Dairy-free Lasagna Soup is a comforting bowl that brings together all the flavors you love from classic lasagna, but in a warm, hearty soup form. It’s packed with rich tomato broth, ground meat, tender noodles, and plenty of herbs like basil and oregano. The best part? It skips the cheese to keep things dairy-free without losing any of the cozy goodness.
I really enjoy making this soup when I want something satisfying but without the fuss of baking a whole lasagna. It’s one of those recipes that feels just right for cool evenings or when I’m feeding a crowd with different dietary needs. Having it dairy-free means it’s great for people who can’t do cheese, yet everyone still asks for seconds — that always makes me smile!
One of my favorite ways to serve this soup is with a big slice of crusty bread on the side, perfect for soaking up the rich tomato broth. Sometimes I add a little fresh basil on top to brighten it up and give it a fresh kick. This soup feels like a warm hug in a bowl, and I’m pretty sure it’ll become a favorite in your kitchen too.
Key Ingredients & Substitutions
Ground beef or Italian sausage: Ground beef adds classic flavor, while sausage brings extra herbs and spices. For a plant-based swap, use lentils or vegan crumbles to keep it hearty and filling.
Lasagna noodles: Breaking these noodles into pieces gives your soup that fun, pasta-in-soup texture. No lasagna noodles? Any wide pasta like pappardelle or broken fettuccine works well.
Crushed and diced tomatoes: These create the rich, tangy base of the soup. If fresh tomatoes are in season, you can blend and cook them down for a fresher flavor.
Dairy-free ricotta-style mixture: I love making mine with firm tofu or soaked cashews blended with lemon juice and nutritional yeast. It adds creaminess without dairy. You can also skip it or use a dairy-free store-bought cheese alternative.
How Do You Make the Soup Flavorful Without Cheese?
The key to rich, satisfying flavor is layering your seasonings and cooking the meat and aromatics well. Here’s how I do it:
- Sauté onion until soft and garlic until fragrant to build base flavor.
- Brown the meat thoroughly to develop a deep, savory taste.
- Simmer in broth with crushed and diced tomatoes and dried herbs to let the flavors meld.
- Add fresh basil near the end for brightness and freshness.
- Top with a dairy-free ricotta-style mix for creaminess that mimics cheese without the dairy.
This process ensures every spoonful feels rich and comforting, even without traditional cheese layers.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this size because it can hold all the ingredients and makes stirring easy.
- Cutting board and knife – for chopping onions and garlic; a sharp knife makes it quicker and safer.
- Measuring cups and spoons – to get the broth, spices, and pasta amounts just right.
- Soup ladle – perfect for serving hot bowls without spills.
- Blender or food processor (optional) – for making smooth dairy-free ricotta-style mixture from tofu or cashews.
Flavor Variations & Add-Ins
- Use plant-based sausages or veggie crumbles instead of meat for a vegan option.
- Mix in chopped spinach or kale during the last few minutes for extra greens and nutrients.
- Spice it up with crushed red pepper flakes or a dash of smoked paprika for more heat or smoky flavor.
- Include sliced mushrooms or zucchini for added texture and vegetables.
Dairy-free Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage (or a combination)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups dairy-free vegetable or beef broth
- 1 (28-ounce) can crushed tomatoes
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 8 ounces lasagna noodles, broken into large pieces (about 2-inch pieces)
- ¼ cup fresh basil, chopped, plus extra for garnish
- 1 cup dairy-free ricotta-style mixture (see note*)
- Optional: crushed red pepper flakes, for a little heat
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and around 30 minutes to cook, so you’ll be enjoying it in just about 40 minutes total. It’s a perfect quick and hearty meal for busy days or cozy nights.
Step-by-Step Instructions:
1. Sauté the Aromatics and Brown the Meat:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook until they turn soft and clear, about 3-4 minutes. Then, add the minced garlic and cook for another minute until you can smell that fresh garlicky aroma. Now add the ground beef or Italian sausage. Break up the meat with your spoon and cook it until it’s browned and fully cooked, about 6-8 minutes. If there’s extra fat, drain it off for a lighter soup.
2. Build the Soup Base with Tomatoes and Broth:
Pour in the dairy-free broth, then add the crushed and diced tomatoes. Stir everything together and add the dried basil, oregano, thyme, and salt and pepper to taste. Bring this mixture up to a boil, then reduce the heat and let it simmer gently for 15 minutes. This simmer helps all the flavors blend beautifully.
3. Cook the Noodles and Add Fresh Basil:
Break the lasagna noodles into big pieces and add them to the soup. Cook until the noodles are tender, about 10 to 12 minutes. Once the noodles are done, stir in your freshly chopped basil to add a burst of fresh flavor.
4. Serve with Dairy-Free Ricotta Topping:
Ladle the hot soup into bowls. Top each serving with a generous spoonful of your creamy dairy-free ricotta-style mixture (made from tofu or cashews with lemon juice and nutritional yeast), which adds that rich, cozy feel like classic lasagna. Garnish with extra fresh basil if you like. Enjoy!
Note: To make the dairy-free ricotta-style topping, blend firm tofu or soaked cashews with a splash of lemon juice, some nutritional yeast, garlic powder, and salt until smooth and creamy. This gives you a lovely cheesy flavor without dairy.
Can I Use Gluten-Free Pasta for This Soup?
Absolutely! Just swap the lasagna noodles with your favorite gluten-free pasta. Add it towards the end of cooking and keep an eye on it, as gluten-free noodles can cook faster and get mushy if left too long.
How Can I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally. You may want to add a little extra broth if the soup has thickened.
Is It Possible to Make This Soup Vegetarian or Vegan?
Yes! Simply replace the meat with plant-based crumbles or lentils, and use vegetable broth. For the ricotta topping, opt for a tofu- or cashew-based dairy-free ricotta alternative to keep it vegan.
Can I Prepare This Soup in Advance?
Definitely! You can make the soup base a day ahead and refrigerate it. Add the noodles and fresh basil just before reheating to keep them from getting too soft.
