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.

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!

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!

ingredients

Most of the ingredients needed for this white lasagna soup should be lying around, especially if you make a decent amount of hot for food recipes! 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 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 if you use those or regular ones you'd boil first. I think the cooking time is about the same.

• Italian-style vegan sausages
• shitake mushrooms
• olive oil
• onion
• celery
• carrot
• garlic
• fresh thyme
• dried or fresh oregano
• vegan chicken-flavored bouillon paste or cubes
• hot water
• lasagna
• unsweetened nondairy milk
• vegan sour cream
• vegan cream cheese
• vegan parmesan shreds
• frozen chopped spinach
• Italian parsley
• sea salt and ground black pepper

how to make white lasagna soup

I always say when making soup you must get all the ingredients that you'll need out on the counter and ensure all the ingredients are prepped in advance. That will take a little bit of time, not much, but once you start cooking this recipe for vegan white lasagna soup only takes 30 minutes to come together.

You can brown the vegan sausage in the same pot you'll make the entire soup in, but remove the browned sausage pieces before you start on the soup base. I do this because I find that vegan meats get a little soggy in soup. I like to add the sausage in just before serving the soup, or on top of each serving as it's eaten.

Chop onion, celery, carrot, and shitake mushrooms.

Brown shitake mushrooms in the stock pot or Dutch oven. Do not add much oil, it should be fairly dry.

Once the shitakes are shrunk to about half the amount, add olive oil, onion, celery, and carrots cooking for about 4 to 5 minutes.

Add garlic, thyme, and oregano, and cook another 2 to 3 minutes. Stir in bouillon paste or cube and add the hot water.

Break up lasagna into the pot. Bring the soup to a boil. Stir occasionally to ensure the noodles don’t stick together

Meanwhile, brown the sausage in a separate pan while the noodles are cooking, if you didn't do it to start in the pot.

Once the noodles are nearly al dente add nondairy milk, sour cream, cream cheese, parmesan, and spinach.

Cook the soup for about another 10 minutes or until lasagna is al dente and the soup has thickened slightly. Add sea salt and ground black pepper, to taste. Stir in parsley and browned sausage just before serving.

substitutions

Although I was winging this recipe, I ended up with a delicious and satisfying vegan white lasagna soup. The creamy ingredients I added like the nondairy milk, vegan sour cream, vegan yogurt, and parmesan were all just remnants of ingredients I had in the fridge and needed to use up. So you could use all of those, one of those, or another combination of things that make sense. You could use vegan cream cheese instead of vegan sour cream. You could use all plain vegan yogurt. The key is creamy and tangy! And of course, using products that you like yourself. If you didn't have vegan parmesan on hand, you could add vegan mozzarella shreds instead.

Make this with a different noodle shape as well. Rigatoni would be nice or even macaroni!

storage

Because this soup has noodles in it any leftovers are going to become very thick. The noodles will absorb the broth. Whenever this happens I just reheat the leftovers or a single leftover portion with a little bit more hot water, nondairy milk, and maybe a little extra bouillon paste, and/or salt and pepper. It won't get so diluted that it will lose all its flavor and punch. Don't worry!

If you do add the browned sausage pieces to the whole pot of soup it will maintain its shape and texture. It might be slightly mushier but most brands will hold up ok for reheating. I wouldn't recommend freezing this soup because of the noodles. I just find frozen and then thawed noodles aren't the best texture.

vegan white lasagna soup

5 from 4 votes

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Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Servings: 6

Author: Lauren Toyota

Ingredients

• ▢ 2 vegan Italian-style sausages, crumbled
• ▢ 8 oz shitake mushrooms, sliced
• ▢ 2 tablespoon olive oil
• ▢ 1 C finely chopped onion
• ▢ 1 C finely chopped celery
• ▢ 1 C finely chopped or shredded carrot
• ▢ 2 tablespoon minced garlic
• ▢ 1 tablespoon fresh thyme
• ▢ 1 tablespoon 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
• ▢ ⅔ 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

Instructions

• 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.
• 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.
• 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.
• 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 depending on the bouillon you use.
• 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.