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Vegan White Lasagna Soup

A lighter, plant-based twist on classic Italian comfort, this Vegan White Lasagna Soup blends creamy, savory flavors and can be made in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian, Vegan
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Cashew Cream
  • 1 cup raw cashews (soaked 4 hours or boiled 10 minutes) for cashew cream
  • 1 can (15 oz) cannellini beans, drained and rinsed adds protein and creamy texture
For the Soup
  • 8 oz no-boil lasagna noodles, broken into 2-inch pieces gluten-free option: GF no-boil noodles or gluten-free pasta
  • 1 medium yellow onion, finely chopped for sweetness
  • 4 cloves garlic, minced savory backbone
  • 4 cups vegetable broth low-sodium preferred
  • 1 cup unsweetened plant milk (almond or oat) for smoothing
  • 2 tbsp nutritional yeast cheesy umami without dairy
  • 2 tbsp olive oil for sauté
  • 1 tsp dried oregano classic Italian aromatics
  • 1 tsp dried thyme classic Italian aromatics
  • 1 1 zest and juice of lemon brightens the soup
  • 2 cups fresh baby spinach or kale, roughly chopped adds color and nutrients
  • Salt and pepper to taste
  • 1/2 cup vegan parmesan or extra nutritional yeast for topping
  • Garnish: torn basil, red pepper flakes, extra lemon wedges

Method
 

Preparation
  1. Soak cashews in hot water for 10 minutes (or cold water for 4+ hours), then drain. Toast them lightly in a dry skillet for 2–3 minutes for added nuttiness.
  2. In a large pot, warm olive oil over medium heat. Add onion and a pinch of salt; cook until translucent (4–5 minutes). Add garlic, oregano, and thyme; cook 30 seconds until fragrant.
Blend Cream
  1. In a blender, combine soaked cashews, cannellini beans (reserve 1/4 cup beans for texture if desired), 1/2 cup vegetable broth, plant milk, nutritional yeast, lemon zest, and a pinch of salt. Blend until silky smooth.
Build the Soup
  1. Pour remaining vegetable broth into the pot with aromatics and bring to a simmer. Stir in the blended cream. Adjust consistency by adding more broth or reserved pasta water if it’s too thick.
  2. Stir in broken lasagna noodles and simmer 8–10 minutes (or according to package), stirring occasionally to prevent sticking. In last 2 minutes, fold in spinach/kale and lemon juice.
  3. Taste and adjust salt and pepper. Serve in bowls topped with torn basil, vegan parmesan or extra nutritional yeast, and a drizzle of olive oil.

Notes

For a tangy twist, substitute lemon with lime zest. If you prefer a nut-free version, swap cashew cream for blended silken tofu + 1 tbsp olive oil for richness. For smoky depth, roast garlic beforehand or add 1/2 tsp smoked paprika.