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
  • 1 cup fresh spinach
  • 1/2 cup cashews soaked in boiling water 10 min and rinsed
  • 1/3 cup plant milk
  • 1/3 cup nutritional yeast
  • 1 tbsp Italian seasoning (basil, oregano, rosemary or marjoram)
  • 1 tsp poultry seasoning
  • Juice of half a lemon


  • Slice tomatoes and place on baking sheet in a 350° oven for 10 min.
  • Blend cashews with about 1/3 cup plant milk of choice in a mini blender, set aside.
  • In stock pot sautéed 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 spinach, lemon and s/p to taste.
  • Adjust flavours.
  • Note: If 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)
  • Note: We love this with a crunchy whole clove roasted garlic bread (oil free). This soup is incredible topped with some roasted mushrooms and you can replace spinach with fresh shredded zucchini.

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