Spicy Vegan Lasagna Soup (Cozy, Flavor-Packed Comfort Food)
This spicy vegan lasagna soup has all the cozy, comforting flavor of classic lasagna in a warm bowl with a spicy kick! Made with wholesome plant-based ingredients, it’s an easy, nourishing dinner that’s perfect for busy weeknights.
Why You’ll Love This Spicy Vegan Lasagna Soup ♥️
- Quick & easy: Simple ingredients, minimal prep, and mostly hands-off cooking.
- Cozy comfort food: All the Italian-inspired flavor of classic lasagna with no layering or baking required.
- Customizable: Adjust the spice level or swap out veggies with what you have on hand.
- Healthy & nourishing: High in plant-based protein, fiber, vitamins, and minerals.
Ingredients You’ll Need 🛒
- Lasagna noodles: Broken into bite-size pieces. Rotini, fusilli, or elbow macaroni also work well.
- Canned lentils: A great source of plant-based protein and fiber.
- Grape or cherry tomatoes: For brightness and natural sweetness.
- Zucchini or yellow squash: Adds color, texture, and antioxidants.
- Matchstick carrots: Add subtle sweetness, texture, and vitamins.
- Italian seasoning: For classic Italian flavor. Use a low-sodium brand if desired.
- Calabrian chili peppers: Give the soup a warm, smoky heat. Add incrementally—a little goes a long way!
- Freshly ground black pepper: Adds subtle warmth and depth.
- Kosher salt (optional): Enhances the flavor. Use less or omit for lower sodium.
- Low-sodium vegetable broth: The savory base of the soup.
- Marinara sauce: Adds rich tomato flavor. Opt for low-sodium or no-sugar-added if desired.
- Fresh spinach leaves: For color and added nutrients.
- Nutritional yeast: Adds a subtle, cheesy, umami flavor.
- Balsamic vinegar: A splash at the end brightens and balances the soup.
See recipe card for quantities.
How to Make Spicy Vegan Lasagna Soup (Step by Step) 🍲
Step 1: Bring a small pot of water to a boil. Add the broken lasagna noodles and cook according to the package directions until al dente (tender with some bite).
Step 2: Drain the noodles in a colander, toss lightly to prevent sticking, and set aside.
Step 3: Meanwhile, to a Dutch oven or large pot, add the lentils, tomatoes, zucchini, carrots, Italian seasoning, ½ teaspoon Calabrian chili peppers, black pepper, salt (if using), and a couple splashes of vegetable broth.
Step 4: Cook uncovered over medium heat for 5 to 7 minutes, stirring occasionally, until the vegetables start to soften.
Step 5: Add the remaining vegetable broth and marinara sauce. Bring to a boil, then reduce the heat to medium and simmer uncovered for 20 minutes, stirring occasionally.
Step 6: Stir in the spinach until just wilted. Add the cooked noodles, nutritional yeast, and balsamic vinegar. Taste and adjust seasoning or spice level as desired. Garnish with fresh parsley, fresh basil, and/or a dollop of vegan basil tofu ricotta. Serve warm.
Variations & Substitutions 🔄
- Milder version: Used crushed red pepper flakes instead of Calabrian peppers, or omit the spice entirely.
- Gluten-free: Use your favorite gluten-free pasta.
- Change up the veggies: Substitute or add mushrooms, bell peppers, kale, or peas for texture and nutrients.
Equipment 🥄
- Measuring cups and spoons
- Cutting board
- Knife
- Small pot
- Colander
- Dutch oven or large pot
- Ladle or large spoon
Serving Suggestions 🥗
- Top off with a scoop of vegan basil tofu ricotta
- Pair with Italian chopped salad with homemade Italian dressing
- Serve with crusty bread or garlic toast
Storage ❄️
- Fridge: Store in an airtight container for 4 to 5 days.
Freezer: Freeze for up to 1 month.
Pro Tip for the Best Spicy Vegan Lasagna Soup ✨
Cook the noodles separately and add them at the end. This keeps them the perfect consistency and prevents them from absorbing too much broth.
FAQ ❓
It is moderately spicy. If you are sensitive to spice, start with a smaller amount and gradually add more to suit your comfort level.
Yes! This soup has no added oil, unless you use Calabrian chili peppers preserved in oil. Opt for oil-free chili peppers or substitute crushed red peppers if needed.
Absolutely. For best texture, store the noodles separately and add them right before serving.
Spicy Vegan Lasagna Soup (Cozy, Flavor-Packed Comfort Food)
Equipment
- measuring cups and spoons
- cutting board
- knife
- small pot
- colander
- Ladle or large spoon
Ingredients
- 4 ounces lasagna noodles broken into bite-size pieces
- 1 (15-ounce) can lentils rinsed and drained
- 1 cup grape or cherry tomatoes quartered (measure them whole first, then cut them)
- 1 medium zucchini or yellow squash diced
- ½ cup matchstick carrots
- 1 tablespoon Italian seasoning
- ½ to 1 teaspoon chopped Calabrian peppers (optional; omit for less spice) plus more to taste (or ½ teaspoon crushed red chili flakes)
- freshly ground black pepper to taste
- ¼ teaspoon kosher salt (optional but recommended)
- 4 cups low-sodium vegetable broth
- 2 cups marinara sauce
- 1 large handful fresh spinach leaves
- 1 tablespoon nutritional yeast
- 1 teaspoon balsamic vinegar
Optional garnishes
- fresh parsley leaves
- fresh basil leaves
- vegan basil tofu ricotta
Instructions
- Cook the pasta: Bring a small pot of water to a boil. Add the broken lasagna noodles and cook according to the package directions until al dente (tender with some bite). Drain in a colander, toss lightly to prevent sticking, and set aside.
- Cook lentils & veggies: Meanwhile, to a Dutch oven or large pot, add the lentils, tomatoes, zucchini, carrots, Italian seasoning, ½ teaspoon Calabrian chili peppers, black pepper, salt (if using), and a couple splashes of vegetable broth. Cook uncovered over medium heat for 5 to 7 minutes, stirring occasionally, until the vegetables start to soften.
- Add liquids: Add the remaining vegetable broth and marinara sauce. Bring to a boil, then reduce the heat to medium and simmer uncovered for 20 minutes, stirring occasionally.
- Finish: Stir in the spinach until just wilted. Add the cooked noodles, nutritional yeast, and balsamic vinegar. Taste and adjust seasoning or spice level as desired. Garnish with fresh parsley, fresh basil, and/or a dollop of vegan basil tofu ricotta. Serve warm.
Notes
- Store in the fridge for 4 to 5 days, or freeze for up to 1 month.
Tried This Recipe? Leave a Review! 📣
I hope you love this recipe for spicy vegan lasagna soup! It’s cozy, flavorful, and nourishing—with a spicy kick! If you tried this recipe, I’d love to hear what you think! Please leave a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating and a comment below. Your feedback helps others and supports my blog. Don’t forget to save this recipe on Pinterest for whenever you’re craving a spicy bowl of goodness!
