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Lasagna Soup

Vegan Lasagna Soup

Lasagna Soup

Vegan Lasagna Soup: A thick, rich, delicious and fun soup-alternative to the classic lasagna. I included soy curls in my version, with lots of tomatoes and onions but you could also branch out… maybe add some roasted squash? Yumm! My favorite part is how the melted Daiya makes it all a bit creamy. This soup tastes so much like lasagna and is seriously perfect for these colder winter days we’re all started to have!

You could also have some fun with the type of pasta you choose. Because I’m moving, I’m trying to use up everything in my cupboards, so I used actual lasagna noodles, broken up into bite-sized pieces. Somewhat surprisingly, this actually worked out quite well. Maybe because the inclusion of that traditional pasta ribbon made it feel more like actual lasagna, or maybe just because the substantial pieces made the soup more filling… who knows? Anyway, the shape of the pasta you choose wont change the flavor, so I guess it just depends on whether or not you have picky eaters in the house.

I don’t have any picky eaters in my house, but I do have this guy:

He is a nappin’ fool!

Lasagna Soup (makes 6 servings)

Recipe adapted from Jo Cooks (non vegan/vegetarian)

If you’re using traditional lasagna noodles like I did, the best thing to do is (before you cook them) break them in half lengthwise (so you have 2 long, skinny pieces), then break each of those into thirds or fourths. The pieces don’t need to be uniform.


  • 1 large onion, chopped
  • 1 teaspoon dried minced garlic
  • 2.5 teaspoons dried oregano
  • 3/4 teaspoons crushed red pepper flakes
  • 1 teaspoon dried rosemary
  • 14 ounce can diced tomatoes
  • 1/3 cup spaghetti sauce
  • 2 cups soy curls (unsoaked)
  • 6-8 cups water
  • 1 cube veggie broth bouillon
  • 2 bay leaves
  • 1.5 Tablespoons dried basil (plus more for sprinkling)
  • 10 ounces of dried pasta
  • S&P to taste
  • 1 cup Daiya mozzarella shreds



Water saute the onions and garlic until the onions are soft, 4-5 minutes. Sprinkle in the oregano, crushed red pepper flakes and rosemary. Cook over medium heat for 2-3 minutes, then add the diced tomatoes (including the juice in the can), spaghetti sauce and the soy curls. Stir everything together.

Add the water (6 cups at first, you may want to add more later), bouillon, basil and bay leaves and bring to a boil. Reduce heat and let simmer (covered) for 15-20 minutes. Add the pasta and allow to simmer for another 20 minutes (or until the pasta is cooked through- depending on the type you use). Add S&P as needed. Also decide at this point if you need to add any extra water, if it’s boiled down too much. I added another 1.5 cups when all was said and done.

The last step before you’re ready to serve is to stir in the mozzarella and let it get a bit melty (1-2 minutes). Sprinkle and dried basil, and serve.


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{ 32 comments… add one }
  • Annie November 15, 2012, 9:20 am

    Yummy, Barb!

    • Barb November 15, 2012, 9:28 am

      Thanks! Also? I’m completely unable to comment on your blog anymore! Every time I try, it tells me that I’m logged into a different WP account, and it redirects me to YOUR /wp-admin login page! WTH!? It’s not just your blog either. Ever since I switched to WP.org (instead of .com) some of the old-timey blogger blogs are giving me trouble too. Argh!

  • Jon November 15, 2012, 9:58 am

    That looks awesome! I showed everyone in the office and they agree.

    • Barb November 15, 2012, 10:06 am

      Thanks Jon! It’s all part of my evil plan to convert you 😉

  • Reia@TheCrueltyFreeReview November 15, 2012, 12:14 pm

    This looks fantastic! Everything is better in soup form.

    • Barb November 20, 2012, 6:42 am

      ESPECIALLY in the winter!

  • Melissa November 15, 2012, 2:03 pm

    Oh I love this idea! Good luck with the move. 🙂 Are you staying in Colorado?

    • Barb November 20, 2012, 6:42 am

      I am, and although I don’t know *exactly* where yet, it’ll be somewhere in the Denver Metro area…

  • Gabby @ the veggie nook November 16, 2012, 5:14 pm

    Looks so delicious Barb! Hope the move goes well 🙂

    • Barb November 20, 2012, 6:49 am

      Thanks Gabby!

  • Epicurean Vegan November 18, 2012, 4:36 pm

    What an awesome soup! I never thought to make something like this. Bookmarked!

    • Barb November 20, 2012, 6:50 am

      Thanks… and your version look awesome too!

  • Sophie November 19, 2012, 12:27 pm

    This is the kind of soup that I often mak but sometimes, I add chorizo to the soup, sometimes, I top the soup with fried smoked tofu & use them as croutons!

    • Barb November 20, 2012, 6:50 am

      Tofu sounds like a great addition!

  • Angie November 19, 2012, 1:51 pm

    Sounds SO good!

    • Barb November 20, 2012, 6:50 am


  • Hannah November 19, 2012, 3:23 pm

    I never make lasagna since it seems like such a hassle, but soup? Soup happens all the time around here. I’m so happy you found a way to bring any form of lasagna back into my life! This looks like something my whole family would enjoy, too- A necessity to consider, since everyone is going to be around for the holidays soon.

    • Barb November 20, 2012, 6:51 am

      This was WAY easier than traditional lasagna- and you can let it bubble away on your stovetop if you want, and make the whole house smell lovely!

  • wendy November 19, 2012, 5:52 pm

    Looks wonderful. Hope you were joking with the dog. Onions are toxic to them.

    • Barb November 20, 2012, 6:40 am

      Nope, not joking- I was 100% serious about him being really into naps! And I would never, ever feed onions to my dogs. They actually don’t get any people food, other than a nibble of my apple, once in a while…

  • Ann November 19, 2012, 7:17 pm

    I love the furry guy. I am sure he is not a picky eater, if he is anything like my cocker spaniel.

    • Barb November 20, 2012, 6:37 am

      Ha, no, he’s not really… he’d probably eat dirt if I put it in his bowl 🙂

      • Barb November 20, 2012, 6:37 am

        We actually call him a “cocker scavenger” Ha ha

  • acd6pack November 22, 2012, 12:42 pm

    Yum! Now I know what to do with those lasagna noodles that get broken into little pieces and I know what we’re having for dinner! Very cute dog.

  • Buffy O. November 23, 2012, 4:43 pm

    What are soy curls? What can I use instead, I don’t eat soy because of the hormone disruptors and because it is a GMO food.

    • Barb November 24, 2012, 10:37 am

      Hi Buffy, soy curls are actually made from non-GMO soy beans have no isolated soy protein, and have zero preservatives. I wrote about them in my Buffalo Chik’n post: http://www.thatwasvegan.com/2012/08/23/buffalo-chikn-soy-curls-spaghetti/

      If I were going to replace them, I’d load it up with mushroom and zucchini. You could also use another mock meat, if you preferred. Hope that helps!

  • Heather November 24, 2012, 4:26 pm

    Mmmmmm after seeing your version on Pinterest I had some leftover pasta sauce and decided to throw together a version of your soup, it was amazing!!!!! I love how adaptable the recipe is 😉

  • Brigida September 22, 2013, 6:28 pm

    Wonderful blog! I found it while browsing on Yahoo News.
    Do you have any tips on how to get listed in Yahoo News?

    I’ve been trying for a while but I never seem to get there!

  • cj November 1, 2015, 7:40 am

    I made this last night and it was delicious! My omni hubby regretted ordering pizza for dinner because this turned out so good. After a few hours it thickened up a lot and became more of a deconstructed lasagna than a soup – and made for great leftovers! I used Yves garden crumbles in place of soy curls and leftover sauce from Isa Chandra Moskowitz’s roasted red pepper mac and cheese in place of the Daiya. Yum!

    • Barb November 2, 2015, 1:39 pm

      Love this story! I’m so glad you enjoyed it, thanks for sharing!

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