Craving cozy lasagna vibes but not the fuss of layers, baking, and waiting forever? This Healthy 30-Minute Vegan Lasagna Soup brings all the nostalgic Italian comfort to your bowl in record time—supercharged with veggies, bold flavors, and zero dairy. It’s everything you adore about classic lasagna, transformed into a vibrant, plant-based soup you can whip up on a weeknight.
Why You’ll Love This Recipe
- All the Lasagna Flavors, No Layers: You still get all the luscious marinara, melty “cheese,” and pillowy noodles with a fraction of the effort (no baking trays required!).
- Loaded with Nourishing Veggies: Cauliflower, zucchini, spinach, mushrooms, and more—every spoonful is vibrant, hearty, and incredibly satisfying.
- Ready in 30 Minutes: From a chilly weeknight to a quick lunch prep, Healthy 30-Minute Vegan Lasagna Soup really is a game-changer for busy schedules.
- Fully Vegan and Comforting: All the creamy richness you crave, made 100% plant-based and crowd-pleasing for everyone around your table.
Ingredients You’ll Need
You’ll love how straightforward the ingredients are for this Healthy 30-Minute Vegan Lasagna Soup—nothing fussy, just everyday staples that build real Italian flavor and color. Every element has a starring role, from hearty veggies to the irresistible pasta, all coming together into a nourishing, crave-worthy bowl.
- Extra virgin olive oil: Adds richness and helps caramelize the veggies for deep savory flavor.
- Yellow onion, diced: Brings sweetness and a delicious aromatic base.
- Sliced mushrooms: Lend umami depth and a “meaty” bite—try baby bella or cremini for an even earthier touch.
- Cauliflower florets: Make the soup creamy and hearty while sneaking in extra veggies.
- Bell pepper: Encourages a pop of color and gentle sweetness.
- Zucchini: Adds fresh flavor and a summery feel to the broth.
- Garlic: Essential for classic Italian aroma—don’t skimp!
- Water: Keeps the soup light and lets the flavors shine—use veggie broth if you want even more depth.
- Canned diced tomatoes: Brightens the soup and delivers that signature lasagna tang.
- Italian seasoning: All the right dried herbs (think basil, oregano) in an easy shake.
- Quality marinara sauce: Choose a rich, flavorful brand like Vero Gusto or Rao’s—it’ll make all the difference.
- Uncooked lasagna sheets, broken: The true hero—big, rustic pieces mimic lasagna layers in every spoonful.
- Fresh spinach: Wilts in at the end for vitamins, color, and a fresh pop.
- Kosher salt & black pepper: To season, balance, and bring out all those gorgeous flavors.
- Optional: dairy-free mozzarella & fresh basil: These take your bowl from “yum” to total Italian dream.
Variations
One of the absolute joys of Healthy 30-Minute Vegan Lasagna Soup is how ridiculously flexible it is. You can totally riff on the recipe, adjusting the veggies, flavors, or add-ins to match what you’ve got—or to suit different palates and dietary needs!
- Swap the Veggies: Try kale or chard instead of spinach, toss in carrots, or use broccoli for extra crunch—mix and match your favorites!
- Gluten-Free: Use gluten-free lasagna noodles or even wide ribbon-shaped rice noodles for a deliciously gluten-free twist.
- Add Protein: Stir in canned lentils or white beans for a heartier soup and extra plant-based protein.
- Spice It Up: Add red pepper flakes, or stir in a spoonful of vegan pesto at the end for a bold, herby finish.
How to Make Healthy 30-Minute Vegan Lasagna Soup
Step 1: Sauté the Veggies
Start by heating your extra virgin olive oil in a large pot or Dutch oven over medium-high heat. Once shimmering, add the onion, mushrooms, cauliflower, bell pepper, zucchini, and a generous sprinkle of kosher salt. Cook everything together for about 10 minutes, stirring often—the veggies should begin to soften and their aromas will quickly fill your kitchen with warm Italian notes.
Step 2: Build the Broth
Sprinkle in the minced garlic and sauté for about a minute, just until fragrant. Then pour in the water, diced tomatoes (with juices!), Italian seasoning, and your quality marinara sauce. Stir well, scraping up any flavorful bits on the bottom, and bring the mixture to a lively boil—it should already look incredibly inviting.
Step 3: Add the Lasagna Noodles
Break 6–8 uncooked lasagna sheets into bite-sized, rustic pieces and add them to the simmering pot. If you love extra noodles, go for 8 sheets—use 6 if you prefer a brothier soup. Cook over medium heat for about 10–12 minutes, gently stirring often so the pasta doesn’t stick, until the noodles are perfectly al dente and the soup thickens deliciously.
Step 4: Finish with Spinach & Seasonings
Once the noodles are just right, turn off the heat and stir in the fresh spinach. It will wilt beautifully in the hot soup. Taste and adjust the salt and pepper if needed—I usually add an extra sprinkle! Ladle the soup into cozy bowls, ready for toppings and devouring.
Pro Tips for Making Healthy 30-Minute Vegan Lasagna Soup
- Noodle Know-How: Break your lasagna sheets boldly and unevenly—it’s more rustic, and each bite will remind you of classic lasagna layers.
- Speedy Veggie Prep: Don’t stress if your veggies aren’t cut perfectly uniform; the variety adds character and texture to every bowl.
- Marinara Matters: Go for a robust, high-quality marinara sauce. The richer the sauce, the more luscious your soup will taste!
- Stir Frequently: Make sure you give the soup a good stir while simmering so the lasagna noodles don’t clump together or stick to the bottom.
How to Serve Healthy 30-Minute Vegan Lasagna Soup
Garnishes
The finishing touches can make all the difference: a sprinkle of dairy-free mozzarella, a flourish of fresh basil, maybe even a crack of black pepper. These little extras layer in creaminess, freshness, and visual wow—trust me, your bowl will feel straight-up restaurant-worthy.
Side Dishes
Pair your Healthy 30-Minute Vegan Lasagna Soup with a garlicky toasted baguette, warm focaccia, or a big leafy green salad for a truly complete meal. A side of vegan Caesar or a chilled tomato-cucumber salad will totally complement the hearty, steamy soup.
Creative Ways to Present
Pour the soup into deep bowls and arrange a few lasagna “rafts” on top, then scatter your favorite garnishes with gleeful abandon. For a fun family night, serve soup in mini Dutch ovens or sturdy mugs with a little basil bouquet. Add a drizzle of vegan pesto for surprise color and herbaceous flair!
Make Ahead and Storage
Storing Leftovers
Allow leftover soup to cool completely before transferring to an airtight container. It’ll keep beautifully in the fridge for up to 4 days—perfect for quick lunches or dinner in minutes. The flavors only get better as they mingle, and it reheats so easily!
Freezing
Want to stash some away for a future cozy day? You can freeze Healthy 30-Minute Vegan Lasagna Soup up to 2 months. For the best texture, cook the noodles just barely al dente if you plan to freeze, as they’ll continue to soften when thawed.
Reheating
Warm leftovers on the stove over medium heat or in the microwave in bursts. The soup might thicken as it sits, so simply add a splash of water or veggie broth to restore its perfect consistency!
FAQs
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Can I make Healthy 30-Minute Vegan Lasagna Soup gluten-free?
Absolutely! Simply swap the traditional lasagna noodles for your favorite gluten-free variety. Brown rice or chickpea lasagna sheets work especially well—just keep an eye on cooking times, as some gluten-free pastas cook a bit faster.
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Is this recipe kid-friendly?
Yes! The fun broken noodles and mild, comforting flavor make this a total hit for kids. You can even sneak in extra veggies or keep it tomato-forward for picky eaters—everyone wins!
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Can I prepare Healthy 30-Minute Vegan Lasagna Soup in an Instant Pot?
You sure can. Use the sauté function for your veggies, then add the remaining ingredients (except spinach) and cook on High pressure for half the time listed on your pasta packaging. Let the pressure release naturally for 10 minutes, stir in your spinach, and you’re ready to serve.
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Will the noodles get mushy if I make it ahead?
If you plan to make this soup ahead, consider cooking the lasagna noodles just until al dente, or keep them slightly undercooked. That way, when you reheat the soup, the noodles will reach the perfect texture and won’t get overly soft.
Final Thoughts
Healthy 30-Minute Vegan Lasagna Soup is one of those magical, heartwarming meals that nourishes you body and soul—with none of the hassle. Whether you’re sharing with family, meal prepping for the week, or just treating yourself after a long day, I hope you’ll fall for this soup as much as I have. Give it a try soon—you’ll be ladling up comfort in no time!
Print
Healthy 30-Minute Vegan Lasagna Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5–6 servings 1x
- Category: Soup
- Method: Stovetop, Instant Pot
- Cuisine: Italian
- Diet: Vegan
Description
This Healthy 30-Minute Vegan Lasagna Soup is a hearty and flavorful one-pot meal that’s perfect for a quick and satisfying dinner. Packed with vegetables and herbs, this soup offers all the comforting flavors of lasagna in a comforting bowl.
Ingredients
Soup:
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 8oz sliced mushrooms (2 cups)
- 2 cups cauliflower florets, chopped (frozen)
- 1 bell pepper, diced
- 1 medium zucchini, diced
- 3 cloves garlic, minced
- 4 1/2 cups water
- 1 15oz can diced tomatoes
- 2 tsp Italian seasoning
- 1 1/2 cups quality marinara sauce
- 6–8 uncooked lasagna sheets, broken into small pieces
- 2 cups fresh spinach
- 1 1/2 tsp kosher salt + black pepper to taste
Garnish:
- Optional: dairy-free mozzarella cheese and fresh basil
Instructions
- Sauté Vegetables: Heat oil in a large pot, sauté onion, mushroom, cauliflower, bell pepper, zucchini, and salt for 10 minutes. Add garlic and sauté for 1 minute.
- Cook Soup: Add water, diced tomatoes, Italian seasoning, and marinara sauce. Bring to a boil. Add lasagna pieces and simmer for 10-12 minutes.
- Finish Soup: Stir in spinach, adjust seasoning, and serve hot. Garnish with cheese and basil.
Notes
- For Instant Pot: Sauté veggies, add remaining ingredients except spinach, cook on high pressure for half pasta’s cooking time, release pressure, stir in spinach, and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 9g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
