One-Pot Dairy-Free Lasagna Soup Recipe

Servings: 6
Ingredients:
• 1 lb ground sausage meat
• 1 medium cooking onion, diced
• 3–4 cloves garlic, minced
• 1 can (156 mL) tomato paste
• 1 jar (700 mL) tomato sauce of choice
• 6 cups beef broth (or broth of choice)
• 1 lb Mafalda Corta pasta (or broken lasagna noodles)
• 1/2 cup oat creamer (unsweetened)
• 2 tsp dried oregano
• 1 tsp dried basil
• Pinch of red pepper flakes (optional)
• Salt to taste
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Dairy-Free “Ricotta”:
• 1/2 block firm tofu
• 2-3 Tbsp Nutritional yeast
• 1 Tbsp Apple Cider Vinegar
• 2 Tbsp Olive Oil
• Salt to taste
* Optional finish: Balsamic glaze drizzle
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Recipe
1. In a large pot or Dutch oven, brown the ground sausage over medium-high heat until fully cooked. Set meat aside in a bowl.
2. Add onion to the pot and sauté for 3–4 minutes until translucent. Stir in minced garlic and tomato paste; cook for 2 more minutes.
3. Stir in oregano, basil, red pepper flakes, and salt. Add the cooked sausage back in along with the uncooked noodles, beef broth, and tomato sauce. Cover, bring to a boil, then reduce heat and simmer for ~10 minutes (or until pasta is al dente).
4. Turn off the heat and stir in 1/2 cup oat creamer until fully incorporated.
5. While the soup simmers, blend your dairy-free ricotta ingredients in a food processor or blender until smooth.
6. Ladle soup into bowls, top with a big scoop of dairy-free ricotta, and optionally drizzle with balsamic glaze!
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