Dairy-free Lasagna Soup is a cozy, comforting dish that brings the delicious flavors of classic lasagna into a warm, hearty bowl. It’s packed with tender noodles, rich tomato broth, savory ground meat, and plenty of herbs — all without any dairy, which makes it perfect for those avoiding milk or cheese. The soup has just the right amount of heartiness with a fresh, tangy tomato base that feels like a hug in a bowl.
I love making this soup on chilly evenings when I want something filling but easy to enjoy. What I really appreciate about this recipe is how it captures the spirit of lasagna without the usual heavy layers of cheese. It’s lighter but still so satisfying. Plus, it’s super simple to throw together, which means less time in the kitchen and more time enjoying the meal with family or friends.
My favorite way to serve this soup is with a slice of crusty bread for dipping, or a side salad if I want to keep things fresh. Everyone who tries it always asks for the recipe, especially because it’s dairy-free but still full of cozy comfort. If you like lasagna but want something a little different, this soup is definitely a winner in my book.
Key Ingredients & Substitutions
Ground beef or turkey: I like to use lean ground beef for a rich flavor, but ground turkey is a great lighter option. You can also swap for plant-based crumbles to make it vegetarian.
Lasagna noodles: Breaking them into bite-sized pieces helps them cook evenly in the soup. If you can’t find lasagna noodles, wide egg noodles or broken spaghetti work well.
Dairy-free milk & nutritional yeast: These add creaminess and a cheesy note without dairy. Almond, oat, or cashew milk are good choices. Nutritional yeast is key for that cheesy flavor—if you don’t have it, a bit of miso paste can add umami.
Crushed tomatoes & tomato sauce: These form the heart of the soup’s flavor. If you prefer a chunkier taste, add diced tomatoes instead of crushed ones.
How Do I Keep the Noodles from Getting Mushy in the Soup?
One trick is to break the noodles into bite-sized pieces so they cook evenly. Add the noodles only after the broth and tomatoes have simmered to develop flavor. Stir the soup gently and watch the cooking time—usually 8-10 minutes is enough.
- Don’t add noodles too early to avoid overcooking.
- Use wide noodles that hold up better in soup.
- If making leftovers, cook the noodles separately and add to each bowl to keep them firm.
This approach helps keep the noodles tender but not mushy, so your soup has a great texture every time.
Equipment You’ll Need
- Large soup pot – I prefer a big pot to cook all the ingredients easily and let everything mingle without spilling.
- Wooden spoon or spatula – perfect for stirring the soup and breaking up the ground meat as it cooks.
- Measuring cups and spoons – to keep the ingredients just right, especially for spices and liquids.
- Chopping board and knife – for dicing onions, garlic, and spinach quickly and safely.
- Optional: a strainer or pasta spoon – helps with adding and removing the broken noodles smoothly.
Flavor Variations & Add-Ins
- Use ground chicken or plant-based crumbles instead of beef or turkey for different dietary preferences.
- Stir in chopped bell peppers or mushrooms for extra veggies and texture.
- Add a splash of balsamic vinegar or a pinch of smoked paprika to deepen the flavor.
- Top with dairy-free shredded cheese or a dollop of dairy-free sour cream for extra richness.
Dairy-free Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef or ground turkey
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 4 cups dairy-free vegetable or chicken broth
- 1 (14 oz) can crushed tomatoes
- 1 (8 oz) can tomato sauce
- 6 lasagna noodles, broken into bite-sized pieces
- 2 cups fresh spinach, roughly chopped
- ½ cup unsweetened dairy-free milk (such as almond or oat milk)
- ¼ cup nutritional yeast (to add cheesy flavor without dairy)
- Fresh parsley or basil, chopped for garnish
Time You’ll Need:
This recipe takes about 10 minutes for preparation and 20 minutes of cooking. In around 30 minutes total, you’ll have a warm, comforting bowl of dairy-free lasagna soup ready to enjoy!
Step-by-Step Instructions:
1. Cook the Aromatics and Meat:
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds to bring out its fragrance. Next, add the ground beef or ground turkey, breaking it apart with a spoon. Cook until it’s browned and no longer pink. Drain any excess fat if needed.
2. Add Seasoning and Simmer:
Stir in the dried oregano, dried basil, crushed red pepper flakes if using, and season with salt and pepper. Cook the spices for about 1 minute to release their aroma. Then, add the dairy-free broth, crushed tomatoes, and tomato sauce. Stir everything well and bring the mixture to a simmer.
3. Cook the Noodles and Greens:
Add the broken lasagna noodles to the simmering soup. Let them cook uncovered for 8-10 minutes or until tender, stirring occasionally to prevent sticking. Once the noodles are cooked, stir in the chopped fresh spinach and cook for another 2 minutes until the spinach wilts.
4. Finish with Creaminess and Serve:
Lower the heat and stir in the unsweetened dairy-free milk and nutritional yeast. These ingredients add creaminess and a subtle cheesy flavor to the soup. Taste and add more salt or pepper if needed. Finally, ladle the soup into bowls and garnish with chopped fresh parsley or basil. For an extra creamy touch, you can add a spoonful of dairy-free ricotta or plain coconut yogurt on top.
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just thaw and drain the frozen spinach well before adding it to the soup. This helps prevent extra water from diluting the flavors.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding noodles and spinach, then refrigerate for up to 3 days. When ready to serve, reheat and add fresh noodles and spinach to keep the best texture.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Noodles may soak up broth over time, so you can reheat gently and add a splash of broth or water to loosen the soup if needed.
Can I Substitute the Ground Meat?
Yes! Ground turkey, chicken, or a plant-based alternative work well. Just adjust cooking time if needed, especially if using plant-based crumbles.
