Dairy-free lasagna soup is like all the cozy comfort of classic lasagna served up in a warm, hearty bowl. It’s packed with tender noodles, rich tomato broth, savory herbs, and all the familiar flavors you expect from lasagna—but without any dairy, making it perfect for anyone avoiding cheese or cream. The soup has a lovely balance of textures, from the soft noodles to the meaty, veggie-filled sauce, all simmered together to create something really satisfying.
I love making this soup when I want something comforting but quick to put together. It’s one of those recipes that feels like a big hug after a long day. I usually add a sprinkle of fresh basil or a drizzle of olive oil on top just before serving because that little extra touch makes the flavors pop. Plus, since it’s dairy-free, I don’t have to worry if a friend who’s lactose-intolerant stops by—everyone can enjoy it without any fuss.
Serving this soup with a side of crusty bread or a simple green salad makes it a full, cozy meal. I’ve found it’s a great dish to make in advance too—the flavors deepen even more the next day. I’m always surprised how much people love it once they try it. It’s a warm, welcoming dish that feels like home, no matter what the season is.
Key Ingredients & Substitutions
Olive Oil: It’s the base for sautéing veggies, giving a rich flavor. You can swap with avocado oil or sunflower oil if preferred.
Onion & Garlic: These provide classic aromatics. Yellow onion works best, but white or red will also do. Fresh garlic adds depth, though garlic powder can be a backup.
Mushrooms: These add earthiness and texture. If you don’t like mushrooms, feel free to skip or substitute finely chopped zucchini for a similar bite.
Ground Meat: Optional for those who want protein. Ground turkey is lighter; beef adds richness. For a vegan version, omit or use lentils or crumbled tempeh instead.
Herbs & Spices: Dried oregano, basil, and thyme are essential to that lasagna flavor. Fresh herbs can be used at the end for brightness.
Tomatoes & Broth: Crushed tomatoes and tomato sauce form the hearty base. Use low-sodium broth to control saltiness, and vegetable broth keeps it plant-based.
Dairy-Free Ricotta or Tofu: This mimics the creamy lasagna filling. Use store-bought dairy-free ricotta or simply crumble firm tofu. You can also make your own cashew-based ricotta for a richer taste.
Pasta: Fresh or frozen lasagna noodles work great, but ravioli without cheese is a nice twist. For gluten-free options, use GF noodles, but reduce cooking time carefully to prevent mushiness.
Garnishes: Fresh basil or parsley brightens the dish. Nutritional yeast or dairy-free Parmesan adds a “cheesy” top note without dairy.
How Do You Cook the Soup Without Mushy Pasta?
It’s easy for noodles to get too soft if overcooked in soup. Here’s how I keep them just right:
- Add the pasta toward the end of cooking—usually after the soup has simmered for 20 minutes.
- Cook the pasta in the soup just until al dente, testing it a minute or two before the package time ends.
- Use fresh or frozen noodles for quicker cook time; dried pasta requires usual timing.
- Stir gently to prevent noodles from sticking or breaking.
- If you make the soup ahead, keep the pasta separate and add when reheating to keep the texture firm.
This way, your lasagna soup keeps a nice balance—the noodles soak up flavor but stay tender without falling apart.
Equipment You’ll Need
- Large soup pot – I like it because it fits all the ingredients and is easy to stir.
- Chef’s knife and cutting board – for chopping onion, garlic, and mushrooms smoothly and safely.
- Measuring spoons and cups – help you add the right amount of herbs, broth, and other ingredients.
- Wooden or silicone spoon – perfect for stirring without scratching the pot’s surface.
- Can opener – for canned tomatoes, tomato sauce, and broth.
- Measuring spoons – for spices and flavorings, keeping everything precise.
- Optional: ladle or small bowls – for serving and tasting as you cook.
Flavor Variations & Add-Ins
- Use ground beef, chicken, or plant-based crumbles instead of turkey for different protein options, keeping the flavor profile similar.
- Mix in chopped spinach or kale for extra greens—added during the last few minutes of simmering.
- Add a splash of balsamic vinegar or a pinch of smoked paprika to deepen the flavor and give it a smoky twist.
- Top with sliced olives or sun-dried tomatoes for extra salty, tangy bites that complement the hearty soup.
Dairy-free Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup mushrooms, finely diced
- 1 pound ground turkey or beef (optional for meat version)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth (or chicken broth)
- 1 (15-ounce) can tomato sauce
- 8 ounces dairy-free ricotta-style filling or firm tofu, crumbled (optional)
- 8 ounces fresh or frozen lasagna noodles cut into bite-sized pieces, or ravioli without cheese
- Salt and pepper to taste
- Fresh basil or parsley, chopped for garnish
- Nutritional yeast or dairy-free Parmesan-style topping (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 30 minutes for cooking, making it ready in around 40 minutes total. It’s a quick and comforting meal that comes together easily on a weeknight.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 4–5 minutes. Next, add the minced garlic and diced mushrooms. Sauté for another 3–4 minutes until the mushrooms release their moisture.
2. Brown the Meat and Add Herbs:
If you’re using ground turkey or beef, add it now. Cook it, stirring and breaking it up, until nicely browned. Then, stir in the dried oregano, basil, thyme, and crushed red pepper flakes. Cook for about 1 minute to let the herbs release their flavors.
3. Add Tomatoes and Broth:
Pour in the crushed tomatoes, tomato sauce, and broth. Stir well to combine all the ingredients. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes so the flavors blend beautifully.
4. Cook the Pasta and Add Dairy-Free Ricotta:
Add the chopped lasagna noodles or ravioli into the simmering soup. Cook for about 8–10 minutes or until the pasta is tender but still firm (al dente). If you’re using dairy-free ricotta or crumbled tofu to mimic lasagna filling, gently stir it in during the last 5 minutes to warm it without breaking it apart.
5. Season, Serve, and Garnish:
Taste your soup and season with salt and pepper as needed. Ladle it into bowls, then sprinkle fresh chopped basil or parsley over the top. For a cheesy twist without dairy, sprinkle nutritional yeast or your favorite dairy-free Parmesan-style topping.
Can I Use Frozen Lasagna Noodles or Ravioli?
Yes! Just add them straight to the simmering soup and adjust the cooking time according to the package instructions, usually a couple of minutes longer than fresh noodles.
How Can I Make This Soup Vegan?
Skip the ground meat or replace it with plant-based crumbles or lentils. Use vegetable broth and make sure your dairy-free ricotta or tofu filling doesn’t contain any animal products.
Can I Prepare This Soup in Advance?
Absolutely! Make the soup up to the pasta step, then cool it completely before storing. Cook the pasta fresh when ready to serve to prevent it from getting mushy.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if it’s too thick, and consider cooking fresh pasta to add when reheating.
