Dairy-free Lasagna Soup is a comforting bowl full of all the flavors you love from traditional lasagna, but in a warm, cozy soup form. You get tender noodles, hearty tomato sauce, and a blend of flavorful herbs and spices, all without any dairy. It’s like lasagna, but easier to eat and perfect for a chilly day.
I always appreciate how this soup comes together quickly and still feels special. Since it’s dairy-free, it’s great for anyone avoiding milk or cheese but still craving that rich, tomatoey taste. I like to add a sprinkle of fresh basil on top—it makes the whole bowl feel bright and fresh.
My favorite way to enjoy this soup is with a big slice of crusty bread for dipping. It’s a simple meal that feels homemade and filling without being too heavy. Plus, it’s a crowd-pleaser that gets everyone asking for seconds!
Key Ingredients & Substitutions
Ground Meat: I like using ground beef for a rich flavor, but ground turkey makes a lighter option that still works well. If you want to keep it vegetarian, try plant-based crumbles or cooked lentils instead.
Lasagna Noodles: Broken lasagna noodles give the soup its classic pasta texture. If you can’t find them, broken regular pasta like penne or rotini will do the trick just fine.
Broth: Using a good dairy-free vegetable or beef broth is key to deep flavor. I prefer homemade broth if I have it, but store-bought works well—just watch the salt level.
Dairy-free Cream: This adds the creamy touch without dairy. Coconut cream and canned coconut milk work great, but if you’re not a fan of coconut, cashew cream is a milder alternative. You can also try unsweetened oat or almond cream.
Tomato Products: Using diced tomatoes, tomato sauce, and tomato paste together builds a rich tomato base. If you don’t have tomato paste, you can cook the sauce a bit longer to thicken.
How Do I Get the Perfect Cooked Pasta Without It Turning Mushy?
Adding pasta to soup can be tricky because it keeps cooking in the hot broth. Here’s how I make sure it’s just right:
- Break the noodles into bite-sized pieces so they cook evenly and are easy to eat.
- Add the pasta toward the end of cooking, usually after the soup has simmered for a while.
- Cook the pasta just until tender, about 8-10 minutes, tasting often to avoid overcooking.
- If making soup ahead, cook the pasta separately and add it to each bowl when serving to keep it from soaking up too much liquid.
Equipment You’ll Need
- Large pot or Dutch oven – I use this because it’s perfect for combining everything and simmering the soup.
- Wooden spoon or spatula – helps stir and break up the meat and noodles without scratching the pan.
- Measuring spoons and cups – for accurate seasoning and broth quantities.
- Knife and cutting board – for chopping the onion and garlic efficiently.
- Optional: Pasta strainer or colander – for draining noodles if cooking pasta separately to prevent overcooking.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a leaner soup.
- Add chopped spinach or kale towards the end for a boost of greens and nutrients.
- Mix in a teaspoon of red pepper flakes or a splash of hot sauce if you like some heat.
- Top with dairy-free grated cheese or fresh basil to enhance the flavors and presentation.
Dairy-free Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef or ground turkey
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 4 cups dairy-free vegetable or beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can tomato sauce
- 1 tablespoon tomato paste
- 6 ounces lasagna noodles, broken into bite-sized pieces
- 1/4 cup dairy-free cream (such as coconut cream or cashew cream) or full-fat canned coconut milk
- Fresh basil or parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25 minutes to cook, so you’ll have a warm, tasty bowl ready in around 35 minutes. It’s an easy, weeknight-friendly soup that doesn’t require long simmering or complicated steps.
Step-by-Step Instructions:
1. Cooking Your Base:
Start by heating olive oil in a large pot over medium heat. Add your finely chopped onion and cook it until soft and fragrant—it usually takes 3-4 minutes. Then stir in the minced garlic and cook for just 30 seconds more to release its aroma.
2. Browning the Meat and Adding Spices:
Next, add the ground beef or turkey to the pot. Break it apart with your spoon and cook until it’s all nicely browned, about 6-8 minutes. Once browned, sprinkle in the dried basil, oregano, red pepper flakes if you want a bit of spice, plus salt and black pepper. Stir everything together and cook for one more minute to help the spices wake up.
3. Building the Soup:
Pour in the dairy-free broth along with the diced tomatoes (with their juices), tomato sauce, and tomato paste. Stir well to blend all the flavors. Bring the soup to a boil, then lower the heat and let it simmer gently for 10 minutes to develop a rich taste.
4. Adding Pasta and Creaminess:
Break your lasagna noodles into small pieces and add them to the pot. Cook until the noodles are soft and tender, about 8-10 minutes. Stir in your dairy-free cream choice to give the soup a smooth, rich finish. Taste and adjust the salt and pepper, if needed.
5. Serving:
Remove the soup from heat, ladle it into bowls, and sprinkle with fresh herbs like basil or parsley for a lovely, fresh touch. Enjoy your warm and comforting soup—perfect with a side of crusty bread!
Can I Use Gluten-Free Noodles in This Soup?
Yes, you can! Just use gluten-free lasagna noodles or another gluten-free pasta. Keep in mind that cook times may vary slightly, so check the pasta for doneness earlier to avoid overcooking.
How Can I Make This Soup Vegetarian or Vegan?
Swap the ground meat for plant-based crumbles or cooked lentils for a protein boost. Use vegetable broth and make sure your dairy-free cream is vegan-friendly, like coconut or cashew cream.
Can I Prepare This Soup in Advance?
Absolutely! Make the soup up to 2 days ahead and store it in the fridge. To keep pasta from getting mushy, consider cooking it separately and adding it when reheating individual servings.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally so the soup warms evenly.
