This recipe for vegan lasagna soup is sure to warm you up this winter. Last week, we had over a foot of snow here in Colorado and heating up this soup was the perfect comfort food.
As far back as I can remember, lasagna has been one of my favorite dishes. Like, last meal type favorite.
So when the thought of making it into a soup came up, I had to jump on it. If you really think about it, you can sort of make dish into a soup and it’s just as delicious!
It’s warm, hearty, savory and comes together fast. The best part about it is the creamy, garlicky, cashew ricotta cheese.
And of course the crimpy lasagna noodles! So good.
Not only does this recipe use delicious fire roasted tomatoes but we also browned up some of our favorite vegan Italian sausage and tossed that in as well.
We love using this recipe for TVP sausage crumbles but we also like to use the Field Roast Italian, too. I tried the Tofurky Italian sausage for this recipe too but I wasn’t a fan.
If you’re tired of using paper towels and/or dish towels to press your tofu, invest in this Tofuture Tofu Press!
I hope you enjoy this vegan lasagna soup recipe as much as I did. It comes together so quickly that it has become a typical weeknight meal.
Sometimes I’ll make this with other types of macaroni and it comes out just as yummy.
If you like this vegan lasagna soup, check out some other soups!
- Chunky Chickpea Soup: a hearty soup packed with protein that will warm your belly any day.
- Pasta Fagioli: Another soup that focuses on the BEANS. So healthy and delicious!
If you try this recipe, please feel free to comment below or tag us on instagram @pastabased or Facebook @pastabased.
Vegan sausage crumbles, vegetable broth, fire roasted tomatoes, italian seasonings. Topped with vegan cashew and tofu ricotta cheese. Served warm with lasagna noodles and fresh parsley.
- 1 tablespoon olive oil
- 2 cups onion chopped
- 8 cups vegetable broth
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon italian seasonings
- 2 cans fire roasted tomatoes
- 14 ounces vegan italian sausage chopped or crumbled
- 16 ounces lasagna noodles
- 1 cup cashews soaked
- 7 ounces firm tofu pressed
- 4 tablespoons nutritional yeast
- 2 cloves garlic
- 5 tablespoons unsweetened almond milk (or alternative plant milk)
- 2 tablespoons lemon juice
- 10 basil leaves
- 1 teaspoon dried parsley
- 1 teaspoon salt
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Heat olive oil on medium heat in a large pot. Add onion and garlic, sauté until soft and fragrant. Add tomato paste and Italian seasonings. Stir until combined and covering the onions, heat for about one minute.
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Add fire roasted tomatoes and vegetable broth. Stir to combine, bring to a simmer and heat for about 20-30 minutes.
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Meanwhile, bring a large pot of salted water to a boil. Add lasagna noodles and cook until al dente, according to package direction. Drain noodles and rinse with cold water. Coat noodles with olive oil to prevent sticking. Set aside until ready to serve.
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Use the quick-soak method to soak your cashews. Drain and add to a food processor or high-speed blender.
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Use a tofu press to press the tofu. Once drained, add half the block to the food processor.
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Add nutritional yeast, garlic, lemon juice, basil leaves, parsley, salt, and almond milk to the food processor. Process on high until smooth and creamy. Add more plant milk, a tablespoon at a time, if it's too thick or to your desired consistency.
