Drain the cashews and transfer to an upright blender. To the blender, add the water, miso, nutritional yeast, garlic powder, and onion powder. Blend on high until completely smooth and creamy. Set aside.
Make the soup
Set a large, heavy-bottomed pot (like a Dutch oven) on the stove and set the heat to medium. Once hot, pour in the olive oil.
Add the onion, carrot, and celery. Sauté until very soft and translucent, about 8-10 minutes. Lower the heat if vegetables are browning too fast.
Add the garlic, red pepper flakes (if using), and oregano. Stir for about 30 seconds.
Add the sausage and sauté until starting to brown a tiny bit on the edges, about 5 minutes. Add the zucchini and sauté another full minute.
Add the tomato paste and stir, cooking out the raw flavor for a full minute.
Add the marinara sauce and vegetable stock, starting with 4 cups. Stir. Place a lid on top and bring to a boil. Once boiling, add the lasagna noodles. Lower the heat slightly and set a lid on top slightly askew. Pop in to stir the soup here and there. The lasagna noodles should take about 12 minutes to cook.
Once lasagna noodles are tender, add the savory cashew cream and the chopped kale. Bring the soup back up to a boil and stir until kale is wilted. At this point, add more vegetable stock if you want a looser consistency. Check the soup for seasoning and add salt and pepper at this point if you like.
Serve the soup hot with chopped fresh basil.
Equipment
Blender
Recipe Notes
As the soup sits, the lasagna noodles will just keep absorbing liquid! If you’re making this ahead, boil them separately and toss with a bit of olive oil after draining. Store them separately and heat up with the soup as you need.
With the miso, and depending on your veggie sausages/marinara, you’ll likely need very little additional salt. I recommend tasting the soup at the very end and going from there.
I used Field Roast’s Italian Garlic & Fennel veggie sausages in these photos. A “looser,” more meaty-textured veggie sausage is phenomenal in this–Beyond Meat’s Italian links come to mind.
A one-pot vegan lasagna soup with all the comfort of the baked dish. Savory miso cashew cream melts into the tomato broth to make it rich without any dairy.