Dairy-free Lasagna Soup

Dairy-free Lasagna Soup is a cozy, comforting bowl that brings all the flavors of classic lasagna without the cheese. Packed with tomatoes, ground meat, herbs, and tender noodles, this soup feels like a warm hug on a chilly day. Even without the dairy, it still delivers that rich, familiar taste you love.

I really like making this soup when friends with dietary restrictions come over because everyone enjoys it, no matter what they can eat. Plus, it’s super easy to throw together in one pot. I often add fresh basil at the end for a little pop of brightness that lifts all the flavors.

Serving it with a crusty piece of bread or a simple green salad makes for a full meal that’s both satisfying and light. It’s the kind of soup that warms you up and makes you feel right at home, especially during the cooler months when you want something hearty but not too heavy.

Key Ingredients & Substitutions

Ground meat: I usually use ground beef for a classic flavor, but ground turkey works well for a leaner option. For a plant-based twist, try crumbled tofu or a meat substitute to keep it hearty yet dairy-free.

Lasagna noodles: No-boil noodles save time and soften nicely in the soup. If you don’t have no-boil, regular lasagna noodles broken into pieces work too—just cook them separately and add at the end to avoid mushiness.

Tomatoes: Crushed tomatoes and tomato sauce form the soup’s base, giving it that rich, tomatoey taste. If you want a chunkier broth, use diced tomatoes instead of crushed.

Dairy-free ricotta: This adds creaminess on top without dairy. You can find store-bought versions or make your own using soaked cashews blended with lemon juice, garlic, and a pinch of salt.

How Do I Get the Noodles Just Right Without Them Getting Mushy?

Cooking noodles directly in the soup can be tricky because they can quickly become overcooked and mushy. Here are a few tips to get them just right:

• Use no-boil lasagna noodles broken into smaller pieces—they soften perfectly during simmering.
• Add the noodles after the soup is boiling, then simmer gently to avoid breaking them too much.
• Stir occasionally but gently to keep noodles intact and evenly cooked.
• If using regular noodles, cook them separately until just tender, drain, then stir into the soup just before serving.
• Keep an eye on cooking time—about 10-12 minutes is usually perfect.

With a little attention, your noodles will hold up well and soak up the delicious tomato broth without turning mushy.

Equipment You’ll Need

• Large soup pot – I love a big pot because it makes stirring and simmering easy and prevents splashes.
• Measuring spoons and cups – keep things accurate so the flavors balance well.
• Wooden spoon or ladle – perfect for stirring the soup and serving without scratching the pot.
• Knife and cutting board – handy for chopping onions, garlic, and herbs quickly and safely.
• Can opener – for opening the crushed tomatoes and sauce easily.
• Measuring spoons – makes it easy to add herbs and spices just right.

Flavor Variations & Add-Ins

• Swap ground beef with turkey, chicken, or plant-based meat for different flavors and textures.
• Add chopped spinach, kale, or other greens for extra nutrition and a fresh touch.
• Mix in cooked sausage or pancetta for a richer, meatier soup.
• Sprinkle with red pepper flakes or a dash of hot sauce for some added heat and spice.

Dairy-free Lasagna Soup

Ingredients You’ll Need:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 pound ground beef (or ground turkey or plant-based meat alternative)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• ¼ teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 4 cups vegetable broth or beef broth (check dairy-free)
• 8 ounces no-boil lasagna noodles, broken into bite-size pieces
• ¼ cup fresh basil or parsley, chopped (for garnish)
• Dairy-free ricotta or creamy cashew cheese substitute (for topping)

How Much Time Will You Need?

This soup takes about 10 minutes to prepare and roughly 25 minutes to cook, so plan for around 35 minutes total. It’s quick enough for a weeknight dinner but comforting enough to enjoy any day.

Step-by-Step Instructions:

1. Cook the Aromatics and Meat:

Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and cook for about 4-5 minutes, until soft. Stir in the minced garlic and cook for another minute until fragrant. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 6-8 minutes. Drain excess fat if you like.

2. Add Spices and Tomatoes:

Stir in dried oregano, basil, thyme, crushed red pepper flakes (if using), and season with salt and pepper. Cook for another minute to bring out the flavors. Pour in the crushed tomatoes, tomato sauce, and broth, stirring well to combine everything.

3. Cook the Noodles and Finish:

Bring the soup to a boil. Add the broken lasagna noodles, reduce heat to a simmer, and cook, stirring occasionally, until the noodles are tender, about 10-12 minutes. Taste and adjust seasoning as needed. Serve hot with a scoop of dairy-free ricotta or cashew cheese substitute and sprinkle with fresh basil or parsley for garnish.

Can I Use Regular Lasagna Noodles Instead of No-Boil?

Yes! If you use regular lasagna noodles, break them into pieces and cook them separately until just tender. Drain and add them to the soup at the end to prevent sogginess.

How Can I Make This Recipe Vegetarian or Vegan?

Simply swap the ground beef for a plant-based meat alternative or cooked lentils. Use vegetable broth and a dairy-free cheese substitute to keep it completely vegan.

Can I Prepare This Soup Ahead of Time?

Absolutely! Make the soup up to 2 days in advance and store it in the refrigerator. Reheat gently on the stove and add extra broth or water if it thickened too much overnight.

What’s the Best Way to Store Leftovers?

Keep leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stove over medium-low heat, stirring occasionally to warm evenly. For longer storage, freeze the soup and thaw before reheating.