Dairy-free Lasagna Soup

Name: Dairy-free Lasagna Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: European
Ingredients: 1 tbsp Olive Oil (1 tbsp olive oil); ½ lb Ground Beef (1/2 lb ground beef); ½ lb Italian Turkey Sausage (1/2 lb Italian turkey sausage); 1 piece Yellow Onion (1 diced onion); 6 pieces Garlic (6 diced garlic cloves); 1 ½ tbsp Tomato Paste (1.5 tbsp tomato paste); 1 tsp Dried Basil (1 tsp dried basil); 1 tsp Dried Oregano (1 tsp dried oregano); 1 tsp Dried Parsley (1 tsp dried parsley); 1 tsp Red Pepper Flakes (1 tsp chili flakes); ½ tsp Table Salt (1/2 tsp salt); ½ tsp Black Pepper (1/2 tsp black pepper); 24 oz Marinara Sauce (24 oz marinara sauce); 14 ½ oz Fire Roasted Tomato (14.5 oz diced fire roasted tomatoes); 48 oz Chicken Broth (48 oz low sodium chicken broth); 16 oz Lasagna Noodle (16 oz lasagna noodles); 1 cup Coconut Milk (1 cup coconut milk); 0 pieces Spinach (handful of spinach); 0 pieces Ricotta Cheese (vegan ricotta cheese); 0 pieces Parmesan Cheese (Vegan parmesan cheese); 0 pieces Basil (fresh basil)

Dairy-free Lasagna Soup - Main Course (European)

50 minEuropean

Servings6

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Dairy Free
Egg Free

Ingredients

For 6 servings

Olive Oil1 tbsp · 1 tbsp olive oil
Ground Beef½ lb · 1/2 lb ground beef
Italian Turkey Sausage½ lb · 1/2 lb Italian turkey sausage
Yellow Onion1 piece · 1 diced onion
Garlic6 pieces · 6 diced garlic cloves
Tomato Paste1 ½ tbsp · 1.5 tbsp tomato paste
Dried Basil1 tsp · 1 tsp dried basil
Dried Oregano1 tsp · 1 tsp dried oregano
Dried Parsley1 tsp · 1 tsp dried parsley
Red Pepper Flakes1 tsp · 1 tsp chili flakes
Table Salt½ tsp · 1/2 tsp salt
Black Pepper½ tsp · 1/2 tsp black pepper
Marinara Sauce24 oz · 24 oz marinara sauce
Fire Roasted Tomato14 ½ oz · 14.5 oz diced fire roasted tomatoes
Chicken Broth48 oz · 48 oz low sodium chicken broth
Lasagna Noodle16 oz · 16 oz lasagna noodles
Coconut Milk1 cup · 1 cup coconut milk
Spinach0 pieces · handful of spinach
Ricotta Cheese0 pieces · vegan ricotta cheese
Parmesan Cheese0 pieces · Vegan parmesan cheese
Basil0 pieces · fresh basil

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Steps

1Heat up 1/2 tbsp of olive oil on medium heat in a large pot and add beef and Italian sausage. Press down and give the bottom a lot of color before breaking the meat down and mixing together.
2Set the meat to one side once mostly cooked and fry onions. Add garlic once onions are translucent.
3Once garlic is fragrant, set the onions, garlic, + meat to one side and add some olive oil and tomato paste to the open area. Fry the paste until a deep red color.
4Mix everything together and season with basil, oregano, parsley, chili flakes, salt, and pepper.
5Pour in the marinara sauce, fire roasted tomatoes, and chicken broth. Cover and raise the heat to medium high until boiling.
6Break lasagna noodles into the soup along with 1 cup of coconut milk and a large handful of spinach.
7Boil the lasagna noodles in the soup according to box instructions.
8Once ready, plate with optional vegan ricotta (I get mine from Kite Hill), vegan parmesan (Simply Truth), and fresh basil.