Lasagna Soup

This dairy-free lasagna soup recipe is hearty, filling, and packed with flavor. This creamy soup has all the flavors of traditional lasagna without all the work. If you are looking for a comfort food meal to make on a chilly day this is the recipe for you.

Why You’ll Love This Recipe 

• It is the perfect meal for a cold winter night.
• The best part is that it is much easier to make than lasagna.
• This soup can be made in under an hour and only uses a couple of pots. 

Ingredients 

You only need a handful of ingredients to help you make this homemade lasagna soup recipe. All of these ingredients are easy to find at your local market, or you may already have them on hand already.

• olive oil
• yellow onion, diced
• garlic, minced
• oregano
• thyme
• Italian seasoning
• grass fed ground beef or bison
• pastured pork sausage, casing removed
•  salt
• freshly ground black pepper
• kale minced
• can whole tomatoes, I like San Marzano or one jar pasta sauce (I like Rao’s Homemade)
• bone broth
• parsley, chopped (plus more for serving)
• cashew cream or Forager cashew yogurt to make the soup “creamy”
• gluten-free lasagna noodles

Equipment 

You only need a couple of kitchen tools to make this recipe. I really like to use a cast iron pot, however, because this is a tomato-based soup make sure you use an enameled dutch oven for this recipe.

• large pot
• dutch oven

How to Make Lasagna Soup

Making this homemade lasagna soup is so simple. Just follow the directions below and you will have a creamy and flavorful soup in no time at all.

1. Bring a large pot of water to a boil. Break the lasagna noodles into smaller, random pieces, cook about one minute less than the package recommends, remove from heat when they become almost tender, then drain and set aside.
2. In a large cast iron pot heat the olive oil over medium heat. Add the onion, garlic, and herbs and cook for about 2 minutes, or until the onions are soft and translucent.
3. Increase the heat to medium-high and add the ground beef, sausage, salt, and pepper. Saute until the meat is fully cooked, breaking it into small bits as it cooks.
4. Drain off the grease.
5. Add the tomatoes and their juices, crushing them as they cook to allow them to incorporate into the dish. 
6. Stir in the stock slowly, then add the parsley.
7. Bring soup to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
8. Taste and adjust the salt and pepper as needed.
9. If using, add the cashew cream, and stir to combine.
10. Add the noodles, then simmer for 5 minutes to complete the dish.
11. Dish up soup and serve.

Storage

This soup can be stored in the fridge for up to three days or frozen for up to six months. When you’re ready to eat it, just reheat it on the stove until warmed through.

You could also freeze this soup in individual portions so that you can grab one whenever you’d like. I love having a few of these in the freezer for those nights when I don’t feel like cooking.

Pro Tips 

Here are a few tips to help make sure that your soup turns out perfectly every time that you make it.

• If you want a little bit of a spicier soup, add a pinch of red pepper flakes to the dish when you’re cooking the onions and garlic.
• If you want a lower-carb version of this soup, just leave out the noodles. It will still be packed full of flavor.
• I like to garnish my bowl of this soup with a small amount of fresh parsley or basil.
• If you want a really smooth soup, you can use an immersion blender to blend it up before serving.

FAQs

Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.