Creamy Vegan and Gluten Free Lasagna Soup. Made with Mushrooms, Garlic, Onion, Zucchini, Tomato, Navy Beans, and Tofu. #veggielexi #veganrecipes #vegansoup #lasagnasoup #glutenfreerecipes - by Veggie Lexi

Creamy Lasagna Soup (Vegan, Gluten Free, Oil Free):

Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings 8 servings


  • 2 cups dry navy beans soaked overnight
  • 12 cups water
  • 1 Tablespoon kosher salt
  • 1 Tablespoon vegan and gluten free bouillon
  • 1 medium yellow onion chopped
  • 3 medium cloves garlic diced
  • 2 Tablespoons tomato paste
  • 1 can crushed tomatoes 28 ounces or 794 grams
  • 1 Tablespoon dried basil
  • 1 Tablespoon dried parsley
  • 8-16 ounces mushrooms (chopped, depending on preference)
  • 2 small zucchini chopped into ¼” pieces
  • 1 block extra firm tofu cut into ¼” cubes, 16 ounces or 454 grams
  • 1 package gluten free lasagna noodles broken into 2”-3” pieces, 10 ounces or 283 grams
  • 1 bag raw spinach cut into ½” strips, 9 ounces or 255 grams
  • 2 cups gluten free soy milk unflavored and unsweetened


  1. In a large pot, combine the water, soaked navy beans, salt, bouillon, onion, garlic, tomato paste, crushed tomatoes, dried basil, and dried parsley.
  2. Bring to a boil. Boil uncovered for 20 minutes.
  3. Add in the mushrooms, zucchini, tofu, and lasagna noodle pieces. Stir constantly while adding the lasagna noodle pieces to prevent them sticking together (try to scatter them throughout the pot and avoid adding a clump of them).
  4. Boil for 12 minutes, or until the lasagna noodles are cooked through. Stir once a minute while cooking to prevent the noodles from sticking to the bottom of the pot.
  5. Remove from heat and stir in the spinach to cook.
  6. Stir in the soy milk.