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).
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.
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.
Bon appetegan!
Sam.
(click stars to vote)
The Best Vegan Lasagna Soup
Servings: (makes about 2 litres)
PRINT
PIN
COMMENT
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.
Anna says
Another bangarang dish...had a gathering of omnivores over for dinner and every single person was practically licking their bowls clean and asking for more. Apparently, the only thing that went wrong was failing to double the recipe. Thank you, Sam!
Sam Turnbull says
Haha love it!! Thrilled it was a hit, Anna 🙂
Amy says
We loved this. As usual, I don't follow a recipe exactly as to ingredients but instead count on inspiration and method. The flexibility of this soup makes it a winner, because I can use what's on hand, and shortcuts. I used vegan "beef crumbles" from Trader Joes, and a hearty pasta shape - rigatoni I think, and a commercially prepared vegan mozzarella shred. I've done Sam's tofu crumbles before (chili) and they are better than the commercial fake-beef. I assume Sam's vegan mozz would be better too. The 5-star is because the concept is great, the method is awesome, and it's flexible
Julie says
I will make this recipe but I will use wheat meat (seitan), in place of tofu crumble.
Melissa says
This will go in the regular rotation. My boyfriend and I LOVED it and ate it for dinner-lunch-dinner! The tofu crumbles have such a ground-meat texture, but with an even better taste! I followed the recipe almost exactly. Used a can of roasted crushed tomato because I like the flavour. I also love the touch of heat from the chili powder. What an easy and hearty meal. WOW.
Che says
Been planning on making this for the longest time and finally did tonight! Eating it right now, so yummy! Topping it with the gooey vegan mozzarella. I think it'll taste better topped when the mozzarella is cold but it tastes great either way! Thank you so much for the recipe!!
Sam Turnbull says
So happy you love it, Che!
Kelli Curtin says
This is one of my favorite soups to make. It is comforting and delicious. I always have the ingredients necessary for this recipe and it is super easy to put together. Thank you, Sam, for this wonderful recipe. Even my meat-eating father-in-law loves it and requests I make some for him.
Christina says
I just made this and was wondering why mine didn’t look like the one in the picture ... Well, guess what? I poured in a can of dice tomato instead of crushed ♀️ hehehe ... it still taste pretty good tho, can wait to make it again, with the right ingredients this time ... Thanks Sam! ...
Karen says
I did the same thing! The diced tomatoes gave it more of a "pasta dish" feel than a soup. Still really delicious! I added some chopped spinach toward the end, (because that's what I'd put in my lasagne anyway), and topped it with VioLife mozzarella shreds (too lazy to make gooey mozz from scratch, LOL), and Sam's Parmegan.
The tofu nuggets really put it over the top. 🙂
Great recipe, Sam!
Mandy says
Yum Yum yum! I'd never heard of Lasagna Soup until I read about it on your site! This recipe sure makes a big pot of soup (thrilled). I was too lazy to make your crumbles this time but I added a pack of Yves Ground Round and some mushrooms to the pot instead and added most of your "crumbles" ingredients except for soya sauce. Worked out great! I think my adding kidney beans and corn made a yummy version...like a chilli soup sort of. That's what I did. Put a dollop of sour cream in boyfriend's bowl ( he's not vegan) and dollops of your melty mozzarella (YUM!!!! And sooooo easy to make! ) in mine. A complete KEEPER of a recipe! Thank you Sam!!!!
Emily Morton says
Hi there. I am looking forward to trying this tonight but was wondering about making it in the instant pot? Has anyone tried that?
Melanie says
Our family loves this soup! This will be made again for sure. Thank you!
Carrie says
Yummmm. This is in our regular rotation, It is that good. Thank you so much for sharing this very addicting soup recipie.
Kathleen says
WOW Sam what an amazing soup!! It was so easy to make and the flavour is fantastic!! I feel bad for anyone that doesn’t get to have leftovers because this soup is even better the next day!! I can’t wait for lunch tomorrow
Sam Turnbull says
Haha! Amazing 🙂
Adrienne says
This has become a regular meal for us, especially with the cooler weather. My 4 year old requests it all the time! I do make a substitute for the onion. I thought a whole onion would be overpowering so I use half an onion, 1 zucchini and a shredded carrot - delicious 🙂
Claire nigro says
Sounds yummy. Not a fan of tofu, Every time I use it in a recipe i am disappointed. Also do not use soy products. What are other substitutes. My mom used to make a vegan bolognese sauce with chopped onion celery and carrots, that could work.
Love all your recipes. Esp the bean mozzarella
Mary Pat Allen says
I was laughing when I read all of the over the top reviews of this recipe. I thought seriously?! It changed your life?!
Well, I am here to join the club. This soup is UNBELIEVABLE!!!
I made it without oil so I added a teeny bit of baking soda to tame the tomatoes.
Jordan Garcia says
I have made this soup so. many. times. It is SO delicious! The flavors, the tofu crumble pieces (literal little chiken nugs - I love them), THE FLAVOR. I could eat this in the summer, fall, winter. I want it all the time. Easily has become one of my favorite meals. Absolutely phenomenal.
Jenny says
This was incredibly easy to make and the flavours were off the charts delicious. I especially loved the roasted tofu crumbles – great touch.
Sam Turnbull says
So happy you loved it, Jenny!!
Angie M says
The tofu meat like crumble was the finishing touch for the lasagna soup. My family devoured the soup. Luckily, I made double the soup, So I had leftovers for a couple of days. The soup was more delicious a day later. Thank you so much!
Jenn says
Yum! This was so cozy and perfect comfort food, easier to make than a lasagna, and nice to use up extra lasagna noodles. I goofed and used taco flavored ground crumbles, which made it taste funny, but that was my fault. Thanks for another awesome recipe Sam
Sam Turnbull says
You're most welcome, Jenn! So happy you enjoyed it 🙂
Dianne Lopez says
Wanted to know what other recipes I could use the tofu crumbles in. They were so yummy in the soup.
Sam Turnbull says
I have a ton of tofu crumble recipes, you can see them here. 🙂