Dairy Free Lasagna Soup

Making a traditional lasagna often takes a lot of time in the kitchen. I usually save that for special occasions when I have a whole afternoon free.

This dairy free lasagna soup is a great alternative for busy weeknights. It gives you all the flavors you love without the complicated layering process.

I make this entirely dairy free so anyone can enjoy a hearty bowl. Using a simple homemade cashew blend gives it that creamy texture you expect from ricotta cheese.

It comes together in one pot, which also makes the cleanup process much faster. I prefer this method because it saves me so much effort.

You will have a warm and filling meal ready in under an hour. I hope you enjoy this easy comfort food as much as I do.

Why This Recipe Is a Keeper

Ultimate Comfort Food – This soup captures all the cozy flavors of traditional lasagna in one comforting bowl.

Creamy Dairy Free Twist – The homemade cashew ricotta adds a creamy texture that perfectly mimics traditional dairy cheese.

One Pot Convenience – You only need one pot to make this meal, which makes cleanup very quick.

Rich Bold Flavors – Italian sausage and aromatic herbs combine to create a deeply flavorful broth every time.

Here’s What You’ll Need

For the Soup

• 1 tbsp Olive Oil
• 1 lb Italian Sausage, Casings Removed
• 1 medium Yellow Onion, Diced
• 4 cloves Garlic, Minced
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 1/2 tsp Red Pepper Flakes
• 2 tbsp Tomato Paste
• 1 can (28 oz) Crushed Tomatoes
• 6 cups Chicken Broth
• 8 Lasagna Noodles, Broken Into Pieces
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/4 cup Fresh Basil, Chopped

For the Cashew Ricotta

• 1 cup Raw Cashews
• 1/3 cup Water
• 2 tbsp Fresh Lemon Juice
• 2 tbsp Nutritional Yeast
• 1 clove Garlic
• 1/2 tsp Salt

How to Make It

Step 1

Cover the cashews with boiling water and let them soak for 15 minutes while you start the soup.

Step 2

Heat the olive oil in a large Dutch oven over medium-high heat. Add the sausage and cook for 6 to 8 minutes, breaking it up, until browned. Add the onion and cook for 5 minutes until soft.

Step 3

Stir in the garlic, oregano, dried basil, red pepper flakes and tomato paste and cook for 2 minutes until the paste darkens slightly. Add the crushed tomatoes and broth, bring to a boil, then simmer for 15 minutes.

Step 4

Drain the cashews and add them to a food processor with the water, lemon juice, nutritional yeast, garlic and salt. Pulse and scrape down the sides until creamy but still slightly textured, just like ricotta.

Step 5

Add the lasagna noodles to the simmering soup and cook for 10 to 12 minutes, stirring often so they don’t stick, until tender. Season with the salt and pepper and stir in the fresh basil.

Step 6

Ladle the soup into bowls and top each one with a generous spoonful of cashew ricotta. Serve right away, since the noodles keep soaking up broth as it sits.

Recipe Tips

Cook the Noodles Separately for Leftovers

Lasagna noodles act like sponges and will soak up almost all of the liquid if the soup sits in the fridge overnight. You will end up with a thick pasta dish instead of a rich soup the next day.

If you plan on having leftovers, I recommend boiling the broken noodles in a separate pot of salted water.

Just add a handful of cooked noodles directly to each bowl right before ladling the hot soup over them.

Break the Noodles Into Bite-Sized Pieces

From my experience, breaking each lasagna sheet into roughly one-inch to two-inch pieces works best.

If the pieces are too large, they will overlap in the pot and stick together into dense, chewy clumps.

Smaller pieces fit neatly onto a spoon, making the soup much easier and cleaner to eat.

Soak the Cashews in Boiling Water

Raw cashews need to be properly softened to get that rich, creamy texture without any chalky grit.

Pour boiling water over them and let them sit for at least fifteen minutes before blending.

If your food processor is not very powerful, you can soak them in hot water for up to thirty minutes for a smoother result.

What to Make Next

• Dairy Free Baked Ziti
• Dairy Free Chicken Gnocchi Soup
• Dairy Free Lasagna with Cashew Ricotta
• Dairy Free Tomato Basil Soup with Grilled Cheese Croutons
• Dairy Free Zuppa Toscana

Popular Questions

How do I store leftovers without the noodles getting soggy?

If you plan to have leftovers, boil the noodles in a separate pot of water and store them apart from the soup.

Leaving the noodles in the broth causes them to absorb all the liquid and become very mushy in the fridge.