This Lasagna Soup (with vegan ricotta and garlic knots!) is insanely delicious! It has all the best parts of your traditional lasagna, mixed in with the nourishing warm best parts of soup! It is great for cold nights, gatherings, or dinner with friends, similar to Mama’s Minestrone Soup! Best of all, this soup is entirely dairy-free, plant-based, and gluten-free optional. If you love cozy soups like this, try Vegan Broccoli Cheddar Soup or Debloat Detox Vegetable Soup next. Another classic soup you’d probably love is Three Bean 20-Minute Chili!
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Notes on Ingredients
- Garlic: Use fresh and minced if you have it. Otherwise, garlic powder is fine.
- Lasagna sheets: Use gluten-free lasagna sheets if necessary!
- Marinara sauce: Look for a brand made with extra virgin olive oil and no added sugar. I like Sauz.
- Lentils: I used canned lentils. Rinse and drain them well before using.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Lasagna Soup?
- Bake the garlic knots.
- Saute garlic and onion in olive oil in a large pot on medium heat.
- Add cherry tomatoes and saute a few more minutes.
- Add tomato paste, crushed tomatoes, marinara sauce, lentils, lasagna noodles, spices and spinach. Then bring to a boil then cover and cook on medium stirring every few minutes.
- Make the ricotta while the soup cooks. Add half of it into the soup when it’s done and stir well.
- Garnish with parsley and basil. Top each bowl of soup with garnish and a little more ricotta.
- Dip garlic knots in! Enjoy!
- Step 1: First, saute the onion and garlic in oil. Add cherry tomatoes and saute for a few more minutes.
- Step 2: Then, add the tomato paste, crushed tomatoes, marinara, lentils, lasagna noodles, spinach, and spices.
- Step 3: Mix it all together, bring it to a boil and cover.
- Step 4: Next, make the ricotta while the soup cooks.
- Step 5: Stir in half of the ricotta into the soup and save half for on top.
- Step 6: Lastly, serve with remaining ricotta and garlic knots. Enjoy!
Commonly Asked Questions
You can use any type of pre-made pizza dough to make the garlic knots. Make the garlic knots according to the packaging.
You can either purchase a pre-made ricotta (I like the vegan Kite Hill one), or at the bottom of this page I have included my tofu ricotta recipe.
Fresh is best for this recipe but dried will work! If you have extra basil leftover, try making my Vegan Pesto Pasta.
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Extra Helpful Tips
- Break apart the lasagna sheet noodles so they are in bite sized pieces.
- If making the ricotta, you can make it the day before or ahead of time to save time.
- If you want your soup to be more runny and less thick, add water to the pot until it is the desired consistency.
- Love cozy soups? Make my Sheet Pan Roasted Tomato Soup next!
How to Store
Store the Lasagna Soup in the fridge for up to 5 days and in the freezer for up to 4 months in an airtight container. Keep the ricotta and garlic knots separate.
If you tried this Lasagna Soup (with vegan ricotta and garlic knots!) or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Lasagna Soup (with vegan ricotta and garlic knots!)
Equipment
- 1 blender to make the tofu ricotta
- 1 baking sheet for the garlic knots
- 1 pot large for the soup
- 1 knife sharp enough to cut an onion
Ingredients
- 2 tablespoon olive oil
- 5 garlic cloves minced
- ½ white onion diced
- 2 cups cherry tomatoes halved
- 2 tablespoon tomato paste
- 14 oz tomatoes crushed
- 1 32 oz marinara sauce jar
- 14 oz can lentils drained and rinsed
- 8 oz lasagna noodles broken up
- 2 cups spinach fresh
- 2 teaspoon Italian seasoning
- 2 tablespoon parsley fresh for garnish
- basil fresh for garnish
- 1 teaspoon salt
- 1 teaspoon pepper
Tofu Ricotta:
- ½ firm tofu block
- 1 cup raw cashews boiled for 5 minutes
- ½ cup fresh basil
- 1 teaspoon garlic powder
- 2 tablespoon nutritional yeast
- 2 tablespoon dairy free milk
- 1 teaspoon salt
- pepper to taste
Garlic Knots:
- pizza dough pre-made store bought
Instructions
- Bake garlic knots according to directions on package.
- Saute the garlic and onion in olive oil on medium heat.
- Add in cherry tomatoes and saute a few more minutes
- Add tomato paste, crushed tomatoes, marinara sauce, lentils, lasagna noodles, spices and spinach. Then bring to a boil and cover and cook on medium stirring every few minutes.
- Make the ricotta while the soup cooks. Add half of it into the soup when it’s done and stir well.
- Garnish with parsley and basil. Top each bowl of soup with garnish and a little more ricotta.
- Dip garlic knots in! Enjoy!
Tofu Ricotta
- Blend all of the tofu ricotta ingredients together in a food processor.
Garlic Knots
- Cut the dough into 6 pieces, roll into long logs, tie in knots, lay on baking sheet lined with parchment paper, brush with olive oil/minced garlic, sprinkle on Italian seasoning and bake for 10-15 minutes until golden.
Notes
- Break apart the lasagna sheet noodles so they are in bite sized pieces.
- If making the ricotta, you can make it the day before or ahead of time to save time.
- If you want your soup to be more runny and less thick, add water to the pot until it is the desired consistency.
Melissa says
Can I make this in my instant pot?
Taylor From HealthyGirl Kitchen says
Yes, but cooking time may vary!
Jordan Stacy says
My family is obsessed with this recipe for lasagna soup. We love lasagna but I don’t love the steps and intensive labor required to make a big lasagna so this soup is perfect. Plus it’s vegan!!