vegan white lasagna soup

I’ve got the coziest soup for those grey days! This is a creamy vegan white lasagna soup that takes about 30 minutes to make.

vegan white lasagna soup

I recently made my official comeback to the hot for food YouTube channel with a RECIPE?! I was craving soup and really wanted to make a white lasagna soup. I have a traditional lasagna soup recipe with tomato sauce in my debut cookbook Vegan Comfort Classics. So it’s about time I gave birth to its sibling. Check out the chaos that is this RECIPE?! video below!

The broth uses my fave—chicken-flavored bouillon—and has lots of garlic and tasty shitakes to pack it with flavor. I added some Italian vegan sausages and then lots of creamy things to thicken it up and make it “white.” For the record, I used oven-ready lasagna noodles but I don’t think it matters in this case if you use those or regular ones you’d boil. I think the cooking time is about the same.

It’s not quite summer yet, so let’s squeeze as much as we can out of soup season now! Make this recipe and let me know what you think.

If you’re looking for more soup ideas try my vegetable dumpling soup, the super popular vegan chicken noodle soup, or classic minestrone!

vegan white lasagna soup
5 from 1 vote
Print Recipe

vegan white lasagna soup

Prep Time 10 minutes
Cook Time 45 minutes
Servings 6
Author Lauren Toyota


  • 2 vegan Italian-style sausages, crumbled
  • 8 oz shitake mushrooms, sliced
  • 2 tbsp olive oil
  • 1 C finely chopped onion
  • 1 C finely chopped celery
  • 1 C finely chopped or shredded carrot
  • 2 tbsp minced garlic
  • 1 tbsp fresh thyme
  • 1 tbsp dried oregano
  • 2 tsp or 2 cubes vegan chicken flavored bouillon paste
  • 5 C hot water
  • 7 oz lasagna noodles
  • 2 C unsweetened nondairy milk
  • ½ C vegan sour cream
  • ½ C vegan cream cheese
  • C vegan parmesan cheese shreds
  • 2 C frozen chopped spinach
  • sea salt and ground black pepper, to taste
  • 1 C roughly chopped Italian parsley, divided


  1. Brown the sausage crumbles in a separate cast iron pan or in the same large stock pot or dutch oven you’ll make the soup in. Cook over medium heat with a small amount of oil, if needed, until browned, about 6 to 7 minutes.
  2. If cooking the sausage in a separate pan you can start on the soup or once the sausage is browned, remove it from the dutch oven or stock pot into a dish and set aside.

  3. Add shitakes to the stock pot or dutch oven over medium heat and cook down and brown for about 6 to 7 minutes. Do not add any olive oil to the pan at this point. I like to cook the mushrooms in a mostly dry pot with their own juices that evaporate. Once shrunk to about half the volume stir in olive oil, onion, celery, and carrot and cook for 4 to 5 minutes until softened. Stir in garlic, thyme, and oregano, and cook another 2 to 3 minutes. Stir in bouillon paste to coat all the vegetables well and then add the hot water.

  4. Break up lasagna into the pot and bring to a boil. Stir occasionally to ensure the noodles don’t stick together. Cook for about 8 to 9 minutes, lower heat to medium and then add nondairy milk, sour cream, cream cheese, parmesan, and spinach. Cook another 10 minutes or until lasagna is cooked to al dente and the soup is thickened slightly. Add sea salt and ground black pepper to taste. Stir in I added 1 teaspoon of each, but adjust to your tastes and it will dependoon the bouiloon you use. Add half

  5. Add half the parsley at the very end as well as the cooked sausage. Serve immediately and garnish with more parsley for serving, and a sprinkle of extra vegan parmesan if desired.

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3 thoughts on “vegan white lasagna soup”

  1. Welcome back Lauren! So glad Recipe?! is back! Question, did you forget to add the flour? Can’t wait to try this, looks delicious!! Much love!

  2. Lauren! So glad Recipe?! is back! Question, did you forget to add the flour? Can’t wait to try this, looks delicious!! Much love!

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