There is something about soup on a chilly rainy day that makes everything feel comforting. I took my love for lasagna and soup (both my favorite comfort foods) and turned it into this dairy-free lasagna soup. Believe me when I tell you that this will be one of those things you’ll keep on rotation. Oh-so- tasty and satisfying.
You get all the flavors of lasagna without the long hours of actually making a pan of lasagna. This takes 30 minutes to make and trust me, your kids will love it. I added spinach for, of course, you need that veggie to make it a complete meal. I have to add it anywhere I can. This really is that perfect pot of soup. Don’t have lasagna noodles, use regular pasta instead but be sure to only use 1/4 of the boxed pasta if you’re not using lasagna noodles. We are gluten-free in our house but you can absolutely use any pasta of choice.
Lastly, add a small scoop of Kite Hill vegan ricotta cheese for the ultimate flavor and lasagna taste. It melts right in when the soup is nice and hot. If you’re not dairy-free, parmesan cheese would also be tasty right on top. Be sure to also add that fresh basil right for freshness.
As always, be sure to tag me in any of your dairy-free lasagna soup creations on Instagram. I love seeing what you come up with. Hope you enjoy my loves!
XO,
Natalie
Related Posts: Lemon Chicken and Cauliflower Rice Soup
Dairy-Free Lasagna Soup
Dairy-Free Lasagna Soup
Ingredients
- 3/4 lb ground Italian sausage
- 1 yellow onion diced
- 4 cups chicken broth
- 2 tbsp tomato paste
- 1 15 ounce can of diced tomatoes
- 1 tsp dried oregano
- 1/4 cup unsweetened almond milk
- 2 cups chopped spinach
- 1/4 cup chopped fresh basil
- 2 chopped garlic cloves
- Box of gluten-free lasagna noodles
- 2 tbsp avocado or olive oil
- vegan ricotta cream cheese optional I like Kitehill brand
Instructions
- Boil a big pot of salted water and cook the lasagna noodles until al dente
- While the noodles are cooking, heat another big pot and add the olive oil
- Next, sautee onions until translucent, about 4 minutes. Then add the dried oregano
- Add the ground sausage and break apart and cook through
- Once the sausage is cooked, add the tomato paste and mix together for about 2 minutes
- Then add the chicken broth and can of diced tomatoes, and about 1/2 cup of water and bring to a boil.
- Add salt and pepper to taste.
- Once noodles are al dente, add the noodles, almond milk, spinach, and basil and cook for another minute
- Serve and if you wanted, add a little vegan ricotta cream cheese.