This comforting Dairy-Free Lasagna Soup brings all the flavors of a classic lasagna in a cozy bowl! With layers of noodles, tomato sauce, and veggies, it’s a hearty meal.
I love making this soup because it’s warm, filling, and so easy. Plus, you can top it with your favorite dairy-free cheese or fresh basil for that extra touch. Yum!
Key Ingredients & Substitutions
Ground Beef: I use ground beef for a rich flavor, but you can swap it with ground turkey or chicken for a lighter option. If you want a vegetarian version, try lentils or mushrooms instead!
Lasagna Noodles: Traditional lasagna noodles work great, but feel free to use gluten-free noodles to fit dietary needs. Broken up pasta shapes like pappardelle or even rotini can also be fun!
Diced Tomatoes and Tomato Paste: Canned diced tomatoes are convenient and add depth. If you can find fresh tomatoes, you can chop those up instead. For a sweeter soup, add a splash of tomato sauce or a small spoon of sugar!
Dairy-Free Ricotta: I love using dairy-free ricotta for topping, but plain dairy-free yogurt or even avocado can be creamy alternatives if you’re out of ricotta. Blend some silken tofu with lemon juice and nutritional yeast for a homemade option!
What’s the Best Way to Build Flavor in This Soup?
Building layers of flavor is key to making this lasagna soup delicious. Start by sautéing the onions and bell pepper in olive oil. This softens them and enhances their sweetness.
- Cook the onions and peppers for about 5 minutes, then add garlic. Cook this for about 1 more minute to avoid burning the garlic.
- Don’t skip browning the meat; this adds a great depth of flavor. Make sure it’s cooked through, breaking it up nicely.
- Combine your canned tomatoes, broth, and spices gradually, which lets them infuse into the soup as it simmers. Let it simmer uncovered to allow the flavors to meld.
- As you add the noodles, make sure to stir occasionally to keep them from sticking. Taste as you go to adjust the seasoning!
Dairy-Free Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef (or ground turkey for a lighter option)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 small green bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 4 cups beef or vegetable broth (low sodium)
- 1 can (6 oz) tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 4 lasagna noodles, broken into bite-sized pieces
- Fresh parsley, chopped (for garnish)
- Dairy-free ricotta or plain dairy-free yogurt (for topping)
Time Needed:
This delicious Dairy-Free Lasagna Soup will take about 10 minutes to prep and roughly 30 minutes to cook, bringing the total time to about 40 minutes. Perfect for a hearty weeknight meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
First, heat the olive oil in a large pot over medium heat. Once hot, add the chopped onion and diced green bell pepper. Sauté these veggies until they’re softened, about 5 minutes. This helps build a great flavor base!
2. Add Garlic:
Next, toss in the minced garlic and let it cook for another minute until it’s fragrant. Be careful not to burn it, as garlic can turn bitter if overcooked.
3. Cook the Meat:
Add your ground beef (or turkey) to the pot. Cook it, breaking it apart with a spoon until it’s browned and cooked through, which should take about 6-8 minutes. Don’t forget to drain any excess fat if you used beef!
4. Combine the Ingredients:
Now, stir in the diced tomatoes, tomato paste, and your broth—either beef or vegetable will work fine. Add the dried basil, oregano, thyme, crushed red pepper flakes if you like a bit of spice, along with salt and pepper to taste.
5. Simmer the Soup:
Bring your soup mixture to a gentle boil, then reduce the heat slightly and let it simmer uncovered for about 15 minutes. This allows the flavors to meld beautifully.
6. Add the Noodles:
Time to add the lasagna noodles! Stir in the broken pieces and let the soup simmer until the noodles are tender, about 8-10 minutes. Make sure to stir occasionally so they don’t stick together!
7. Taste and Adjust:
Give the soup a taste and adjust the seasoning with more salt and pepper if needed. You want it flavorful and comforting!
8. Serve and Enjoy:
Serve the soup hot in bowls, topped with a dollop of dairy-free ricotta or yogurt, and sprinkle with fresh parsley for a bright finish. Enjoy this warm and cozy twist on a classic lasagna!
This Dairy-Free Lasagna Soup is perfect for a family meal and can easily be stored for leftovers. It’s just as flavorful the next day!
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely! Ground turkey is a great, lighter substitute that works perfectly in this recipe. It will give you a similar texture while reducing the fat content.
Can I Make This Soup Vegetarian?
Yes, you can make this soup vegetarian by replacing the ground beef with lentils, mushrooms, or plant-based meat alternatives. Just adjust the cooking time accordingly for any protein you choose!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. Just make sure to thaw it overnight in the fridge before reheating!
Can I Use Different Types of Noodles?
Definitely! While traditional lasagna noodles work well, you can also use gluten-free noodles or other pasta shapes like rotini or penne for variety. Just cook according to package instructions if you choose a different type!
