The Comfort Spoon

 

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Vegan Lasagna Soup: Cozy, Plant-Based Comfort in a Bowl

Hey there, friend! Let’s talk about that feeling. You know the one. It’s the end of a long day, the wind might be howling, or maybe you just need a big, warm, culinary hug from the inside out. You’re craving that deep, soul-satisfying comfort of a classic lasagna—the rich tomato sauce, the tender pasta, that creamy, cheesy goodness. But maybe you’re thinking, “I don’t have hours to layer and bake,” or you’re looking for a plant-based version that doesn’t skimp on flavor.

Well, pull up a chair and get ready to fall in love, because this Vegan Lasagna Soup with Cashew Ricotta is about to become your new favorite weeknight hero. It captures every single cozy note of a traditional lasagna but transforms it into a bubbling, one-pot wonder that’s ready in under 45 minutes. We’re talking a hearty, savory broth packed with lentils, tender lasagna noodles, and a flavor that sings. And the crowning glory? Dollops of the most unbelievably creamy, tangy, and rich cashew ricotta that melts into the soup, creating that luxurious, cheesy experience we all dream of.

This isn’t just “vegan food.” This is a bowl of pure, unadulterated comfort that just happens to be plant-based. It’s the kind of meal that will have everyone at the table—vegan, vegetarian, and meat-eaters alike—asking for seconds. So, grab your favorite soup pot, and let’s cook up a little magic together.

The Lasagna That Started It All (Or, My Kitchen Epiphany)

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This soup has a little story, as the best recipes often do. It all goes back to my Grandma Eleanor’s legendary lasagna. It was a Sunday dinner spectacle—a towering, golden-brown masterpiece with layers upon layers of sauce, cheese, and herbs. Making it was a full-day, all-hands-on-deck affair. I loved it, but I’ll be honest, as a busy adult, I rarely felt I had the time to recreate that magic.

Then, one particularly chaotic Tuesday, a major lasagna craving hit. I was staring into the pantry, willing dinner to appear, when I saw a box of lasagna noodles. I thought, “What if I just… boiled it all together?” I sautéed some onions and garlic, threw in crushed tomatoes, broth, and some lentils for heartiness. I broke those lasagna noodles right into the pot. In less than 30 minutes, my kitchen smelled like a Sunday at Grandma’s. That first spoonful was a revelation. It was all the flavor, all the comfort, all the nostalgia, but in a simple, spoonable form. It was freedom in a bowl! The creamy cashew ricotta was my later addition, my way of tipping my hat to Grandma’s cheesy layers. It’s the perfect bridge between memory and the modern, busy kitchen.

Your Kitchen Lineup: What You’ll Need

Here’s the beautiful part: this recipe uses simple, wholesome ingredients that come together to create something truly spectacular. Let’s break it down. I’ve included my little chef insights and swaps so you can make this soup your own.

For the Soul-Warming Soup:

• 1 tablespoon olive oil: Our cooking fat of choice! It adds a lovely fruity base. Avocado oil works great too.
• 1 onion, diced: The flavor foundation. A yellow or white onion is perfect here for its sweet, mellow flavor when cooked.
• 3 cloves garlic, minced: Because what’s a cozy soup without garlic? Don’t be shy—freshly minced is best for that potent, aromatic punch.
• 1 teaspoon each dried basil and oregano: The dynamic duo of Italian seasoning! If you have an Italian seasoning blend, you can use 2 teaspoons of that instead.
• ½ teaspoon red pepper flakes (optional): My little secret for a subtle, background warmth. It doesn’t make the soup spicy, just deeply flavorful. Leave it out if you’re sensitive to heat.
• 2 tablespoons tomato paste: This is our flavor bomb! It adds a concentrated, rich, umami depth that makes the broth incredible. Let it cook for a minute with the onions and spices to “toast” and sweeten.
• 1 (28 oz) can crushed tomatoes: The heart and soul of our soup. I love the texture crushed tomatoes provide—thick and robust.
• 4 cups vegetable broth: The liquid gold that brings it all together. Use a low-sodium version if you can, so you can control the salt level.
• ¾ cup dry brown or green lentils, rinsed: Our “meaty,” protein-packed star! They hold their shape beautifully and give the soup a wonderful, hearty texture. Do not use red lentils here—they’ll turn to mush.
• 8 lasagna noodles, broken into pieces: The fun part! Use regular, whole wheat, or gluten-free lasagna sheets. Breaking them up gives you that perfect lasagna noodle experience in every spoonful.
• Salt and pepper, to taste: The essential finishers. Season in layers—a little when you sauté the onions, and then again at the end.
• 1 cup baby spinach or kale (optional): A fantastic way to sneak in some greens! They wilt perfectly into the hot soup.
• ½ cup dairy-free mozzarella shreds (optional): For an extra cheesy top. I love a melty vegan mozzarella for garnish.

For the “You Won’t Believe It’s Vegan” Cashew Ricotta:

• 1 cup raw cashews (soaked 4 hours or boiled 10 minutes): The base of our magic. Raw cashews blend into the creamiest, most neutral canvas. Pro-tip: The quick-boil method is my go-go! Just cover them in boiling water for 10 minutes while you start the soup, and they’re ready to blend.
• 1 tablespoon lemon juice: The key to that tangy, ricotta-like zing. Freshly squeezed is always best!
• ½ teaspoon garlic powder: It gives a mellow, all-over garlic flavor without the sharpness of raw garlic.
• ¼ teaspoon salt: Essential for bringing all the flavors to life.
• ¼ cup water (adjust for texture): This helps it blend into a thick, spreadable, ricotta-like consistency. Start with ¼ cup and add a touch more if needed.
• 1 tablespoon nutritional yeast (optional): This is my little vegan chef’s trick! It adds a subtle, savory, “cheesy” flavor that is just incredible. Highly recommend!

Let’s Make Some Magic: Step-by-Step Instructions

Ready to see how this all comes together? It’s a straightforward process, but I’m right here with you with all my best tips and hacks to ensure your soup is perfect.

1. Build Your Flavor Base: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-6 minutes, until it becomes soft and translucent. Now, add the minced garlic, dried basil, oregano, and red pepper flakes. Stir and cook for just one minute—you’ll smell the most incredible aroma! This quick cook “blooms” the spices and tames the raw garlic edge. Now, add the tomato paste and stir it into the onion mixture. Let it cook for another 1-2 minutes. This caramelizes the tomato paste slightly and deepens its flavor, which is a total game-changer for your soup base.
2. Create the Hearty Broth: Pour in the crushed tomatoes and vegetable broth. Add your rinsed lentils and give everything a good stir, scraping up any browned bits from the bottom of the pot—that’s flavor gold! Bring the soup to a lively boil, then immediately reduce the heat to a gentle simmer. Let it bubble away, uncovered, for about 20 minutes. You’re looking for the lentils to be tender but still holding their shape.
3. Noodle Time! Now for the fun part! Take your lasagna noodles and break them into rough, bite-sized pieces right over the pot. Stir them into the simmering soup. Let it cook for another 10-12 minutes, stirring occasionally to prevent the noodles from sticking to the bottom. The soup will thicken as the noodles release their starch. The noodles should be al dente—tender but with a little bite. In the last 2 minutes of cooking, stir in the baby spinach or kale if you’re using it. It will wilt perfectly. Taste the soup now and season generously with salt and black pepper. Remember, seasoning at the end ensures you don’t over-salt as the liquid reduces.
4. Whip Up the Cashew Ricotta (The Star of the Show!): While the soup is simmering, let’s make the ricotta. Drain your soaked or quick-boiled cashews and add them to a high-speed blender. Add the lemon juice, garlic powder, salt, nutritional yeast (if using), and ¼ cup of water. Blend on high, stopping to scrape down the sides as needed, until the mixture is completely smooth, thick, and creamy. If it’s struggling to blend, add just one more tablespoon of water at a time. You’re aiming for a texture that’s thick and spreadable, like traditional ricotta. Give it a taste and adjust the seasoning—maybe a pinch more salt or a squeeze of lemon? Perfect.
5. The Grand Finale: Your soup is ready! Ladle that beautiful, steaming goodness into deep bowls. Now, generously dollop the creamy cashew ricotta right on top. I like to swirl it in a little bit. If you’re feeling fancy, sprinkle on some vegan mozzarella shreds and a fresh basil leaf. The contrast of the hot, savory soup with the cool, creamy ricotta is simply divine.

Serving Up the Cozy

This soup is a complete meal in a bowl, but every great star deserves a great supporting act! I love serving it with a thick, crusty slice of garlic bread for dipping and soaking up every last drop. A simple, bright arugula salad with a lemony vinaigrette on the side is also a fantastic way to balance the richness of the soup. For a family-style dinner, just pop the pot right on the table with the bowl of cashew ricotta and let everyone serve themselves. It’s the ultimate in casual, comforting dining.

Make It Your Own: Recipe Variations

One of the best things about this recipe is its flexibility! Here are a few ways to switch it up:

• Add Veggie Power: Sauté a cup of diced mushrooms or a chopped bell pepper with the onions for an extra veggie boost.
• Spice Lover’s Dream: Kick up the heat by adding a diced jalapeño with the onions or increasing the red pepper flakes to 1 teaspoon.
• Herbaceous Twist: Stir in ¼ cup of chopped fresh basil or parsley right at the end of cooking for a burst of fresh flavor.
• Tofu “Ricotta” Swap: Not a cashew fan? You can make a fantastic ricotta by crumbling 1 block of firm tofu and mixing it with the lemon juice, garlic powder, salt, and nutritional yeast. No blending required!
• Different Pasta: No lasagna noodles? Use 2 cups of any short pasta like mafalda, rotini, or shells. Just adjust the cooking time according to the package directions.

Anna’s Chef Notes & Kitchen Stories

This recipe has truly evolved in my kitchen. The first time I made it, I was so impatient that I undercooked the lentils, and let’s just say they had a bit more “crunch” than intended! It taught me the importance of that 20-minute simmer—it’s non-negotiable for tender lentils.

The cashew ricotta was a later, glorious accident. I was making a vegan pasta bake and had leftover cashew cream. I plopped a spoonful into a bowl of this soup and had a true “Aha!” moment. It transformed the entire dish. Now, I always make a double batch of the ricotta because my family loves slathering it on crackers and toast the next day.

Don’t stress about the noodles breaking perfectly. In fact, the more rustic and uneven, the better! It just adds to the homemade charm. This soup is also a fantastic freezer meal. Just make it without the pasta (the noodles get too mushy upon thawing), freeze the lentil-tomato base, and cook fresh pasta when you’re ready to serve.

Your Questions, Answered!

I’ve made this soup countless times and have answered many questions from fellow foodies. Here are the most common ones:

Q: My soup turned out too thick! What did I do wrong?
A: Don’t worry, this is an easy fix! The pasta and lentils continue to absorb liquid as the soup sits. Simply thin it out by adding a bit more vegetable broth or even a splash of water when you reheat it. It will be good as new!

Q: Can I make this in a slow cooker or Instant Pot?
A> You absolutely can! For the Instant Pot, use the Sauté function for step 1. Add everything except the pasta and spinach. Cook on High Pressure for 10 minutes, then do a quick release. Switch back to Sauté, add the broken noodles, and cook for 6-8 minutes, stirring occasionally. Stir in the spinach at the end. For a slow cooker, sauté the onion/garlic/tomato paste mixture on the stove first, then transfer it to the crock with the broth, tomatoes, and lentils. Cook on Low for 6-8 hours or High for 3-4. Thirty minutes before serving, stir in the pasta and cook on High until tender.

Q: I don’t have a high-speed blender. Can I still make the cashew ricotta?
A> This is a bit trickier, but not impossible! The key is to soak your cashews for much longer—ideally overnight. This will soften them enough for a regular blender or food processor to handle. You may need to blend it for a longer time and scrape down the sides frequently. A food processor will give you a slightly grainier texture, which can actually be quite nice and rustic!

Q: How long do the leftovers last?
A> The soup will keep in an airtight container in the fridge for 3-4 days. Be aware that it will thicken significantly as it sits. The cashew ricotta will also keep for about 5 days in its own container. I store them separately and combine them when serving for the best texture.

Nutritional Information*

*This is an estimate provided for informational purposes only. Calculations will vary based on your specific ingredients.

Per Serving (1 of 6): Calories: 420 | Protein: 18g | Carbohydrates: 48g | Sugar: 6g | Fat: 18g | Saturated Fat: 3g | Fiber: 9g | Sodium: 540mg

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Final Thoughts

Friends, this Vegan Lasagna Soup is the perfect reminder that comfort food doesn’t have to be complicated—or off-limits if you’re plant-based. Every spoonful is rich, hearty, and deeply satisfying, with that nostalgic lasagna flavor we all crave, but in a quick, weeknight-friendly, one-pot form. And let’s be honest—the cashew ricotta on top? Pure magic. It turns each bowl into a little indulgence that still feels nourishing and wholesome.

This soup has become a true kitchen hero in my house: a dish that warms the soul, makes the house smell irresistible, and somehow manages to be both cozy and light at the same time. I love knowing that a busy Tuesday evening can still feel like a Sunday celebration with just a little planning and a lot of love in the pot.

Whether you’re feeding family, meal-prepping for the week, or just treating yourself to a solo bowl of comfort, I hope this soup becomes a staple in your repertoire. Play with the flavors, add your favorite vegetables, swirl in extra ricotta, and make it your own. At the end of the day, this isn’t just a recipe—it’s a little hug in a bowl, ready whenever you need it most.