Vegan White Lasagna Soup with Chicken and Pesto Oil

This vegan white chicken lasagna soup is rich and creamy, cheesy, full of greens, and perfect for just about any night of the week. The sautéed chicken and pesto oil take this deconstructed lasagna to a whole new level. If you’re looking for a delicious, dairy-free, and hearty hug-in-a-bowl, you have to try this heavenly combo tonight!

Main Ingredients For White Lasagna Soup

• Onion
• Garlic
• Vegan Chicken Stock or Vegetable Broth – Better Than Bouillon No-Chicken Base
• Lasagna Noodles
• Nutritional Yeast
• Italian Seasoning
• Plant-Based Milk
• Vegan Cream Cheese – Kite Hill Chive Cream Cheese is our favorite for soups!
• Spinach
• Vegan Chicken – Sweet Earth Chik’n Strips could fool anyone!

Ingredients for Pesto Oil

• Basil
• Olive Oil
• Garlic
• Nutritional Yeast
• Lemon Juice
• Sea Salt

How To Make Creamy White Lasagna Soup

This soup is so easy and super delicious, and I hope that you and your family will love it as much as we do. There’s minimal chopping, and it all comes together in about 30 minutes, making it perfect for busy weeknights. Just follow these steps:

1. Start by melting vegan butter in a large pot over medium-high heat. Add the diced onion and sauté until fragrant and translucent, about 5 minutes.
2. Add the minced garlic and cook for one more minute.
3. Pour in the stock and bring to a light boil. Once boiling, add the lasagna noodles, nutritional yeast, and Italian seasoning. Cook for about 10-12 minutes, or until noodles are tender, and then reduce heat to low.
4. Prepare the vegan chicken while the noodles cook: Melt vegan butter in a small skillet over medium heat. Add the plant-based chicken and fry for 7 minutes, tossing occasionally.
5. Blend or whisk the milk and cream cheese together until no lumps remain. Gently stir this into the soup.
6. Add the spinach and continue to cook until wilted, about 2 minutes. Taste and add salt and pepper, if necessary.
7. Prepare the pesto oil: Blend all ingredients in a small blender until smooth.
8. Serve white lasagna soup topped with plant-based chicken, pesto oil, and dairy-free parmesan!

Extra Veggies

Soups are a great way to use up vegetables from your fridge or maybe sneak in more greens for yourself and your family. Great additions to this soup would include mushrooms, carrots, kale instead of spinach, zucchini, and roasted garlic. Or, instead of dried Italian seasoning, use fresh herbs like thyme, basil, and oregano.

Other Tips and Suggestions

This soup will naturally thicken on its own, especially after cooking the noodles, so I recommend serving immediately. If you’re reheating leftovers, you may want to add a little water or more stock, depending on preference. And one more thing, just like traditional lasagna, don’t forget some delicious crusty bread on the side for dipping!

If you’d prefer an even thicker soup, remove ½ cup liquid from the pot and whisk with ¼ cup flour. Now, whisk this mixture back into the soup.

More Substitutions

I made this soup a number of times while recipe testing. It’s fairly versatile and easy to modify if you have specific preferences. Here are a couple of ideas:

You can melt in some dairy-free mozzarella or parmesan after the noodles have cooked.

Instead of lasagna noodles, try rotini, farfalle, pappardelle, or even gnocchi! But then I guess it’s not really lasagna soup but nobody will care!

If you’d prefer, substitute the plant milk for one can of full-fat coconut milk. If you use coconut milk, I suggest adding one tablespoon of lemon juice to balance it out and reduce the sweetness or strong taste.

You could also use homemade cashew cream instead of store-bought plant milk (1 cup cashews blended with 1 cup water). I like blending my own at home so that I know there is no sugar or sweetness, plus you can control the thickness. You may want to reduce the amount of cream cheese by half.

You can use dairy-free sour cream instead of cream cheese. A dollop of vegan ricotta would also be a nice touch.

For a bit of heat, add a pinch of cayenne pepper or top with red pepper flakes.

One day I’ll make this with vegan sausage instead of chick’n and report back to you all!

There’s really no compromise when it comes to vegan cooking.  It’s better for us, for the animals, and for our environment, so make this dreamy soup and share it with someone you love – whether they’re vegan or not! 

If you make this recipe, let me know!  Please leave a comment, rate it (once you’ve tried it), and be sure to tag me.  And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!

Lots of love, Allison 

More Soup Recipes

Vegan White No-Chicken Chili with Pulled Jackfruit

Extra Creamy Spinach and Mushroom Wild Rice Soup

Ultimate Vegan Chili with Plant-Based Sausage