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.
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.
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.
What you need for this Lasagna Soup recipe
- Olive oil
- Vegan ground beef
- Diced tomatoes
- Tomato paste
- Vegan ricotta, parmesan, mozzarella
- Vegetable broth
- Italian herbs
- Red pepper flakes
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.
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.
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.
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.
Great to see all your remakes!
- 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
- 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.
- Serve the Lasagna Soup with a dollop of the delicious topping over the soup.
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