Vegan Lasagna Soup (Stove-Top or Slow Cooker!) (2024)

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LAST UPDATED: November 8, 2021 • FIRST PUBLISHED: November 8, 2021

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Hearty lentils and tender noodles are simmered up in chunky tomato soup and topped with creamy vegan pesto ricotta to make this cozy vegan lasagna soup.It's easy to make and hearty enough for a meal!

Vegan Lasagna Soup (Stove-Top or Slow Cooker!) (1)

This vegan lasagna soup is a comfort food favorite in my house! It's one of those super hearty soups that you can have for dinner all by itself (although I totally encourage you to eat it with a bit piece of crusty bread!).

If you haven't yet seen the non-vegan versions of this soup floating around on Pinterest, here's the deal: tomato heavy soup, all the flavors of lasagna, noodles, and in most cases, copious amounts of cheese. Obviously, I had to work around the whole cheese thing.

Fortunately, vegan ricotta cheese is ridiculously easy to make. I have a few formulas for vegan ricotta, but since I'm trying to keep things simple, I went with my basic cashew-tofu blend, flavored with some premade pesto. Easy!

I had some homemade vegan pesto hanging out in the freezer, but if you'd rather go with store-bought, Amore is a vegan brand that's pretty widely available.

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What You'll Need
How to Make Vegan Lasagna Soup
More Vegan Pasta Soups
Vegan Lasagna Soup

Vegan Lasagna Soup (Stove-Top or Slow Cooker!) (2)

What You'll Need

Olive oil. You only need this for the stove-top version of the recipe, and even then you can sub water or broth if you want to keep the dish oil-free.
Onion.
Garlic.
Vegetable broth. I used Better Than Bouillon in seasoned vegetable flavor.
Lentils. We're using basic brown lentils for this recipe. Green lentils will work, but will take a bit longer to cook. Red lentils will probably work as well, but will fall apart when you cook them, giving your soup a whole different consistency.
Spices. We're using dried basil and oregano. Feel free to substitute with an Italian seasoning blend if that's what you have on hand.
Canned tomatoes. You'll need one can of crushed tomatoes and one can of diced. Can't find crushed? Use another can of diced and blitz them in the blender for a few seconds.
Lasagna noodles. Feel free to substitute with another variety of pasta if you'd like. Use a gluten-free pasta if needed.
Fresh spinach. Frozen spinach works too, though it requires less time to cook. Other greens like kale and chard can also be used, but these will require a bit more cook time.
Raw cashews. We're using these for our vegan ricotta. They absolutely need to be raw for the right flavor and consistency. You'll also need to soak them in water for a bit to soften them up.
Non-dairy milk. Use any variety that's unflavored and unsweetened.
Extra-firm tofu.
Vegan pesto. You can use store-bough or homemade vegan pesto. Amore brand is a popular vegan one that you can find in many supermarkets.
Lemon juice.
Salt & pepper.

How to Make Vegan Lasagna Soup

The following is a summary of the process used to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

Stove-Top Method

Heat your oil in a large pot, then briefly sweat some diced onion until it begins to soften up. Add your garlic and cook it with the onion for about 1 minute.
Stir in your broth, lentils and spices. Raise the heat and bring the liquid to a boil, then lower the heat and let it simmer until the lentils are almost tender, but still a bit undercooked.
While the soup simmers, prepare the ricotta topping. First blend the cashews and non-dairy milk, then add the tofu, pesto, lemon juice, and salt. Pulse the machine until the mixture is chunky.
Add the tomatoes, pasta and spinach to the soup. Let it continue simmering until the spinach and pasta are tender.
Serve each bowl with a dollop of pesto ricotta.

Slow Cooker Method

Stir the broth, onion, garlic, lentils and spices together in your slow cooker. Set the machine to high, cover it, and let everything simmer for about 2 hours.
Prepare the ricotta while your soup simmers.
Stir the tomatoes, pasta and spinach into the soup and let it continue simmering until the spinach and pasta are tender.
Ladle the soup into bowls, and top each with the pesto ricotta.

Vegan Lasagna Soup (Stove-Top or Slow Cooker!) (3)

Leftovers & Storage

Store your leftover soup and ricotta in separate, sealed containers in the fridge for up to 3 days, or in the freezer for up to 3 months. The pasta will continue to absorb liquid from the soup during storage and it will become very thick. Feel free to thin it with some broth or water during reheating.

More Vegan Pasta Soups

Vegan Pasta e fa*gioli
Escarole Soup
Mushroom Lemon Orzo Soup
Pasta e Ceci
Vegan Italian Wedding Soup

Vegan Lasagna Soup (Stove-Top or Slow Cooker!) (4)

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4.95 from 39 votes

Vegan Lasagna Soup

Hearty lentils and tender noodles are simmered up in chunky tomato soup and topped with creamy vegan pesto ricotta to make this cozy vegan lasagna soup.It's easy to make and hearty enough for a meal!

CourseSoup

CuisineAmerican, Italian-Inspired

Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 15 minutes

Servings 6

Calories 450 kcal

Author Alissa

Ingredients

For the Lasagna Soup

1tablespoonolive oil(stove-top version only)
1medium onion,diced
3garlic cloves,minced
4 ½cupsvegetable broth
¾cupdried brown lentils
1teaspoondried basil
1teaspoondried oregano
1(14 ounce or 400 gram) candiced tomatoes
1(14 ounce or 400 gram) cancrushed tomatoes
8lasagna noodles,broken into pieces
3cupschopped spinach leaves

For the Vegan Pesto Ricotta

1cupraw cashews,soaked in water 4 to 8 hours, drained and rinsed
¼cupunflavored soy or almond milk
¼poundextra firm tofu,drained
3 to 4tablespoonsprepared vegan pesto,to taste
1tablespoonlemon juice
Salt & pepper,to taste

US Customary - Metric

Instructions

Make the Lasagna Soup (Stove-Top Version)

Coat the bottom of a large pot with olive oil and place it over medium heat.
Once the oil is hot, add the onion. Cook it for about 5 minutes, until it begins to soften up.
Add the garlic and cook it with the onion for about 1 minute, until very fragrant.
Stir in the broth, lentils, basil, and oregano. Raise the heat and bring the liquid to a boil, then lower the heat and allow the soup to simmer for about 30 minutes, until the lentils are tender but not mushy. Add water to the pot if the liquid reduces too much. Prepare the pesto ricotta (instructions below) while the soup simmers.
Stir in the crushed and diced tomatoes, noodles and spinach. Continue simmering the soup until the noodles are tender and the spinach is fully wilted, about 8 to 12 minutes.
Remove the pot from heat and season the soup with salt and pepper to taste.

Make the Lasagna Soup (Slow Cooker Version)

Place the broth, onion, garlic, basil, oregano and lentils into slow cooker and stir a few times to blend.
Set the slow cooker to high and cover. Allow the soup to cook until lentils are just a bit on the firm side, about 2 hours.
Add the diced and crushed tomatoes to the slow cooker and stir. Allow to continue cooking on high for 2 to 3 hours more. Prepare the pesto ricotta (instructions below) while the soup cooks.
Add the noodles and spinach to the slow cooker and give the mixture a stir. Allow the soup to continue cooking until noodles are tender and the spinach is wilted, about 12 minutes.
Season the soup with salt and pepper to taste.

Make the Vegan Pesto Ricotta

Place the cashews and milk into the bowl of a food processor and blend until smooth.
Add the tofu and pulse a few times, just until the mixture takes on a ricotta-like texture. Add pesto to taste, lemon juice, and season with salt and pepper to taste.

Serve

Divide soup into bowls, and top each with a dollop of vegan pesto ricotta. Serve.

Recipe Notes

You may have some extra ricotta. It will keep in the fridge for 4-5 days, or you can freeze it. Use it as a pasta or salad topper, or save it for another batch of soup.

Nutrition information is for the slow cooker version of this recipe. The stovetop version will have a bit more fat and calories due to the inclusion of olive oil.

Nutrition Facts

Vegan Lasagna Soup

Amount Per Serving

Calories 450Calories from Fat 151

% Daily Value*

Fat 16.8g26%

Saturated Fat 3.4g17%

Sodium 887mg37%

Potassium 802mg23%

Carbohydrates 55.2g18%

Fiber 13.2g53%

Sugar 10.6g12%

Protein 22.6g45%

Calcium 130mg13%

Iron 7mg39%

About Alissa Saenz

Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

I'd love to connect with you on Facebook, Instagram, or Pinterest.

Subscribe for email updates and receive a free copy of my veggie burger e-book!

Reader Interactions

Comments

CleanUpKate says
January 19, 2019 at 7:29 pm

This was very good. Needed salt, but could have been because of the lack of it in the stock that I used. I made it in my Instant Pot, following the suggestions of Trish, above. The 4 minutes pressure and then 10 minutes natural release cooked the lentils and pasta perfectly (I would say slightly more cooked than al dente). I doubled the spinach because it seemed to disappear in the soup and I needed the kids to eat more greens. 1/2 or 1 tsp of red pepper flakes and 1-2 tsp of balsamic vinegar would be a good addition.
Reply
- AmazingPotatoes says
  January 27, 2022 at 12:05 pm
  
  CleanUpKate - When would you add the balsamic vinegar?
  Reply
  - CleanUpKate says
    March 21, 2023 at 4:20 pm
    I add it at the same time as the tomatoes.
    Reply
Brenda says
February 07, 2019 at 7:04 am
I would like to make this, but am not a fan of using tofu. Any other suggestions?
Reply
- Alissa Saenz says
  February 08, 2019 at 6:15 pm
  You can leave it out and use some additional cashews - 1/2 cup extra should be enough!
  Reply
  - RU says
    May 27, 2019 at 4:17 am
    If I were to make this using canned lentils, how much stock would I use? I'd like to do it this way so I can set and forget at the beginning of the day. It looks delicious!
    Reply
    - Alissa Saenz says
      May 27, 2019 at 4:49 pm
      I'd use 1 (14 ounce) can of lentils and cut the broth back to about 3 cups. If that seems like too little you can always add more broth at the end. You can also wait until the end to add the lentils, since they're already cooked and you only need to heat them up. Enjoy!
      Reply
    - Kim says
      June 27, 2019 at 12:46 pm
      
      We recently made this using canned beans. We just drained off some of the liquid from the beans (14 ounce can)and stuck with the original recipe other than that. Turned out great and was able to leave it in the crock pot all day.
      Reply
      - Alissa Saenz says
        June 30, 2019 at 2:26 pm
        Wonderful! I'm glad it worked out!
    - Karen Clementi says
      October 27, 2019 at 2:01 pm
      
      I can't believe how good this is!! I am making it for the 2nd time exactly as written. Thank you! (I am not vegan but my husband is!) I did sprinkle my bowl with vegan parm (cashews, nutritional yeast, salt, garlic powder).
      Reply
      - Alissa Saenz says
        October 27, 2019 at 2:11 pm
        Yay!! I'm so glad you're enjoying it! Thanks Karen!
  - Ron Lee Bailey says
    December 07, 2019 at 12:25 am
    Use mafalda noodles instead of lasagna noodles. Getting the ratio right with regular lasagna noodles you either have too many or not enough.
    Reply
Van says
February 17, 2019 at 1:21 pm

This is so good! I wouldn't change a thing about it. It tasted like we were having a serving of lasagna. Served with garlic toast and made for a delicious meal.
Reply
- Alissa Saenz says
  February 17, 2019 at 4:05 pm
  That's awesome!! I'm so glad you liked it! Thanks Van!
  Reply
Kathy says
February 28, 2019 at 1:08 pm
See Also
One-Pot Easy Harvest Chicken Skillet - Family Food on the Table
Is the soup tasty without the ricotta pesto?
Reply
- Alissa Saenz says
  March 03, 2019 at 4:42 pm
  Yup!
  Reply
Karen says
March 03, 2019 at 10:25 am

Thank you! I am making this for the 2nd time today and can't wait until it's ready! After 2 hours it is smelling sooo good. The vegan ricotta is the perfect topping. I use the Trader Joe's Vegan Pesto to make it easy.
Reply
- Alissa Saenz says
  March 03, 2019 at 4:31 pm
  I'm so glad you like it!! Thanks Karen! Enjoy!
  Reply
Lee says
August 09, 2019 at 12:23 pm
This looks delicious! Would you recommend any changes to the liquid amounts if were making this on the stovetop instead?
Reply
- Alissa Saenz says
  August 10, 2019 at 4:32 pm
  Thank you! I think you should be good to use the same amount of liquid. You can always add extra at the end if needed. Enjoy!!
  Reply
Deborah says
September 28, 2019 at 5:58 pm
I really want to make this recipe. How do I make the vegan pesto?
Reply
- Alissa Saenz says
  September 29, 2019 at 2:55 pm
  Thanks for asking! I had meant to link to my own vegan pesto recipe, but it looks like I forgot! Here it is: https://www.connoisseurusveg.com/lemon-pistachio-pesto/ You can also use store-bought vegan pesto if you like - Amore brand is vegan. :)
  Reply
Leora says
October 18, 2019 at 4:21 pm
Have you ever made this in the stovetop instead of a slow cooker? I wonder how the cook time for everything would be different?
Reply
- Alissa Saenz says
  October 20, 2019 at 2:17 pm
  I haven't, but step 1 should take around 30 minutes, step 2 about 10 minutes, and step 3 should be about the same. I'd love to hear how it turns out if you try!
  Reply
  - Leora says
    January 20, 2020 at 5:07 pm
    
    Turned out great! Making it for the third time today!
    Reply
Sonia says
October 29, 2019 at 3:43 pm

This has fast become my son and husband's number 1 requested dinner. I haven't made it in a slow cooker, just stovetop- but it's come out perfectly every time. Making it tonight for the 3rd time alongside a crusty french loaf that's rising as we speak. ❤
Reply
- Alissa Saenz says
  November 02, 2019 at 5:59 pm
  That sounds like a delicious meal! I'm so glad it's a hit! Thanks Sonia!
  Reply
Erin says
December 14, 2019 at 9:25 am
If I wanted to leave out the lentils and do vegan ground beef instead - would that change the amount of vegetable stock I use? This recipe looks great, but lentils give me a stomach ache!
Thanks!
Reply
- Alissa Saenz says
  December 15, 2019 at 2:53 pm
  It probably would. I'd try cutting back by about a cup. You can always add extra broth at the end if the soup seems too thick!
  Reply
Mara 2 Mom says
September 13, 2020 at 9:16 pm

OK - this was amazing. I has some cottage cheese for the non-vegans in the house and both groups said everything was amazing. (4 teenagers, 1 hubby) This cashew pesto we will be making frequently as a dip or spread. I had some fresh basil so I tossed a handful in to the blend with the cashew pesto blend. I made a batch and half for the bunch- and added 8 oz of fresh spinach for color and veggie content.This will be in regular rotation for-like-ever.
Reply
Pam says
September 18, 2020 at 8:56 pm

Hi! I made this! :) It’s delicious!
I ended up putting the noodles in about 15 mins before I thought I’d be hungry....and then I wasn’t hungry lol. So I didn’t end up eating it for a few hours later, and you were right- it totally thickened, and I felt like I was eating lasagna! Lol
I have to say though...the pesto ‘cheese’...omg...I didn’t have tofu, so I made it with just cashews (so it it was basically pesto cashew cream) and I can’t believe I have never had PESTO WITH TOMATO SAUCE BEFORE!! It is amaze balls! I feel like this pesto cashew cream will end up on a lot more pasta (with tomato sauce) dishes in my house ;)
Thanks for sharing your recipe!
Reply
Sabrina says
November 20, 2020 at 9:08 am
Do you have any eco friendly tips?
Reply
Sarah says
December 20, 2020 at 10:33 pm
Has anyone made this with GF pasta?
Looks so delicious but I recently had to give up wheat :(
Reply
Lakishia says
December 22, 2020 at 7:24 pm

I love trying new dishes and this was amazing! I totally forgot to put the pesto cheese on top (mines was store bought vegan pesto) but next time I'll add a dollop!
Reply
Susan says
December 29, 2020 at 10:51 pm
Don't have unflavored soy or almond milk --- is coconut milk ok?
Reply
- Alissa Saenz says
  December 31, 2020 at 9:19 am
  Do you have the kind in a can or the kind in a carton? The carton variety will definitely work. Canned might be a little heavy, so you might want to try mixing it with some water.
  Reply
Ashley Romero says
February 21, 2021 at 10:39 pm
is there a way to do the ricotta without nuts based products? my 2 yr old is allergic to nuts. Also, she is allergic to spinach, is there a different substitute for that as well?
Reply
- Alissa Saenz says
  February 28, 2021 at 11:21 am
  Sure! Try tripling the amount of tofu in the recipe and leaving out the nuts. You could also leave out the spinach or substitute another type of green like chard or kale.
  Reply
ty says
September 16, 2021 at 5:27 pm

This was so amazing! I’m not a complete vegan but i do eat vegan most days, and with some vegan recipes it feels like it’s missing something but with this one it was perfect. Everyone in my family really liked this dish even my picky grandmother. She is on a low sodium diet so i got low sodium vegetable broth, and chopped and diced the tomatoes myself. We will be making this regularly:)
Reply
Suzanne says
November 09, 2021 at 5:27 pm
This was delish! The ricotta makes it! I used some vegan homemade and it was fantastic! Will def make this again! Thanks!
Reply
Michelle Heath says
December 13, 2021 at 9:44 pm

Absolutely amazing! I am so thrilled to have another freezer-friendly vegan meal. After a couple flops I was rotating the same 3 every few weeks and it was getting a bit boring… love that the ricotta can be frozen as well!
Reply
Sean says
January 23, 2022 at 1:26 pm

Have made this a few times now - excellent and very simple to make! The only alterations I made was to double the spices, and used 28 oz of diced instead of 14 diced and 14 crushed - making an already simple recipe even simpler and the extra spices made it really sing! Didn't try the ricotta, but a little sprinkle of parmesan (vegan or non) makes the soup great. As a meat eater, I found the brown lentils did a great job replacing the feel and flavour of meat in this recipe. Great soup! Go make it!
Reply
Aubrey says
August 25, 2023 at 4:55 am
Hi! I have a baby on the way and I'm starting to meal prep freezer meals! I was wondering if I mixed the tofu ricotta in and froze the soup like that if that would be fine? Or would it be better to freeze the ricotta separately? Thank you!
Reply
- Alissa Saenz says
  August 25, 2023 at 9:23 am
  I haven't tried freezing them together. To be on the safe side I'd recommend keeping them separate. I'd be afraid you might get some funky separation going on if you combined them. Enjoy and good luck with your delivery!
  Reply
Tracy L says
November 30, 2023 at 9:26 pm

AMAZING!!! This recipe is a definite keeper!
Reply
Maxie says
December 09, 2023 at 5:44 am

Just made this and had to go for two bowls! The pesto ricotta threatens to steal the show, it is SO good and has the perfect texture. The only lentils I could find at my store were green, so I went for the longer cooking times and it turned out fine. (Wanted to mention this in case it helps someone else!) Thank you so much Alissa for such a wonderful recipe, will absolutely be making this one again!
Reply