Looking for a hearty, comforting, and easy-to-make soup that brings all the flavors of classic lasagna into one pot? This vegetarian lasagna soup is packed with rich tomato goodness, creamy coconut milk, and the perfect crunch from crispy harissa chickpeas.
This one-pot meal is not only plant-based and dairy-free but also bursting with flavor and nutrients. Whether you’re craving a cozy dinner or a quick, satisfying meal, this recipe is sure to become a favorite.
Why You’ll Love This Recipe
- 100% plant-based – Perfect for vegans and vegetarians.
- One-pot wonder – Easy cleanup and simple cooking.
- Protein-packed – Thanks to chickpeas and nutrient-dense ingredients.
- Bold, rich flavor – Tomato-based broth with creamy coconut milk.
- Meal prep friendly – Make ahead and enjoy throughout the week.
A Wholesome, Guilt-Free Comfort Food
Craving comfort food without the heaviness? This veggie lasagna soup delivers all the cozy, indulgent flavors of classic lasagna in a lighter, more nutritious way. The rich tomato broth, combined with creamy coconut milk and protein-packed chickpeas, makes for a satisfying meal that won’t leave you feeling sluggish. Plus, it’s free from dairy and processed ingredients, making it a guilt-free choice for a nourishing dinner.
Budget-Friendly and Meal-Prep Approved
Eating healthy doesn’t have to be expensive! This recipe uses affordable pantry staples like canned tomatoes, chickpeas, and dried pasta to create a filling, flavorful meal without breaking the bank. It also stores well, making it perfect for meal prep—simply reheat and enjoy throughout the week. Whether you’re feeding a family or prepping meals in advance, this dish is a convenient and cost-effective option.
Ingredients
For the Crispy Chickpeas:
- 1 can (15 oz) chickpeas (drained and rinsed)
- 1 tbsp harissa paste
- 1 tbsp olive oil
- ½ tsp sea salt
For the Soup:
- 3 cloves garlic (minced)
- 1 onion (diced)
- 1 large carrot (chopped)
- 1 celery stalk (chopped)
- 1 tsp dried thyme
- ½ tsp chili flakes (adjust to taste)
- 1 tbsp white miso paste
- 1 can (14 oz) tinned plum tomatoes
- 1 can (14 oz) coconut milk
- 3 cups vegetable stock
- ¼ cup sundried tomatoes (chopped)
- 1 tbsp maple syrup
- 6 lasagna sheets (broken into pieces)
- 2 cups cavolo nero (or kale, chopped)
How to Make Veggie Lasagna Soup
Step 1: Prepare the Crispy Chickpeas
- Preheat oven to 400°F (200°C).
- Toss the chickpeas with harissa paste, olive oil, and sea salt until fully coated.
- Spread evenly on a baking sheet and roast for 20-25 minutes, shaking the pan halfway for even crispiness.
Step 2: Cook the Soup Base
- Heat 1 tbsp olive oil in a large pot over medium heat.
- Add garlic, onion, carrot, and celery, and sauté for 5-7 minutes until softened.
- Stir in thyme, chili flakes, and white miso paste, and cook for another 1-2 minutes until fragrant.
Step 3: Simmer the Soup
- Pour in the tinned plum tomatoes, breaking them up with a spoon.
- Add coconut milk, vegetable stock, sundried tomatoes, and maple syrup.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Step 4: Cook the Pasta & Greens
- Stir in the broken lasagna sheets and cook for 8-10 minutes until al dente.
- Add cavolo nero (or kale), stirring until wilted, about 2 minutes.
Step 5: Serve and Enjoy
- Ladle the soup into bowls and top with crispy chickpeas.
- Garnish with fresh herbs or a drizzle of olive oil, if desired.
Expert Tips for the Best Veggie Lasagna Soup
- For extra protein, add cooked lentils or white beans.
- Want a cheesy flavor? Stir in nutritional yeast or a dollop of vegan ricotta.
- Prefer gluten-free? Swap regular lasagna sheets for gluten-free pasta.
- Spice it up! Add extra chili flakes or smoked paprika for a kick.
FAQs – Everything You Need to Know
Can I make this soup ahead of time?
Yes! This soup stores well in the fridge for up to 4 days. Reheat gently on the stove, adding extra vegetable stock if needed.
Can I freeze this soup?
Yes, but freeze it without the pasta. Cook fresh pasta separately and add it when reheating to keep the texture perfect.
What can I use instead of cavolo nero?
You can substitute with kale, spinach, or Swiss chard.
Is this lasagna soup spicy?
The harissa chickpeas add a mild kick, but you can adjust the chili flakes to your preference.
