Author: 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).
FEATURED COMMENT:
This soup hits my comfort food buttons! I've made it a bunch and always get compliments. Super flavorful and hearty. The vegan mozz is a must add! - Wendy ⭐⭐⭐⭐⭐
If you are one of those people who would add extra sauce to your serving of lasagna, then Vegan Lasagna Soup is for you.
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.
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.
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.
*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.
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.
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
The Best Vegan Lasagna Soup
Servings: (makes about 2 litres)
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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
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.
Nicole says
I’m not kidding when I say that if I was on death row, I would want this as my last meal. It’s that good. I speed up the cooking time for the tofu by increasing the heat.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That might be the best compliment ever, Nicole! I’m so happy you loved it that much. Thanks so much for the kind words!
Judy says
This recipe is a "keeper"! I have to be gluten free so cooked the noodles separately as suggested. Turned out perfect!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay, Judy! So happy to hear it worked perfectly gluten-free too 😊 Thanks so much for the review!
Lisa says
This is a fun and easy base recipe that's simple to customize. I used campanelle pasta in place of the broken lasagna noodles. And, since we like big flavor, I added extra garlic, basil and oregano, a pinch of S&P, plus a bit of agave at the end of cooking to tame the acidity a bit. Lastly, I made a creamy garlic and basil vegan ricotta to top off the soup instead of using the vegan mozzarella. Very good! My family enjoyed it!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh I love it!! So thrilled you love the recipe so much and are able to make it your own Lisa! Thank you for the review 🙂
Michelle says
This soup is the BEST! I have been making this soup for several years on a weekly basis in the colder months. It is divine. My family loves it. Definitely a staple in our house. Thank you for the fabulous recipes.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww love that! So happy this has become a go-to soup recipe for you! Thank you for the review Michelle, so thrilled you are enjoy my recipes 🙂
Carol Harrison says
Absolutely delicious!!!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you enjoyed it Carol, thanks for the review!
Aubrey says
Such a great soup! I didn't have crushed tomatoes so I just blended two cans of diced tomatoes together - I also used tagliatelle noodles (found vegan ones at Whole Foods) and I added zucchini along with the Melty Stretchy Gooey Mozzarella and served with the Agave Glazed Carrots from the Easy Vegan Meal Plan - it was a 10/10 dinner!! 🙂
Jess @ It Doesn't Taste Like Chicken says
Yummy! That all sounds delicious!
Daria says
Quick, easy and delicious! We love this recipe and make it often. The only change is I use Mafalda pasta, they look like miniature lasagna noodles.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Daria! Mafalda pasta is such a fun choice. So glad this one’s in your regular rotation!