One-Pot Vegan Lasagna Soup with Mushrooms, White Beans, Kale and Lemony Tofu Ricotta
One pot vegan lasagna soup with browned mushrooms, white beans, kale and broken noodles in a garlicky tomato broth, finished with lemony tofu ricotta.
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 6
One-Pot Vegan Lasagna Soup with Mushrooms, White Beans, Kale and Lemony Tofu Ricotta is a vegan dinner recipe made with firm tofu, nutritional yeast, fresh lemon juice. It takes 40 minutes of hands-on time, serves 6, and each serving has 369 calories, 19 g of protein and 8 g of fiber.
Everything you want from lasagna, cooked in a single pot in about 40 minutes: broken noodles simmer right in an oregano-scented tomato broth, so their starch gives the soup body without any cream. Browning the mushrooms hard before adding liquid builds the savory base, and cannellini beans make it filling. A cold spoonful of tofu ricotta, mashed with lemon and nutritional yeast, melts into each bowl the way the cheese layer would.
A cooking method + dietary (a 40-minute one-pot soup with broken noodles, white beans and a dollop of lemony tofu ricotta, fully vegan, instead of a layered baked butternut lasagna with dairy ricotta and béchamel) take on our Butternut Squash Lasagna with Spinach Ricotta and Sage Béchamel.
Ingredients
Lemony Tofu Ricotta
- 8 oz227 gfirm tofu, drained and patted dry
- 2 tbsp10 gnutritional yeast
- 1½ tbsp23 gfresh lemon juice
- 1 tbsp14 gextra-virgin olive oil
- ¼ tsp0.8 ggarlic powder
- ½ tsp3 gfine salt
Soup
- 2 tbsp27 golive oil
- 8 oz227 gcremini mushrooms, finely chopped
- 1 medium110 gyellow onion, diced
- 4 cloves12 ggarlic, minced
- 2 tbsp32 gtomato paste
- 2 tsp2 gdried oregano
- ¼ tsp0.5 gred pepper flakes
- 1 can411 gcrushed tomatoes (28 oz can)
- 5 cups1.2 kgvegetable broth
- ¾ tsp4.5 gfine salt, plus more to taste
- ½ tsp1.2 gfreshly ground black pepper
- 8 oz227 gdried lasagna noodles (about 9, regular not no-boil; check they are egg-free), broken into 1- to 2-inch pieces
- 1 can240 gcannellini beans (15 oz can), drained and rinsed
- 4 cups84 glacinato or curly kale, stems removed, leaves chopped (about 4 packed cups)
- 1 tbsp15 gfresh lemon juice
- ¼ cup5.3 gfresh basil leaves, torn, for serving (optional)
Kit: Large Dutch oven or soup pot (5-quart or larger), Medium mixing bowl, Wooden spoon, Ladle
Tips
- Break the noodles inside a clean kitchen towel or their own box so the shards don't fly around the kitchen.
- Give the mushrooms room and time: stirring too often makes them steam instead of brown, and that browning is where the meaty flavor comes from.
- Broths vary a lot in saltiness, so hold back on extra salt until the very end, after the lemon juice goes in.
- For a smoother, creamier ricotta, pulse the mixture in a food processor for 15–20 seconds instead of mashing.
Swap ideas
- Use baby spinach instead of kale
- Wilts in under a minute, so stir it in right at the end; milder and more tender.
- Use short pasta such as mafalda corta, campanelle or rotini instead of broken lasagna noodles
- No breaking needed and easier to spoon; start checking for doneness a minute or two before the package time.
- Swap the cannellini beans for chickpeas or 1 1/2 cups cooked brown lentils
- Chickpeas stay firmer and nuttier; lentils make the soup taste closer to a meaty ragu.
- Use gluten-free lasagna noodles or brown rice pasta
- Makes the soup gluten-free; these soften quickly and break down on standing, so cook just to tender and serve right away.
The numbers
Nutrition per serving
369kcal per serving
Everything else · 6 servings per recipe
- Saturated fat
- 1.7 g 9%
- Sugars
- 6.4 g
- Sodium
- 1184 mg 51%
- Potassium
- 926 mg 20%
- Calcium
- 391 mg 30%
- Iron
- 5.2 mg 29%
- Vitamin C
- 28 mg 31%
- Vitamin B12
- 6.29 µg 262%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Tofu, raw, firm, prepared with calcium sulfate, Nutritional Yeast Seasoning by BRAGG (fortified; legacy USDA Branded Foods entry as reproduced by NutritionValue.org), Lemon juice, raw, Oil, olive, salad or cooking, Spices, garlic powder (SR Legacy), Salt, table, Mushrooms, brown, italian, or crimini, raw, Onions, raw, Garlic, raw, Tomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program), Spices, oregano, dried, Spices, pepper, red or cayenne, Tomatoes, red, ripe, canned, packed in tomato juice, Soup, vegetable broth, ready to serve, Spices, pepper, black, Pasta, dry, enriched, Beans, white, mature seeds, cooked, boiled, without salt, Kale, raw
Method
Make the tofu ricotta: crumble the tofu into a medium bowl and add the nutritional yeast, 1 1/2 tbsp lemon juice, 1 tbsp olive oil, garlic powder and 1/2 tsp salt. Mash with a fork until it looks like small-curd ricotta with a few pea-size lumps left. Taste, adjust the salt and lemon, and refrigerate while you make the soup.
Heat 2 tbsp olive oil in a large Dutch oven or soup pot (at least 5 quarts) over medium-high heat. Add the mushrooms in an even layer and cook, stirring only every minute or so, until their liquid has cooked off and they are deep brown at the edges, 6–7 minutes.
Lower the heat to medium, add the onion and a pinch of salt, and cook until soft and translucent, 3–4 minutes. Stir in the garlic, tomato paste, oregano and red pepper flakes and cook, stirring constantly, until the paste darkens to brick red and starts to stick to the pot, about 1 minute.
Pour in the crushed tomatoes and broth, scraping up the browned bits from the bottom. Add 3/4 tsp salt and the black pepper, cover, and bring to a boil over high heat.
Stir in the broken noodles, reduce the heat to keep a steady simmer, and cook uncovered, stirring every couple of minutes so the pieces don't stick together or to the pot, until the noodles are a couple of minutes shy of tender, 8–10 minutes.
Add the beans and kale and simmer until the kale is wilted and dark green and the noodles are tender with a slight chew, 3–4 minutes more. If the soup looks thicker than you like, loosen it with a splash of broth or water.
Take the pot off the heat, stir in 1 tbsp lemon juice, and season with more salt and pepper to taste. Ladle into bowls and top each with a generous spoonful of tofu ricotta and torn basil.
Storage: Refrigerate the soup and the tofu ricotta in separate airtight containers for up to 4 days. The noodles keep absorbing broth, so add a splash of broth or water when reheating on the stove or in the microwave until steaming hot. For the best texture when making ahead, cook the noodles only in the portion you plan to eat. The soup base (without noodles) freezes for up to 3 months; the tofu ricotta turns crumbly when frozen, so make it fresh.
Questions
- How much protein is in one-pot vegan lasagna soup with mushrooms, white beans, kale and lemony tofu ricotta?
- Each of the 6 servings has 19 g of protein, 8 g of fiber and 369 calories, calculated from USDA FoodData Central values for every ingredient.
- Is one-pot vegan lasagna soup with mushrooms, white beans, kale and lemony tofu ricotta vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does one-pot vegan lasagna soup with mushrooms, white beans, kale and lemony tofu ricotta take to make?
- 15 minutes of prep and 25 minutes of cooking, so 40 minutes of hands-on time.
- Can you make one-pot vegan lasagna soup with mushrooms, white beans, kale and lemony tofu ricotta ahead?
- Refrigerate the soup and the tofu ricotta in separate airtight containers for up to 4 days. The noodles keep absorbing broth, so add a splash of broth or water when reheating on the stove or in the microwave until steaming hot. For the best texture when making ahead, cook the noodles only in the portion you plan to eat. The soup base (without noodles) freezes for up to 3 months; the tofu ricotta turns crumbly when frozen, so make it fresh.
- What can I substitute in one-pot vegan lasagna soup with mushrooms, white beans, kale and lemony tofu ricotta?
- Use baby spinach instead of kale — wilts in under a minute, so stir it in right at the end; milder and more tender.. Use short pasta such as mafalda corta, campanelle or rotini instead of broken lasagna noodles — no breaking needed and easier to spoon; start checking for doneness a minute or two before the package time.. Swap the cannellini beans for chickpeas or 1 1/2 cups cooked brown lentils — chickpeas stay firmer and nuttier; lentils make the soup taste closer to a meaty ragu.. Use gluten-free lasagna noodles or brown rice pasta — makes the soup gluten-free; these soften quickly and break down on standing, so cook just to tender and serve right away..
- Does one-pot vegan lasagna soup with mushrooms, white beans, kale and lemony tofu ricotta contain gluten?
- Yes — the ingredient list includes gluten. Check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published October 23, 2026 ·Italian-American
