This is a recipe from @Rabbitsandwolves blog and it looked so delicious! I’ve been wanting to try it out for a while and made it this week. The recipe is pretty simple actually and didn’t need many ingredients. I cut the amount of cashews in half just to lessen the amount of fat, but it still gave it a creamy texture. I added half a bag of frozen spinach to the soup to add some veggies and more nutrition, but I would wait a little later to add it in than I did because it was a little too over cooked. I added in whole wheat lasagna noodles broken in pieces, but you could also add in bow ties or other bite size pasta. I recommend serving right away because the pasta gets a little too soft when leftover. I didn’t make too many changes to Lauren’s recipe, but I’ll give you mine and her original. It’s creamy, comforting, and a tasty spin on a classic. Plus it also doesn’t take long! I cut leftover ciabatta rolls in half and sprayed with a light coating of evoo, then sprinkled garlic powder, basil, and nutritional yeast then toasted. It was the perfect dipper!

Creamy Lasagna Soup

8 whole wheat lasagna noodles

6 cups water + 1 tsp Vegetarian Better Than Bouillon no chicken base

1 bag baby spinach

5 garlic cloves, minced

1 yellow onion, diced

1 tsp oregano

1/2 tsp basil

Juice of 1/2 lemon

Salt and pepper to taste

Cashew cream–

1/2 cup raw cashews, soaked

1/2 lemon, juice only

1 cup water

Salt and pepper to taste

Blend on high until smooth

1. Soak your cashews in hot water for 30 minutes and then drain.

2. Blend cashews with the remaining cashew cream ingredients on high until very smooth.

3. In a large stock pot, sauté onions and garlic until translucent for 5-7 minutes.

4. Mix bouillon with 6 cups of water and add to the pot with spices and cashew cream. Stir in lemon juice and stir to combine.

5. Bring to a boil and add in broken pieces of lasagna noodles.

6. Turn down to a simmer and add in spinach. Cook for 10-12 minutes until noodles are al dente and serve immediately.