Creamy Vegan Lasagna Soup (Gluten-Free)

This creamy vegan lasagna soup has all the cozy, comforting flavors of classic lasagna in one pot, with hearty brown lentils, a silky tomato broth, and adorable mini lasagna noodles - no breaking required! It's completely vegan and gluten-free, and I really don't think you're missing a thing!

I am SO excited about this vegan and gluten-free spin on the viral lasagna soup. It's absolutely delicious and incredibly comforting. My whole family loved it, and I can already tell it's going to be in our regular meal rotation!

It takes all the indulgent, comforting flavors of classic lasagna and transforms them into an approachable, creamy, veggie-packed, plant-based soup. I originally developed it using my vegan creamy Italian cabbage soup as inspiration, but the finished recipe is very much its own dish.

The best part? It doesn't feel like a compromise at all. You get those wonderful Italian flavors, a silky tomato broth, hearty lentils, and adorable miniature lasagna noodles, all without meat, dairy, or gluten! It's proof that you really don't need meat or dairy to make an incredibly delicious Italian comfort food meal.

How Lasagna Soup Went Viral

Lasagna soup is essentially a deconstructed lasagna turned into a cozy, one-pot soup. It has many of the same ingredients and flavors as traditional lasagna, just without any of the layering or baking!

The dish was around long before TikTok, but it had a big moment in 2023 when Danny Freeman (@dannylovespasta) shared his version. It really took off after SZA commented on his video asking for the recipe! 

The Secret to a Creamy Vegan Lasagna Soup

My homemade vegan heavy cream is the secret to this soup's luxurious, silky texture - no dairy required!

I think this is especially important because you might assume vegan lasagna soup can't possibly be as rich or satisfying as traditional lasagna soup. It absolutely can! This is one of those recipes where the vegan version just works. It's so rich and hearty that you don't need any of the traditional animal-based ingredients.

Mafalda Noodles Are a Game Changer!

This is one of my favorite parts of the recipe! Traditional lasagna soup recipes often involve breaking full-sized lasagna noodles into smaller pieces. That works, but it can get messy and leave you with awkward, oversized pieces that are difficult to eat with a spoon.

Instead, I use Jovial gluten-free brown rice Mafalda pasta, which I get at Thrive Market. They're essentially adorable miniature lasagna noodles! They're easy to scoop up, they fit perfectly on a spoon, and they're SO cute. It's such a practical little shortcut that makes this recipe easier and more enjoyable.

Prefer regular lasagna noodles? You can break them into smaller pieces. Just make sure to use gluten-free lasagna noodles if needed and adjust the cooking time accordingly.

Ingredient Notes

• Green cabbage: My sneaky veggie addition! It isn't traditional in lasagna soup, but it's such a natural fit. The key is to chop it very finely, ideally into small, noodle-like pieces (a mandoline can speed this up. Just be sure to use the safety guard!). Cooked until very soft, it practically melts into the soup, takes on the flavor of everything around it and blends right in with the noodles. It's an easy way to add more veggies and nutrients without changing the flavor or feel of the dish, which I think is especially great for families with kids. You can absolutely leave it out if you prefer something more traditional, but I highly recommend keeping it!
• Jarred marinara sauce: This is a huge shortcut! Instead of building the tomato base from scratch with multiple canned tomato products, I use one jar of marinara. It already has so much flavor and seasoning, making this recipe incredibly easy without sacrificing taste. Since it's the main tomato component, quality really matters so use your favorite high-quality marinara.
• Brown lentils: Instead of ground beef or sausage, I use brown lentils, which add a hearty texture and make the soup more filling. They're also a wonderful source of plant-based protein, fiber, and other nutrients. Such an easy way to make this a satisfying, balanced meal! I love that this recipe uses lentils naturally rather than relying on processed vegan meat substitutes. You can omit them, but the soup will be less substantial, and the cooking time and liquid needs may change.
• Vegan ricotta (optional): Ricotta is the classic finish for many lasagna soup recipes, but honestly, the vegan heavy cream adds SO much richness and creaminess that I really don't think it's necessary. You can skip it entirely and still have an incredible bowl of soup! If you want that classic ricotta finish, try my homemade vegan ricotta cheese, or grab Kite Hill Almond Milk Ricotta alternative or Treeline Non-Dairy Cashew Ricotta for a convenient store-bought option.

How to Make Creamy Vegan Lasagna Soup

Everything comes together in one pot: caramelize the onions, stir in the garlic, Italian seasoning, and tomato paste, soften the cabbage, then add the marinara, lentils, water, vegan heavy cream, and maple syrup, and let it all simmer, adding the pasta near the end.

I cover the pot while the cabbage cooks because it traps the steam and softens the cabbage more quickly. Finish with fresh basil, ladle it into bowls, and enjoy!

Little Steps, Big Flavor

A few little steps make a big difference here, and they help this soup taste like it has been cooking much longer than it actually has!

First, take your time with the onions. I cook them low and slow for about 20 minutes to bring out their natural sweetness. Don't rush this step, caramelizing the onions adds so much flavor!

Next, I sauté the tomato paste briefly with the aromatics to deepen its flavor and add richness. (And yes, I use a good amount of Italian seasoning!)

Finally, just a little pure maple syrup complements the natural sweetness of the tomatoes and balances their acidity. It's subtle, but I love the balance it creates!

Perfect for Meal Prep

This soup makes a big batch, and it's a great option for meal prep with a few simple adjustments to keep the pasta from getting too soft. The noodles keep absorbing liquid as the soup sits, so the soup will thicken, and the noodles will soften significantly.

For the best texture, I recommend preparing the soup base ahead of time and cooking the pasta separately. Store the cooked pasta separately, then combine it with the soup when serving!