Lasagna Soup

Course Soup
Cuisine Mediterranean


  • 6-8 gluten free lasagna noodles (Tinkyada brand)
  • 8 cups water
  • 1 small onion diced
  • 4 cloves garlic minced
  • 1 cup grape tomatoes sliced in half across (I like the red, yellow and purple)
  • 1 cup fresh swiss chard (or spinach) cut into ribbons
  • 1/2 cup cashews soaked in boiling water 10 min and rinsed (or sub 1 can rinsed & blended white beans)
  • 1/3 cup plant milk
  • 1/3 cup nutritional yeast
  • 1 tbsp Italian seasoning (basil, oregano, rosemary & marjoram combined-dry)


  • Slice tomatoes and place on baking sheet lined with parchment in a 450° oven for 15 min.
  • Meanwhile blend cashews (or beans) with about 1/3 cup plant milk of choice in a mini blender, set aside.
  • In stock pot sauté onion for 2 min, add garlic and sauté one more minute (adding water so not to stick by the tablespoon) and add seasonings.
  • Add the 8 cups water and bring to boil.
  • Add broken lasagna noodles and simmer for 10 min or until al dente.
  • Add cashew cream, roasted tomatoes, nutritional yeast, ribboned chard or spinach and s/p to taste and simmer another 10 minutes.
  • Chef’s note: I sauté shitake mushrooms or crimini and add them at the very end or as a topping.
  • The reason is that any of the darker shrooms like shiitake or cremini will make the creamy broth darker and possibly less appealing. So don’t cook these WITH the soup.


Chef’s Note: If the broth is not thick enough make a “slurry” of corn or potato starch and cold water and add to soup until desired thickness. (1:2 ratio in tablespoons).