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Vegan Lasagna Soup

Vegan Lasagna Soup: Flavorful Dairy-Free Dinner

This dairy-free soup transforms classic lasagna into a comforting bowl with cashew ricotta, tender pasta, and rich tomato broth.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course Main Course, Soup
Cuisine American, Italian
Servings 6
Calories 385 kcal

Equipment

  • Large Dutch oven (7-quart)
  • High-Speed Blender
  • Fine-mesh strainer
  • Measuring cups and spoons

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

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.