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.
Katie R says
My boyfriend and I are trying to eat more plant-based and we loved this. Thanks for a great pantry recipe! We added a cup of frozen peas (strongly recommend) and used smoked paprika as a substitute for liquid smoke.
Sam Turnbull says
So happy you both enjoyed it, Katie 🙂
Dana Boutain says
Delicious and so easy. I cheated and used Butler Foods, "Sam's Taco Crumbles". Also added a bag of Trader Joe's shredded kale. Prep time was less than ten minute! Yay! Thanks Sam!
Sam Turnbull says
So happy you enjoyed!!
Rachel Pollard says
Thanks Sam for another awesome recipe, not one of yours has let us down as of yet! I love how simple this one is and yet so packed and yummy.
Do you think it could be frozen? Thank you
Sam Turnbull says
So happy you love so many recipes!! Generally pasta doesn't freeze well, but you could probably freeze it with success before adding the pasta. Enjoy!
JC says
This recipe is SO GOOD! I doubled the spice for the tofu just my preference. We are the entire pot in two days. Thank you so much for sharing this!
Sam Turnbull says
SO happy you loved it so much, JC 🙂
Doug says
Another great recipe. It was so good. I did not have any lasagna noodles, so I used some rotini instead. I added your gooey mozzarella too. We will be making it again.
Sam Turnbull says
Wonderful! SO happy you enjoyed, Doug 🙂
Alex Hay says
Easy, and delicious! Made more than enough for my partner and I! Will definitely use again 🙂 (for those without liquid smoke, I just added in more chilli powder instead!)
Sam Turnbull says
So happy you enjoyed, Alex 🙂
Torrie says
Is there anything you CANNOT do?! Every recipe I’ve ever made of yours is unbelievably spot-on of the flavors and textures I remember from my non-vegan days and so simple to make. In case no one has told you lately you’re a Flavor Goddess and I’m so glad you were born, haha! Another recipe for the books that vegans and carnivores alike will love, thanks Sam!
Sam Turnbull says
Haha!! Thrilled you love my recipes so much, Torrie! Thank you for the wonderful compliment 🙂
Mary says
This was easy to make and delicious!!!
Sam Turnbull says
Wonderful!
Corrina says
So yummy!! I had to sub a few things for what I had on hand, but it was still really good! I used 1/2 jar marinara instead of tomatoes, used ready bake lasagna noodles, and added mushrooms & spinach at the end. It was a winner for the whole fam! Thank you so much for this awesome recipe!!!
Sam Turnbull says
You're welcome!
Erin K says
I made this last night and my hubby lost his mind over it. He hates tofu so I used our pre-made veggie crumbles and cooked those up in a pan with the scramble mixture / sauce and then added them to the soup at the end. Add some fresh bread that I had just baked and we were in a food coma by about 7:15. He didn't know what lasagna soup was until yesterday but I've definitely converted him.
THANK YOU!
Sam Turnbull says
Amazing 🙂
Wendy Riley says
AH MAZE ING!!!!! This is delicious. It tastes like it’s difficult to make. Loved it.
Sam Turnbull says
Yay! So happy it was a hit, Wendy 🙂
Srivani says
This was so easy to make! The Tofu Crumbles are a wonderful addition. A very filling soup that was also so incredibly tasty! Thanks Sam! You make me a better cook for my family.
Sam Turnbull says
Awww so happy you enjoyed it, Srivani! Always so thrilled when I see your name in the comments 🙂
Gabbi says
Hi Sam, this recipe was amazing and really easy too, I loved it!!!!!
Sam Turnbull says
So thrilled you enjoyed it so much, Gabbi 🙂
Jennifer says
Great recipe!!! My husband said that this was what he always wished lasagna was! We used whole wheat noodles and stirred in some fresh spinach at the end. The cheese is terrific. I can’t wait to use it in other ways.
Sam Turnbull says
Wonderful! SO happy you both enjoyed it 🙂
Jess says
I just made this tonight and it is soooooo delicious! I added mushrooms and used some high protein lentil pasta. The only problem is that it's just me and I didn't realize how much I'd end up with 😉 looks like I'll be having it for lunch all week :)))
Thanks for another great recipe!
Sam Turnbull says
You're most welcome, Jess!! For future reference, you can adjust the serving size number in the top of the recipe, and it will adjust the measurements for you so you can make as much or as little as you like. Enjoy!
Jess says
I've decided to try freezing some for little single serving lasagna lunches
Kelly says
I've been using vegan lasagna soup recipe from another vegan website -- now that I see you have one, I'm excited to try yours! I've been topping each bowl with a dollop of your tofu ricotta - it is sooooooo yummy! It is my favorite vegan meal and my non-vegan hubby also likes it a lot too!
Sam Turnbull says
Wonderful! I hope you love it, Kelly 🙂
Heather says
I made this today to take for dinner while we are at hockey and gymnastics and my daughter had 2 bowls after school and is taking another bowl for gym snack. I was hoping to have some leftover for lunch tomorrow but it's almost gone. Thanks fot the great recipes. My kids (which are my vegan challenge) love all the recipes I have made from your cookbook.
Sam Turnbull says
Wow that's so awesome, Heather! Thrilled your kids love my recipes so much, and very happy you enjoyed the soup 🙂
Brian says
I made this tonight. It was incredible! I threw a couple handfuls of spinach in at the end, which went well with it. I'm definitely making this again!
Sam Turnbull says
Wonderful! So happy you loved it, Brian 🙂
Kayla says
Trying this right now! My tofu is in the oven and baking as we speak. Will report back shortly!
Sam, thank you for these amazing recipes! You’re Chili at least a year or two later is still a top favourite (we double it and make it at least once a month). So good!
Kayla says
Amazing!!! Hands down, best, easiest soup ever!! Must have it with the stretchy mozza recipe though, it just adds the finishing touches. Thank you once again for an incredible 6*** recipe!
Sam Turnbull says
Yay!! Thank you so much, Kayla!! Thrilled you enjoyed this soup so much, and so happy the chili is a staple for you too 🙂
Jill says
This looks amazing! Planning to make tonight! Do you recommend pressing the water out of the tofu first?
Laurelin says
I think she has said in the past that you don't need to press the tofu because the water will cook out when baking. I can attest to this. I just like to squeeze the tofu with my hands over the sink to get out some of the excess water before I start crumbling.
Jill says
Thank you!
Sam Turnbull says
Thanks Jill! Yes, just what Laurelin said. No need to press. I will add that to the recipe notes 🙂
susan says
good morning!
i'm in.
thanks for the nutritional values added, sam... good stuff! guess what's for dinner (maybe a late lunch!) at my house today! i'm gonna pre-star... this has all my faves in it... and it's soup!
Sam Turnbull says
You're most welcome, susan! Thanks for the stars 🙂