Hearty lentils and tender noodles are simmered up in chunky tomato soup and topped with creamy vegan pesto ricotta to make this cozy vegan lasagna soup.
I keep saying I need to use the slow cooker more often, and I really do! Now that it’s getting cooler out I’m all about having dinner simmering on the counter all day, so I think it’s going to actually happen.
A few months back I posted this chili mac recipe, which was a revelation. The idea seems really simple, but for some reason it never occurred to me that I could let my liquid ingredients cook up in the slow cooker, and then throw pasta in at the end. With my newfound discovery, I decided it was time for some vegan lasagna soup.
If you haven’t yet seen the non-vegan versions of this soup floating around on Pinterest, here’s the deal: tomato heavy soup, all the flavors of lasagna, noodles, and in most cases, copious amounts of cheese. Obviously, I had to work around the whole cheese thing.
Fortunately, ricotta cheese is one of the easiest things ever to veganize. I have a few formulas for vegan ricotta, but since I’m trying to keep things simple, I went with my basic cashew-tofu blend, flavored with some premade pesto. Easy!
I had some pesto hanging out in the freezer (made from this recipe), but if you’d rather go with store-bought, Amore is a vegan brand that’s pretty widely available.
My vegan lasagna soup turned out to be every bit as satisfying as a big slab of regular old lasagna, and after hanging out in the fridge for a day, the leftovers pretty closely resembled lasagna, thanks to the noodles sucking up most of the broth. This is the perfect healthy, cozy, and meal-worthy soup to have around during the week after a holiday feast.
Make a big batch, pack it up, and enjoy it for days.
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Slow Cooker Vegan Lasagna Soup
Ingredients
For the Lasagna Soup
- 4 1/2 cups vegetable broth
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3/4 cup dried brown lentils
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 14 ounce can diced tomatoes
- 1 14 ounce can crushed tomatoes
- 8 lasagna noodles, broken into pieces
- 3 cups chopped spinach leaves
For the Vegan Pesto Ricotta
- 1 cup raw cashews, soaked in water 4 to 8 hours, drained and rinsed
- 1/4 cup unflavored soy or almond milk
- 1/4 pound extra firm tofu, drained
- 3 to 4 tablespoons prepared vegan pesto, to taste
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
Make the Lasagna Soup
- Place broth, onion, garlic, basil, oregano and lentils into slow cooker and stir a few times to blend. Set the slow cooker to high and cover. Allow to cook until lentils are just a bit on the firm side, about 2 hours.
- Add diced and crushed tomatoes to the slow cooker and stir. Allow to continue cooking on high for 2 to 3 hours more.
- Add noodles and spinach to the slow cooker and give the mixture a stir. Allow to cook until noodles are tender and spinach is wilted, about 12 minutes.
- Season the soup with salt and pepper to taste.
Make the Vegan Pesto Ricotta
- Place cashews, and milk into food processor and blend until smooth. Add tofu and pulse a few times, just until the mixture takes on a ricotta-like texture. Add pesto to taste, lemon juice, and season with salt and pepper to taste.
Serve
- Divide soup into bowls, and top each with a dollop of vegan pesto ricotta. Serve.
Recipe Notes
You may have some extra ricotta. It will keep in the fridge for 4-5 days, or you can freeze it. Use it as a pasta or salad topper, or save it for another batch of soup.
This was very good. Needed salt, but could have been because of the lack of it in the stock that I used. I made it in my Instant Pot, following the suggestions of Trish, above. The 4 minutes pressure and then 10 minutes natural release cooked the lentils and pasta perfectly (I would say slightly more cooked than al dente). I doubled the spinach because it seemed to disappear in the soup and I needed the kids to eat more greens. 1/2 or 1 tsp of red pepper flakes and 1-2 tsp of balsamic vinegar would be a good addition.
I would like to make this, but am not a fan of using tofu. Any other suggestions?
You can leave it out and use some additional cashews – 1/2 cup extra should be enough!
If I were to make this using canned lentils, how much stock would I use? I’d like to do it this way so I can set and forget at the beginning of the day. It looks delicious!
I’d use 1 (14 ounce) can of lentils and cut the broth back to about 3 cups. If that seems like too little you can always add more broth at the end. You can also wait until the end to add the lentils, since they’re already cooked and you only need to heat them up. Enjoy!
We recently made this using canned beans. We just drained off some of the liquid from the beans (14 ounce can)and stuck with the original recipe other than that. Turned out great and was able to leave it in the crock pot all day.
Wonderful! I’m glad it worked out!
This is so good! I wouldn’t change a thing about it. It tasted like we were having a serving of lasagna. Served with garlic toast and made for a delicious meal.
That’s awesome!! I’m so glad you liked it! Thanks Van!
Is the soup tasty without the ricotta pesto?
Yup!
Thank you! I am making this for the 2nd time today and can’t wait until it’s ready! After 2 hours it is smelling sooo good. The vegan ricotta is the perfect topping. I use the Trader Joe’s Vegan Pesto to make it easy.
I’m so glad you like it!! Thanks Karen! Enjoy!
This looks delicious! Would you recommend any changes to the liquid amounts if were making this on the stovetop instead?
Thank you! I think you should be good to use the same amount of liquid. You can always add extra at the end if needed. Enjoy!!