Easy 1- Pot Creamy Lasagna Soup. Such a comforting soup you can make time and time again. Made with delicious noodles, tomatoes, lentils, and italian seasoning. This soup is vegan and can be made gluten-free with switching out the noodles.
North Carolina has its second snowfall of the year which makes me automatically want to make cozy soup. I have made this soup multiple times but decided to change it up slightly this time around. For this recipe I decided to add some dairy-free milk which add creaminess. I also added red lentils to add some extra plant protein. Both items can be left out however, I highly recommend that you add them to your soup.
For the vegetables in the soup I used onions, tomatoes, and spinach (optional). I decided to add the fresh spinach toward the end of making the soup because I felt it needed some extra vegetables.
Like what I did, you can get really creative when making this soup by adding any type of veggies you want. Others veggies that I would recommend include carrots, kale or mushrooms. The only thing you will want to do is make sure you add the veggies to the soup at the right time so they don’t over or under cook. For example, if you add kale you would want to add it to the soup at the end like when I added the fresh spinach.
Substitutions
I wanted to share some of the recipe ingredients that you can swap out in case you do not have the ones I listed in your pantry.
Red Lentils – Green Lentils
Lasagna Noodles- Small Pasta
Fresh Spinach- Fresh Kale
Tomato Paste- Tomato Sauce
Garlic Cloves- Garlic Powder
Tasty Garnishes to Add to Your Soup :
- Fresh Basil
- Fresh Parsley
- Crushed Red Pepper
- Dried Herbs
- Nutritional Yeast
- Vegan Cheese
When you make this soup I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
This Creamy Lasagna Soup is:
Hearty
Comforting
Tasty
Family Friendly
Can be made gluten-free
1-Pot Creamy Lasagna Soup
Such a comforting soup you can make time and time again. Made with delicious noodles, tomatoes, lentils, and italian seasoning.
Ingredients
- 2 tsp neutral oil, I used olive oil
- 7 to 8 uncooked lasagna noodles, gluten-free
- 1 medium white onion, chopped
- 3 garlic cloves, chopped
- 1 Tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes
- ⅓ cup uncooked red lentils
- 2 Tbsp nutritional yeast
- 4 cups vegetable broth
- 1/2 tsp salt
- ½ tsp pepper
- 1 ½ Tbsp Italian seasoning
- 1/2 cup of dairy-free milk, I used oat milk
- ½ small lemon, seeded and juiced
- 1 cup fresh spinach
Directions
- Heat a large pot with oil on medium heat. Once hot, add the chopped onion and cook for 3 minutes. Add the garlic and cook for an additional 1-2 minutes.
- Add the vegetable broth, lentils, canned tomatoes, tomato paste, and italian seasoning. Stir and bring soup to a boil.
- Once the soup is boiling add the salt and pepper. Slowly, break the lasagna noodles into bite sized pieces and add them to the soup. Cook for 7-8 minutes or until the noodles are completely cooked.
- Add the lemon juice, plant milk, nutritional yeast, fresh spinach, and stir. Remove the pot from the heat.
- Taste soup and add additional seasoning (salt, pepper, or italian seasoning) if needed.
- Divide into soup bowls and serve.
- Leftovers can be kept in the refrigerator in an airtight container for 3 days.
Make it Your Own
- Substitute Italian seasoning with 2 tsp of each dried thyme, dried oregano, dried rosemary, and dried basil.
- Like a little extra spice? Sprinkle some crushed red pepper to the top of your soup.
- Garnishes that I recommend for this soup include, cheese, fresh basil, or nutritional yeast.
A good alternative noodle in your dish would be spelt or kamut. I don’t have sensitivities to them like wheat so I would prepare it that way. Sounds delicous. You have some wonderful soups here.
thank you so much!
This came in handy for a quarantine dinner, I was able to use a half open box of lasagna noodles sitting in my pantry. Thank you!
So happy to hear that!
So good! Growing up when my dad would make lasagna, he’d give me all the broken noodle pieces in a bowl with sauce and I always loved it, not totally sure why. Thanks for the idea. I used heavy coconut cream to thicken it up a bit in lieu of tomato paste and the extra fat did not hurt the flavor. Oh and in one of my other favorite soup recipes, America’s test kitchen’s “vegan chickpea noodle soup,” their secret weapon is to sauté the nutritional yeast along with the other spices for a minute — it creates this amazing chicken-bouillon type of consistency/flavor before adding the broth. Highly recommend trying, I do it in pretty much every soup I make now. Thanks again
Thank you so much for sharing Paul. I am so happy you like it. I definitely will have to try sauteing the nutritional yeast. Thanks again!
We tried this and even my non vegan friends fell in love! This soup is so flavorful and quick and easy!
That’s so great! Thank you for sharing this with me.
I made this for dinner tonight and its absolutely delicious and so easy to make. Being on my vegan journey couldn’t be easier with your amazing recipes!
I am so happy you liked it Crystal.
Can I use a different pasta ? I’d rather do a whole grain pasta . TIA!! Q
Hi Teresa! Yes, of course you can.
Would this freeze well? Thank you!
It does! I would just recommend not adding the noodles if you freeze it until before you eat it.
I made this last night and although my husband wasn’t thrilled when I told him we were having soup for dinner, he LOVED this and stuffed himself with a second bowl. I loved it too and am glad I doubled the recipe because now I have enough to take to some elderly neighbors I enjoy cooking for. I followed your recipe almost exactly. I used a little less onion (my stomach doesn’t always love onion/garlic combos) and omitted the tomato paste because I used no-boil noodles and a can of coconut soup, and figured those two factors would thicken the soup on their own. It came out perfect, and I’m already looking forward to making it again to share with others! Thanks for such a quick, easy and delicious recipe!
Hi Michell! Thank you so much for sharing this with me. I am SO happy that you guys enjoyed it. Reading this comment just made my morning.
To follow up on my previous comment, Marissa, I wanted to let you know that my neighbors loved the soup so much, they asked for the recipe! They said their teenage grandson couldn’t get enough of it! I sent them a link here. Looking forward to trying more of your yummy recipes!
Hi Michell! Thank you so much for sharing this. I am so happy to hear that.
This was delicious 😋 I substituted brown rice for the lentils ! So good
Thanks for sharing
Such a great idea using brown rice! Yum
This soup was delish. We loved it. I doubled the recipe because we live on soups. Recently went vegan and it’s great finding tasty new recipes to try. Thank you
Hi Barb! I am so happy you enjoyed it!
sooooo delish! I make this regularly. Thank you!
Hi Jenni! I am so happy you like it. Thank you for sharing it with me.
Sooo delicious! I browned the tomato paste for a minute or 2 before adding everything else and used mutti canned crushed tomatoes instead of diced and was fantastic!
I am so happy you enjoyed it Marisa! Thank you for making my recipe.
So glad I found you! This recipe is delicious and so warming. I added cannelloni beans, 28 oz of crushed tomatoes, no paste and extra spices. Love it and can’t wait to try you other recipes!
Hi Sally! I am so happy you enjoyed it. Thank you for sharing it with me.
Thank you for the easy, delicious,perfect-for-after-work dinner! The Creamy Lasagna soup is a winner! Although for me, since I subbed out the lasagna noodles for 8 oz. farfelle/bowtie pasta, the Creamy Farfelle soup is an absolute keeoer! It’s all good 😉
Hi Donna! I am so happy you enjoyed it!
This is supper yummy! Thank you so much!