Quick & Easy Vegan Tuscan Lasagna Soup: A Hearty One-Pot Dairy-Free Delight

2 weeks ago

Inspired by: @allhess

Craving the rich, comforting flavors of lasagna but short on time? You're in luck! This Quick & Easy Vegan Tuscan Lasagna Soup is your answer to a warm, satisfying meal that brings all the deliciousness of classic lasagna into a convenient one-pot wonder. As allhess excitedly shared, this recipe is "BOMB!" – savory, creamy, and incredibly filling. She loved it so much, she made it twice in two days! What's even better? It comes together in about 30 minutes, making it perfect for busy weeknights or when you simply need a hearty bowl of comfort without the fuss.

This dairy-free and egg-free soup is packed with rich tomato flavor, tender lasagna noodles, fresh spinach, and creamy vegan ricotta swirls, delivering a taste of Tuscany right to your table. It's designed to be a straightforward, delightful experience for anyone looking for a wholesome plant-based meal.

Delicious and comforting Vegan Tuscan Lasagna Soup with noodles, spinach, and a creamy broth.

What Problem Does This Recipe Solve?

This recipe is ideal for anyone asking:

"How can I make a hearty vegan dinner quickly?"
"What are some easy, comforting one-pot plant-based meals?"
"Can I enjoy lasagna flavors without all the layering and baking?"
"I need a dairy-free soup that feels indulgent and satisfying."

It's a fantastic solution for busy individuals and families, vegans, or anyone interested in incorporating more plant-based meals into their diet. You get the warmth and complexity of Italian comfort food in a fraction of the time, making weeknight cooking a breeze. This recipe, inspired by the concept from Rabbit & Wolves, brings a robust and creamy experience that tastes like it simmered all day.

Ingredients

Yields: 4-6 servings Prep time: 10 minutes Cook time: 20 minutes Total time: ~30 minutes

For the Soup Base:

1 tablespoon olive oil
1 medium onion, chopped (or 1 tsp onion powder)
2-3 cloves garlic, minced (or 1 tsp garlic powder)
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional, for a kick)
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
4 cups vegetable broth
8 ounces lasagna noodles, broken into 1-2 inch pieces
5 ounces fresh baby spinach
Salt and black pepper to taste

For the Creamy Swirl:

1 cup vegan ricotta (store-bought or homemade cashew/tofu ricotta)
1/4 cup plant-based milk (unsweetened almond or soy works well)
2 tablespoons nutritional yeast (optional, for cheesier flavor)
Fresh basil or parsley, chopped, for garnish
Vegan parmesan, for serving (optional)

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using). Cook for another minute until fragrant.
Add the diced tomatoes (undrained), tomato paste, and vegetable broth to the pot. Stir well to combine, breaking up any large pieces of tomato paste. Bring the mixture to a simmer.
Add the broken lasagna noodles to the simmering soup. Stir occasionally to prevent sticking, and cook for 8-10 minutes, or until the noodles are al dente (tender but still slightly firm).
While the noodles cook, prepare the creamy swirl: In a small bowl, whisk together the vegan ricotta, plant-based milk, and nutritional yeast (if using) until smooth and creamy.
Once the noodles are cooked, stir the fresh baby spinach into the soup until wilted, about 1-2 minutes.
Season the soup with salt and black pepper to taste.
Ladle the hot soup into bowls. Dollop spoonfuls of the creamy vegan ricotta mixture into each bowl and swirl gently.
Garnish with fresh basil or parsley and a sprinkle of vegan parmesan, if desired. Serve immediately and enjoy!

Variations & Adaptations

Gluten-Free: Easily make this soup gluten-free by using gluten-free lasagna noodles. Ensure your broth and other ingredients are certified gluten-free.
Add Protein: For a heartier meal, brown some vegan ground "meat" or crumbled firm tofu with the onion, or add cooked lentils or cannellini beans.
Extra Veggies: Boost the nutritional content by adding finely diced carrots, celery, bell peppers, or sliced mushrooms alongside the onion.
Creamier Texture: For an even richer, creamier soup, blend a portion of the soup (about 1-2 cups) before adding the noodles, then return it to the pot.
Spicy Kick: Increase the red pepper flakes or add a dash of your favorite hot sauce for extra heat.

Tips & Hacks

Batch Cooking: This soup makes for excellent leftovers! It thickens as it sits, so you might need to add a splash more vegetable broth when reheating. Store in an airtight container in the fridge for up to 3-4 days.
Prevent Sticky Noodles: Stir the noodles frequently during the cooking process to prevent them from clumping together.
Ricotta hack: If you don't have time for a homemade vegan ricotta, many store-bought vegan cream cheese or vegan ricotta options work beautifully. Just thin them slightly with a bit of plant-based milk to make them scoopable.
Flavor Boost: A splash of balsamic vinegar or a pinch of sugar can balance the acidity of the tomatoes and deepen the overall flavor profile.

This Quick & Easy Vegan Tuscan Lasagna Soup is a testament to how simple and incredibly delicious plant-based cooking can be. It's a fantastic way to enjoy classic comfort food without the lengthy prep.

Ready to dive into a bowl of pure comfort? Give this recipe a try this week! We'd love to see your creations and hear what you think. Share your results on abillion!