Vegan Lasagna Soup — No Oven, No Layers, Just One Pot

Vegan lasagna soup made in one pot with fresh tomatoes, tender pasta, lentils and spinach in a creamy dairy-free broth. No oven and no layering—the lasagna sheets cook right in the soup.

Full recipe with tips and substitutions:

Vegan Lasagna Soup (One Pot)

Serves 4 | Prep: 10 minutes | Cook: 35 minutes | Total: 45 minutes

INGREDIENTS
• 2 tbsp olive oil
• 4 large ripe tomatoes, about 800 g (1¾ lb), halved and cored
• 1 cup cherry tomatoes (optional)
• 1 medium red onion, finely chopped
• 3 tbsp tomato paste
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• ¼ tsp black pepper
• ¼ tsp chili flakes (optional)
• ½ tsp salt, plus more to taste
• 3 cups low-sodium vegetable stock, plus extra as needed
• 1 cup plain, unsweetened soy cooking cream
• 225 g (8 oz) dried egg-free lasagna sheets, broken into pieces
• 1 can brown or green lentils, drained and rinsed (about 245 g drained)
• 100 g (3½ oz) baby spinach

TO SERVE
Grated vegan parmesan and fresh basil. Optional: vegan cream cheese and a drizzle of olive oil.

METHOD
1. Add olive oil to a wide, deep pot. Arrange the tomato halves cut side down, add optional cherry tomatoes and scatter the onion over them. Heat until gently sizzling, cover and cook over medium-low heat for 12–18 minutes until softened. Add a splash of water if needed.
2. Carefully lift off the loosened skins from the large tomatoes. Add tomato paste and seasonings, mash the tomatoes and cook for 2–3 minutes.
3. Stir in the vegetable stock and soy cream. Bring to a gentle simmer.
4. Gradually add the broken lasagna sheets, stirring to separate them. Cover and simmer until almost tender, about 10 minutes depending on the pasta. Stir every 2–3 minutes and add more stock if needed.
5. Add lentils and spinach. Simmer for another 2–3 minutes until the pasta is tender and spinach has wilted. Adjust the seasoning and stock so the soup stays creamy and spoonable.
6. Finish with vegan parmesan and basil, plus any optional toppings.

TIP: Serve promptly—the pasta keeps absorbing broth. Add extra stock when reheating leftovers.

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