Vegan Lasagna Soup


Why You'll Love This Recipe

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Dump and go recipe

22 grams of protein per serving

Instant Pot option


Prep Time: 20 Min

Cook Time: 8 HOURS


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Step 1

Whisk the miso paste, Worcestershire sauce and tomato paste into 5 cups warm vegan beef broth until fully incorporated. This helps ensure there are no clumps.

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Step 2

Add all ingredients except for lasagna sheets and tofu ricotta to slow cooker pot.

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Step 3

When lasagna soup has 20-25 minutes left to cook, break lasagna sheets into smaller pieces and stir into soup. Simmer noodles until al dente, about 20-30 minutes.

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Step 4

Serve immediately with a dollop of tofu ricotta, vegan mozzarella cheese shreds, nutritional yeast, red chili flakes, and fresh basil, if desired.

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Make tofu ricotta at home with this 5 minute recipe.

More Vegan Soups to Try

01 Instant Pot Chili

02 Vegan Potato Corn Chowder

03 Creamy Tomato Soup