Lasagna is a classic comfort food that so many people love. But sometimes, making lasagna from scratch can feel like a lot of work. You have to cook noodles, layer everything perfectly, and bake it all together. It’s delicious, but it can take time, especially when you’re busy or don’t feel like doing all the prep.

That’s where vegan lasagna soup comes in! This recipe takes all the flavors of your favorite lasagna—rich tomato sauce, melty cheese, and soft pasta—and transforms them into a warm, cozy soup. Even better? It’s all made in your Crockpot, making it super easy and hands-off. You’ll get a hearty, comforting meal without spending hours in the kitchen.

This vegan lasagna soup is perfect for those days when you’re craving comfort food but don’t have much time. It’s also great for colder nights when you want to enjoy something warm and satisfying. Plus, it makes plenty of leftovers, so you can enjoy it again for lunch or dinner the next day!

If you’ve never tried lasagna in soup form, now’s the perfect time to give it a shot. It’s simple to make, full of flavor, and will soon become a favorite in your meal rotation. Whether you’re cooking for a family or just yourself, this recipe is sure to hit the spot.

Ingredients for Vegan Lasagna Soup

Here’s what you’ll need for this easy, plant-based soup:

Main Ingredients:

• 1 block (14 oz) firm tofu (or 1 cup crumbled tempeh)
• 1 tablespoon olive oil (or cook without oil for a healthier option)
• 1 medium onion, chopped (about 1 cup)
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 4 cups vegetable broth (low-sodium preferred)
• 1 tablespoon Italian seasoning
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 oz lasagna noodles, broken into 2-inch pieces
• 1/2 cup vegan ricotta cheese
• 1/2 cup shredded vegan mozzarella cheese
• 1/4 cup vegan Parmesan cheese (optional)
• 1 cup fresh spinach (or other greens, optional)
• Fresh basil or parsley for garnish (optional)

How to Make Vegan Lasagna Soup

Making this soup is very simple. Here’s how you do it:

Step 1: Prepare the “Meat”

To start, heat a skillet over medium heat. You can use a tablespoon of olive oil or cook the tofu without oil for a healthier option. For the vegan ground meat, crumble tofu or use tempeh. If using tofu, press it to remove excess water, then crumble it into small pieces.

Cook the tofu (or tempeh) in the skillet until it’s slightly crispy, about 7-10 minutes. Stir it occasionally and season with salt, pepper, and a little Italian seasoning for flavor. Once the tofu or tempeh is nicely browned and cooked through, transfer it to your Crockpot.

Step 2: Add Ingredients to the Crockpot

Once your tofu or tempeh is cooked, add it to the Crockpot. Next, pour in the crushed tomatoes, tomato paste, vegetable broth, and all the seasonings. Stir everything together so it’s well-mixed.

Step 3: Let It Cook

Now comes the easy part! Set your Crockpot to low and let the soup cook for about 6-8 hours. If you’re in a rush, you can cook it on high for about 3-4 hours, but the longer it cooks, the more the flavors will blend together and taste delicious!

Step 4: Add the Noodles

About 30 minutes before you’re ready to eat, break the lasagna noodles into smaller pieces (about 2-inch sections) and add them to the soup. Make sure the noodles are submerged in the broth so they cook evenly. Let the soup cook for about 30 minutes, or until the noodles are soft and fully cooked.

Step 5: Add the Vegan Cheese

Before serving, stir in a few spoonfuls of vegan ricotta cheese to make the soup creamy. Then, ladle the soup into bowls and top each serving with shredded vegan mozzarella and a sprinkle of vegan Parmesan for that melty, cheesy touch. If you have fresh basil or parsley, add that as a garnish for a fresh pop of color.

Tips for the Best Vegan Crockpot Lasagna Soup

• Don’t Overcook the Noodles: Add them towards the end of the cooking time to keep them from getting too soft.
• Use Good Ingredients: Since the soup has simple ingredients, the quality of your tomatoes, broth, and vegan cheeses will make a big difference.
• Make It Creamier: If you love a creamy texture, add a splash of coconut milk or a little vegan cream at the end.
• Fresh Herbs Make It Better: Fresh basil or parsley adds extra flavor and makes the soup look even more inviting.
• Taste and adjust: Before serving, taste the soup to ensure the flavors are balanced. If needed, add more salt, pepper, or Italian seasoning for extra flavor.

Why Vegan Crockpot Lasagna Soup is So Comforting

There’s something about comfort food that just makes us feel better, and lasagna has been a favorite for so many years. But making traditional lasagna can take a lot of time, especially if you’re busy or trying to cook a plant-based meal. That’s why this soup is perfect—it gives you all the comforting flavors of lasagna in an easy-to-make soup form.

The slow cooking process in the Crockpot helps the flavors meld together beautifully. With each spoonful, you’ll get tender noodles, a flavorful tomato broth, and melty, creamy cheese—just like traditional lasagna, but in soup form. It’s the perfect way to warm up on a chilly day or to enjoy a comforting meal after a long day.

Variations to Try

This recipe is very adaptable! Here are some ways to make it yours:

Other Options:

You can switch up the ingredients to match your diet. Instead of tofu or tempeh, use lentils or other plant-based proteins.

Add More Veggies:

This soup can easily be packed with more veggies. Try adding spinach, zucchini, carrots, or mushrooms. These will make the soup even more filling and nutritious.

Spicy Version:

If you like your meals spicy, add a pinch of red pepper flakes or use spicy Italian sausage (plant-based of course). It will give the soup a nice heat!

Low-Carb Option:

For a lower-carb version, try zucchini noodles (zoodles) instead of lasagna noodles. They’ll keep the soup light and fresh while still being delicious.

Serving Ideas

This soup is hearty on its own, but you can pair it with these delicious sides to round out your meal:

• Garlic Bread: A warm slice of vegan garlic bread is perfect for dipping in the soup.
• Green Salad: A fresh, crispy salad with Italian dressing is a great pairing.
• Roasted Vegetables: Try roasted veggies like broccoli or carrots for a healthy side.

How to Store and Reheat Vegan Crockpot Lasagna Soup

If you’re lucky enough to have leftovers, here’s how to store and reheat them:

Storing:

First, let the soup cool down completely, then transfer it into an airtight container. Keep it in the fridge for up to 4 days for optimal freshness.

Freezing:

To freeze the soup, don’t add the noodles yet. Cook the soup without the noodles, freeze the broth and meat mixture, and then add fresh noodles when you’re ready to eat.

Reheating:

To reheat, warm the soup on the stove over medium heat or in the microwave. If it turns out to be too thick, add a little broth for desired consistency.

FAQ’S

Try It Today!

Vegan Crockpot lasagna soup is an easy, comforting meal perfect for busy nights or chilly days. Made with plant-based meat, tofu, pasta, and a flavorful tomato broth, it’s a simple twist on traditional lasagna. Just set it in the crockpot and let it simmer, creating a hearty dish with minimal effort. Ideal for families or meal prepping, this soup is a crowd-pleaser and easy to make!