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Bolognese Style Lasagna Soup With Vegan Ricotta

  • Author: Amy
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Diet: Vegan


Saucey lasagna bolognese gets whipped up into cozy soup and topped with the MOST delicious semi-homemade vegan ricotta cheese you have ever had. The gang's all here with plant-based ground "meat", our go-to marinara sauce, homemade vegetable stock, and that dreamy ricotta I can't stop thinking about. This is a go-to bolognese style lasagna soup recipe the whole family will love.




28oz. diced tomatoes

6oz. tomato paste

1 small bulb of garlic (14 small/medium cloves of varying sizes)

1/4 cup olive oil

1 1/4 tsp salt


16 oz "ground meat" (plant-based protein)

2 large onions, diced

1 Tbsp olive oil

1/2 tsp salt

5 cups vegetable broth

10 lasagna noodles, broken


5.5 oz plain vegan yogurt (I like Kite Hill but Forager cashewmilk yogurt is good too)

4oz plain vegan cream cheese (I like Kite Hill)


  1. Prepare: Prepare the Marinara Sauce by blending tomatoes, garlic, olive oil, and salt at high speed for one minute.
  2. Saute: Saute the onions, olive oil, and plant-based protein over medium heat until onions are translucent. Stir often, watching closely; this step will take about 10 minutes.
  3. Stir: Stir in the marinara sauce and salt, allow to simmer for 5 minutes.
  4. Pour: Pour in the vegetable broth, stirring the mixture and raising the heat to medium-high. Allow the soup to come to a boil. About 10 minutes.
  5. Add: Stir in the broken lasagna noodles and turn down the heat to medium. Allow to cook until tender, about 20-25 minutes.
  6. Whisk: Whisk together vegan cream cheese and vegan yogurt to form the ricotta.
  7. Serve: Serve with vegan ricotta on top.
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian American

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