Diary-Free Lasagna Soup Recipe

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Growing up allergic to dairy caused me to shy away from Italian foods. With the growth of non-dairy cheese products, my ability to try new food flavors has soared! Here is a recipe for really delicious and hearty lasagna soup. The ingredients listed are to be used as a guide, meaning the list isn't set in stone. Feel free to add veggies that speak to you, whether it be zucchini, broccoli, cauliflowers, or roasted peppers.

For non-dairy cheeses, I tend to use the same brands, for both the parmesan or mozzarella. I reach for Follow Your Heart or Miyokos products typically.

This soup is one of my go-to comfort meals because it’s easy to prep and tastes amazing as leftovers. Every time I cook this soup I make it a bit different, sometimes I use tomato paste and sometimes I use pasta sauce. It’s perfectly fine to adapt this recipe to what you have in your pantry. If you’d like a visual check out this reel shared on my Instagram.

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Dairy-free Lasagna Soup

Yield: 3

Author: Plant Based Bre

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 1/4 C Dairy-free parmesan
• 3oz Dairy-free mozzarella
• Lasagna noodles (8-10 sheets)
• 1/2 C Meatless crumbles (optional)
• 6 oz Canned tomatoes
• 24 oz Vegetable broth
• 2 tbsp Tomato paste
• 1/2 White Onion, chopped
• 4 Garlic cloves, chopped
• 1 C Frozen spinach
• 1/2 C Bella mushrooms, chopped
• 1/2 C Broccoli, chopped (optional) 
• 3 tsp Seasoning blend
• 3 tsp Italian seasoning
• Salt and Black pepper, to taste
• Red paper flakes (optional)
• 1 tbsp Extra Virgin Olive Oil EVOO

Instructions

1. n a pot, on medium-high heat, add EVOO, garlic, onion, all seasonings, and canned tomatoes, cook for 3-5 minutes. Stir well.
2. Once water is released from the tomatoes, and the onions soften, add vegetable broth and tomato paste. Bring to a boil.
3.  Once the pot begins to boil, a slow boil is fine, add in broken lasagna noodles, broccoli, and mushrooms.
4. On medium heat, cook for an additional 8, with the lid on, stirring occasionally. Add frozen spinach and mozzarella, stir well. Cook for an additional 6 minutes or until the noodles are soft.
5. Top with fresh chopped basil and parmesan. Serve warm and enjoy!
6. *Note: If the soup thickens too quickly, add 1/4-1/2 C of water when adding the spinach and mozzarella.