Name: White Lasagna Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-Inspired
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 cup chopped carrots; 1 cup chopped celery; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon crushed red pepper flakes (optional); 6 cups vegetable broth; 8 oz lasagna noodles, broken into pieces; 1 can (15 oz) white beans, drained and rinsed; 2 cups unsweetened almond milk or other plant milk; 1/3 cup raw cashews (soaked if not using high-speed blender); 1 tablespoon nutritional yeast; 1 tablespoon lemon juice; 1/2 teaspoon salt (or to taste); 2 cups fresh spinach or kale, chopped; Fresh ground pepper, to taste

A cozy, plant-based twist on the classic Italian favorite, this White Lasagna Soup delivers all the comfort of lasagna in a warm, creamy bowl. With tender noodles, hearty vegetables, and a rich dairy-free broth, this soup is a perfect way to enjoy comfort food without any animal products. Whether I’m meal-prepping for the week or craving something soul-warming on a chilly evening, this one-pot wonder always hits the spot.

Why You’ll Love This Recipe

I love how this soup brings together the flavors of lasagna without the layering or baking. It’s creamy, satisfying, and surprisingly easy to make. With nourishing ingredients like white beans, spinach, and cashews, it’s hearty enough for a main course while still being plant-based and dairy-free. Plus, it’s a great option for anyone looking for a comforting meal that also fits into a vegan or vegetarian lifestyle.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 cup chopped carrots

1 cup chopped celery

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes (optional)

6 cups vegetable broth

8 oz lasagna noodles, broken into pieces

1 can (15 oz) white beans, drained and rinsed

2 cups unsweetened almond milk or other plant milk

1/3 cup raw cashews (soaked if not using high-speed blender)

1 tablespoon nutritional yeast

1 tablespoon lemon juice

1/2 teaspoon salt (or to taste)

2 cups fresh spinach or kale, chopped

Fresh ground pepper, to taste

Directions

I start by heating olive oil in a large pot over medium heat. Then I sauté the onion, garlic, carrots, and celery for about 5–7 minutes until the vegetables are soft and fragrant.

I stir in the basil, oregano, and red pepper flakes (if I want a little heat), cooking for another minute.

I pour in the vegetable broth and bring it to a boil. Then I add the broken lasagna noodles and let them cook for about 8–10 minutes until they’re al dente.

While the noodles cook, I blend together almond milk, soaked cashews, nutritional yeast, lemon juice, and salt until the mixture is smooth and creamy.

I reduce the soup to a simmer and stir in the white beans and cashew cream. I let it cook for another 5 minutes to heat through.

Finally, I add the chopped spinach or kale and stir until it wilts. I always taste and adjust the seasoning before serving.

I love serving this hot with a sprinkle of vegan parmesan or fresh herbs for an extra layer of flavor.

Servings and timing

Servings: 6

Prep time: 10 minutes

Cooking time: 25 minutes

Total time: 35 minutes

Calories per serving: 295 kcal

Variations

I sometimes swap white beans for chickpeas for a slightly different texture.

If I want a gluten-free version, I use gluten-free lasagna noodles.

To make it more indulgent, I’ve added a splash of vegan cream or coconut milk.

Instead of spinach or kale, I like using Swiss chard or collard greens for variety.

For extra protein, I’ve stirred in some cooked lentils or tofu cubes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The noodles will soak up some of the broth over time, so I add a splash of water or plant milk when reheating. To reheat, I warm it on the stovetop over medium heat, stirring occasionally, or microwave it in short intervals until hot.

Related Recipes:

Lasagna Soup

FAQs

What makes this soup taste like lasagna?

It’s all about the classic lasagna flavors—garlic, Italian herbs, lasagna noodles, and a rich creamy base. The cashew cream mimics a bechamel sauce and brings everything together.

Can I freeze White Lasagna Soup?

Yes, I can freeze it, but I prefer to do so without the noodles, as they can become mushy when thawed. I cook the noodles fresh when reheating.

What can I use instead of cashews for the cream?

If I can’t use cashews, I substitute with soaked sunflower seeds or use a few tablespoons of plain, unsweetened vegan cream cheese for a similar richness.

Is this recipe kid-friendly?

Absolutely. I just skip the red pepper flakes if I’m serving kids. The creamy texture and mild flavors make it very family-friendly.

Can I make this in an Instant Pot?

Yes, I sauté the veggies using the “Sauté” function, then cook on high pressure for 4 minutes after adding broth and noodles. I stir in the cashew cream and spinach after releasing the pressure.

Conclusion

This White Lasagna Soup has become one of my favorite go-to meals when I want something comforting yet wholesome. It’s easy to make, packed with flavor, and flexible enough to suit a variety of dietary needs. Whether I’m curled up on a winter night or prepping meals for a busy week, this soup never lets me down.

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