Vegan Lasagna Soup (One Pot)
This vegan lasagna soup starts with fresh tomatoes, softened in the pot with onion and mashed into a chunky sauce. Broken lasagna sheets simmer in the creamy broth, with lentils and spinach stirred in at the end.
Everything cooks in one pot, including the pasta. Soy cream gives the tomato broth a gentle richness, and a finish of vegan parmesan and basil brings the bowl together. For a thicker, cheesy skillet dinner, try my vegan one pot lasagna.
Table of Contents
Why It Works
- A fresh tomato base: Covering the tomatoes helps soften the flesh and loosen the skins before mashing.
- Pasta cooked in the broth: The broken sheets absorb flavor and release starch that gives the soup body.
- Lentils added at the end: Canned lentils only need heating through, so they keep their shape.
- A creamy finish: Plain soy cooking cream softens the acidity without needing a blender.
How To Make It
Soften and peel the tomatoes, mash the sauce, then simmer the pasta in the creamy broth. Finish with lentils and spinach. Full quantities and cooking instructions are in the recipe card below.
Tips for the Best Texture
- Choose ripe tomatoes: Their flavor is the base of the soup. Give firm tomatoes more time to soften before mashing.
- Use a wide, deep pot: The tomato halves should fit across the bottom without being tightly stacked. Leave room for stirring the pasta.
- Separate the sheets: Add broken pasta gradually and stir around the bottom of the pot. Pieces left stacked together can cook unevenly.
- Keep extra stock nearby: Tomato juiciness, pasta thickness, and evaporation all affect how much liquid you need. Add more when the broth becomes too thick before the noodles are tender.
- Use a gentle simmer: Stir regularly and avoid a hard boil after adding the cream. Serve promptly, since the pasta keeps absorbing broth.
Swaps and Variations
- Change the cream: Plain, unsweetened oat cooking cream can replace soy cream. Use a product intended for savory cooking.
- Switch the lentils: Use fully cooked brown or green lentils. Dried lentils need separate cooking before they can replace the canned ones in this method.
- Try another pasta: Short pasta can replace broken sheets. Follow its cooking time and adjust the stock as needed.
- Make it gluten free: Choose gluten free pasta and check the stock, cream, and toppings. Stir gently and check the pasta early.
How To Serve It
Serve in bowls with grated vegan parmesan and torn basil. A spoonful of vegan cream cheese and a little olive oil make a richer topping. Bread or a simple green salad works alongside it. If you prefer pasta with a thick sauce and melted cheese, the skillet lasagna version is the better fit.
Frequently Asked Questions
Is this the same as one pot lasagna?
It uses similar flavors, but this version has a creamy tomato broth and is served as a spoonable soup. The skillet recipe has a thicker sauce and a melted cheese topping.
Do I need to peel the tomatoes?
Peeling the large tomatoes gives the broth a softer texture. Let their skins loosen in the covered pot, then lift them off with tongs. The optional cherry tomatoes can keep their skins.
Can I use regular lasagna sheets?
Yes. Choose dried sheets without egg, break them into pieces, and simmer until tender. Different brands take different amounts of time and may need extra stock.
How do I keep the pasta from sticking?
Add the pieces gradually, stir to separate them, and keep checking the bottom of the pot. Maintain enough broth for the pieces to move when stirred.
Can I use dry lentils instead of canned?
Cook them separately first. Adding dry lentils directly changes both the cooking time and the amount of stock required.
Why has the soup become so thick?
Pasta absorbs liquid as it cooks and continues to do so after the heat is turned off. Stir in a little hot stock until the soup is creamy and spoonable again.
Can I make it ahead?
The pasta has the best texture when served soon after cooking. For advance preparation, make the tomato base first and add the stock, cream, pasta, lentils, and spinach when you are ready to finish the soup.
Storage and Reheating
Refrigerate leftovers in a covered container within two hours and use within three days. Reheat gently until hot throughout, stirring in extra stock to loosen the broth. The noodles will soften further. If freezing, freeze the tomato base before adding cream, pasta, lentils, and spinach, then finish the recipe after thawing.
More Vegan Pasta Recipes
- Vegan One Pot Lasagna
- Creamy Mushroom Pasta
- Roasted Cherry Tomato Butter Pasta
- Creamy Roasted Veggie Pasta
- Lasagna Rolls with Spinach
Vegan Lasagna Soup (One Pot)
Ingredients
Equipment
Method
- Soften the tomatoes and onion: Add the olive oil to a wide, deep pot or sauté pan with a lid. Arrange the large tomato halves cut side down, tuck the cherry tomatoes around them if using, and scatter the onion over the top. Heat over medium until gently sizzling, then cover and reduce to medium low. Cook for 12 to 18 minutes, until the tomatoes soften, their skins loosen, and the onion is tender. Check occasionally; add a splash of water if the bottom starts to dry out.
- Remove the skins: Using tongs, carefully lift the loosened skins from the large tomatoes and discard them. Leave the cherry tomato skins on. If the large skins resist, cover and cook for a few more minutes.
- Make the tomato base: Add the tomato paste, Italian seasoning, garlic powder, pepper, optional chili flakes, and salt. Mash the tomatoes with a potato masher or wooden spoon, keeping some texture. Cook uncovered for 2 to 3 minutes, stirring.
- Add the stock and cream: Stir in the vegetable stock and soy cooking cream. Bring to a gentle simmer.
- Cook the lasagna sheets: Add the broken sheets a few pieces at a time, stirring to separate them. Press them into the liquid, cover, and gently simmer until almost tender, approximately 10 minutes depending on the brand. Stir every 2 to 3 minutes, scraping along the bottom and separating overlapping pieces. If the sauce thickens before the pasta is cooked, add more hot stock in 1/4 cup splashes.
- Add the lentils and spinach: Stir in the drained lentils and spinach. Simmer for another 2 to 3 minutes, until the lentils are hot, the spinach has wilted, and the pasta is tender. Taste and adjust the seasoning. Add a little more stock if needed. The finished dish should be creamy and spoonable.
- Serve: Spoon into bowls and finish with vegan parmesan and fresh basil. Add a dollop of vegan cream cheese and a small drizzle of olive oil if you like.