Vegan Lasagna Soup

If you love all the cozy, saucy comfort of lasagna but don’t have time for layering and baking, this vegan lasagna soup is your new weeknight hero. It packs the same Italian-inspired flavors into a hearty one-pot soup that’s ready in about 20 minutes.

Lasagna Soup

We’re talking big flavor, big satisfaction, and big meal-prep payoff. Each serving clocks in at 646 calories with 32g of protein, so you’ll stay full and energized without fuss. It’s also Instant Pot-friendly and easy to portion for the week.

Craving more easy plant-based ideas? Browse our vegan recipes and [high protein recipes](https://mealpreponfleek.com/meal-prep-r…

Lasagna Soup

Craving more easy plant-based ideas? Browse our vegan recipes and high protein recipes for meal prep inspiration.

Why you’ll love this recipe

All the lasagna vibes, zero layering or baking
20 minutes from start to spoon with the Instant Pot
High protein and fiber to keep you satisfied
Naturally dairy-free and easy to make gluten-free
Perfect for make-ahead lunches and cozy dinners

Lasagna Soup

Lasagna Soup Ingredients:

For the soup

1 tablespoon avocado or olive oil
½ white onion, diced
3 garlic cloves, minced
1 pkg Beyond Meat plant-based ground (thawed if previously frozen)
24 oz jar Italian herb tomato pasta sauce (tomato basil works, too)
2 cups vegetable broth or stock
1 cup water
½ cup Banza chickpea fusilli (or preferred pasta)
¼ teaspoon ground black pepper
Optional add-ins: red chili flakes, a handful of baby spinach, chopped fresh Italian parsley

For topping/serving

1 pkg Kite Hill vegan ricotta
4 tablespoon vegan Parmesan, grated (or nutritional yeast)
2 sprigs fresh basil, leaves torn

Notes: To keep this recipe gluten-free, use gluten-free pasta and check labels on broth and sauce.

Lasagna Soup

How to make

Step 1: Prep Dice the onion, mince the garlic, and gather all ingredients. If adding spinach or parsley, chop them now.

Step 2: Sauté Set the Instant Pot to Sauté. When hot, add oil, onion, and garlic. Cook for about 2 minutes until fragrant. Add the plant-based grounds and cook 3-5 minutes, stirring occasionally, until browned in spots.

Step 3: Build the soup Stir in the pasta sauce, vegetable broth, and water. Add the pasta and press to submerge. Season with black pepper (and chili flakes if using). Lock the lid, set the valve to Sealing, and cook on Manual/High Pressure for 3 minutes.

Step 4: Finish Quick release the pressure. Stir in spinach, if using, until wilted. Taste and adjust seasoning.

Step 5: Serve Ladle into bowls or meal prep containers. Dollop with vegan ricotta, sprinkle with vegan Parmesan (or nutritional yeast), and finish with torn basil.

Lasagna Soup

How to store

Fridge: Cool completely, then store in airtight containers for 3-5 days. Keep toppings (ricotta/Parmesan/basil) separate for best texture.
Freezer: Portion into freezer-safe containers and freeze for 2-3 months. Leave a little headspace for expansion.

How to reheat

Stovetop: Warm over medium heat, stirring occasionally, 5-7 minutes. Add a splash of water or broth if the pasta has absorbed liquid.
Microwave: Reheat in 60-90 second bursts, stirring between rounds, until hot.
Oven (for glass containers): 325°F, covered, 15-20 minutes until heated through. Add toppings after reheating.

Nutrition facts (per serving)

Calories: 646 | Protein: 32g | Carbohydrates: 24.8g | Fat: 47.5g | Fiber: 7.3g Makes 4 servings.

More Lasagna meal prep recipes:

Love Lasagna but want a Low Carb Lasagna Meal Prep? MPOF has got you covered!
A similar but different experience is the delectable Beef Zucchini Enchilada Meal Prep
Cook up Arugula Pesto Pasta Meal Prep for pasta without the tomato base

Our Lasagna Soup is a vegan meal prep idea. If you’re up for more vegan specialties, jump into:

Vegan Shakshuka Meal Prep is great if you love tasting unique gifts from other cultures
Indulge without the dairy with our Healthy Vegan DIY Mint Oreos

Lasagna Soup

Helpful tips or ingredient swaps

Pasta shape: Short shapes work best (fusilli, rotini, broken lasagna sheets). If using traditional lasagna noodles, break into bite-size pieces.
Broth balance: Prefer a thinner soup? Add up to 1 extra cup of broth after pressure cooking. For thicker, let it sit 5-10 minutes-pasta continues to absorb.
Extra veg: Stir in zucchini, mushrooms, or finely chopped bell pepper during the sauté step for more volume and nutrients.
Protein tweaks: Swap Beyond Meat for lentils (add 1-1 ½ cups cooked) for a whole-food version.
Make-ahead toppings: Mix vegan ricotta with a pinch of salt, pepper, and lemon zest for a brighter finish.

Meal Prep Containers by Meal Prep on Fleek x Goodcook

FAQs

Can I make this without an Instant Pot?

Yes. Use a large pot on the stovetop: sauté aromatics and grounds, add liquids and pasta, then simmer, stirring often, until pasta is al dente (about 8-10 minutes).

Will the pasta get mushy in meal prep?

To avoid overcooking, use a sturdy pasta (like chickpea or whole wheat) and cook as directed. If you prefer, cook pasta separately and add to bowls when reheating.

Is this recipe gluten-free?

It can be. Use gluten-free pasta and check that your broth and sauce are certified gluten-free.

Final thoughts

This vegan lasagna soup brings big comfort with minimal effort, perfect for busy weeks when you want something hearty, high-protein, and meal-prep friendly. If you love this recipe, check out the Workweek Lunch Meal Planner to make healthy meal prep simple and stress-free all week long.

Lasagna Soup