Lasagna is a classic comfort food but it typically takes over an hour to assemble the layers and bake and it’s probably not something you would make for a weekday dinner. That’s why the lasagna soup has been trending hot on social media these days. This simple, one-pot meal delivers all the comfort of a classic lasagna with very little time and effort – perfect to fit this into a easy cozy weekday dinner routine.
We made it vegetarian by using crumbled up some tofu instead of the traditional ground beef, you can further boost up the protein and fibre by adding in some lentils or canned beans as well as using whole grain Lasagna noodles.

How Long is Lasagna Soup Good for in the Fridge?
Lasagna soup can be safely stored in the fridge for 3-4 days. Allow the lasagna soup cool completely before transferring it to an airtight container or a sealable ziploc bag. If you prefer al dente noodles, it is best to cook the noodles on the side at the time of eating and add it to the individual bowls instead of adding it into the soup.
Can Lasagna Soup be Frozen?
Yes, you can freeze this lasagna soup and heat it up straight from the freezer. If you are planning to make a big batch for freezing, we would recommend not adding the noodles into the soup; otherwise, the noodles will be quite soggy after you reheat the recipe. You can easily freeze this recipe once it is completely cooled in a large, freezer-safe ziploc bag.
What Goes with Lasagna Soup?
This lasagna soup would go good with a side salad, a raw veggies platter with dip, toasted garlic bread, soda crackers or corn bread.
Can I Make this Lasagna Soup Vegan?
This lasagna soup is already a vegetarian recipe using tofu instead of meat for the protein. You can make this lasagna soup 100% vegan by omitting the yogurt and topping with nutritional yeast for the “cheesy flavor” instead of parmesan cheese.

Vegetarian Lasagna Soup
Ingredients
- 1 tablespoon olive oil
- 1/2 large yellow onion chopped
- 1 tablespoons minced garlic from about 2 cloves
- 750 g firm tofu crumbled
- 1 teaspoon salt and pepper each
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 6 cups vegetable broth no salt added
- 1/2 cup cauliflower chopped
- 2 cups pasta sauce
- 8 sheets dried lasagna noodles broken crosswise into 1-2 inch pieces
- 1/2 cup baby spinach
- ¼ cup plain Greek yogurt
- ⅓ cup parmesan grated
- 1/2 cup zucchini halved lengthwise then thinly sliced
Instructions
- In a large pot, heat the olive oil over medium.
- Add the onion and cook, stirring occasionally, until translucent but not browned, 4 to 6 minutes. Add the garlic and stir for 30 seconds to 1 minute, until fragrant.
- Add the tofu, oregano, nutmeg, crushed red pepper, salt and pepper. Let the tofu cook on medium for a 3-5 minutes, until starting to brown.
- Add in the broth and deglazed the pot.
- Add in the pasta sauce and bring to a boil over medium-high heat.
- Add in zucchini and cauliflower (or whatever hearty vegetables you're using).
- Stir in the lasagna noodles, reduce the heat to medium-low and simmer, uncovered, for about15 minutes, stirring occasionally, until the noodles are tender and the broth has reduced slightly.
- Add in baby spinach (or any other leafy greens).
- Turn off the heat, stir the greek yogurt.
- Serve the soup in shallow bowls, topped with parmesan cheese.
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