Hearty Vegan Creamy Lasagna Soup Recipe in 30 Minutes

There’s nothing like a big bowl of cozy, comforting soup to make everything feel right in the world—especially when it tastes just like lasagna! This vegan creamy lasagna soup has become my go-to for chilly nights, potlucks, and those “I need a hug in a bowl” kind of days. I first made it on a whim when my sister—who’d just gone vegan—was craving our mom’s famous lasagna. One taste and she declared it even better than the original (sorry, Mom!). The best part? It comes together in about 30 minutes with simple ingredients, but tastes like you’ve been simmering it all day. Rich tomato broth, tender noodles, and that dreamy cashew cream make every spoonful pure comfort. Even my meat-loving friends keep asking for seconds—now that’s saying something!

Why You’ll Love This Vegan Creamy Lasagna Soup

This soup isn’t just delicious—it’s downright irresistible. Here’s why it’s become a staple in my kitchen (and probably will in yours too!):

• Creamy dreaminess: That cashew cream swirl? It’s like velvet in a spoon—no dairy needed!
• Weeknight hero: Done in 30 minutes flat, even when you’re exhausted. (I’ve tested this after long days—it works.)
• Flavor bomb: Garlic, herbs, and sweet tomatoes create layers of comfort in every bite.
• Guilt-free comfort: All the coziness of lasagna, minus the heaviness. Your belly will thank you.
• Crowd-pleaser magic: Served this to my skeptical uncle last winter—he scraped the bowl clean and asked for the recipe.

Ingredients for Vegan Creamy Lasagna Soup

Grab these simple ingredients—most are pantry staples in my house—and let’s make magic happen:

• Soup Base: 1 tbsp olive oil, 1 onion (diced), 3 cloves garlic (minced), 1 carrot (diced), 1 celery stalk (diced), 1 can (14 oz) crushed tomatoes, 4 cups vegetable broth
• Flavor Boosters: 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper
• The Noodles: 8 oz lasagna noodles (broken into bite-sized pieces—I use my hands for that satisfying snap!)
• Creamy Magic: 1 cup cashews (soaked), 1/2 cup water, 1 tbsp nutritional yeast, 1/2 tsp garlic powder, 1/2 tsp onion powder

Ingredient Notes & Substitutions

Cashews: Soak in hot water for 10 minutes if you’re in a rush—they’ll still blend smooth. No cashews? Try raw sunflower seeds or 3/4 cup canned coconut milk. Noodles: Gluten-free lasagna sheets work great (break them before cooking). Broth: Better Than Bouillon makes my soup extra rich. And don’t skip the nutritional yeast—it gives that cheesy depth we all crave!

How to Make Vegan Creamy Lasagna Soup

Okay, let’s get cooking! This soup comes together faster than you can say “seconds please,” but I’ll walk you through each step so it turns out perfect:

1. Sizzle those aromatics: Heat olive oil in your biggest pot over medium heat. Toss in the onion, garlic, carrot, and celery. Stir like you mean it for about 5 minutes—you’ll know it’s ready when the onions turn translucent and your kitchen smells like an Italian grandma’s hug.
2. Build the base: Pour in those crushed tomatoes and vegetable broth, then sprinkle in all your dried herbs, salt, and pepper. Give it a good stir and crank the heat up until it starts bubbling happily—that’s when you know the party’s started!
3. Noodle time: Break those lasagna sheets into rustic pieces (I love doing this over the pot—very therapeutic). Drop them in and let everything simmer for 10 minutes. Stir occasionally so nothing sticks, and watch the noodles soak up all that tomatoey goodness.
4. Creamy magic: While the soup simmers, blend your soaked cashews with water, nutritional yeast, and those powdered spices until it’s smoother than a jazz playlist. This is where the magic happens—taste it and try not to eat it with a spoon right then!
5. Bring it all together: Stir that luscious cashew cream into the pot and let it mingle with the soup for another 5 minutes. The broth will turn creamy and dreamy right before your eyes. Taste and add more salt if needed—trust your gut here.

Tips for Perfect Vegan Creamy Lasagna Soup

After making this dozens of times (no exaggeration), here are my foolproof tricks:

• Blend it like you mean it: Cashew cream should be silky—if your blender struggles, add an extra splash of water and scrape down the sides.
• Broth too thin? Let the soup simmer uncovered for a few extra minutes to thicken up.
• Noodle alert: The pasta keeps absorbing liquid, so if you’re saving leftovers, undercook the noodles slightly or add more broth when reheating.
• Herb hack: Stir in a handful of fresh basil right before serving for a bright pop of flavor.

Serving Suggestions for Vegan Creamy Lasagna Soup

Oh, let’s talk about making this soup a full meal! My absolute must-have is garlic bread—toasted until crispy, with a generous rub of fresh garlic and vegan butter. (Bonus points if you sprinkle nutritional yeast on top!) For something lighter, a simple kale Caesar salad with crunchy croutons balances the soup perfectly. When I’m feeling fancy, I’ll top each bowl with a dollop of cashew ricotta and fresh basil—trust me, it takes this cozy meal straight to restaurant-worthy status.

Storing and Reheating Vegan Creamy Lasagna Soup

This soup keeps like a dream! Store leftovers in an airtight container in the fridge for up to 3 days—though mine never lasts that long. For longer storage, freeze it (without noodles if possible) for 2 months. When reheating, warm gently on the stovetop with a splash of broth to loosen it up. Microwave works in a pinch, but stir every 30 seconds to prevent the creamy bits from separating. Pro tip: The flavors deepen overnight, so day-two soup might just be even better!

Vegan Creamy Lasagna Soup FAQs

I get asked these questions all the time—here are the answers straight from my soup-stained recipe notebook:

Can I use coconut milk instead of cashews? Absolutely! Swap the cashew cream for 3/4 cup full-fat coconut milk. It’ll taste slightly tropical (in a good way!), but still creamy as ever. Just skip the blending step and stir it right in.

How do I make this gluten-free? Easy peasy—use gluten-free lasagna noodles (I like the brown rice ones) and double-check your broth’s label. Everything else is naturally GF!

My soup thickened too much—help! No worries! Just add splashes of warm broth or water when reheating. The noodles are thirsty little things.

Can I add veggies? Oh yes! Toss in spinach, zucchini, or mushrooms when you add the noodles. More veggies = more excuses for seconds.

Is the nutritional yeast optional? Technically yes, but it gives that cheesy umami punch. If you’re out, try a teaspoon of white miso paste instead—my secret backup plan!

Nutritional Information

Estimates vary based on ingredients. Per serving: ~350 calories, 15g fat (3g saturated), 12g protein, 45g carbs (6g fiber). Packed with veggie goodness—that carrot and celery sneak in nutrients while you enjoy every creamy bite!

Alright, soup lovers—your turn! Whip up this vegan creamy lasagna soup and let me know how it turns out. Snap a pic of that gorgeous swirl of cashew cream (bonus points if you get the steam rising dramatically) and tag me on Instagram. I live for seeing your soup masterpieces—it makes my day every time! Now go forth, simmer up some comfort, and don’t forget the garlic bread.

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