Lasagna Soup

Lasagna Soup is the perfect one-pot weeknight dinner that comes together in 30 minutes! Comforting and nourishing, it’s got 24g protein per serving and a whopping 10g of fibre to keep you full and satisfied.

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Ingredients & Inspiration

Yes, you can turn lasagna into soup. Lasagna Soup is basically the easier, less-steps-involved cousin of good old lasagna, that you make in just one pot and in a fraction of the time! Plus, it’s a little healthier as there’s no cheese, but fear not, you can still add cheese (dairy or non dairy) when you serve it.

This one pot wonder really is a weeknight life-saver. Six main ingredients plus basic spices are all you need to get dinner on the table in 30 minutes, and trust me when I say this cozy meal is so. Dang. Good. Just as satisfying as lasagna, but maybe even a little more?!

Here’s what you need to make Lasagna Soup:

Lasagna Soup Ingredients

How to Make Lasagna Soup

You can make Lasagna Soup either in an Instant Pot or on the stove. Both methods are incredibly easy and result in the same delicious meal in about 30 minutes or so. I prefer using my Instant Pot because it’s basically hands-off once it’s cooking, but stovetop is still very low-effort!

Instant pot Instructions

1. Set the instant pot to the sauté function and cook the onion and garlic, either in a splash of water or with 1 tbsp oil, for 3 minutes until softened and fragrant.
2. Add the rinsed lentils, nutritional yeast, seasonings, and water or broth and stir until combined. Carefully drop in the broken lasagna noodles and fold in until submerged under the liquid.
3. Seal the lid, and set it to cook for 5 minutes at high pressure. Once the timer goes off, let it naturally pressure release for 5 minutes, then do a quick release.
4. Remove the lid, give the lasagna soup a good stir, turn off the warm function and serve in bowls. Top with fresh basil and vegan parmesan cheese shreds if desired. Enjoy!

Stovetop Instructions

1. Sauté the onion and garlic, either in a splash of water or with 1 tbsp oil, for 3 minutes until softened and fragrant.
2. Add the rinsed lentils, nutritional yeast, seasonings, and water or broth and stir until combined. Carefully drop in the broken lasagna noodles and fold in until submerged under the liquid.
3. Cover the pot with a lid, bring to a boil, then reduce heat to medium and cook for 12 to 15 minutes, until the lasagna noodles are al dente and the lentils are soft and cooked through.
4. Give the lasagna soup a good stir and serve in bowls. Top with fresh basil and vegan parmesan cheese shreds if desired. Enjoy!

TIP: the soup will thicken as it cools, so if you prefer it less brothy (and hot!) let it cool for about 10 minutes before serving.

Hug in a Bowl

Got some old veggies dying a slow, painful death in your fridge? Throw in some chopped bell peppers. zucchini, cauliflower or mushrooms to bulk up your Lasagna Soup even more! Don’t have lasagna noodles? Fear not, just swap out lasagna sheets for about 6 oz of any other noodle like penne, fusilli, or macaroni!

If you enjoyed this recipe you might also like these other pasta recipes like Creamy Vegan Mushroom Stroganoff, Fajita Pasta or Baked Feta Tomato Pasta! Love Italian food? Check out my Italian meal prep!

Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!