Easy Vegan Lasagna Soup

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Craving all the flavors of classic lasagna but want something easier? This Vegan Lasagna Soup is the perfect one-pot meal—rich, comforting, and packed with bold Italian flavors! Made with hearty pasta, savory tomato broth, and plant-based protein, this dairy-free soup is easy to make and perfect for meal prep or busy weeknights. Top it with vegan parmesan for that true lasagna experience in soup form!

Ingredients You’ll Need:
* 2 carrots, chopped
* 2 celery ribs, chopped
* 1 yellow onion, chopped
* 4 garlic cloves
* 2 tablespoons of olive oil
* 1 pint of button mushrooms, diced
* ½ teaspoon of salt
* ½ teaspoon of pepper
* 2 teaspoons of Italian seasoning
* 3 tablespoons tomato paste
* 1 (24-ounce) jar of marinara sauce
* ¼ teaspoon of red pepper flakes
* 6 cups of water
* 2 vegetable bouillon cubes
* 9 lasagna noodles, broken into pieces
* 1 (12-ounce) package of silken tofu
* ¼ cup of fresh basil, chopped, for garnish

Recipe Tip: If you’re using gluten-free noodles, cook them to al dente (tender with a slight bite) in a pot of boiling water. They’re more likely to fall apart if cooked in the soup.

Save this recipe and make it the next time you crave lasagna! 💚

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