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Tonia and her Lasagna Soup


This is the creamiest and tastiest Lasagna Soup. The base is made from Cashews, giving it that velvety yumminess in every bite. It has just the right spices for your cheesy Italian flavor. This recipe is simple to make and is sure to be a family favorite.
Course Soups & Stews
Cuisine Italian


  • 1 C Raw Cashews soaked overnight
  • 1 C Vegetable Broth
  • 1 T Lemon Juice
  • Pinch of Salt and Pepper
  • 1 T Olive Oil
  • 6 Cloves of Garlic
  • ½ Sweet Onion chopped
  • Juice of One Lemon
  • 6 C Vegetable Broth
  • 2 t Italian Seasoning
  • 1/4 C Nutritional Yeast
  • 2 t Agave syrup
  • 8 Sheets of Lasagna
  • Salt and Pepper to taste
  • 1 pack of sliced mushrooms


  • Soak cashews overnight in water.
  • Make cashew cream first. Drain soaked cashews and add to blender with 1 C vegetable broth, 1T lemon juice and pinch of salt and pepper. Blend on high until cream is super smooth and velvety. Set aside.
  • In a large soup pot heat oil, garlic, onions and mushrooms. Saute. Add lemon juice, vegetable broth, Italian seasonings, agave and nutritional yeast. Next pour in cashew cream. Whisk to combine.
  • Add broken lasagna noodles to the soup. Simmer until noodles are cooked. Add more salt if necessary. Soup will thicken as it cooks.
  • Serve immediately over spinach.
Keyword vegan
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