This easy dairy free gluten free lasagna soup is made with a variety of italian inspired veggies like tomatoes, onions, spinach, and zucchini, plus italian sausage, and gluten free lasagna noodles. Top with some delicious extras like dairy free parm, fresh herbs, and pine nuts for a delicious bowl of comforting soup any night of the week!

Overhead shot of a bright red, creamy bowl of dairy free gluten free lasagna soup. With bits of italian sausage, zucchini, and spinach peeking out of the broth. Topped with dairy free parmesan, fresh herbs, and a few pine nuts. In a grey bowl, on a grey background, with two spoons resting on the grey plate the bowl is on top of.

The first time I saw a recipe for lasagna soup, my mind was blown. I mean, lasagna + soup?! Two of my favorite things. AKA a match made in heaven.

I knew I had to create a creamy dairy free version that would have all the traditional flavors of lasagna without sacrificing any of that ultra rich + satisfying lasagna flavor.

This version is made with canned tomatoes, onions, garlic, spinach, zucchini, italian sausage, and lasagna noodles. If you read further in the blog post you’ll see some modifications I’ve included for a vegan option, nut free option, and a paleo / whole30 friendly option, too.

Why you’ll love this lasagna soup:

It is:

Creamy
Full of complex italian flavors
Satisfying
Comforting
Warming
Easy to make
Delicious!

Close up 45 degree angle shot of a bright red, creamy bowl of dairy free gluten free lasagna soup. With bits of italian sausage, zucchini, and spinach peeking out of the broth. Topped with dairy free parmesan, fresh herbs, and a few pine nuts. In a grey bowl, on a grey background, with two spoons resting on the grey plate the bowl is on top of.

Ingredients

This lasagna soup is made with a combination of a few fresh veggies + herbs, and pantry staples for an easy and weeknight friendly meal.

(If you’re already ready to get started, scroll all the way down to the bottom for the full recipe!)

Here’s exactly what you need to make this soup:

Raw cashews – This is what you’ll use to make the base of the soup creamy. If you have an allergy to cashews, you can leave them out, and replace 1 cup of the broth with a non-dairy milk or creamer. I would recommend Oatly or Plain Nut Pods.
Just boiled water – Used to soak the raw cashews until they’re ready to be blended.
Olive oil
Italian sausage – Really any type of sausage would work for this recipe. I like to buy the raw sausage links from our local natural food store’s meat counter and remove the casing before cooking. You could also use a plant based style ground meat, or leave the meat out all together for a vegan / vegetarian option.
Garlic
Zucchini
Italian seasoning – All purpose seasoning, or a combination of dried oregano + marjoram also work in a pinch.
Salt + pepper
Gluten free lasagna noodles – Any type of lasagna noodle will work, or for a paleo / whole30 friendly option simply leave the noodles out all together, or add spaghetti squash noodles or zucchini noodles just before serving!
Tomato paste
Diced tomatoes – Regular or fire roasted are both delicious.
Broth – Veggie broth, chicken broth, or beef broth would all work for this recipe. Obviously if you’re making a vegan version choose a vegetarian broth.
Baby spinach
Fresh herbs – Optional, but adding them to the top of the soup does bring a little brightness to each bowl! Parsley or basil would both be excellent choices.
Dairy free parmesan – Dairy free parmesan or regular parmesan (if you can eat dairy) are a really nice touch to sprinkle of the top before serving!
Pine nuts – Again, optional, but more garnishes > less garnishes IMO 😉

An array of ingredients on a grey background. Broken lasagna noodles, a container of broth, an open can of diced tomatoes, and open can of tomato paste, a small bowl of italian seasoning, chopped garlic, diced onion, cashews soaking in water, a small bowl of salt and pepper, and an open bottle of olive oil.

How to make this dairy free lasagna soup

Technically, this soup can be made with one pot. That is if you cook the noodles, and then afterwards use the same pot to make the rest of the soup. Alternatively you can make it using two separate pots to save some time.

I wrote the recipe using 2 separate pots, but if you decide to cook the pasta in the same pot as the soup, simply move the pasta cooking to step #2 (right after you start soaking your cashews) and proceed with the rest of the recipe as written.

Here’s the step-by-step instructions:

Step 1: Soak the cashews (if using)

The base of this soup is made creamy by blending soaked cashews with a portion of the broth. If you have a cashew allergy, you can leave them out swap about 1 cups worth of the broth for a nondairy milk or dairy free creamer.

If using cashews: Pour enough just boiled water over cashews in a heat proof bowl and set aside to soak for at least 30 minutes.

Step 2: Cook the sausage and onions

Heat olive oil in a large soup pot over medium high heat. Add onions and sausage and cook, breaking up the meat with a spatula, until fully browned and onions start have softened and started to caramelize – about 6-8 minutes.

Step 3: Make the creamy cashew broth mixture

While onions and sausage cooks, drain cashews and blend with 2 cups of the broth in a high speed blender until creamy and no pieces of cashews remain.

Step 4: Make the rest of the soup

Reduce heat to medium and add garlic, italian seasoning, tomato paste, zucchini, salt, and black pepper to the pot with onions and sausage. Cook, stirring frequently, until you can smell the garlic and spices, and tomato paste has darkened slightly – about 1-2 minutes.

Pour in creamy cashew broth mixture + remaining 3 cups of broth, and add diced tomatoes. Stir to combine. Bring to a simmer, lower heat, and simmer on low for about 10-15 minutes, stirring occasionally, until veggies are tender.

Step 5: Cook lasagna noodles

As mentioned above, you can also cook the lasagna noodles before starting the soup in the same pot. If you haven’t done that, cook lasagna noodles in a separate pot according to package instructions. Drain and set aside.

Step 6: Add baby spinach and lasagna noodles

Season soup taste with salt and pepper. Add baby spinach and lasagna noodles. Stir and let sit until spinach is just wilted and noodles are warmed through. If the soup is too thick, thin with a little more broth and re-season if needed.

Step 7: Serve + enjoy!

Divide between bowls and top with parmesan or vegan parmesan, fresh herbs, and pine nuts. Enjoy!

Horizontal overhead shot of a large dutch oven filled with lasagna soup, piled high with raw baby spinach.

Horizontal overhead shot of a large dutch oven filled with lasagna soup, with the baby spinach wilted into the soup.

Can I use ground, pork, or chicken instead of italian sausage for this recipe?

Yes absolutely. Other types of ground meat will work well in this recipe. Just keep in mind that ground beef, ground pork, or ground chicken are not yet seasoned as the italian sausage is.

If you decide to use a plain ground meat I recommend seasoning it with salt and pepper to your liking while it’s browning in the pot.

Can I use another type of pasta for lasagna soup?

Totally! Any other type of pasta would work for this lasagna soup recipe. Simply use an equivalent amount in exchange for the 9 ounces of lasagna noodles. Fusilli, bow tie, or penne pasta would all be great choices.

Whatever type of pasta you choose, it will soften as it sits in the soup if it isn’t eaten right away. If you plan to save some for leftovers, I would recommend keeping the pasta on the side until you’re ready to warm it up.

How to store, re-heat, and freeze

To store: This lasagna soup will keep in a covered container in the refrigerator for up to a week. Once the noodles are in the soup they will start to soak up the broth and soften. If you plan to save some for leftovers, I would recommend keeping the pasta on the side until you’re ready to warm it up. If the idea of slightly softer pasta doesn’t bother you, and the soup becomes too thick for your preference, just add a little more broth to thin before re-heating.

To re-heat: To re-heat this soup simply warm gently on the stove, or re-heat in for 1-2 minutes in the microwave.

To freeze: I have not attempted to freeze this soup, but I imagine it would work well. You may want to consider freezing only the base (without the lasagna noodles) separate from any pasta, and then cook the noodles once you’re ready to thaw and eat the base.

Substitutions & swaps

This lasagna soup can easily be made vegetarian / vegan / paleo / whole30 friendly / nut free.

Here’s some ideas:

To make this soup vegan / vegetarian: Swap the italian sausage for a plant based ground meat, a can of drained chickpeas or white beans, or leave the meat out altogether. I have made it both with and without meat and it’s equally delicious both ways!

To make this recipe paleo / whole30 friendly: To make this recipe paleo / whole30 friendly leave out the pasta, or substitute it with your favorite veggie “noodles”. Adding cooked spaghetti squash or zucchini noodles are the end just before serving would be a delicious grain free alternative for this recipe.

To make it nut free: If you can’t have cashews, they can either be left out altogether (the soup will not be creamy, but still delicious!), or leave them out and swap 1 cup of the broth for 1 cup of your favorite nondairy milk or creamer. I would recommend Oatly or Plain Nut Pods.

If you make this lasagna soup, please let us know by leaving a REVIEW and RATING below!

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