One-Pot Lasagna Soup
35 min
Meal
Soup
One-bowl / one-pot
Servings
Total
35 minPrep
10 minCook
25 minSwap out
soy
gluten
Free from
peanut
tree nut
sesame
Ingredients
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2 tsp (10 mL)olive oil
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1medium onion, diced
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3cloves garlic, minced
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2 Tbsp (33 g)canned tomato paste
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2vegetable bouillon cubes
-
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1 tsp (1 g)dried oregano
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1 tsp (2 g)onion powder
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½ tspdried thyme
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¼ tspsalt
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¼ tspground black pepper
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1¾ cups (198 g)soy veggie ground
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2 cups (140 g)button mushrooms, diced
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3⅓ cups (800 g)canned diced tomatoes
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3 cups (720 mL)water
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8dry lasagna noodles, broken into bite-sized pieces
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2 cups (60 g)fresh spinach
Optional garnish
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chili flakes
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fresh basil
Make your own
Directions
- Heat the oil in a large pot over medium-high heat. Add the onion and sauté until lightly golden, about 5 minutes. Add a splash of water as needed to deglaze the pan.
- Add the garlic, tomato paste, bouillon, and spices and cook for an additional 1 - 2 minutes.
- Add the veggie ground and mushrooms, cooking until much of the moisture from the mushrooms evaporates, about 5 minutes.
- Add the diced tomatoes, water, and balsamic vinegar. Bring to a boil.
- Then add the noodles. Cook for 8 - 10 minutes or until the noodles are al dente.
- Stir in the spinach at the very end, and remove the pot from the heat. Garnish and enjoy!
Storage
- Store in an airtight container in the fridge for up to 4 days.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 34%
• dry lasagna noodle
Proteins 14%
• soy veggie ground
Fruits & Veggies 52%
• medium onion
• clove garlic
• canned tomato paste
• button mushrooms
• canned diced tomatoes
• fresh spinach
Calcium
No significant sources of calciumFat
• olive oil
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!
Discussion & Rating
This is my favorite lasagna soup recipe. I have tried others but this one is the best. I keep coming back to it like comfort food.
Made a 6 person pot of this beauty for the 4 guests at my vegan bed and breakfast (The Beet Retreat!) and had heaps left over! Hearty serves, wonderful robust flavour, easy, satisfying and delicious! Didn’t make any changes. I know your recipes are always spot on!
Another winner Sadia! Thank you!
I’m trying this soup tonight and looking forward to it. It looks delicious!
I made this with lentils and added vegan cheese on top and it was delicious! I have a question though as I had a problem with the lasagna noodles. I stirred the soup for a while once I added them in but they ended up sticking together a lot and struggled to cook because of it so I spent ages trying to separate them myself. Would you have any tips to prevent that?
Thanks a lot for another great dinner :D
Thank you, it’s really good. At the beginning I got confused and added ginger and chili from another of your recipes 🤭 but the mistake tasted good 😊
Made this for dinner tonight with the lentils. Omg we both loved it! Tasted exactly like lasagne and hearty enough to have for evening meal and feel very satisfied. We will add this into our weekly rotations! Thanks PUL 😊🙌🏻
Hi! This looks delicious! Can't wait to try. I love pickuplimes!!
2 quick questions -
- could I substitute the balsamic vinegar? Google says a replacement is red wine vinegar + some maple syrup, wondering your thoughts on that or any other replacements. Want to make this perfect and if balsamic vinegar adds a little oomph I don't want to miss out on that!
- Could I sub fresh for canned diced tomatoes? If so, do I need to adjust any salt or anything like that?
Thanks so much!
Cuddling up with a big bowl of this on a cold winter's night. Perfect.
This soup was not only delicious but also so easy to make! Just the hearty dish my family needed on a cold winter day. The only problem was it was so good there were no leftovers! Next time I'll make a double batch!
Totally unexpected. This is delicious and perfect for Montreal's cold winters. I'm in love.
This has to be one of my favourite recipes of yours ! So easy and flavourful, especially for those colder days ! I like to make a huge amount so that I can eat it the next day as well 🥰
Just to let you know, not that far from NL (in Brussels), you are 'the chef' of my kitchen. Ever since I've 'discovered you', my cuisine can't live without your receipts. This one I tried today - love it! The simple 'thanks' for your existence is just not enough.
Ohhh this recipe is my favourite! I’ve made it so many time, so hearty and good!
My family is very opposed to vegan food, insisting the flavor is always lacking but this dish is a winner in my home! This says a lot considering in my culture we primarily eat meat or seafood with rice for most meals.
I made this recipe with a homemade veggie round - . It was fantastic and will become one of my go to recipes.
Thanks!
Hi PUL team !
I made this yesterday afternoon, but came dinner time, the soy veggie ground had completely absorbed all of the liquid. It became like pasta with vegan bolognese sauce (I left it for around 5 hours). We still enjoyed it but unfortunately the flavor of the soy veggie ground took over the other flavors. I will try this recipe again with lentils to retain the soupy aspect.
This is my new favorite soup! I made it with lentils and it was very delicious. My daughter loved it too and she is a meat lover. Thanks for sharing!!
This is on regular rotation at our house. I make it with ground beef but will try the lentil option soon. Sometimes I add a can of vegetable juice to up the flavor a bit at the end. Crusty bread and a fresh salad and you're good to go! Even better the next day. Thanks for the awesome recipe!
This is an amazing soup! The concept of Lasagna Soup blew our minds so we had to try it.
I made this recipe 3 defferent ways: actual mince (before we managed to introduce more plant based meals in our diet), Quorn mince (alright but I wasn't a big fan of the texture as I found it too soft), and Pui lentils as we couldn't find brown lentils (this was by far the BEST and I much preferred it to the actual beef).
An amazing recipe, simple to make and it just looks and tastes amazing 🥰
I love lasagna, but the traditional way is so time consuming. I love that this whips up pretty fast with little prep on my part. It’s even speedier since I was gifted an Instant Pot. :) It’s one of my go to soups/stews for winter (which last far too long here in Saskatchewan). Even my picky 2 and 7 year olds gobble this up.
Love this recipe - make it all the time! Turns out thick and hearty, almost more like a stew than a soup - delicious. (Could also be because I make it without mushrooms - just not my thing, but still delicious!)
Made it several times already. It is very delicious! Thank you for this receipe!
This is my go-to winter soup. Sooooo comforting and delicious. Even if you miss an ingredient or two, eating it always ends up feeling like a big warm hug. I love this recipe!
I made it with brown lentils and it's really delicious! I would only add more spinach since it adds an extra bit of freshness!
This is one of my favorite meals. I love having a batch to take for lunch during the week in the winter. I always follow this recipe as is!
So tasty and easy to make!
This soup is AMAZING. I love one pot meals and this one is so good. You get the comfort of lasagna but so much quicker and easier. I love adding a sprinkle of vegan cheese on top. If you add less liquid, it also makes a great, hearty pasta dish.
This recipe is amazing! It's so creamy it doesn't need anything like cheese and it's so easy to prepare. What I like about this recipe is that you can get a lot of veggies in without feeling like you're eating super healthy. I imagine it would be great for kids.
Can't wait to try more of your recipes Sadia!
This is absolutely fabulous! It's much much better than a non-vegan equivalent could ever be!
so so good! i made this 100 times. instead of the mushrooms you can use 2 Tbsp. porcini powder (i make my own by grinding dryed mushrooms). For the soy veggie ground i use brown cooked lentils.
thank you to PUL!
The new website is great :-)