Dairy-free Lasagna Soup is a comforting, hearty twist on a classic favorite. This soup features all the warm, delicious flavors of traditional lasagna without any cheese or cream. You get a rich tomato broth filled with tender pasta, savory Italian herbs, and plenty of veggies, making it both filling and simple.
I love this soup because it’s perfect for anyone who needs to avoid dairy but still wants something cozy and satisfying. The way the pasta softens in the broth and the tomatoes bring a bright tangy flavor always makes me feel like I’m getting the best parts of lasagna in a bowl. It’s such an easy way to enjoy lasagna tastes without all the fuss of layers and baking.
Whenever I make this, I like to serve it with a big green salad or some crusty bread to soak up all that tasty broth. It’s a great weeknight meal that you can have ready in no time, and it feels like a warm hug on chilly days. Plus, it’s loved by kids and adults alike who appreciate a simple, friendly meal without dairy worries.
Key Ingredients & Substitutions
Ground Meat: Ground beef gives rich flavor, but ground turkey or chicken are great leaner swaps. For a plant-based option, try cooked lentils or crumbled vegan meat substitute.
Lasagna Pasta: Broken lasagna sheets add that classic texture. Feel free to use other short pasta shapes like rotini or penne if you prefer.
Tomatoes & Broth: Crushed tomatoes create a thick tomato base. Using a low-sodium broth helps control saltiness. Vegetable broth makes this recipe vegetarian-friendly.
Spinach: Fresh spinach adds color and nutrients but kale or Swiss chard can work too. Add greens near the end to keep them bright and tender.
Dairy-free Ricotta: Cashew ricotta is creamy and mild, but plain dairy-free yogurt or coconut milk yogurt can be a quicker topping. Look for unsweetened and unflavored options.
How Do I Make Creamy Dairy-Free Ricotta Without Cheese?
Cashew ricotta adds creaminess like traditional ricotta without dairy. The key is soaking cashews beforehand so they blend smoothly:
- Soak cashews in water for at least 4 hours or overnight to soften.
- Drain and blend with lemon juice, garlic, water, and a pinch of salt until you get a creamy but thick texture.
- Add more water little by little if needed—creamy but still spoonable is perfect.
- Taste and adjust salt or lemon for brightness.
This mix is mild with a slight tang, much like ricotta, making it a great dairy-free replacement for topping your soup.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer it because it holds all the ingredients and makes cooking and simmering easier.
- Food processor or blender – this is used for making the creamy dairy-free ricotta, and it’s quick and easy for smooth results.
- Cutting board and knife – essential for chopping onions, garlic, and herbs.
- Measuring cups and spoons – to keep everything precise and balanced.
- Stirring spoon or ladle – handy for stirring the soup and serving.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey, chicken, or even lentils for different flavors or a vegetarian version.
- Add chopped mushrooms or bell peppers along with or instead of spinach for extra veggies.
- Stir in a pinch of red pepper flakes or hot sauce for some heat.
- Use fresh herbs like parsley or oregano as a garnish to brighten up the dish.
Dairy-free Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey for a leaner option)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 (28-ounce) can crushed tomatoes
- 4 cups beef or vegetable broth (dairy-free)
- 8 ounces lasagna-style pasta sheets, broken into bite-sized pieces
- 2 cups fresh spinach, roughly chopped
- ¼ cup fresh basil, chopped (optional, for garnish)
- Dairy-free ricotta-style topping or plain dairy-free yogurt/coconut milk yogurt for garnish
Dairy-free Ricotta-style Topping (Optional):
- 1 cup raw cashews, soaked at least 4 hours or overnight, drained
- 2 tablespoons lemon juice
- ¼ cup water (add more if needed)
- 1 garlic clove
- Salt, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and roughly 30 minutes to cook everything through. So in just about 40 minutes total, you’ll have a delicious, hearty soup ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Dairy-Free Ricotta (Optional):
Combine soaked cashews, lemon juice, water, garlic, and salt in a food processor or blender. Blend until smooth and creamy, scraping sides as needed. Set aside.
2. Cook the Soup Base:
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until translucent, about 3-5 minutes. Stir in minced garlic and cook for 1 more minute until fragrant.
3. Brown the Meat:
Add the ground beef to the pot. Cook, breaking it apart with a spoon, until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
4. Season the Soup:
Stir in oregano, basil, thyme, red pepper flakes (if using), salt, and black pepper. Cook for 1 minute to allow the herbs to release their flavors.
5. Add Tomatoes and Broth:
Pour in the crushed tomatoes and broth. Stir well and bring to a boil.
6. Cook the Pasta:
Add broken lasagna noodles to the boiling soup. Reduce heat and simmer uncovered until noodles are tender, about 8-10 minutes. Stir occasionally to prevent sticking.
7. Add Greens and Finish:
Stir in chopped spinach and cook for 1-2 minutes until wilted.
8. Serve and Garnish:
Ladle soup into bowls and top each serving with a spoonful of dairy-free ricotta or yogurt. Sprinkle with fresh basil and freshly ground black pepper if desired.
Enjoy your warm, comforting dairy-free lasagna soup!
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can substitute frozen spinach. Just thaw it completely and squeeze out excess water before adding it to the soup to avoid extra liquid thinning the broth.
How Can I Make This Soup Vegetarian or Vegan?
Simply swap the ground beef with cooked lentils, chopped mushrooms, or a plant-based ground meat alternative. Use vegetable broth to keep it vegan, and omit or use a vegan ricotta topping.
Can I Prepare This Soup Ahead of Time?
Absolutely! You can make the soup a day in advance and store it in the fridge. Reheat gently on the stove, adding a little extra broth if the pasta has absorbed too much liquid.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave until warmed through, stirring occasionally for even heating.
