• Ginny

White Lasagna Soup

What can I say about this White Lasagna Soup, but holy crap it's so good! I've passed this one on to several friends who are of the same opinion. It's so creamy and luscious with such great flavor!

How I Made it Mine

I pretty much followed the recipe on this one. Lauren at Rabbit and Wolves has a knack for developing really good flavor profiles. I did add a little garlic powder, onion powder and some more Italian seasoning. Spices are such a subjective thing. I suggest just adding what tastes good to you.

I used FiberGourmet lasagna noodles, but unfortunately, they've been discontinued. :(

Really with pasta dishes, you can probably use whatever type of noodle you want to. I usually use what I have on hand.

For a final touch, I added a dollop of Trader Joe's Kale, Cashew and Basil Pesto. This stuff is scrumptious! It also adds for a little more flavor as well.


For the sauce:

  • 1 cup raw cashews

  • 1 cup reduced sodium vegetable broth

  • 1 Tbsp lemon juice

  • Pinch of salt & pepper

For the rest of the soup:

  • 1 Tbsp olive oil

  • 6 cloves garlic

  • ½ yellow onion

  • Juice of one lemon

  • 6 cups reduced sodium vegetable broth

  • 2 tsp Italian seasoning

  • ¼ cup nutritional yeast

  • 2 tsp agave syrup

  • 8 lasagna sheets

  • Salt and pepper to taste


  • The cashews need to be soaked for 6-8 hours or overnight. If you are in a pinch, you can soak the cashews in boiling water for about 15-30 minutes.

  • Once you are ready to make the soup, make the cashew cream first. Drain the soaked cashews and add them to a blender with the rest of the cashew cream ingredients. Blend on high, scraping down the sides as needed until the cream is super smooth and velvety with no texture. This may take a few minutes. Set this aside.

  • Now, in a large soup pot, heat the olive oil on medium high. Then add the garlic and onions to pot. Sauté, reducing heat as needed until the garlic and onions are slightly caramelized. This may take 5-10 minutes.

  • Then add the lemon juice to the pot and scrape any bits of garlic and onion off the bottom.

  • Next, pour the vegetable broth and whisk in the Italian seasonings, nutritional yeast and agave.

  • Now, pour all the cashew cream you made into the pot and whisk to combine everything.

  • Season with a few pinches of salt and pepper. Bring to a simmer.

  • Next, break the lasagna sheets into about 1-2 inch pieces. Then add them to the soup.

  • Simmer, stirring frequently until the noodles are al dente. Check your package for timing.

  • Once the noodles are done, taste and adjust seasoning.

  • Serve immediately. Top with fresh herbs

*recipe is as originally written*

Makes 10 cups

1 cup per serving

Calories 153 / Total Fat 7g / Saturated Fat 1g / Monosaturated Fat 4g / Polyunsaturated 1g / Trans Fat 0g / Cholesterol 0mg / Sodium 295mg / Potassium 76mg / Total Carbohydrate 24g / Dietary Fiber 8g / Sugars 3g / Protein 6g

*macros are for the version I made*


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