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Gluten Free Vegan Lasagna Soup

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Can't decide between soup and lasagna? I've got you covered! This Gluten Free Vegan Lasagna Soup is a cozy, one-pot meal that brings everything you love about lasagna to a cozy bowl of soup! This hearty, dairy-free, and gluten-free dish is bound to become a new favorite at home! Made with lentils, Good Graces gluten-free pasta, and a creamy tomato sauce, it’s packed with protein, veggies, and comforting flavors.
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The Best Vegan Lasagna Soup

Eating healthier in 2025 doesn’t have to mean boring salads or carrot sticks and this comforting, nourishing Lasagna Soup is total proof! If having more healthy and delicious recipes in your repertoire is a goal for 2025 – look no further. This vegan lasagna soup is just what you need to warm up on a cold January day. Packed with veggies, protein, and silky cashew cream, this hearty soup has a handful of good-for-you ingredients from Hy-Vee – your one stop shop for all things healthy eating! 

Who doesn’t want to get their dose of protein, nutrients and fiber from a creamy lasagna soup that also happens to be dairy-free, gluten-free, and oh-so-comforting? This bowl of cozy goodness is made with my absolute favorite gluten-free pasta from Good Graces. It’s healthy, hearty, and ridiculously delicious. And here’s the kicker—even the picky eaters in your family won’t suspect it’s gluten-free because this pasta is that good – from texture to taste, it’s a 10 outta 10.

This soup is the perfect recipe to warm up your weeknight dinners while sneaking in some extra veggies. Trust me, everyone will be going back for seconds! Enjoy this easy soup recipe on weeknights, when having dinner guests over or meal prep it for work lunches! Make it today, and you’ll be saying goodbye to boring meals for good!

What is Vegan Lasagna Soup?

Lasagna soup is everything you love about classic lasagna; think rich tomato sauce, tender pasta, and savory, cheesy goodness all turned into a cozy, one-pot meal. It’s like a deconstructed lasagna served in a bowl! It’s made with broken lasagna noodles or pasta simmered in a flavorful tomato broth, packed with veggies and choice of protein. This Vegan Lasagna Soup is made totally gluten free, dairy free and packed with protein and all the comforting lasagna flavors you crave! 

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Ingredients for Vegan Lasagna Soup

This creamy lasagna soup is made with simple, wholesome ingredients:

  • Yellow Onion: The foundation of flavor for the soup, onions provide a natural sweetness and depth when sautéed.
  • Garlic: Adds a bold, aromatic kick, enhancing the savory notes of the soup.
  • Cremini Mushrooms: These mushrooms bring an earthy, meaty texture, making the soup hearty and satisfying.
  • Tomato Paste: A concentrated burst of rich, tangy tomato flavor that enhances the base of the broth.
  • Italian Seasoning: A blend of herbs like oregano, basil, and thyme that bring classic lasagna flavors to the soup.
  • Dry Red Lentils: A plant-based protein powerhouse that thickens the soup while adding a new layer of textures you’re gonna love!
  • Vegetable Broth: Forms the base of the soup, infusing it with savory richness and tying all the flavors together.
  • Good Graces Tomato Sauce: A gluten-free option that delivers a smooth, tangy tomato flavor with no hidden additives.
  • Good Graces Gluten-Free Rotini: The perfect pasta for a gluten-free dish, holding its texture and soaking up the flavorful broth.
  • Nutritional Yeast: Adds a cheesy, umami-rich flavor while keeping the recipe dairy-free. Sprinkle a little more on top of the bowl before serving!
  • Raw Cashews: Blended into a creamy, luscious sauce that mimics traditional dairy-based cream.
  • Lemon Juice: Provides a bright, zesty contrast to the richness of the soup, enhancing the overall flavor.
  • Balsamic Vinegar: Adds a touch of tangy sweetness that balances the savory and creamy elements.
  • Baby Spinach: A nutrient-packed green that wilts beautifully into the hot soup, adding freshness and color.
  • Italian Parsley: A fresh, herbaceous garnish that brightens each bowl with its vibrant flavor.

How to Make Vegan Lasagna Soup

Making this vegan lasagna soup recipe is simple and requires just a few steps:

Sauté the Vegetables

Start by heating olive oil or your preferred cooking fat in a large Dutch oven over medium heat. Add diced onion, minced garlic, and finely chopped mushrooms, cooking for about 6–8 minutes until they become tender and fragrant. Stir occasionally to ensure even cooking and let the vegetables release their natural juices, creating a savory base for the soup.

Build the Flavor

Next, add tomato paste, Italian seasoning, sea salt, black pepper, and any additional spices you’re using. Stir everything together and allow the tomato paste to caramelize for 1–2 minutes. This step deepens the flavor, creating a rich and aromatic broth.

Simmer the Soup and Cook the Pasta

Add red lentils, vegetable broth, and tomato sauce to the pot, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook the lentils for about 10 minutes or until they are tender. Once the lentils are ready, stir in your uncooked lasagna noodles or gluten-free pasta and continue to simmer until the noodles are al dente, typically 8–10 minutes, depending on the type of pasta used.

Make the Cashew Cream and Combine

While the soup is simmering, blend cashews, nutritional yeast, and a cup of broth in a high-speed blender until smooth and creamy. Once the pasta is cooked, stir the cashew cream into the soup along with chopped spinach. Allow the spinach to wilt for 1–2 minutes, then finish with a splash of lemon juice and balsamic vinegar. Taste and adjust the seasoning as needed. Serve hot, garnished with fresh parsley, and enjoy a warm, comforting bowl of vegan lasagna soup!

Lasagna Soup Suggestions

Take your vegan lasagna soup to the next level with a few thoughtful additions and pairings. For garnishing, fresh basil, Italian parsley, or a dollop of vegan ricotta can enhance the flavors and add a pop of color to your bowl. A slice of crusty gluten-free bread on the side for dipping is a definite yes, and if you’re a fan of spice, sprinkle in some red pepper flakes to give the soup a bold, warming kick.

Why This is The Best Vegan Lasagna Soup!

This dairy-free lasagna soup is a standout for several reasons. First, it’s a one-pot recipe, meaning minimal cleanup for busy weeknights. It’s also incredibly healthy, packed with nutrient-dense vegetables, plant-based protein, and gluten-free pasta, making it a wholesome choice for any diet. Also, the creamy cashew-based sauce is to die for and truly provides the best flavor for this hearty soup.

Vegan Lasagna Soup FAQs

Can I make this vegan lasagna soup recipe gluten-free? Absolutely! Use gluten-free lasagna noodles or rotini, like Good Graces pasta, for a delicious gluten-free option.

Can I make this in an Instant Pot? Yes! Sauté the vegetables using the sauté function, then follow the recipe, adjusting cooking times for the pressure cooker. (this was a popular question – please feel free to adjust the instructions since I don’t really know how instant pots work!)

Can I freeze vegan lasagna soup?Yes! Let the soup cool completely, then freeze in an airtight container. Reheat on the stovetop, adding a splash of vegetable broth if needed.

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Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Gluten Free Vegan Lasagna Soup

5 from 5 votes
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Can't decide between soup and lasagna? I've got you covered! This Gluten Free Vegan Lasagna Soup is a cozy, one-pot meal that brings everything you love about lasagna to a cozy bowl of soup! This hearty, dairy-free, and gluten-free dish is bound to become a new favorite at home! Made with lentils, Good Graces gluten-free pasta, and a creamy tomato sauce, it’s packed with protein, veggies, and comforting flavors.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Main Course, Soup

Equipment

  • stove, dutch oven, high speed blender

Ingredients
  

  • 1 yellow onion, diced
  • 5 garlic cloves, minced (about 2 tbsp)
  • 8 oz cremini mushrooms, finely chopped
  • 3 tbsp tomato paste
  • 1 tbsp Italian seasoning
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ cup dry red lentils
  • 8 cups vegetable broth
  • 1 cup Good Graces tomato sauce
  • 12 oz Good Graces gluten free rotini
  • ⅓ cup nutritional yeast
  • ½ cup raw cashews*
  • ½ small lemon, juiced
  • 1 tbsp balsamic vinegar
  • 4 cups baby spinach, chopped
  • ½ cup Italian parsley, finely chopped

Method
 

  1. Heat a large dutch oven over medium low heat and add 1 tbsp dairy free butter, olive oil, or broth to coat. Add in the onion and sauté for 4-5 minutes until tender and fragrant. Add in the garlic and sauté for another 30 seconds.
  2. Next, add the mushrooms and sauté for 4-5 minutes until tender and juices have released, deglazing with broth or water as needed.
  3. Then, add the tomato paste and spices, stirring to let tomato paste caramelize.
  4. Pour in the lentils, 7 cups of the broth, and tomato sauce and bring to a boil. Once boiling, add the noodles and cook for about 8-10 minutes (adjust cooking time based on the type of noodle) until pasta is al dente.
  5. Meanwhile, add the remaining 1 cup of broth to a high speed blender with the nutritional yeast and cashews and puree until smooth and creamy, about 60 seconds.
  6. Once pasta is al dente, add the blended cashew mixture to the soup, season with lemon juice, balsamic, and adjust with seasonings. Stir in the spinach and cook just until wilted.
  7. Serve hot, garnished with fresh parsley!

Notes

*If you have a high speed blender, such as a Vitamix, you can add your raw cashews straight to the blender. If not, you will need to soak your cashews overnight or boil for 10 minutes prior to blending.

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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7 Responses

  1. 5 stars
    Absolutely delicious and even better on day two! I used broken up gf lasagna noodles because I had them. Perfect on these cold January days.

    Reply

  4. 5 stars
    Love this dish! It’s tasty & delicious and super quick to make. My non vegan sister loved it too!

    Reply

  5. 5 stars
    Made this for dinner tonight. HUGE hit with the family! This will definitely be on a short rotation!

    Reply
5 from 5 votes

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