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bowl of creamy, white chicken lasagna soup with meatless chicken and pesto oil on top

Vegan White Lasagna Soup With Chicken and Pesto Oil

Allison Mulcahy
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!
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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course, Soup
Cuisine Dairy-Free, Pasta, Plant-Based, Vegan
Servings 6 Servings
Calories 511 kcal

Ingredients
  

Lasagna Soup

  • 2 Tablespoons Vegan Butter Divided
  • ½ Cup White Onion Diced
  • 4-6 Garlic Cloves Minced
  • 6 Cups Vegan Chicken Broth
  • 10 Lasagna Noodles Broken into smaller pieces
  • 2 Tablespoons Nutritional Yeast
  • 2 Teaspoons Italian Seasoning
  • 2 Cups Plain Plant Milk Unflavored, unsweetened
  • 8 Ounces Dairy-Free Cream Cheese Recommended: Kite Hill Chive
  • 2 Large Handfuls Spinach
  • 8 Ounces Plant-Based Chicken Recommended: Sweet Earth Mindful Chik'n

Pesto Oil (Optional)

  • ½ Cup Basil
  • ½ Cup Olive Oil
  • 2 Garlic Cloves
  • 1 Tablespoon Nutritional Yeast
  • 1 Tablespoon Lemon Juice
  • ½ Teaspoon Sea Salt

Instructions
 

  • Heat one tablespoon butter in a large pot over medium-high heat. Add onion and sauté until fragrant and translucent, about 5 minutes.
  • Add the garlic and cook for 1 more minute.
  • Add 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.
  • Prepare the vegan chicken while the noodles cook: Melt one tablespoon butter in a small skillet over medium heat. Add the chicken and fry for 7 minutes, tossing occasionally.
  • Blend or whisk the milk and cream cheese together until no lumps remain. Gently stir this into the soup.
  • Add the spinach and continue to cook until wilted, about 2 minutes. Taste and add salt and pepper, if necessary.
  • Prepare the pesto oil: Blend all ingredients in a small blender until smooth.
  • Serve soup topped with vegan chicken, pesto oil, and dairy-free parmesan.

Nutrition

Calories: 511kcalCarbohydrates: 50gProtein: 22gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 493mgPotassium: 619mgFiber: 10gSugar: 4gVitamin A: 1306IUVitamin C: 6mgCalcium: 195mgIron: 4mg
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