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!
Notes on Ingredients
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.
What ingredients do I need for Lasagna Soup?
olive oil
garlic
white onion
cherry tomatoes
tomato paste
crushed tomatoes
marinara sauce
lentils – Adds in an extra boost of protein
lasagna noodles
spinach – Added nutrients to benefit overall health
spices: italian seasoning, salt + pepper
garnish: parsley + basil
pizza dough for garlic knots
ricotta of choice: I made homemade tofu cashew ricotta (recipe at the end)! But you can also buy any kind you like!
How do you make Lasagna Soup?
1. Bake the garlic knots.
2. Saute garlic and onion in olive oil on medium heat.
3. Add cherry tomatoes and saute a few more minutes.
4. 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.
5. Make the ricotta while the soup cooks. Add half of it into the soup when it’s done and stir well.
6. Garnish with parsley and basil. Top each bowl of soup with garnish and a little more ricotta.
7. Dip garlic knots in! Enjoy!
Commonly Asked Questions
- What type of garlic knots should I use?
You can use any type of pre-made pizza dough to make the garlic knots. Make the garlic knots according to the packaging.
- How do I make the ricotta?
You can either purchase a pre-made ricotta, or at the bottom of this page I have included my tofu ricotta recipe.
- Should the basil and parsley be fresh or dried?
Fresh is best for this recipe!
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.
More Easy Vegan Soups
How to Store
Store the Lasagna Soup (with vegan ricotta and garlic knots!) in the fridge for up to 5 days and in the freezer for up to 4 months in an airtight container.
Lasagna Soup (with vegan ricotta and garlic knots!)
the ingredients
- 2 tbsp olive oil
- 5 garlic cloves minced
- 1/2 white onion diced
- 2 cups cherry tomatoes halved
- 2 tbsp 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 tsp Italian seasoning
- 2 tbsp parsley fresh for garnish
- basil fresh for garnish
- 1 tsp salt
- 1 tsp pepper
Tofu Ricotta:
- 1/2 firm tofu block
- 1 cup raw cashews boiled for 5 minutes
- 1/2 cup fresh basil
- 1 tsp garlic powder
- 2 tbsp nutritional yeast
- 2 tbsp dairy free milk
- 1 tsp 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.
Can I make this in my instant pot?
Yes, but cooking time may vary!