Dairy-free lasagna soup is a cozy, comforting dish that packs all the flavors of classic lasagna but in a warm, hearty bowl. It’s filled with rich tomato broth, tender noodles, ground meat, and snap-in-your-teeth veggies, all simmered to perfection without any dairy. You still get that garlicky, herby taste that makes lasagna so special, just in a soup form that’s perfect for chilly days or when you want something easy and satisfying.
I love making this soup because it’s a great way to enjoy the familiar lasagna flavors without worrying about dairy if you’re avoiding it. It’s super easy to whip up, and I always add a little extra fresh basil on top to brighten everything up. Plus, having the noodles soak up the broth means every spoonful feels like a warm hug. I always get surprised at how much flavor comes together so simply!
One of my favorite ways to serve this soup is with a side of crusty, dairy-free bread or a big green salad. It feels like a full meal without any fuss and everyone I know who tries it ends up asking for seconds. If you’re looking for a cozy dinner that’s dairy-free but still bold and tasty, this lasagna soup will definitely hit the spot.
Key Ingredients & Substitutions
Ground Meat: I use ground beef or Italian sausage for rich flavor, but ground turkey or plant-based meat works well if you want a lighter or vegetarian option.
Lasagna Noodles: Breaking these into bite-sized pieces makes the soup easy to eat. If gluten is a concern, try gluten-free pasta or even spiralized zucchini for a low-carb swap.
Tomato Base: Using both diced tomatoes and tomato paste builds deep flavor. If you can’t find tomato paste, a bit of tomato sauce or puree works as a substitute.
Herbs & Seasoning: Dried basil and oregano give a classic Italian taste. Fresh basil and parsley at the end brighten the soup. If fresh herbs are unavailable, double the dried herbs instead.
Nutritional Yeast: This is my favorite secret to add a cheesy, nutty flavor without dairy. It’s optional but really lifts the soup. If you don’t have it, a splash of dairy-free cream or coconut milk adds richness.
How Do You Prevent Noodles from Getting Mushy in Soup?
Cooking pasta in soup can be tricky because it may absorb too much broth and become mushy. Here’s how I keep noodles just right:
- Use broken lasagna noodles instead of larger shapes so they cook evenly and quickly.
- Add the noodles last, once the broth is boiling and the other ingredients are ready.
- Stir occasionally to stop noodles from clumping or sticking to the pot.
- Cook just until tender—about 10 minutes with lasagna noodles. Overcooking softens them too much.
- If you plan to store leftovers, consider cooking noodles separately and adding them to each bowl to keep texture fresh.
Equipment You’ll Need
- Large pot or Dutch oven – I use it because it’s perfect for simmering everything together and handles all the ingredients comfortably.
- Wooden spoon or stirring spoon – helps to mix and break up the meat evenly while cooking.
- Cutting board and knife – for chopping the onion, garlic, and herbs easily.
- Measuring cups and spoons – to keep your ingredients just right without guesswork.
- Soup ladle – makes serving easy and clean.
Flavor Variations & Add-Ins
- Switch ground beef for turkey or plant-based meat if you want a different flavor or vegetarian version.
- Add sautéed spinach or kale at the end for extra greens and nutrients.
- Stir in some chopped roasted red peppers or mushrooms for more texture and flavor.
- Sprinkle additional nutritional yeast or a squeeze of lemon juice before serving for a different cheesy or tangy twist.
Dairy-free Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 lb (450g) ground beef or Italian sausage (pork or turkey can be used)
- 4 cups (1 liter) beef or vegetable broth
- 1 (14 oz/400g) can diced tomatoes
- 1 (6 oz/170g) can tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 6 oz (170g) lasagna noodles, broken into bite-sized pieces
- 1/4 cup fresh basil, chopped (plus extra for garnish)
- 1/4 cup fresh parsley, chopped
- 1/4 cup nutritional yeast (for cheesy flavor, optional)
Time You’ll Need:
This recipe takes about 10 minutes to prep and around 25 minutes to cook, making it a cozy meal ready in about 35 minutes. Perfect for a easy weeknight dinner or a comforting lunch!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and cook for about 4-5 minutes, until it softens. Then add the minced garlic and cook for another minute, stirring so it doesn’t burn.
2. Brown the Meat:
Add the ground beef or sausage to the pot. Use your spoon to break it apart and cook for 6-7 minutes, until fully browned and cooked through. Drain off any excess fat if you want a leaner soup.
3. Build the Tomato Base:
Stir in the diced tomatoes, tomato paste, dried basil, oregano, crushed red pepper flakes if using, salt, and pepper. Let everything cook together for 2-3 minutes to blend the flavors.
4. Add Broth and Noodles:
Pour in the broth and bring it all to a boil. Once boiling, add the broken lasagna noodles, then reduce the heat to a simmer. Cook for about 10 minutes, stirring occasionally, until the noodles are tender but not mushy.
5. Finish with Fresh Herbs and Nutritional Yeast:
Stir in the chopped fresh basil and parsley. Taste and adjust seasoning with salt and pepper. If you like, sprinkle in the nutritional yeast for a cheesy, nutty flavor without any dairy.
6. Serve and Enjoy:
Ladle the soup into bowls and garnish with extra fresh basil leaves. Serve hot alongside some crusty dairy-free bread or a crisp green salad for a complete meal.
Can I Use Gluten-Free Pasta for This Soup?
Yes! Just swap the lasagna noodles for your favorite gluten-free pasta. Keep an eye on cooking times since gluten-free pasta can cook faster and become mushy if overcooked. Add it near the end to maintain texture.
Can I Make Dairy-free Lasagna Soup Ahead of Time?
Absolutely! Prepare the soup fully but keep the noodles separate if possible. Store the soup and noodles in airtight containers in the fridge for up to 3 days. Reheat the soup gently on the stove and add the noodles when serving.
What Can I Use Instead of Nutritional Yeast?
If you don’t have nutritional yeast, try adding a splash of coconut milk or a dairy-free cream alternative for added richness. You could also sprinkle dairy-free cheese on top, or simply enjoy the soup as is — it’s still packed with flavor!
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To keep noodles from soaking up too much broth, consider storing the noodles separately and combining them when reheating. Warm gently on the stove or in the microwave.
