Go Back
lasagna soup

Dairy-Free Lasagna Soup

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 people
Course: Main Course
Cuisine: Italian
Ingredients Method

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

Method
 

  1. Boil a big pot of salted water and cook the lasagna noodles until al dente
  2. While the noodles are cooking, heat another big pot and add the olive oil
  3. Next, sautee onions until translucent, about 4 minutes. Then add the dried oregano
  4. Add the ground sausage and break apart and cook through
  5. Once the sausage is cooked, add the tomato paste and mix together for about 2 minutes
  6. Then add the chicken broth and can of diced tomatoes, and about 1/2 cup of water and bring to a boil.
  7. Add salt and pepper to taste.
  8. Once noodles are al dente, add the noodles, almond milk, spinach, and basil and cook for another minute
  9. Serve and if you wanted, add a little vegan ricotta cream cheese.