Dairy-Free Lasagna Soup
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Ingredients
For The Cashew Cream
- 1 cup Raw Cashews, soaked in boiling water for at least 30 minutes
- 3 tbsp Nutritional Yeast
- 2 cups Broth
For The Soup Base
- 2 tbsp Olive Oil
- 2 med Onions, diced
- 2 lbs Italian Turkey Sausage (or sub ground beef/pork)
- 3 Cloves Garlic, chopped
- 1 tbsp Italian Seasoning
- 1/2 tsp Black Pepper
- 1 6 oz Can Tomato Paste
- 1 14.5 oz Can Diced Tomatoes
- 6 cups Broth
- 1 5 oz Container Baby Spinach
For The Noodles & Garnish
- 3 med Zucchini, ribboned with a peeler or gluten free pasta of choice
- Fresh Basil or Parsley, for garnish
- Parmesan or dairy-free parmesan, for garnish
- Pine nuts, for garnish
Instructions
- 1. Place the cashews in a heatproof bowl, cover them with boiling water, and let soak for at least 30 minutes before draining.
- 2. While the cashews are soaking, heat the olive oil in a large soup pot over medium-high heat. Add the onions and sausage, cooking until the meat is browned and the onions are softened, about 6 to 8 minutes, breaking the sausage apart as it cooks.
- 3. While this mixture cooks, blend the drained cashews with nutritional yeast and 2 cups of broth in a high-speed blender until completely smooth and silky, then set aside.
- 4. Reduce the heat to medium and stir in the garlic, Italian seasoning, tomato paste, salt, and pepper. Cook for 1 to 2 minutes until fragrant and the tomato paste deepens in color. Stir in the diced tomatoes and the remaining 6 cups of broth, bring the soup to a gentle boil, then lower the heat and simmer for 10 to 15 minutes, stirring occasionally, until the flavors meld and the vegetables are tender.
- 5. Stir in the cashew cream and baby spinach, allowing the soup to simmer for another 2 to 3 minutes until the spinach wilts. Taste and adjust the seasoning as needed.
- 6. Just before serving, stir the zucchini ribbons directly into the pot, or place them into individual bowls and pour the hot soup over them to gently soften.
- 7. Ladle into bowls and top with fresh basil or parsley, parmesan or dairy-free parmesan, and pine nuts if desired.
Notes
Ingredient Notes
- Cashews: Once soaked and blended, cashews create a silky, dairy-free cream base that mimics the classic ricotta used in traditional lasagna. Cashews also provide healthy fats and a bit of extra protein.
- Nutritional yeast: A vegan pantry staple that delivers cheesy, nutty, umami flavor—perfect for replacing parmesan in dairy-free dishes.
- Italian turkey sausage: A lean, protein-packed option with plenty of flavor. Swap with pork or beef for a richer profile, or try a plant-based sausage to keep it vegetarian.
- Zucchini ribbons: A light, gluten-free alternative to pasta that keeps the soup low-carb and adds a fresh, tender texture. Can easily be swapped for gluten-free lasagna noodles or bowtie pasta if you prefer.
- Tomato paste & diced tomatoes: Work together to build a savory, hearty base—tomato paste gives depth while diced tomatoes add texture.
- Spinach: Quick-cooking greens that boost the nutrition profile with iron, folate, and vitamins A and C. Can be swapped with kale or chard for variety.
Customization Ideas
- Protein Options: Swap turkey sausage for ground beef, pork, or a plant-based sausage.
- Scaling: Easily doubles for large families or gatherings.
- Meal Prep: Prepare cashew cream and chop veggies in advance; soup keeps well for weekday lunches.
- Substitutes: Use gluten-free pasta or traditional lasagna noodles instead of zucchini ribbons. Replace spinach with kale or Swiss chard.
Storage Instructions
- Refrigerator: Store cooled soup in airtight containers for up to 4 days. Reheat gently on the stovetop, adding extra broth if it thickens.