Vegan Lasagna Soup

Vegan Lasagna Soup


This thick and hearty Lasagna Soup is packed with fiber plant-based protein. Vegan and gluten-free, is a comforting a satisfying meal in a bowl!


  • 2 tbsp extra virgin olive oil oil
  • 8oz portabella mushrooms, gills removed
  • 28oz canned diced tomatoes
  • ⅓ cup basil, chopped
  • 2 garlic cloves, minced
  • 28oz canned crushed tomatoes
  • 2 tbsp nutritional yeast
  • 1 tsp dry thyme
  • 1 tsp onion powder
  • ½ tsp salt (or to taste)
  • 1-2 cups water or vegetable broth (see note)
  • 6 sheets Explore Cuisine Organic Green Lentil Lasagne, broken into small pieces
  • 12 tbsp shredded vegan mozzarella cheese, divided (you can also use regular cheese)


  1. Gently clean the dirt off the mushroom and chop them very small (you can use a food processor here). Heat the olive oil in a large soup pot. Add the chopped mushrooms and cook over medium high heat for 8-10 minutes, stirring often
  2. Add the diced tomatoes, basil and garlic and continue cooking for 3-4 minutes. Add the crushed tomatoes, nutritional yeast, thyme, onion powder, salt and water to a boil. Add the lasagna sheet pieces and stir well. Reduce the heat and simmer, covered, for 20 minutes
  3. Serve the soup hot, and sprinkle 2 tablespoons of cheese on top


  • The amount of water added depends on how you like the consistency of the soup. For a thicker, heartier soup, add less water.
  • Cheese will melt differently depending on the brand you're using. If you don't melt over the hot soup, just pop it in the microwave for a few seconds.

 Original Recipe by May I Have That Recipe