Vegan Lasagna Soup

5 from 1 vote

This one pot vegan lasagna soup recipe offers all the rich flavor of lasagna, without all the work! The secret to making this vegan version of the viral TikTok soup rich and creamy is a simple cashew cream that gets stirred into the soup at the end.

Prep Time10

Cook Time20

Total Time30

Course: Entree, Main, Soup

Cuisine: Italian-Inspired

Diet: Vegan

Servings: servings

Calories: 487kcal

Author: Deborah Murphy

Ingredients

1/3 cup raw cashews
2 tablespoons olive oil
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 (8 oz) package Italian-spiced ground seitan
1 (24 oz) jar marinara sauce
3 cups vegetable broth
1/2 (8 oz) box lasagna noodles, broken into pieces
1 (15 oz) can white beans, drained and rinsed
1 cup shredded vegan mozzarella
1/4 cup grated vegan parmesan cheese
1/4 cup chopped fresh basil

Instructions

Add cashews to a bowl and cover with boiling water. Let sit for 20-30 minutes to soften while you prepare the soup.
Add the olive oil, onion, and green pepper to a dutch oven or large pot over medium-high heat. Saute for 5-7 minutes or until the onion is translucent. Stir in the garlic, Italian seasoning, and ground seitan. Saute for another 1-2 minutes.
Stir in the marinara sauce, broth, and lasagna noodles. Bring to a simmer and cook for 10 minutes or until the pasta is tender.
Drain the cashews and add them to a blender or food processor with 1 cup of water. Blitz until smooth.
Stir in the beans and cashew cream. Cook for a minute then add the shredded vegan mozzarella cheese and parmesan. Continue to cook over low heat until the cheese is melted. Stir in the chopped basil and serve!

Video

Notes

See blog post for tips on making this gluten free or soy free.

Fridge: allow soup to cool and store in an airtight container in the refrigerator for up to 3-4 days. Reheat in a saucepan on the stovetop or for a few minutes in the microwave.

Freezer: store leftover soup in an airtight container (I like to portion individual servings into separate containers). Freeze for up 3 months. Allow soup to thaw in the fridge overnight before reheating on the stovetop or in the microwave.

Nutrition