Dairy Free Lasagna Soup
You'll love this one-pot dairy free lasagna soup recipe for easy weeknight dinners. It's hearty, comforting, and ready in under 30 minutes. Enjoy all the flavors of classic lasagna in soup form!
Servings 6 servings
Calories 579kcal
Equipment
- Stainless steel dutch oven or large pot
Ingredients
- 1 tablespoon olive oil
- 1 pound ground sausage
- 1 yellow onion chopped
- 3 garlic cloves minced
- 1 teaspoon sea salt
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon black pepper
- 2 tablespoon tomato paste
- 28 oz crushed tomatoes
- 6 cups vegetable broth
- 8 oz lasagna noodles
Cashew cream
- 1 cup raw cashews
- ½ cup water
Instructions
- If using cashew cream, which I highly recommend, soak 1 cup raw cashews in boiling water for 15-30 minutes. Drain the water, pour into a high-speed blender with water and blend until smooth. Set aside or let store in the fridge while cooking.
- Warm olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until soft and translucent.
- Add the sausage and cook until browned, breaking up the meat as it cooks, about 10 minutes. Once cooked through, add the garlic and cook for about 1 minute, until fragrant.
- Season with salt, dried basil, dried parsley, dried oregano, red pepper flakes, and black pepper. Stir in the tomato paste. It will transform to a deep red color. Add the crushed tomatoes and broth, bring to a boil.
- Once boiling, break the lasagna noodles into 3rds or 4ths, depending how big you want them, reduce heat to a simmer, and stir occasionally as the noodles cook, about 10 minutes.
- Stir in the cashew cream and serve lasagna soup warm!
Notes
Store leftover lasagna soup in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave with a splash of broth or water. Reheat large batches on the stove over low-medium heat.
If you want to make lasagna soup ahead of time, omit the noodles and reduce the broth by half. Let cool and come to room temp before storing in the freezer for up to 3 months.
Nutrition
Calories: 579kcal | Carbohydrates: 51g | Protein: 23g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 2035mg | Potassium: 901mg | Fiber: 5g | Sugar: 12g | Vitamin A: 978IU | Vitamin C: 16mg | Calcium: 85mg | Iron: 5mg
