I don’t know about you, but summer time is not when I want to be spending hours in the kitchen with a hot oven. Especially this 100 degree summer. Not that I’d ever really want to do that, but I’d at least prefer to save that for the dreary winter, when it’s dark outside at 6 and the hot comfort food is worth it.

The husband’s been asking for lasagna for weeks, and I’ve flat out run out of excuses. So instead I tried to figure out how to spend the least amount of time in the kitchen with it. The solution? Lasagna soup.

lasagna soup

Chop, quick sauté, and leave it alone on the stove. That’s a heck of a lot better than chopping, cooking, layering, baking, etc.

Plus, this version of lasagna’s vegan, and you certainly don’t miss the cheese the way you do in traditional lasagna.

Lasagna Soup

First up, the start to any good Italian meal: chopped garlic and onion.

garlic and onion

minced garlic, chopped onion

After browning the onion slightly, stir in the garlic and a boatload of chopped mushrooms. As it sautés away, stir in some tomato paste and seasonings.

mushroom saute

Next add some fire-roasted diced tomatoes {I used the garlic flavored} and your liquid. Bring it to a boil, then leave it alone to simmer away.

When it’s almost done cooking, toss in the lasagna noodles. At the last minute, stir in the kale. {Note: I used 8 oz of pasta; next time I’ll use half of that. As the soup cooled, the noodles sucked up all the broth. My leftovers were soupless.}

lasagna soup recipe

Lasagna in a bowl. 10 times easier than any other lasagna-esque meal I’ve made.

vegan lasagna soup

Served with a side of Ashley’s garlic knots, whole wheat-ified, because any recipe that starts with pumpkin is good in my book.

pumpkin puree

The fluffy garlic rolls are the perfect accompaniment to the thick soup.

vegan garlic knotspumpkin garlic knots

To make it even lighter for summer, try adding an extra couple cups of broth or water and omitting the cream, just be sure to bump up the seasonings so it doesn’t taste bland.

Lasagna Soup

Lasagna Soup


  • 1 large white onion, chopped
  • 3 cloves garlic, minced
  • 1/2 Tbsp dried oregano
  • 1/2 Tbsp dried basil
  • 2 tsp fennel seeds
  • 1/2 tsp crushed red pepper flakes
  • 4 T tomato paste
  • 1 28-oz can fire roasted diced tomatoes
  • 4 c low sodium vegetable broth
  • 2 c water
  • 1/4 c non dairy cream {optional}
  • 4-8 oz uncooked lasagna noodles, broken into small pieces
  • large handful of fresh kale, ripped into small pieces
  • black pepper
  • salt to taste
  • chopped fresh basil leaves for garnish


  1. Saute onions in large pan over medium heat until just start to brown.
  2. Add garlic and cook for 1 minute.
  3. Stir in tomato paste and seasonings {except salt}. Cook for 2 to 3 minutes.
  4. Add diced tomatoes, vegetable broth and water. Bring to a boil and then reduce heat and simmer for 20 minutes.
  5. Add uncooked pasta and cook until al dente, about 10 minutes.
  6. With just a few minutes remaining, stir in cream and kale. Cook until kale wilts.
  7. Season to taste with salt.
  8. Serve in large bowls. Garnish with fresh basil.