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Lasagna Soup

This Lasagna Soup is made with pantry staples like marinara, diced tomatoes, tomato paste and a shortcut that will save you a good amount of time: leftover pasta. Everything is served and topped with an amazing cheesy and creamy topping and you will never know it is vegan. All the flavors you love about lasagna, but with a lot of less work. 

Closeup view of a large spoonful of the Lasagna Soup being lifted from the saucepan.

Who does not love lasagna? It is one of my favorites and a staple in my household. I often come back to my Spinach Lasagna, my Eggplant Lasagna, or the Zucchini Lasagna.

You see there is something special about lasagna:

The layers, the sauces, the topping – it is made with only the good stuff which is always delicious.

Ingredients for making the Lasagna Soup collected in small bowls on a wooden board.

What makes this Lasagna Soup so good

The biggest timesaver here is the use of leftover pasta: feel free to use any you like. Personally, I find spiral or fusilli pasta best.

Seriously the best finish to this soup is its topping: vegan ricotta, vegan mozzarella and vegan parmesan are mixed – so yummy.

Vegan ground beef, tomato paste, marinara and diced tomatoes make the most amazing texture. Meaty, hearty, rich, smooth and packed with texture, but not too thin.

Red pepper flakes, Italian herbs, fresh garlic and onions create delicious flavors. Do I need say more? 

I will show you each and every step with step by step pictures, so you can be sure you get an amazing result that you will be proud of.

Showing side-by-side the frying of diced onions and vegan ground beef, before and after, with seasonings added.

What you need for this Lasagna Soup recipe

  • Pasta
  • Olive oil
  • Garlic
  • Onions
  • Vegan ground beef
  • Diced tomatoes
  • Tomato paste

Showing how tomato sauce is added to the prefried mix of vegan ground beef and onions.

  • Vegan ricotta, parmesan, mozzarella
  • Marinara
  • Vegetable broth
  • Italian herbs
  • Red pepper flakes

Side by side view showing how first vegetable broth and then precooked pasta is given to the saucepan with the vegan meat sauce.

How to make Lasagna Soup

Into a pot or casserole heat olive oil. Add diced onions and garlic, and fry for two minutes until they are softening. 

Give the vegan ground beef to the pot and fry for about 4 minutes until it gets slightly browned, then season with red pepper flakes, Italian herbs, and a pinch of salt and pepper.

Now add vegetable broth, marinara, tomato sauce, tomato paste and pasta, cook for another 5 minutes on medium heat.

To make the topping: simply combine vegan mozzarella, vegan parmesan and vegan ricotta in a small bowl.

A side by side view of the finished Lasagna Soup and a small bowl with the vegan ricotta cheese topping.

Serve the Lasagna Soup with a dollop of the delicious topping over the soup.

You can stick leftovers in the fridge for around 5 days, but let’s be real you won’t have any of this, because it is so good, yum.

Does Lasagna Soup freeze well?

Yes it does, but with one exception: the topping. So freeze the soup without it and let it cool completely. Transfer to a freezer container or bag, it will stay fresh for 3 months in the freezer.

View of the Lasagna Soup in a large saucepan.

Tips and tricks

2.5 cups precooked and leftover pasta is a great amount for this soup. If you have no leftovers, use 1 cup of uncooked pasta.

Any pasta will work but I like spiral pasta most. Lasagna noodles can be also used if you like, but depending on whether they need boiling or not, it will take a bit longer. I recommend to break these up and give them into the soup.

If you are looking for a great tomato sauce, hearty or more spicy, you will love these: Spaghetti Sauce or Arrabbiata Sauce.

Top view of a large plate filled with a portion of the Lasagna Soup, with a dollop of the vegan cheese topping, and fresh herbs.

Instant pot Lasagna Soup

To make the Lasagna Soup in an instant pot, you can use the same quantities of the ingredients. If you use lasagna noodles they should be precooked, because in the instant pot it will absorb the liquid with dried pasta. A 6 quart instant pot is great, if you own a larger version you can use it as well.

Start with sauté, wait until it is hot, add olive oil and vegan ground beef, onion, garlic. Brown for 4 minutes, add Italian herbs, red pepper flakes, stir in tomato paste, diced tomatoes, diced tomatoes, vegetable broth. Season with a pinch salt and pepper, press cancel and do a quick release. Add cooked pasta, press soup setting and cook for 5 minutes more.

Keep in mind If you use uncooked pasta, you will need more liquid or cook them separately.

Collage of two pictures of the Lasagna Soup with recipe title text.

If you try this vegan Lasagna Soup, tag me on Instagram or Facebook with a snapped picture.

Great to see all your remakes!

Cheers, Florian.

Top view of a large plate filled with a portion of the Lasagna Soup, with a dollop of the vegan cheese topping, and fresh herbs.

Lasagna Soup

Yield: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This Lasagna Soup is made with pantry staples like marinara, diced tomatoes, tomato paste and a shortcut that will save you a good amount of time: leftover pasta. Everything is served and topped with an amazing cheesy and creamy topping and you will never know it is vegan. All the flavors you love about lasagna, but with a lot of less work. 

Ingredients

  • 2.5 cups Leftover pasta or lasagna noodles (use gf, if needed)
  • 5 oz tomato paste
  • 14 oz diced tomatoes
  • 10 oz vegan ground beef
  • 1 cup marinara
  • 1 tsp red pepper flakes
  • 2 cups vegetable broth
  • 3 cloves garlic, minced
  • 1/2 cup onions, diced
  • 2 Tbsp olive oil
  • 1 tsp Italian herbs
  • 4 oz vegan ricotta
  • 1 batch vegan parmesan
  • 3 oz vegan mozzarella, shredded
  • salt, pepper to taste

Instructions

  1. Into a pot or casserole heat olive oil. Add diced onions and garlic, and fry for two minutes until they are softening. 
  2. Give the vegan ground beef to the pot and fry for about 4 minutes until it gets slightly browned, then season with red pepper flakes, Italian herbs, and a pinch of salt and pepper.
  3. Now add vegetable broth, marinara, tomato sauce, tomato paste and pasta, cook for another 5 minutes on medium heat.
  4. To make the topping: simply combine vegan mozzarella, vegan parmesan and vegan ricotta in a small bowl.
  5. Serve the Lasagna Soup with a dollop of the delicious topping over the soup. 

Notes

If you don't have leftover pasta, use 1 cup uncooked pasta.

Nutrition Information:
Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 487Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 654mgCarbohydrates: 27gFiber: 3gSugar: 5gProtein: 13g
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