Jump to Recipe

You’ll be reaching for this quick and EASY one pot gluten free, vegan lasagna soup recipe when the craving hits. Packed with veggies it’s perfect for Meatless Monday or any day of the year!

Bowl of vegan lasagna soup topped with parsley with a colorful flowered napkin in the background.
This Creamy Vegan Lasagna Soup is SO delicious!

It’s gloomy weather here in San Diego. Perfect for a big ol’ bowl of this nourishing lasagna soup topped with creamy vegan pesto ricotta, and a sprinkle of plant based Mozzarella cheese.

Perfection in a bowl.

Oh, and did I tell you how easy this is to make? And that you only need one pot to make it? Hello, less dishes to wash!

Close up shot of soup in a bowl with a spoon and veggies in the background.
Serve with fresh herbs and red chili flakes. Yum!

Heck, if you’re really in to serving things “family style” you can just give everyone a spoon and dig into the pot. No serving bowls required!

Sorry to repeat myself, but you have overwhelmingly asked for more quick and easy recipes on my Spicy RD Nutrition Survey, so ask, and you shall receive!!!

I made this vegan lasagna soup with my current vegetable obsession, asparagus, plus frozen peas because peas are AWESOME, and totally underrated IMO.

And, while I don’t follow a vegan diet, I love experimenting with more plant based foods, like vegan cheeses and pesto. I can attest that vegan cheese has come a long way since the first time I ate it, so give it a try!

Close up shot of soup on a spoon.
Go ahead and dig in to this yummy vegan lasagna soup!

Ingredients for Easy One Pot Vegan Lasagna Soup

  • Broth & Sauce. Vegetable broth, jarred marinara sauce, and tomato paste. Don’t have marinara? Use plain tomato sauce instead and add Italian seasoning or fresh basil.
  • Noodles. Gluten free (or regular) lasagna noodles.
  • Veggies. I used asparagus and frozen peas. Feel free to add whatever yummy veggies you have on hand.
  • Vegan Cheese & Pesto. Optional but tasty-nutritional yeast adds a boost of umami flavor.
  • Red Pepper Flakes. Totally optional, but totally necessary IMO.

Vegan Lasagna Soup Ingredient Brands & Swaps

overhead shot of a bowl of vegan lasagna soup topped with fresh parsley.

Easy One Pot Vegan Lasagna Soup (Gluten Free)

You'll be reaching for this quick and easy one pot vegan lasagna soup recipe when the soup craving hits. Gluten-free too, it's perfect for Meatless Monday or any day of the week!
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time: 19 minutes
Cook Time: 20 minutes
Total Time: 39 minutes
Servings: 6 servings


  • 64 ounces vegetable broth, preferably low sodium
  • 24 ounce marinara sauce
  • 2 tablespoons tomato paste
  • 1/2 bunch asparagus, chopped (~2 cups chopped)
  • 2 cups frozen peas
  • 1 package gluten-free lasagna noodles*, or regular lasagna noodles, crumbled
  • 1 cup vegan ricotta cheese*
  • 3 tablespoons vegan pesto*, ready made or this pesto recipe
  • 1/4 cup vegan mozzarella cheese*
  • Optional, crushed red pepper flakes to taste & fresh basil or Italian parsley to garnish


  • Pour broth and marinara into a large pot or Dutch oven and heat over high, uncovered, until boiling. Turn down heat to low and stir in tomato paste, asparagus, and frozen peas. Cover and cook for 7 minutes, then remove lid and stir in crumbled lasagna noodles. Increase heat to medium, and cook for another 8-10 minutes or until noodles are al dente.
  • While the noodles are cooking, combine the ricotta with the pesto and stir well to combine.
  • To serve: Pour ~ 2 cups of hot soup in to each serving bowl. Top with 2-3 tablespoons ricotta/pesto mixture and 1 tablespoon vegan Mozzarella cheese. Stir in crushed red pepper flakes if desired.


Gluten Free Lasagna Noodles
Vegan Cheese & Pesto
Vegetarian Option
  • Not following a vegan diet? Feel free to use your favorite ricotta, mozzarella, and pesto brands (or make this easy 5-minute easy pesto)
  • Add lentils or beans for extra protein.


Serving: 1bowl | Calories: 354kcal | Carbohydrates: 60g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 1093mg | Potassium: 520mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1998IU | Vitamin C: 16mg | Calcium: 62mg | Iron: 3mg
EA Stewart, RD | Registered Dietitian Nutritionist
Course Dinner, Lunch, Soup
Cuisine Gluten Free, Italian, Mediterranean, Vegan, Vegetarian
Keyword healthy recipes, lasagna, quick and easy recipes, soup
Add to Recipe Collection
Like this recipe?Sign up for my newsletter & get new recipes and nutrition tips delivered straight to your inbox. SIGN UP!

Craving more easy vegan soup recipes? Give these favorites of mine a try!