Vegan Lasagna Soup Recipe (Cheeseless, Simple, Comforting!)

For Thanksgiving, I shared their Vegan Silken Chocolate Pumpkin Pie Recipe, and before Christmas their Vegan Eggnog Recipe appeared on our site. Today, I have one final recipe to share from Toni Okamoto and Michelle Cehn, for Vegan Lasagna Soup. I think that’s more than enough teasers from their cookbook, don’t you? Enjoy these recipes, and then, just try to resist ordering The Friendly Vegan Cookbook.

Vegan Lasagna Soup is a Nice Way to Enjoy Everyday Ingredients

You actually don’t need any fancy ingredients to make this dairy-free lasagna soup. It uses some shortcuts, like marinara sauce, but all of the ingredients can be found in almost any grocery store. They use tofu, instead of cheese alternative, to give a slight ricotta vibe. You can certainly add some cheese alternative shreds, but try it without first!

The tomato sauce you choose will significantly affect the results, so make sure you pick one that you like. We are currently addicted to the Organic 365 Pasta Sauces at Whole Foods. They are all dairy-free, taste amazing, and are cheap, too!

Special Diet Notes: Vegan Lasagna Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, optionally soy-free (choose a vegan protein or cheese alternative that’s soy-free), vegan, and vegetarian.

Vegan Lasagna Soup

Author: Toni Okamoto and Michelle Cehn

Recipe type: Entree

Cuisine: Italian

1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced
3 medium cloves garlic, minced (or 1 teaspoon garlic powder)
1 red bell pepper, sliced into strips (or 1 cup frozen sliced bell peppers)
1 teaspoon dried basil
1 teaspoon dried oregano
4 cups low-sodium vegetable broth (or equivalent amount of vegetable bouillon and water)
2 cups dairy-free marinara sauce
7 lasagna noodles (standard size; can sub gluten-free noodles)
8 ounces (half a 16-ounce block) extra-firm tofu, drained (or 1 cup sliced vegan Italian sausage or vegan beefy crumbles)
2 cups packed baby spinach
Salt, to taste
Black pepper, to taste

In a large soup pot over high heat, heat the olive oil. Add the onion and garlic and sauté for 2 minutes.
Lower the heat to medium, add the bell pepper, basil, and oregano, and sauté for another 10 minutes.
Add the vegetable broth and marinara sauce and bring the soup to a boil.
Once the soup is gently boiling, add the lasagna noodles. Roughly break the lasagna noodles into bite-sized chunks by hand into the pot. Crumble the tofu directly into the pot using your hands (or add the sliced vegan sausage or vegan beefy crumbles) and then reduce the heat to a high simmer. Simmer the soup until the pasta is cooked through, stirring frequently to prevent the lasagna noodles from sticking together. The time will vary depending on the type of lasagna pasta you chose, so cook according to the directions on the package and taste for doneness.
Once the pasta is cooked, add the spinach and stir to wilt.
Season with salt and pepper.

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