Want a dinner that feels like a million bucks but costs less than ten? This Vegan One-Pot Lasagna Soup is my secret weapon. It has all the cozy, cheesy, saucy goodness of the classic bake, but it comes together in one pot for about half the price. If you love the convenience of one-pot meals, you should also try this incredibly easy one-pot lasagna soup for another quick comfort food fix.
You don’t need expensive ingredients to eat well. This soup proves it. I make this when I need a hug in a bowl but my wallet needs a break. It’s smart, it’s savvy, and it’s seriously delicious.
Recipe Overview
Here’s the quick look at what you’re making. It’s as simple as it gets.
- Cuisine: Italian-Inspired
- Category: Soup / Main Dish
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6 hearty bowls
Why This Recipe Saves You Money
Let me break down why this dish is so kind to your budget. I’ve made it dozens of times, and the math always works.
First, it uses one pot. That means less cleanup and less water and energy used. Second, we skip the expensive vegan meat substitutes and fancy cheeses. We get our protein and creaminess from humble pantry staples.
Ingredients like canned tomatoes, lentils, and pasta are cheap and have a long shelf life. You can buy them in bulk. This recipe is also incredibly forgiving. Don’t have one veggie? Swap in another you got on sale.
My Tips for Smart Shopping on a Budget
I’ve learned a few tricks over the years to keep my grocery bill low. These habits make recipes like this even more affordable.
Always buy your onions, carrots, and celery in bags, not individually. It’s always cheaper per pound. Get your garlic in a whole bulb, not pre-minced jars.
Vegan One-Pot Lasagna Soup Recipe
The Budget-Friendly Ingredient List
How to Make It (Step-by-Step)
Notes
Enjoy your homemade Vegan One-Pot Lasagna Soup Recipe!
Nutrition Information
For herbs, use dried oregano and basil. They are pennies per use and live in your pantry forever. If you can, buy your nutritional yeast in the bulk section. You only scoop out what you need.
Choose store-brand canned goods and pasta. The quality is identical to name brands. Finally, make your own vegetable broth powder or buy a jar of bouillon. It’s far more cost-effective than cartons.
The Budget-Friendly Ingredient List
Here’s everything you’ll need. Check your pantry first—you might already have half of this.
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3-4 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 (14.5 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can brown or green lentils, drained and rinsed
- 6 cups vegetable broth (from bouillon is fine!)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 8-10 broken lasagna noodles (about 8 oz)
- 1 (13.5 oz) can full-fat coconut milk (the creamy secret!)
- 1/2 cup nutritional yeast
- Salt and black pepper to taste
- Fresh basil or parsley for garnish (optional)
How to Make It (Step-by-Step)
Follow these simple steps. You really can’t mess this up. I promise.
- Start by sautéing the onion, garlic, carrots, and celery in the olive oil in your large pot over medium heat. Cook for 5-7 minutes until the veggies soften. This builds the flavor base.
- Add both cans of tomatoes, the drained lentils, vegetable broth, oregano, basil, and red pepper flakes. Give it a good stir and bring the pot to a boil.
- Once boiling, break your lasagna noodles into rough 1-inch pieces directly into the soup. Stir them in, reduce the heat to a simmer, and let it cook for about 10-12 minutes. The pasta should be tender.
- Turn the heat down to low. Stir in the full can of coconut milk and the nutritional yeast. This creates that rich, creamy texture we love. Let it warm through for 2-3 minutes.
- Taste the soup! This is the most important step. Season generously with salt and black pepper until it tastes just right to you. Serve it hot with a sprinkle of fresh herbs if you have them.
How to Use Up Every Last Bit (No Waste!)
Being budget-savvy means wasting nothing. Here’s how I make the most of everything.
If you only use half an onion for this, dice the rest and freeze it on a tray. Once frozen, bag it for future soups. It saves so much time.
Leftover celery and carrot sticks? Chop them up and store them in a jar of water in the fridge. They’ll stay crisp for days for snacking or your next recipe.
If you have leftover soup, it freezes beautifully for up to 3 months. Let it cool, then portion it into freezer-safe containers. Thaw overnight in the fridge for a ready-made meal.
That last bit of coconut milk in the can? Blend it into your morning smoothie for a creamy boost. Or use it to make a quick curry later in the week.
Nutrition Notes
This soup isn’t just cheap and easy. It’s also packed with good stuff. Here’s the breakdown per serving.
- High in plant-based protein from lentils
- Excellent source of fiber
- Packed with vitamins A and C from the veggies and tomatoes
- Provides healthy fats from coconut milk
- Rich in B-vitamins from nutritional yeast
Common Questions About This Recipe
I get asked these questions a lot. Here are my tried-and-true answers.
Can I use a different type of pasta?
Absolutely! Any short pasta works. I’ve used rotini, penne, and even broken spaghetti. Use what you have. Just adjust the cook time based on the pasta’s package directions.
I don’t like coconut milk. What can I use instead?
No problem. The coconut flavor cooks out, leaving just creaminess. But if you’re avoiding it, use unsweetened plain soy or oat milk. For extra richness, blend 1/2 cup of raw cashews with 1 cup of broth until smooth and stir that in.
How can I make this soup thicker or thinner?
It’s easy to adjust. For a thicker soup, let it simmer uncovered for a few extra minutes. For a thinner soup, just add a splash more broth or water until it’s your preferred consistency. It’s your soup!
This Vegan One-Pot Lasagna Soup is more than a recipe. It’s a strategy for eating incredibly well without spending a fortune. It’s proof that comfort food doesn’t have to be complicated or costly. For a heartier, meatier version that’s still a perfect weeknight solution, check out this hearty one-pot lasagna soup recipe.
I hope this becomes a regular in your kitchen rotation like it is in mine. Give it a try on your next busy weeknight. You’ll be amazed at what you can create from a few simple ingredients. And if you want to let your slow cooker do the work, this effortless crockpot lasagna soup is another fantastic hands-off option.
Let me know your own money-saving twists for this recipe in the comments below! Did you add spinach or use a different bean? Please leave a rating!
