Dairy-Free Lasagna Soup with Ground Beef | CookOS

Lasagna Soup

Name: Dairy-Free Lasagna Soup with Ground Beef
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 carrots; 1 medium onion; 2 celery stalks; 2 tbsp olive oil; 1 lb ground beef; 2 tbsp tomato paste; 1 (28 oz) can crushed tomatoes; 7 cups vegetable broth; 1 tsp garlic powder; salt, to taste; black pepper, to taste; 8 lasagna noodles; fresh basil leaves, for garnish

Dairy-free lasagna soup combines ground beef, crushed tomatoes, and broken lasagna noodles in a single pot for a comforting meal that tastes like classic lasagna without the cheese.

🌍Italian-American 🏷️Lasagna soup 🏷️Soup 🏷️Lasagna 🏷️Ground beef 🏷️Pasta

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Total

35 min

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

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Ingredients

2 carrots
1 medium onion
2 celery stalks
2 tbsp olive oil
1 lb ground beef
2 tbsp tomato paste
1 (28 oz) can crushed tomatoes
7 cups vegetable broth
1 tsp garlic powder
salt, to taste
black pepper, to taste
8 lasagna noodles
fresh basil leaves, for garnishoptional

13 Ingredients

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Instructions

1
In a food processor, combine the carrots, onion, and celery. Pulse until finely chopped.
2
Heat olive oil in a large pot or Dutch oven over medium-high heat.
3
Add the ground beef, season with salt, and cook until browned, breaking it apart with a spoon or chopsticks.
4
Add the finely chopped vegetables to the pot with the beef and stir to combine.
5
Once the vegetables have softened, stir in the tomato paste and cook for one minute.
6
Pour in the can of crushed tomatoes.
7
Add the vegetable broth and stir everything together.
8
Season with garlic powder, salt, and pepper to taste.
9
Break the dry lasagna noodles into bite-sized pieces and add them to the soup.
10
Stir to submerge the noodles, then cover the pot and let it simmer until the pasta is cooked through, about 10-15 minutes.
11
Serve hot, garnished with fresh basil if desired.

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Tips & Notes

Pro tips

Brown the ground beef thoroughly before adding aromatics to build deeper flavor and render fat for sautéing.
Tomato paste should be cooked in oil for 1–2 minutes before adding broth to remove raw, acidic notes.
Add broken lasagna noodles in the final 8–10 minutes to prevent them from absorbing too much broth and turning mushy.
Taste and season after the noodles are cooked; broth reduces slightly, concentrating salt.

Substitutions

Ground beef → ground turkey or Italian sausage (no other changes needed)
Vegetable broth → beef broth or chicken broth (will deepen umami)
Crushed tomatoes → tomato sauce (use same volume; soup will be slightly thinner)

Storage & make-ahead

Cool completely and refrigerate in an airtight container up to 4 days. Freeze up to 3 months. Reheat on stovetop over medium heat, stirring occasionally and adding broth if soup has thickened.