Description
This dairy-free soup transforms classic lasagna into a comforting bowl with cashew ricotta, tender pasta, and rich tomato broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 4 cloves garlic (minced)
- 1 28-ounce can crushed tomatoes
- 4 cups vegetable broth
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 lasagna noodles (broken into pieces)
- 4 cups fresh spinach
- Fresh basil for garnish
- Red pepper flakes for garnish (optional)
- 1½ cups raw cashews
- ¼ cup nutritional yeast
- 2 tablespoons lemon juice
- 1 clove garlic
- ¾ teaspoon salt
- ¼ cup water
Instructions
- Soak cashews in hot water for 30 minutes, then drain and rinse really well.
- Blend cashews with nutritional yeast, lemon juice, garlic, salt, and water until smooth.
- Heat olive oil in your pot over medium heat and cook onions for 5 minutes.
- Add garlic and cook for one minute, stirring so it doesn’t burn at all.
- Pour in crushed tomatoes, broth, Italian seasoning, salt, and pepper, then stir everything together.
- Bring the soup to a boil, lower the heat, and let it simmer for 15 minutes.
- Break lasagna noodles into pieces, add them in, and cook for 12 minutes, stirring sometimes.
- Stir in fresh spinach and cook for 3 minutes until it wilts down nicely.
- Scoop soup into bowls and add generous dollops of cashew ricotta on top of each.
- Add fresh basil leaves and red pepper flakes, then serve it up hot and ENJOY!
Notes
- Store leftovers in the refrigerator for up to 3 days.
- This soup freezes well for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 6g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg