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A bowl of lasagna soup topped with a dollop of creamy white cheese, black pepper, and fresh basil leaves.

Creamy Vegan Lasagna Soup (Gluten-Free)

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  • Author: Elaine Gordon
  • Total Time: 0 hours
  • Yield: 8 1x
  • Diet: Gluten-Free, Vegan

Description

Slowly caramelized onions, a jar of marinara, and homemade vegan heavy cream create the rich, creamy base for this vegan lasagna soup, while brown lentils, a sneaky bit of finely chopped cabbage, and Mafalda noodles make it hearty and family-friendly. Vegan, gluten-free, and perfect for cozy fall and winter dinners or meal prep!

Ingredients

Units Scale
  • 3 tablespoons avocado oil
  • 1 large sweet onion, finely chopped
  • 1 tablespoon fine salt
  • 7 garlic cloves, minced
  • 1 tablespoon Italian seasoning
  • 1 tablespoon tomato paste
  • 1/4 small head green cabbage, finely chopped
  • 24 ounces marinara sauce (I used Rao's)
  • 1/2 cup dry brown lentils
  • 8 cups water
  • 1 batch homemade vegan heavy cream
  • 1/2 tablespoon pure maple syrup
  • 1 cup dry gluten-free brown rice Mafalda pasta (I used Jovial)
  • 2 large handfuls fresh basil, finely chopped, plus more for topping
  • Vegan ricotta cheese, for topping (optional: homemade or store-bought)

Instructions

  1. Heat the avocado oil in a large Dutch oven over medium to medium-low heat. Add the onion and sauté for about 20 minutes, stirring frequently, until caramelized.
  2. Add the salt, garlic, and Italian seasoning. Reduce the heat to low and cook for about 3 minutes, stirring. Add the tomato paste and sauté for another 1-2 minutes.
  3. Add the cabbage and stir to combine. Cover and cook for about 10 minutes, stirring occasionally, until the cabbage starts to wilt.
  4. Add the marinara sauce, lentils, water, vegan heavy cream, and maple syrup. Stir to combine and bring to a gentle boil.
  5. Reduce the heat, cover, and simmer for 30-40 minutes, until the lentils are tender and the cabbage is completely soft. Add the pasta during the last 10 minutes of cooking, checking it regularly to avoid overcooking.
  6. Turn off the heat and stir in the basil. Taste and adjust the seasonings, adding water as needed to reach your desired consistency.
  7. Ladle into bowls and top with a dollop of vegan ricotta (if using) and more fresh basil.

Notes

Gluten-free Mafalda can soften quickly, so check it regularly to avoid overcooking. Adding it toward the end of cooking helps it hold its texture.

The noodles and lentils absorb liquid as they cook, so add water as needed until it's just right.

Add the fresh basil at the very end. This keeps its flavor fresh and vibrant!

Reheating: Add a splash of water when reheating to loosen the soup.

Freezing: For the best texture, freeze the soup base without the pasta for up to 3 months, then cook fresh pasta when you're ready to serve. If you freeze the completed soup, the gluten-free pasta can become quite soft or mushy after thawing.

  • Prep Time: 10
  • Cook Time: 1 hr 15 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://www.eatingbyelaine.com/vegan-lasagna-soup/