, I love everything about you, so there are technically more than 3. 🙂
      (My daughter is getting married in October 2022, and I’ve been tasked with a shower for her in September. It will be 100% vegan. I may not even tell anyone they’ll be eating vegan fare. I want to surprise them with how delicious it can be).

      Reply
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    Sam Turnbull

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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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