Dairy-Free Lasagna Soup
This Dairy-Free Lasagna Soup is a wholesome, comforting twist on the classic Italian dish, perfect for those seeking a gluten-free and dairy-free alternative that doesn’t skimp on flavor. Packed with hearty ingredients like ground turkey or beef, gluten-free lasagna noodles, and a medley of aromatic vegetables, this soup is infused with bold flavors from dried herbs and a touch of red pepper flakes. Simmered to perfection, it’s topped with creamy dairy-free ricotta and fresh basil for a vibrant finish that rivals traditional lasagna. Ready in under an hour, this one-pot meal is ideal for busy weeknights or cozy dinners, offering all the satisfaction of lasagna in a bowl without the fuss of layering.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Onion, chopped
- 4 large Garlic cloves, minced
- 1 medium Carrot, diced
- 2 Celery stalks, diced
- 1 pound Ground turkey or beef
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Red pepper flakes
- 2 tablespoons Tomato paste
- 2 14 ounces Cans of diced tomatoes
- 2 14 ounces Cans of chicken or vegetable broth
- 2 cups Water
- 8 sheets Gluten-free lasagna noodles
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Spinach leaves
- 1 cup Dairy-free ricotta
- 0.25 cup Fresh basil, chopped
Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic, diced carrot, and diced celery. Cook for an additional 3-4 minutes until the vegetables begin to soften.
Add the ground turkey or beef to the pot, breaking it apart with a spatula, and cook until it's no longer pink, about 5-7 minutes.
Stir in the dried oregano, dried basil, and red pepper flakes, then add the tomato paste, mixing well to combine.
Pour in the diced tomatoes, broth, and water. Bring to a gentle boil, then reduce the heat to simmer.
Break the gluten-free lasagna noodles into small pieces and add them to the pot, stirring to ensure they're submerged.
Season with salt and black pepper. Simmer the soup for 10-15 minutes or until the noodles are tender.
Add the spinach leaves and stir until they wilt, about 2 minutes.
Serve the soup hot, garnished with dairy-free ricotta and fresh chopped basil.
Nutrition Facts
Calories |
3244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 3814 mg | 166% | |
| Total Carbohydrate | 413.9 g | 151% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 26.5 g | ||
| Protein | 158.2 g | 316% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 800 mg | 62% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3694 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
