This Dairy-Free Lasagna Soup is a warm and cozy dish that packs all the flavors of traditional lasagna but in a delicious soup form! With hearty noodles, rich tomato sauce, and veggies, it’s tasty and filling.
Plus, who doesn’t love slurping up their favorite pasta dish? I often pair it with crusty bread for dipping—it’s the perfect meal for a chilly evening! 🌟
Key Ingredients & Substitutions
Olive Oil: This adds healthy fats and flavor. You can swap it with avocado oil or coconut oil if you prefer. I find avocado oil has a neutral taste, which is great for cooking.
Ground Turkey or Beef: Ground turkey is a lighter option, but lean ground beef works well too. You could use lentils or mushrooms for a plant-based alternative that still offers a hearty texture.
Diced Tomatoes: Regular diced tomatoes work, but try fire-roasted tomatoes for extra flavor. If freshness is more your thing, use 2 cups of fresh chopped tomatoes instead. Just remember to adjust cooking time for them!
Dairy-Free Milk: I prefer almond milk for its light taste, but oat milk can add a creamier feel. Coconut milk can also work well for a richer flavor if desired.
No-Boil Lasagna Noodles: These are easy to use but feel free to use regular lasagna noodles or any pasta that cooks quickly. Just remember to add cooking time!
How Do I Cook Ground Meat Well?
Cooking ground meat properly can be tricky, but it’s key for a great soup. Here’s a simple method:
- Use a large pot and set to medium heat.
- Add olive oil to help with browning.
- Add the ground meat, breaking it apart with a spoon to ensure even cooking.
- Cook until it’s no longer pink and starts to brown, about 6-8 minutes. Browning adds flavor, so don’t rush!
- Stir often to prevent sticking and to break up clumps for even cooking.
By following these steps, your meat will be flavorful and tender, making your soup even more delicious!
Dairy-Free Lasagna Soup
Ingredients You’ll Need:
For the Soup Base:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground turkey or ground beef (choose turkey for lighter option)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 4 cups low-sodium chicken or vegetable broth (dairy-free)
- 1 (14.5 oz) can diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 1 cup dairy-free milk (e.g., almond milk or oat milk)
For the Pasta & Greens:
- 6 ounces no-boil lasagna noodles, broken into bite-sized pieces, or broken mafaldine/ribbon lasagna pasta
- 2 cups fresh spinach or kale, roughly chopped
- 1/4 cup fresh parsley, chopped, plus extra for garnish
For Serving:
- Dairy-free sour cream or coconut yogurt (optional)
How Much Time Will You Need?
This Dairy-Free Lasagna Soup takes about 15 minutes to prepare and about 30 minutes to cook. So, in total, you’re looking at around 45 minutes from start to finish. It’s quick and easy, perfect for busy weeknights!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion. Cook for about 4-5 minutes until the onion turns translucent and soft. Then, stir in the minced garlic and cook it for another minute until it smells amazing!
2. Brown the Meat:
Add the ground turkey (or beef) to the pot. Use a spoon to break it apart as it cooks. Keep stirring until the meat is browned and no longer pink, which should take around 6-8 minutes. This step adds lots of flavors!
3. Season It Up:
Now, it’s time to season! Sprinkle in the dried oregano, dried basil, crushed red pepper flakes (if you like a little heat), and some salt and freshly ground black pepper. Give it a good stir to combine.
4. Add Broth and Tomatoes:
Pour in the low-sodium chicken or vegetable broth, the can of diced tomatoes (with all the juices), and the tomato paste. Stir everything well so that all the ingredients are nicely mixed.
5. Simmer for Flavor:
Bring the soup to a boil. Once it’s bubbling, reduce the heat to low and let it simmer for about 10 minutes. This helps all the flavors come together beautifully!
6. Add Dairy-Free Milk and Noodles:
Next, stir in the dairy-free milk of your choice. Then toss in the broken lasagna noodles. Let the soup simmer uncovered, stirring occasionally, until the noodles are tender—this should take around 8-10 minutes.
7. Add Greens:
Now, fold in your fresh spinach or kale and chopped parsley. Cook for just about 2 minutes or until the greens are wilted. This makes the soup vibrant and packed with nutrients!
8. Final Touches:
Take a moment to taste your soup. Adjust the seasoning with more salt and pepper if needed. You want it just right!
9. Serve and Enjoy:
Ladle the hearty soup into bowls. For an extra touch, top with a dollop of dairy-free sour cream or coconut yogurt if you wish. Don’t forget to garnish with extra parsley for a lovely finish!
Enjoy your comforting Dairy-Free Lasagna Soup warm and hearty. It’s perfect for sharing or enjoying all by yourself on a cozy night in!
Can I Use Different Pasta Types in This Soup?
Absolutely! While no-boil lasagna noodles work best for this recipe, you can substitute with any small pasta like shells, rotini, or even gluten-free pasta if needed. Just adjust the cooking time according to the pasta package instructions for perfect texture!
How Can I Store Leftover Soup?
Leftover Dairy-Free Lasagna Soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, pour it into a pot over medium-low heat, stirring occasionally until warmed through.
What Can I Use Instead of Dairy-Free Milk?
If you don’t have dairy-free milk on hand, you can use vegetable broth for a lighter soup or coconut milk for a creamier version. Just keep in mind that coconut milk will give a slightly different flavor!
Can I Make This Soup Ahead of Time?
Yes! You can prepare the soup base (meat and broth mixture) in advance and store it in the fridge for up to 2 days. When ready to eat, reheat the base and add the lasagna noodles, dairy-free milk, and greens to finish cooking!