Creamy Lentil & Kale Lasagne Soup (vegan, gluten-free option)
Some days you just need something warm, comforting, and flavourful - without spending hours in the kitchen, or with a mountain of dishes to wash up. That’s when recipes like this lasagne soup come in very handy. It’s a one-pot wonder that packs in similar flavours to a vegan lasagne, but in a cosy, bowl-friendly form.
With brown lentils, kale, creaminess from the tahini, and a cheesy flavour from the nutritional yeast, it’s a soup that’s packed with protein, fibre, and heart-healthy fats - all in under 30 minutes. It’s nourishing, simple, and exactly the kind of meal you’ll want to curl up with after a long day.
Why You’ll Love This Vegan Lasagne Soup Recipe
One-pot comfort – Minimal cleanup, with maximum flavour.
Hearty & nourishing – It’s a well balanced meal with protein, fibre, complex carbs, and healthy fats.
Creamy without dairy – All the richness comes from plant-based ingredients.
Quick & easy – Perfect for weeknights or busy schedules.
What You’ll Need to Make This Lasagne Soup Recipe
Aromatics & veggies – Onion, garlic, bell pepper, and sundried tomatoes form a flavour-packed base.
Herbs & spices – Smoked paprika, oregano, and thyme give it that signature lasagne warmth.
Lentils & tomatoes – The heart of the soup, providing body, protein, and a rich, comforting texture.
Lasagne sheets – Broken into pieces to mimic lasagne layers in the soup.
Greens & finishing touches – Kale, tahini, nutritional yeast, lemon, and fresh basil add creaminess, brightness, and colour.
Tips for the Perfect Lentil & Kale Lasagne Soup
Add the kale last – Keeps it vibrant and slightly tender, not soggy.
Gentle simmer – Ensures lentils stay intact and lasagne sheets cook evenly without turning mushy.
Add extra cheesiness – If you like store-bought vegan cheeses, you could grate some and stir it through at the end or serve it on top.
Note: This soup is best served fresh. If you need leftovers, store without pasta and add fresh lasagne sheets or cooked pasta when reheating.
Watch the Recipe Reel!
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Creamy Lentil & Kale Lasagne Soup (vegan, gluten free option)
With brown lentils, kale, creaminess from the tahini, and a cheesy flavour from the nutritional yeast, it’s a soup that’s packed with protein, fibre, and heart-healthy fats - all in under 30 minutes. It’s nourishing, simple, and exactly the kind of meal you’ll want to curl up with after a long day.
Ingredients
- 1–2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced (I used orange)
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp dried thyme
- 4 sundried tomatoes, chopped
- 2 tbsp tomato puree
- 1 tin chopped tomatoes
- 1 tin brown or green lentils, drained & rinsed
- 3 cups vegetable stock
- 4 lasagne sheets (gluten-free if needed)
- 2 packed cups kale, destemmed & chopped
- 2 tbsp runny tahini
- 4 tbsp nutritional yeast
- ½ lemon, juiced
- Handful fresh basil, chopped
- Salt & pepper, to taste
- Chilli flakes, to serve
Instructions
- Heat olive oil in a pot over medium heat. Sauté onion for 4-5 minutes, then add garlic and bell pepper and cook for 5–6 more minutes.
- Stir in sundried tomatoes, tomato puree, smoked paprika, oregano, and thyme. Cook for 1 minute to release the flavours.
- Add chopped tomatoes, lentils, and vegetable stock. Cover and simmer for 10–12 minutes.
- Break lasagne sheets into pieces and add them to the pot. Cover and cook until al dente, about 7–9 minutes.
- Add kale in the last 2–3 minutes of cooking.
- Turn off the heat and stir in tahini, nutritional yeast, lemon juice, and fresh basil. Season to taste.
- Serve immediately with optional chilli flakes on top.
Notes
For meal prep: The soup keeps really well for 2–3 days, but the pasta can soak up too much liquid if stored together. Cook the lasagne sheets separately and add them in fresh when reheating for the best texture.
