Can I make this vegan lasagna soup gluten-free?

Yes! Simply swap the regular lasagna noodles for your favorite gluten-free pasta . I’ve tried it with brown rice noodles and chickpea pasta, and both work great. Just be sure to monitor the cooking time—gluten-free noodles can soften faster.

Can I use green or brown lentils instead of red?

You can, but keep in mind that red lentils cook faster and break down more easily , creating that creamy texture we love in this soup. Green or brown lentils will hold their shape more and may require extra cook time (closer to 25-30 minutes). If you don’t mind a chunkier texture, go for it!

What can I use instead of cashew butter?

If you need a nut-free option , you can use: Sunflower seed butter Coconut cream Vegan sour cream Unsweetened plain dairy-free yogurt Each of these will bring creaminess to the soup—just be sure to taste and adjust the seasoning accordingly.

Can I freeze this soup?

I wouldn’t recommend freezing it with the noodles in , as they tend to become mushy after thawing. But you can: Make the soup base (without adding noodles). Freeze it in portions. When ready to eat, reheat the base and cook fresh noodles directly in the broth. That way, you get the best texture every time.

Creamy Vegan Lasagna Soup Easy One Pot Dinner

Name: Creamy Vegan Lasagna Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: ½ tablespoon oil; 1 small onion, diced; 4 garlic cloves, minced; 1½ teaspoons Italian seasoning; 1 teaspoon onion powder; ½ teaspoon paprika; 1¼ teaspoons sea salt (or to taste); Black pepper to taste; ½ cup dried red lentils (rinsed); 5 cups low-sodium vegetable broth or water; ½ cup dairy-free milk or cream; ½ cup tomato sauce (passata works beautifully); 1 tablespoon tomato paste; 6 lasagna noodles, broken into bite-sized pieces (gluten-free if needed); ¼ cup nutritional yeast; ⅓ cup cashew butter (or almond butter/vegan sour cream); 1 tablespoon lemon juice; Red pepper flakes (optional, for heat); Vegan ricotta or mozzarella (optional, for garnish); Fresh herbs like parsley or basil for garnish

Description

A warm, comforting one-pot vegan lasagna soup that’s creamy, hearty, and ready in 30 minutes. Perfect for busy weeknights and family dinners.

Ingredients

Scale

½ tablespoon oil
1 small onion, diced
4 garlic cloves, minced
1½ teaspoons Italian seasoning
1 teaspoon onion powder
½ teaspoon paprika
1¼ teaspoons sea salt (or to taste)
Black pepper to taste
½ cup dried red lentils (rinsed)
5 cups low-sodium vegetable broth or water
½ cup dairy-free milk or cream
½ cup tomato sauce (passata works beautifully)
1 tablespoon tomato paste
6 lasagna noodles, broken into bite-sized pieces (gluten-free if needed)
¼ cup nutritional yeast
⅓ cup cashew butter (or almond butter/vegan sour cream)
1 tablespoon lemon juice
Red pepper flakes (optional, for heat)
Vegan ricotta or mozzarella (optional, for garnish)
Fresh herbs like parsley or basil for garnish

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Instructions

Rinse the lentils under cold water and set aside.
In a large pot, heat oil over medium heat. Add diced onion and sauté for 3-4 minutes. Stir in garlic and cook for 1 minute.
Add Italian seasoning, onion powder, paprika, salt, pepper, red lentils, tomato sauce, tomato paste, cashew butter, and broth. Whisk together and bring to a gentle boil.
Break lasagna noodles into small pieces and stir into the soup. Simmer for 9-10 minutes until noodles are tender.
Turn off heat. Stir in dairy-free milk or cream, lemon juice, and nutritional yeast.
Taste and adjust seasoning with salt, pepper, or red pepper flakes.
Serve hot, garnished with vegan ricotta or mozzarella and fresh herbs.

Notes

To make nut-free, substitute cashew butter with sunflower seed butter or vegan cream. For extra veggies, add spinach or kale at the end. Soup will thicken as it sits—add broth to loosen when reheating.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Vegan

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 6g
Sodium: 800mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 8g
Protein: 14g
Cholesterol: 0mg