There’s something wildly comforting about lasagna… but on a weeknight, nobody has time for layering, baking, waiting, and washing every dish you own. That’s why these one-pot lasagna soups are having a moment: they taste like cozy, saucy, cheesy nostalgia, but they happen fast and feel impossible to mess up.
And the star? Vegan cashew ricotta—creamy, savory, and melty in all the right ways. You dollop it on top, swirl it in, and suddenly your soup goes from “good” to “how is this vegan?!”
Below are six viral-worthy versions you can make tonight, depending on what you’ve got: classic, lentil-walnut, tempeh, soy chorizo, chickpea-spinach, and seitan sausage. Pick your mood and grab a pot.
1 Vegan Cashew Ricotta One-Pot Lasagna Soup
This is the “everyone at the table goes quiet” version. It’s rich tomato broth, tender noodles, and those dreamy ricotta clouds that melt into the soup like little flavor bombs.
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 3-4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp fennel seeds (optional but very lasagna)
- 1/4 tsp crushed red pepper flakes (optional)
- 4 cups vegetable broth
- 1 can (28 oz) crushed tomatoes
- 1 tbsp soy sauce or tamari (adds depth)
- 1 tsp balsamic vinegar or 1/2 tsp sugar (balances acidity)
- 8-10 lasagna noodles, broken into bite-size pieces
- 2 cups chopped zucchini or mushrooms (optional, but great)
- Salt and black pepper, to taste
- 2-3 big handfuls baby spinach (optional)
For the cashew ricotta
- 1 cup raw cashews, soaked in hot water 15-20 minutes (or overnight)
- 2-3 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/3-1/2 cup water (as needed for blending)
- 1-2 tbsp chopped fresh basil or parsley (optional)
To serve
- Fresh basil, chopped
- Extra black pepper
- Vegan parmesan (optional)
Instructions
- Make the cashew ricotta: drain cashews and blend with lemon juice, nutritional yeast, salt, garlic powder, and water until creamy but still slightly textured. Stir in herbs if using. Chill while you make the soup.
- In a large pot, heat olive oil over medium heat. Add onion and cook 4-5 minutes until soft.
- Add garlic and tomato paste. Stir 1 minute to toast the paste.
- Stir in oregano, basil, fennel seeds, and red pepper flakes.
- Pour in broth, crushed tomatoes, soy sauce, and balsamic (or sugar). Bring to a gentle boil.
- Add broken lasagna noodles and any veggies like zucchini or mushrooms. Reduce heat and simmer 10-12 minutes, stirring often so noodles don’t stick.
- Stir in spinach (if using) just until wilted. Taste and season with salt and black pepper.
- Serve hot with big dollops of cashew ricotta and a shower of basil.
Tips
- Stir the pot more than you think you need to—lasagna noodles love to cling.
- Want it thicker? Simmer 2-3 minutes longer. Want it soupier? Add a splash of broth at the end.
Variations
- Make it extra “cheesy” by adding 1-2 tbsp more nutritional yeast to the broth.
- Add 1/2 cup diced bell pepper with the onion for a sweeter base.
2 Vegan Lentil Walnut One-Pot Lasagna Soup
This one tastes like hearty Sunday dinner energy. Lentils make it filling, walnuts give that “meaty” crumble vibe, and the cashew ricotta turns it into full comfort-mode.
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, diced (optional but cozy)
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp smoked paprika
- 4 cups vegetable broth
- 1 can (28 oz) crushed tomatoes
- 1/2 cup brown or green lentils, rinsed
- 1/2 cup walnuts, chopped small
- 1 tbsp soy sauce or tamari
- 8-10 lasagna noodles, broken
- Salt and black pepper, to taste
For the cashew ricotta
- 1 cup raw cashews, soaked and drained
- 2 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/3-1/2 cup water (as needed)
Instructions
- Blend cashew ricotta ingredients until creamy; set aside.
- Heat olive oil in a large pot. Add onion (and carrots if using) and cook 5 minutes until softened.
- Add garlic and tomato paste; stir 1 minute.
- Add oregano, basil, and smoked paprika.
- Pour in broth and crushed tomatoes. Stir in lentils, walnuts, and soy sauce.
- Bring to a boil, then reduce to a simmer for 15 minutes (so lentils start to soften).
- Add broken lasagna noodles and simmer 10-12 minutes, stirring often, until noodles are tender and lentils are cooked.
- Season to taste. Serve with generous cashew ricotta on top.
Notes
- If your lentils are older, they can take longer—just add a splash of broth and simmer until tender.
- Walnuts soften in the soup and give that perfect “ragù” feel without any faux meat.
Variations
- Swap walnuts for sunflower seeds if you’re nut-free (use a tofu “ricotta” instead of cashew).
- Add a handful of chopped kale in the last 3 minutes.
3 Vegan Crumbled Tempeh One-Pot Lasagna Soup
This is for when you want bold, savory, “I ate something substantial” satisfaction. Tempeh brings a deep, almost sausage-y vibe—especially when you crumble it small and let it soak up tomato goodness.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 3-4 cloves garlic, minced
- 8 oz tempeh, crumbled
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp fennel seeds
- 1/2 tsp smoked paprika
- 4 cups vegetable broth
- 1 can (28 oz) crushed tomatoes
- 1 tbsp soy sauce or tamari
- 8-10 lasagna noodles, broken
- Salt and black pepper, to taste
For the cashew ricotta
- 1 cup raw cashews, soaked and drained
- 2-3 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1/2 tsp salt
- 1/2 tsp garlic powder
- Water as needed
Instructions
- Blend cashew ricotta until creamy; set aside.
- Heat olive oil in a pot over medium heat. Add onion and cook 4-5 minutes.
- Add garlic and crumbled tempeh. Cook 5-6 minutes, stirring, until tempeh starts to brown.
- Stir in tomato paste and spices; cook 1 minute.
- Add broth, crushed tomatoes, and soy sauce. Bring to a boil.
- Add noodles and simmer 10-12 minutes, stirring often.
- Season to taste and serve with cashew ricotta dollops.
Tips
- Browning the tempeh first is the secret. Don’t rush it.
- If tempeh tastes “too earthy,” add an extra squeeze of lemon to your ricotta or a splash of balsamic to the pot.
Variations
- Add diced mushrooms with the onion for even more depth.
- Stir in baby spinach at the end for a pop of green.
4 Vegan Soy Chorizo One-Pot Lasagna Soup
Smoky, spicy, and dangerously easy to keep eating. Soy chorizo turns lasagna soup into something a little rebellious—in the best way—while cashew ricotta cools it down like creamy magic.
Ingredients
- 1 tbsp olive oil (optional if your chorizo is oily)
- 1 onion, diced
- 3 cloves garlic, minced
- 8-10 oz vegan soy chorizo
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp smoked paprika (optional, depends on chorizo)
- 4 cups vegetable broth
- 1 can (28 oz) crushed tomatoes
- 8-10 lasagna noodles, broken
- 1/2 cup corn (optional, but fun)
- Salt and black pepper, to taste
- Lime wedges (optional, for serving)
For the cashew ricotta
- 1 cup raw cashews, soaked and drained
- 2 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1/2 tsp salt
- 1/3-1/2 cup water
Instructions
- Blend cashew ricotta; set aside.
- In a pot, cook onion 4-5 minutes until soft.
- Add garlic and soy chorizo. Cook 3-4 minutes, breaking it up.
- Add tomato paste and seasonings; stir 1 minute.
- Pour in broth and crushed tomatoes. Bring to a boil.
- Add noodles (and corn if using). Simmer 10-12 minutes, stirring often.
- Taste before salting—chorizo can be salty. Adjust pepper and acidity as needed.
- Serve with cashew ricotta and a squeeze of lime if you like that smoky-spicy-tangy thing.
Tips
- If it gets too spicy, add extra ricotta on top and a splash of broth in the pot.
- A tiny drizzle of maple syrup can round out heat if your chorizo is intense.
Notes
- This version thickens fast because chorizo is absorbent—keep broth nearby.
5 Vegan Chickpea Spinach One-Pot Lasagna Soup
This one is the cozy “I want comfort but also want to feel good” bowl. Chickpeas make it filling, spinach brings freshness, and cashew ricotta makes it taste like a treat.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 4 cups vegetable broth
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 8-10 lasagna noodles, broken
- 4-5 cups baby spinach (it wilts down a lot)
- 1 tbsp soy sauce or tamari (optional but recommended)
- Salt and black pepper, to taste
For the cashew ricotta
- 1 cup raw cashews, soaked and drained
- 2-3 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1/2 tsp salt
- 1/2 tsp Italian seasoning (optional)
- Water as needed
Instructions
- Blend cashew ricotta; set aside.
- Heat oil in a large pot. Cook onion 4-5 minutes, then add garlic for 30 seconds.
- Add tomato paste and herbs; stir 1 minute.
- Add broth, crushed tomatoes, chickpeas, and soy sauce. Bring to a boil.
- Add broken noodles and simmer 10-12 minutes, stirring often.
- Add spinach and stir until wilted. Season with salt and pepper.
- Serve with cashew ricotta on top and extra cracked pepper.
Tips
- For a creamier soup, stir 2-3 spoonfuls of cashew ricotta directly into the pot before serving.
- If you want a “hidden veggie” boost, blend 1 roasted red pepper into the broth.
Variations
- Swap chickpeas for cannellini beans.
- Add chopped artichoke hearts for a fancy, briny twist.
6 Vegan Seitan Sausage One-Pot Lasagna Soup
This is the big, bold, deli-style comfort bowl. Seitan sausage gives chew and savory punch, and the cashew ricotta turns it into that classic “sausage lasagna” vibe—without the work.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 8-12 oz vegan seitan sausage, sliced or crumbled
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp fennel seeds (optional)
- 4 cups vegetable broth
- 1 can (28 oz) crushed tomatoes
- 1 tbsp soy sauce or tamari
- 8-10 lasagna noodles, broken
- Salt and black pepper, to taste
- Chopped basil or parsley, for serving
For the cashew ricotta
- 1 cup raw cashews, soaked and drained
- 2 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1/2 tsp salt
- 1/2 tsp garlic powder
- Water as needed
Instructions
- Blend cashew ricotta; set aside.
- Heat oil in a pot. Add onion and cook 4-5 minutes.
- Add garlic and seitan sausage. Cook 3-5 minutes to brown slightly.
- Stir in tomato paste and herbs; cook 1 minute.
- Add broth, crushed tomatoes, and soy sauce. Bring to a boil.
- Add noodles and simmer 10-12 minutes, stirring often, until noodles are tender.
- Season to taste. Serve hot with cashew ricotta and herbs.
Tips
- Slice sausage thin so it distributes through every spoonful.
- If your seitan is very salty, skip extra salt until the very end.
Variations
- Add diced bell pepper with the onion for a sweeter, classic “Sunday sauce” base.
- Toss in a handful of chopped kale in the last 5 minutes for extra bite.
Your “Tonight” Game Plan
If you’re choosing fast:
- Soy chorizo or seitan sausage are the quickest for bold flavor
If you’re choosing wholesome:
- Chickpea spinach feels light but still comforting
If you’re choosing hearty:
- Lentil walnut is the most “stick-to-your-ribs” cozy
No matter which one you make, don’t be shy with the cashew ricotta. That’s the moment everyone remembers.