Vegan Lasagna Soup: Flavorful Dairy-Free Dinner
Here’s what I love about this Vegan Lasagna Soup – it’s like a warm hug in a bowl!
You get all those cozy lasagna vibes without any dairy. Pretty amazing, right? The rich tomato broth mixed with tender pasta and creamy cashew topping just melts in your mouth.
Even my cheese-loving friends can’t get enough of it. So whether you’re vegan or just curious, this soup is going to blow your mind.
Oh, and if you’re craving the traditional version, you should totally check out this yummy Lasagna Soup with Ricotta, too!
Ingredients You’ll Need
This soup is loaded with Italian herbs, fresh veggies, and a dreamy cashew topping that tastes just like ricotta. Check the recipe card below for all the amounts you’ll need!
- Lasagna Noodles: Break them up into little pieces so they’re easy to scoop with your spoon.
- Crushed Tomatoes: This creates that tangy, rich base that makes you think of real lasagna.
- Raw Cashews: Blend these babies up and they turn into the creamiest dairy-free ricotta ever.
- Fresh Spinach: Toss in some greens for color and a nice, healthy boost in every bite.
- Nutritional Yeast: This gives you that cheesy flavor without any actual cheese – so cool!
- Italian Seasoning: Brings all those classic herbs like basil and oregano to the party.
- Garlic Cloves: Make everything smell incredible and add tons of flavor to your soup.
- Vegetable Broth: This is what cooks your pasta and brings everything together so nicely.
How to Make Vegan Lasagna Soup
Making this soup is actually pretty easy! Just follow along with me and you’ll have dinner ready in no time.
Step 1: Prepare Cashew Ricotta
First, soak your cashews in hot water for 30 minutes. Then drain them and toss everything into your blender with nutritional yeast, lemon juice, garlic, and salt. Blend until it’s silky smooth!
Step 2: Sauté Aromatics
Warm up some olive oil in your big pot for 2 minutes. Now add your onions and garlic and let them cook for 5 minutes. Your kitchen is going to smell SO good right now!
Step 3: Build Tomato Base
Time to pour in those crushed tomatoes along with your broth, Italian seasoning, salt, and pepper. Give it a good stir and let it bubble away for 15 minutes. Easy peasy!
Step 4: Cook Lasagna Noodles
Break up your lasagna noodles into bite-sized pieces and drop them in. Let them cook for 12 minutes, stirring now and then. You want them tender but not mushy, you know?
Step 5: Add Fresh Spinach
Toss in that fresh spinach and cook for just 3 minutes until it wilts down. The leaves will turn bright green and beautiful. Looking good!
Step 6: Serve with Ricotta
Scoop the hot soup into bowls and plop a big spoonful of that cashew ricotta right on top. Add some fresh basil and red pepper flakes if you want. Then DIG IN!
Tips for the Best Vegan Lasagna Soup
- Soak cashews properly: Hot water works fast, but overnight in cold water works too. Either way, you’ll get super creamy results!
- Break noodles uniformly: Keep them about the same size so everything cooks evenly. Makes eating easier, too!
- Don’t overcook pasta: Check them at 10 minutes because they’ll keep getting softer in that hot broth.
- Layer flavors gradually: Let each thing cook before adding the next. Trust me, it makes a huge difference!
- Make ricotta ahead: Whip it up three days early and just keep it in the fridge. So convenient!
Variations and Substitutions
Want to mix things up? No problem! This soup is super flexible, and you can totally make it your own way.
- Gluten-free option: Swap regular noodles for brown rice lasagna or any gluten-free pasta. Works like a charm!
- Nut-free ricotta: Use silken tofu instead of cashews and blend it with nutritional yeast. Problem solved!
- Vegetable additions: Throw in zucchini, bell peppers, or mushrooms when you cook the onions. More veggies, more YUM!
- Spicy version: Add red pepper flakes or fresh jalapeños to the tomato base if you like heat.
- Protein boost: Mix in cooked lentils or white beans at the end for extra plant-based protein power.
Frequently Asked Questions
Can I make this soup ahead of time?
Yep! Make the soup up to three days early. Just keep the noodles separate and add them fresh when you reheat. That way they won’t get soggy!
How do I store leftover vegan lasagna soup?
Put the soup and cashew ricotta in separate containers. They’ll stay fresh in your fridge for about four days. Super simple!
Can I freeze this soup?
Sure thing! Freeze the soup base without noodles for up to three months. Cook fresh noodles when you’re ready to eat it again.
What to serve with vegan lasagna soup?
Try crusty garlic bread, a crisp green salad, or some roasted veggies on the side. Makes a really satisfying meal!
How do I prevent noodles from getting soggy?
Cook them separately and add to each bowl, or just undercook them a little. They’ll soften up more as they sit anyway.
Can I use store-bought vegan ricotta instead?
Absolutely! Any store-bought kind works great if you’re short on time. Homemade tastes fresher, though, and it’s way cheaper too.
Is nutritional yeast necessary for this recipe?
It really adds that cheesy taste, but you can skip it. The soup will still taste amazing and comforting without it!
How can I make this soup creamier?
Splash in some coconut milk or stir more cashew ricotta right into the soup. Instant creaminess!
Vegan Lasagna Soup: Flavorful Dairy-Free Dinner
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 28-ounce can crushed tomatoes
- 4 cups vegetable broth
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 lasagna noodles broken into pieces
- 4 cups fresh spinach
- Fresh basil for garnish
- Red pepper flakes for garnish optional
For the Cashew Ricotta:
- 1½ cups raw cashews
- ¼ cup nutritional yeast
- 2 tablespoons lemon juice
- 1 clove garlic
- ¾ teaspoon salt
- ¼ cup water
Equipment
- Large Dutch oven (7-quart)
- High-Speed Blender
- Fine-mesh strainer
- Measuring cups and spoons
Instructions
- Soak cashews in hot water for 30 minutes, then drain and rinse really well.
- Blend cashews with nutritional yeast, lemon juice, garlic, salt, and water until smooth.
- Heat olive oil in your pot over medium heat and cook onions for 5 minutes.
- Add garlic and cook for one minute, stirring so it doesn’t burn at all.
- Pour in crushed tomatoes, broth, Italian seasoning, salt, and pepper, then stir everything together.
- Bring the soup to a boil, lower the heat, and let it simmer for 15 minutes.
- Break lasagna noodles into pieces, add them in, and cook for 12 minutes, stirring sometimes.
- Stir in fresh spinach and cook for 3 minutes until it wilts down nicely.
- Scoop soup into bowls and add generous dollops of cashew ricotta on top of each.
- Add fresh basil leaves and red pepper flakes, then serve it up hot and ENJOY!
Notes
- Make the cashew ricotta up to three days ahead and keep it cold.
- Store leftover soup and ricotta separately so they both stay nice and fresh.
- Undercook noodles just a bit if making ahead, since they soften more later.
- Use gluten-free pasta if you need a version that’s safe for everyone to eat.
- Toss in extra veggies like zucchini or mushrooms for more nutrition and heartiness.
