Dairy Free Lasagna Soup

Updated at: Wed, 11 Dec 2024 21:15:32 GMT

Step 1

If using cashew cream, which I highly recommend, soak 1 cup raw cashews in boiling water for 15-30 minutes. Drain the water, pour into a high-speed blender with water and blend until smooth. Set aside or let store in the fridge while cooking.

Step 2

Warm olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until soft and translucent.

Step 3

Add the sausage and cook until browned, breaking up the meat as it cooks, about 10 minutes. Once cooked through, add the garlic and cook for about 1 minute, until fragrant.

Step 4

Season with salt, dried basil, dried parsley, dried oregano, red pepper flakes, and black pepper. Stir in the tomato paste. It will transform to a deep red color. Add the crushed tomatoes and broth, bring to a boil.

Step 5

Once boiling, break the lasagna noodles into 3rds or 4ths, depending how big you want them, reduce heat to a simmer, and stir occasionally as the noodles cook, about 10 minutes.

Step 6

Stir in the cashew cream and serve lasagna soup warm!

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