Vegan Lasagna Soup with Tofu Ricotta Recipe

I absolutely love this Vegan Lasagna Soup with Tofu Ricotta Recipe because it captures all those rich, comforting flavors of classic lasagna but with a fresh, cozy twist that’s perfect for any day. When I make it, the aromas fill my kitchen and I can’t wait to dive into that hearty bowl of tomato-rich broth with tender pasta, melty vegan cheeses, and my homemade tofu ricotta that brings everything together. It’s the ultimate comfort food that’s easy to prepare and endlessly satisfying.

Why You’ll Love This Vegan Lasagna Soup with Tofu Ricotta Recipe

From the very first spoonful, I know this recipe stands out thanks to its brilliant blend of flavors. The tomato base is perfectly seasoned with herbs like basil, oregano, and thyme, while the vegan ground meat adds that savory depth I crave. It’s hearty but still light from the vibrant spinach and fresh herbs, which keeps every bite balanced and exciting. Plus, the tofu ricotta topping is a game changer that gives you that creamy, cheesy feel without any dairy. I honestly can’t get enough of how all these elements come together to create a bowl that tastes indulgent yet nourishing.

Another thing I’m totally smitten with is how straightforward the preparation is. I know how busy life can get, so having a dish that doesn’t require hours but still delivers incredible taste is a blessing. You can prep the tofu ricotta ahead of time, and the soup itself comes together quickly with simple sautéing and simmering. It’s perfect for weeknight dinners, casual gatherings, or even when you just want to treat yourself to something special. This recipe feels like both a cozy hug and a little culinary celebration.

Ingredients You’ll Need

This image shows many ingredients laid out on a white marbled surface for making a pasta dish. In the center is a white bowl filled with light yellow, ruffled pasta pieces. Surrounding it are small white dishes holding green dried herbs, bright red crushed peppers, and dark red sun-dried tomatoes. A large white bowl is full of fresh, dark green spinach leaves on the lower right. To the left, there is a can of peeled tomatoes with a colorful label, next to a white bowl of shredded white cheese, and a white bowl filled with a crumbly off-white cheese. Below the pasta bowl is a clear glass bowl with a deep red tomato sauce and another with shredded cheese. A whole round onion and a whole garlic bulb sit near the ingredients. In the upper right, a white plate holds a square block of brown textured vegan meat, and there is a clear glass measuring cup with brown broth inside. A small clear glass displays fresh green basil leaves. Photo taken with an iphone --ar 4:5 --v 7

The ingredient list for this Vegan Lasagna Soup with Tofu Ricotta Recipe is simple but thoughtfully chosen to build layers of flavor and texture. Each component plays a crucial role, whether it’s the rich tomato sauce offering a hearty base or the herbs that bring aromatic notes that make every spoonful sing.

16 ounces vegan ground meat (beef style): Adds a savory, meaty texture without any animal products.
8 ounces mafalda corta pasta (or broken lasagna noodles): Creates that unmistakable lasagna feel in soup form.
28 ounces crushed tomatoes: A rich, flavorful base full of natural sweetness and acidity.
15 ounces tomato sauce: Deepens the tomato flavor and thickens the broth slightly.
4 cups vegan “beef” or vegetable broth: Provides a savory foundation that brings everything together.
1 medium onion, diced: Offers sweetness and complexity when sautéed.
3 ounces baby spinach: Adds fresh, green brightness and nutrients.
1 1/2 cups vegan mozzarella cheese, grated: Melts into creamy pockets that mimic traditional lasagna cheese.
1 cup vegan parmesan cheese, grated: Brings sharp, nutty flavor and a finishing touch.
6 cloves garlic, minced: Packs savory depth and warmth.
2 1/2 tablespoons tomato paste: Concentrates the tomato flavor and thickens the soup.
2 tablespoons olive oil: For sautéing and enriching flavors.
1 tablespoon chopped parsley: Fresh herbiness to brighten the dish.
2 teaspoons dried basil: Warm, slightly sweet herb that complements the tomatoes.
1 teaspoon dried oregano: Earthy and pungent, a key Italian seasoning.
1 teaspoon dried marjoram: Adds subtle floral and woodsy notes.
1 teaspoon dried thyme: Introduces slight lemony and herbal undertones.
1 teaspoon garlic powder: Enhances the garlic flavor throughout.
Pinch of red chili flakes: A bit of heat for depth, adjustable to taste.
Salt and pepper to taste: Balances and elevates all flavors.
Handful of fresh basil leaves, chopped: For topping and fresh aroma.

Tofu Ricotta Ingredients

14 ounces firm tofu, drained: The creamy base for the ricotta replacement.
1 tablespoon miso paste: Adds umami richness to the tofu mixture.
1 tablespoon tahini: Provides creaminess and a subtle nutty flavor.
2 tablespoons lemon juice: Gives brightness and mimics ricotta’s slight tang.
1 tablespoon nutritional yeast: Imparts cheesy notes.
1 teaspoon garlic powder: For added savory depth (can substitute with fresh garlic).
Pinch of salt and pepper: To season perfectly.

Directions

Step 1: Start by preparing the tofu ricotta, which I recommend making a day or two in advance for the best flavor. Drain the tofu for about 30 minutes to remove excess moisture. Then, mash it thoroughly with a fork until it resembles the texture of ricotta cheese.

Step 2: Mix in the miso paste, tahini, lemon juice, nutritional yeast, garlic powder, salt, and pepper until everything is well combined. Cover the bowl and refrigerate until you’re ready to use it. This resting time really helps the flavors meld beautifully.

Step 3: In a large soup pot, heat the olive oil over medium heat. Add the diced onions and sauté for 5 to 7 minutes, stirring occasionally until they turn translucent and fragrant.

Step 4: Toss in the dried herbs — thyme, basil, oregano, garlic powder, red chili flakes, and marjoram — stirring to coat the onions with their aromatic goodness. Then add the vegan ground meat, breaking it apart as it cooks until it is lightly browned, about 6 to 8 minutes.

Step 5: Stir in the minced garlic, chopped parsley, and tomato paste. Cook for another 1 to 2 minutes, allowing the garlic to become fragrant and the tomato paste to deepen in flavor.

Step 6: Add the crushed tomatoes and tomato sauce. Give everything a good stir to combine all those layers of flavor.

Step 7: While the tomato mixture simmers, bring a large pot of water to a boil for the pasta.

Step 8: Pour the vegan broth into the soup pot, mix well, and bring the entire pot to a hard simmer. Allow it to cook for about 10 minutes so the flavors develop fully.

Step 9: Cook the mafalda corta or broken lasagna noodles in the boiling water until al dente, according to package instructions. Drain and set aside.

Step 10: Add the cooked pasta to the simmering soup along with the grated vegan mozzarella and parmesan cheeses. Stir gently and cook for about 5 more minutes to let the cheeses melt deliciously into the broth.

Step 11: Add the baby spinach last and stir until it wilts completely. Taste and adjust seasoning with salt and pepper as needed.

Step 12: Serve each bowl hot topped with a generous scoop of your homemade tofu ricotta, extra vegan parmesan, more chopped parsley, fresh basil, and a side of toasted garlic bread. This final touch feels like a little celebration in every bite.

Servings and Timing

This recipe makes about 6 hearty servings, perfect for a family dinner or having leftovers for the next day. The prep time is roughly 20 minutes, mostly spent on prepping your tofu ricotta and chopping vegetables. Then the soup takes about 35 minutes to cook through, giving you a total time of 55 minutes from start to finish. If you make the tofu ricotta ahead, the active prep time on the day you serve shortens considerably. There’s no resting time needed after cooking, so it’s perfect for a cozy, same-day meal.

How to Serve This Vegan Lasagna Soup with Tofu Ricotta Recipe

The image shows two brown bowls filled with a tomato-based pasta stew with ruffled noodles, visible ground meat, leafy greens, and small diced tomatoes within the rich red sauce. Each bowl has a large dollop of creamy white ricotta cheese on top with a sprinkle of shredded cheese and a small green basil leaf for garnish. A white Staub pot with its lid partially lifted reveals more of the same pasta stew inside. Nearby, a small blue bowl holds shredded cheese, a small white bowl contains finely chopped green herbs, and another white bowl has red chili flakes. On a white plate resting on a white marbled surface, three slices of garlic bread with green herbs are neatly arranged. Fresh basil leaves are placed near the bottom left corner of the frame. Photo taken with an iphone --ar 4:5 --v 7

When I serve this soup, I love to keep it vibrant and inviting. A big bowlful with a generous scoop of tofu ricotta on top really makes the dish shine. I always sprinkle extra vegan parmesan and fresh herbs like chopped basil and parsley for a burst of color and fresh fragrance. It looks as beautiful as it tastes, turning a simple bowl into a feast for the senses.

For sides, I’m a huge fan of crunchy toasted garlic bread or even a crisp mixed green salad dressed with lemon vinaigrette to balance that rich tomato base. If I want to elevate the meal, I’ll prepare a glass of chilled vegan white wine like a Pinot Grigio or a sparkling water infused with lemon and mint. The acidity and bubbles cut through the creaminess of the tofu ricotta and the richness of the soup, refreshing your palate with every sip.

This soup shines most when served hot to warm you up on a chilly evening, though it’s still delicious gently warmed the next day. Portion-wise, one generous bowl per person satisfies my hunger beautifully, and leftovers make fantastic lunches. I often make this for casual family dinners or cozy weekend meals where comfort and flavor are the stars.

Variations

I love how versatile this Vegan Lasagna Soup with Tofu Ricotta Recipe can be. If you want to switch things up, try using gluten-free pasta to make it suitable for gluten sensitivities without losing that wonderful texture. You can also swap the vegan ground meat for lentils or mushrooms to add a different type of earthiness and keep it whole food-focused.

If you’re craving a bit more heat, adding extra red chili flakes or a splash of hot sauce totally transforms the flavor into a fiery delight. Alternatively, swap the baby spinach for kale or Swiss chard to boost the nutrient content and add a slight bitterness that contrasts beautifully with the rich tomato broth.

For a Mediterranean spin, I sometimes add roasted red peppers or artichoke hearts, which give the soup a slightly different dimension without losing the classic Italian vibe. You can also prepare the ricotta mixture using cashews in place of tofu for a creamier, nuttier version, especially if you like a richer taste or want to avoid soy.

Storage and Reheating

Storing Leftovers

I usually store any leftover Vegan Lasagna Soup with Tofu Ricotta Recipe in airtight containers in the refrigerator. Glass containers with tight-fitting lids work great because they don’t retain odors and allow you to see exactly what you have. The soup keeps well for up to 4 days, and I recommend keeping the tofu ricotta separate until serving to preserve its fresh texture.

Freezing

This soup freezes beautifully, which is perfect for batch cooking. I recommend freezing the soup alone without the tofu ricotta for best texture. Use freezer-safe containers or heavy-duty zip-top bags, leaving some headspace for expansion. It will keep well for 2 to 3 months. When ready to eat, thaw overnight in the refrigerator before reheating.

Reheating

To reheat your Vegan Lasagna Soup with Tofu Ricotta Recipe, warm it gently over medium-low heat on the stove, stirring occasionally to prevent sticking. Avoid microwaving at high power to keep the pasta from becoming mushy. Add fresh baby spinach if it’s missing, just before serving, to bring brightness back. Remember to stir your tofu ricotta in at serving time rather than reheating with the soup to maintain its creamy texture.

FAQs

Can I make the tofu ricotta without miso paste?

Absolutely! While miso adds lovely umami depth, if you don’t have it on hand or prefer to avoid it, you can substitute with a little soy sauce or tamari for saltiness. Alternatively, a bit of nutritional yeast alone can help mimic that cheesy note. Just adjust the salt to taste to keep the flavors balanced.

What if I don’t have mafalda corta pasta? Can I use something else?

Of course! Mafalda corta is great because it mimics lasagna noodles, but feel free to use broken lasagna sheets, rotini, or even shells. Just cook them al dente so they hold up well in the soup without becoming mushy during the simmering stage.

Is this soup suitable for gluten-free diets?

Yes, it can be easily adapted to be gluten-free by using gluten-free pasta and making sure the vegan ground meat and broth you choose are certified gluten-free. Double check all packaged ingredients for any hidden gluten, and you’ll have a delicious gluten-free comfort meal.

How long can I store or freeze the tofu ricotta?

I recommend eating tofu ricotta within 3 to 4 days when stored in an airtight container in the fridge. Freezing tofu ricotta can alter its texture, making it a bit grainier, so I prefer preparing it fresh or making it a day ahead and keeping it refrigerated.

Can I prepare this soup in a slow cooker?

Definitely! After browning the vegan ground meat and sautéing the aromatics on the stove, you can transfer everything except the pasta and spinach to a slow cooker. Cook on low for about 4 hours or high for 2. Add cooked pasta and spinach near the end so they stay fresh and tender. Add the vegan cheese just before serving to get that melty goodness.

Conclusion

I’m truly excited for you to try this Vegan Lasagna Soup with Tofu Ricotta Recipe because it’s one of those rare dishes that feels like a warm embrace in a bowl. It’s a perfect blend of hearty, cheesy, and bright flavors that everyone can enjoy, no matter their dietary preferences. Making it has become one of my favorite ways to treat myself and loved ones to homey, soul-satisfying food that’s still light and full of vibrant layers. Trust me, once you make it, you’ll keep coming back to this recipe time and again.