Vegan White Spinach & Mushroom Lasagna Soup

Last Updated on December 17, 2024 by Christin Gillespie

A homemade vegan lasagna recipe with a twist. This Vegan White Spinach & Mushroom Lasagna Soup is made with meaty mushrooms, authentic Italian seasoning, protein-packed lasagna noodles, iron-rich spinach, and features a rich cashew cream. It’s the perfect weeknight vegan white lasagna soup recipe to satisfy all on a chilly day.

This Vegan White Spinach & Mushroom Lasagna Soup is warming, cozy, and super simple to whip up. All it takes is one pot, a high-speed blender, & a handful of pantry staple ingredients to make your lasagna dreams come true. Is that even a thing? Well, tonight it is.

Personally I love a good tomato based lasagna, but I am equally obsessed with this white version, as every bite is full of flavor. The secret ingredient that makes this lasagna recipe stand out from the rest is the cashew cream. It’s super creamy (obviously) & truly takes this Italian dish to the next level, so whatever you do, please don’t skip it!

Needless to say, whether you’re looking for a comforting soup, a hearty lasagna, or a healthy plant based dinner, this vegan white lasagna soup recipe will deliver!

Why You’ll Love This Vegan White Spinach & Mushroom Lasagna Soup

• Quick & Easy: Unlike a traditional lasagna, this vegan white lasagna soup recipe comes together in under 45 minutes using one-pot.
• Balanced Meal: With the protein & carbs from the protein lasagna noodles, the variety of veggies, & the healthy fats from the cashew cream, this is a well-rounded meal that’s satisfying & nutritious.
• Fully Customizable: With this vegan lasagna soup recipe, you have the flexibility to add in what vegetables you’ve got in your fridge.

Ingredients

• Organic Yellow Onion: A regular medium to large onion works well for this soup.
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Cremini/Button Mushrooms: This lasagna soup contains no beef, we’ll be adding mushrooms to provide some texture.
• Organic Low-Sodium Vegetable Broth: Any broth truly works or even water, if you’re in a pinch!
• Organic Lasagna Noodles: It wouldn’t be a lasagna soup without them. I love using lasagna noodles that are made with chickpea and lentil flour. They taste just like the real thing and it’s high in protein! My favorite brand is Chickapea.
• Organic Herbs: Italian seasoning, sea salt, and black pepper.
• Organic Spinach: Towards the end of cooking the soup, we’ll be stirring in some spinach for a boost of nutrition & flavor.
• Organic Cashew Cream: To make this vegan white lasagna soup recipe super creamy, we’ll be making a homemade cashew cream, which consists of organic raw cashews, organic nutritional yeast, organic lemon, sea salt, & black pepper. It’s truly what elevates this recipe.

How To Make

1. Cashew Cream. Combine all the ingredients in a high-speed blender and blend until totally smooth. Set aside.
2. Sauté. Heat a large pot over medium heat. Add the onions and sauté for 2 minutes. Next, add the mushrooms and minced garlic. Sauté for another 5 minutes or until the liquid from the mushrooms has evaporated. 
3. Cook. Add the cashew cream, vegetable broth, herbs, and broken lasagna noodles. Bring to a simmer and cook for 15 minutes, stirring occasionally. If needed, add a little extra water or broth, depending on your liking.
4. Spinach. Once the pasta is al dente, stir in spinach for a minute, until wilted.
5. Assemble. Divide between serving bowls and serve immediately. Enjoy!

Tips for Making this Vegan Lasagna Soup Perfectly 

• Protein Noodles: To amplify the protein content, I love using lasagna noodles that are made with chickpea and lentil flour. They taste just like the real thing and it’s high in protein! My favorite brand is Chickapea.
• Noodles: Lasagna noodles can be swapped for any kind of pasta noodle that you have on hand!
• Vegetables: Veggies can be customized as desired. If you don’t have mushrooms, substitute for zucchini or add chopped carrots, or omit completely. 
• Protein: Feel free to add some more protein by including some organic cannellini or organic white navy beans to the mix.
• Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften.

Storing & Reheating Vegan Lasagna Soup

Although this Vegan White Spinach & Mushroom Lasagna Soup is best fresh, it can also be enjoyed as leftovers!

Fridge Storage. Transfer the vegan lasagna soup to an air-tight glass container and store in the refrigerator for up to 4 days. 

Reheating. To reheat, simply transfer the soup to a saucepan on the stovetop over medium heat, adding a little extra water as needed until warm.

More Pasta Recipes You’ll Love

• Vegan Lentil Skillet Lasagna
• Vegan Cauliflower Alfredo 
• Vegan Butternut Squash Skillet Lasagna 
• Vegan Baked Mac and Cheese
• Vegan Lentil Lasagna Soup

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Print