This Dairy-Free Lasagna Soup is a warm and comforting dish packed with rich flavors and delicious pasta. You’ll love how easy it is to make and perfect for a family meal!
Using simple ingredients like veggies, dairy-free cheese, and tasty spices, you get all the lasagna goodness in a hearty soup form! I just ladle it into bowls, and it’s always a hit!
Key Ingredients & Substitutions
Ground Beef or Turkey: I often opt for ground turkey for a leaner option. If you’re looking for a plant-based choice, use lentils or crumbled tempeh. Both add great texture and flavor!
Crushed Tomatoes: This gives the soup a nice base. If you have fresh tomatoes, you can chop them up and cook them down. You can also use tomato sauce if that’s what you have on hand.
Dairy-Free Cheese: I love using dairy-free ricotta or cashew cream for its creaminess. For a simple version, blend soaked cashews with a bit of lemon juice and nutritional yeast. It’s delicious!
Spinach: Fresh spinach is perfect, but you can swap it for kale or even frozen spinach if that’s all you’ve got. Just make sure to thaw and drain any excess water from frozen spinach.
How Do I Make Sure My Soup Has the Right Flavor?
Building flavor in your soup is important, and there are a couple of key steps to follow.
- Sautéing Aromatics: Always start by cooking onions and garlic in olive oil. This draws out their flavors and makes a great base for the soup.
- Seasoning: Don’t skip on herbs like basil, oregano, and thyme. These add depth! Taste after simmering and tweak the salt and pepper to your liking.
- Let It Simmer: Allowing the soup to simmer helps all the ingredients meld together. A good 15 minutes is usually enough!
How to Make Dairy-Free Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb ground beef or ground turkey (can substitute with plant-based ground meat)
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable or chicken broth (ensure dairy-free)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp red pepper flakes (optional for heat)
- Salt and pepper to taste
- 8 oz no-boil dairy-free ravioli or traditional pasta (use gluten-free if desired)
- 4 cups fresh spinach, chopped
- 1/2 cup fresh basil, chopped, plus extra for garnish
- 1 cup dairy-free ricotta or cashew cream for topping (store-bought or homemade)
- 2 tbsp nutritional yeast (optional, adds cheesy flavor)
How Much Time Will You Need?
You’ll need about 15 minutes for prep and around 30 minutes to cook the soup. All in all, you’re looking at about 45 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
In a large pot, heat the olive oil over medium heat. Once hot, add in the diced onion and sauté until it becomes translucent, which should take about 4-5 minutes. Next, stir in the minced garlic and cook for another minute until fragrant. This will really enhance the flavor of your soup!
2. Cook the Meat:
Add the ground beef or plant-based meat to the pot. Use a spoon to break it apart, cooking until browned and cooked through—this should take around 6-8 minutes. Make sure to cook it thoroughly!
3. Add the Tomatoes and Seasonings:
Pour in the crushed tomatoes and broth, stirring well to mix everything together. Then season your soup with dried basil, oregano, thyme, red pepper flakes (if you like heat), salt, and pepper. Bring the soup to a gentle simmer, reducing the heat to medium-low, and let it cook for about 15 minutes. This simmering time helps all those lovely flavors meld together!
4. Cook the Pasta:
Add the no-boil ravioli or pasta into the soup. Follow the package instructions to cook it—usually around 3-5 minutes. This part is quick!
5. Stir in Leafy Greens:
Once the pasta is cooked, stir in the chopped spinach and fresh basil leaves. Cook for another 2-3 minutes until the spinach wilts, adding a fresh, vibrant color to your soup!
6. Taste and Adjust:
Before serving, take a moment to taste your soup. Adjust the seasonings if necessary. Sometimes a pinch more salt or a sprinkle of pepper can make all the difference!
7. Serve and Enjoy:
Ladle the soup into bowls, and top each serving with a dollop of dairy-free ricotta or cashew cream. If you’re using nutritional yeast, sprinkle it on top for that delicious cheesy flavor. Finally, garnish with extra fresh basil leaves for a lovely touch.
Enjoy your warm, comforting Dairy-Free Lasagna Soup! It’s perfect for sharing with family or savoring all by yourself.
Can I Use Frozen Ground Meat in This Recipe?
Yes, you can use frozen ground meat! Just be sure to thaw it in the fridge overnight or in cold water before cooking. If you’re short on time, you can also cook it from frozen in the pot, but be aware it may take a little longer to brown.
Can I Substitute the Pasta in This Soup?
Absolutely! If you prefer a gluten-free option, use gluten-free pasta or even zoodles (zucchini noodles) for a low-carb choice. Just note that cooking times may vary for these alternatives.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through. If the soup thickens, add a splash of broth or water to loosen it up.
Is It Possible to Make This Soup Ahead of Time?
Yes! You can make this soup ahead of time. Just prepare it as usual, letting it cool completely before storing it in the fridge. For best flavor, reheat it on the stove before serving, allowing the flavors to meld even further.