Dairy Free Lasagna Soup
Get all the cozy flavor of classic lasagna in a warm, comforting bowl. It is an irresistible weeknight meal the whole family will love.
Equipment
- food processor
Ingredients
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
Instructions
- Cover the cashews with boiling water and let them soak for 15 minutes while you start the soup.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition
Serving: 1servingCalories: 570kcalCarbohydrates: 49gProtein: 26gFat: 30g