Dairy-free lasagna soup is a comforting bowl that brings together all the flavors of classic lasagna without the cheese. It’s packed with hearty noodles, savory tomatoes, flavorful ground meat, and plenty of herbs, creating that warm, familiar taste we all love from traditional lasagna. The best part is that it’s light on the stomach and perfect for anyone avoiding dairy.
I love making this soup on chilly evenings when I want something that feels like a big, cozy meal but without all the fuss of layering and baking. The noodles soak up all the delicious tomato broth, and the spices give each bite a little kick that keeps you coming back for more. It’s a simple recipe, but it tastes like you spent all day on it, which I think is pretty special.
One of my favorite ways to serve this soup is with a sprinkle of fresh basil or a side of crusty bread to dip in the broth. It’s perfect for family dinners, and I find that everyone—even the picky eaters—really enjoys it. I always keep this one in my recipe box for those days when comfort food and ease both need to be front and center.
Key Ingredients & Substitutions
Ground Beef or Sausage: These add rich flavor and protein. For a vegetarian option, try plant-based ground “meat” or lentils for texture and heartiness.
Tomatoes (Crushed & Paste): The base of the soup’s flavor. If crushed tomatoes are not available, use diced tomatoes blended smooth. Tomato paste boosts depth; tomato sauce can work as a substitute but will be thinner.
Lasagna Noodles: Broken lasagna noodles recreate that classic pasta feel. You can swap for gluten-free noodles or any short pasta like penne or rigatoni, keeping bite-sized pieces in mind.
Herbs (Oregano, Basil, Thyme): These give the soup its Italian character. Fresh herbs can replace dried, but use about three times more fresh. I like adding a little fresh basil at the end for brightness.
Nutritional Yeast or Dairy-Free Parmesan: These bring a cheesy flavor without dairy. Nutritional yeast is my go-to for a subtle nutty taste, but you can find dairy-free parmesan in many stores now.
How Do I Cook the Pasta Without It Getting Mushy?
Cooking pasta right in soup can be tricky because it can quickly get too soft. Here’s how I do it:
- Add broken pasta pieces only when the soup has simmered and flavors have developed, usually near the end.
- Stir often to prevent noodles from sticking and clumping.
- Cook the pasta to al dente – still a little firm – since it will continue softening slightly after you turn off the heat.
- If you need to make the soup ahead, cook pasta separately and add it just before serving to keep its texture.
This way, you keep the noodles tender but not mushy, and the soup stays comforting and satisfying.
Equipment You’ll Need
- Large pot – I recommend a sturdy, deep pot to hold all the delicious ingredients and give ample space for simmering everything evenly.
- Sharp knife and cutting board – essential for chopping onions, garlic, and herbs quickly and safely.
- Measuring spoons and cups – for accurate spices, broth, and pasta measurements, making the process easy for you.
- Stirring spoon or spatula – helps combine ingredients and prevents sticking while simmering the soup.
- Optional: Ladle – for serving the soup neatly and easily without spills.
Flavor Variations & Add-Ins
- Use turkey or chicken ground meat instead of beef for a leaner, lighter flavor.
- Stir in sliced olives or chopped bell peppers for extra color and texture.
- Replace herbs with a teaspoon of Italian seasoning mix for a quick flavor boost.
- Top with avocado slices or a squeeze of lemon for a fresh, tangy finish.
Dairy-free Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground beef or Italian sausage (or plant-based alternative for vegetarian)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth or beef broth
- 1 (6-ounce) can tomato paste
- 6-8 ounces lasagna noodles, broken into bite-sized pieces (use gluten-free if needed)
- ¼ cup fresh basil, chopped (for garnish)
- ¼ cup fresh parsley, chopped (optional, for garnish)
- Nutritional yeast or dairy-free parmesan-style sprinkle (optional, for topping)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare, another 15 minutes to simmer the flavors, plus 8-10 minutes for cooking the noodles right in the pot. Total cooking time is about 30-35 minutes, making this a great weeknight meal option.
Step-by-Step Instructions:
1. Cook the Aromatics and Meat:
Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for an additional minute until fragrant. Next, add the ground beef or sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
2. Add Herbs and Tomatoes:
Stir in dried oregano, basil, thyme, crushed red pepper flakes (if using), salt, and pepper. Let the herbs cook for about a minute to release their flavors. Then add the crushed tomatoes, tomato paste, and broth. Stir well to combine everything.
3. Simmer and Add Noodles:
Bring the soup to a boil, then reduce heat to low and let simmer uncovered for 15 minutes, stirring occasionally. Add the broken lasagna noodles, and cook for another 8-10 minutes, stirring now and then to keep the noodles from sticking. Taste and adjust the seasoning with salt and pepper as you like.
4. Serve and Garnish:
Ladle the soup into bowls. Garnish with fresh basil, parsley, and a sprinkle of nutritional yeast or dairy-free parmesan if you like a cheesy flavor. Serve hot, optionally with crusty bread or a green salad on the side.
Can I Use Gluten-Free Pasta in This Soup?
Absolutely! Just swap the regular lasagna noodles for your favorite gluten-free variety. Keep in mind gluten-free pasta may cook a bit faster, so watch closely to avoid overcooking.
How Can I Make This Soup Vegetarian?
Simply replace the ground beef or sausage with plant-based ground “meat” or cooked lentils. You can also add extra veggies like mushrooms or zucchini for added texture and flavor.
Can I Prepare This Soup Ahead of Time?
Yes! Make the soup and store it in the fridge for up to 3 days. If you want to avoid mushy noodles, cook the noodles separately and add them just before reheating.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
