This Gluten Free Dairy Free Lasagna Soup has all the flavors of lasagna, except in soup form! It comes together in less than 30 minutes and makes delicious leftovers. I’ve also included a Whole30 / Paleo version!

Lasagna soup gluten free

I absolutely love all Italian food, and lasagna is no exception! It is a rather labor-intensive meal to make with the multiple parts, layering, etc. This soup is 100 x easier to make but still has all the great taste of classic lasagna.

Lasagna Soup gluten free

What You Need to Make This Gluten Free Dairy Free Lasagna Soup

You only need a few simple ingredients to make this soup!

  • Olive oil
  • 1 lb ground beef
  • 1 lb Italian sausage – I like to get both of these from Butcher Box!
  • 1/2 onion
  • Marinara sauce – I like Rao’s Homemade
  • Canned diced tomatoes
  • Chicken Broth
  • Italian seasoning
  • Minced garlic
  • Sea salt
  • Kite Hill Ricotta for topping – this is optional but a great dairy free cheese option! You can also use regular cheese if you tolerate dairy.
  • Jovial Foods lasagna sheets OR, for a Whole30/Paleo option you can use Natural Heaven Hearts of Palm Lasagna.

Whenever you cook with gluten free pasta, it tends to absorb a lot of the liquid in soups. It still tastes great the next day, but the leftovers might be more of a solid lasagna consistency!

Lasagna soup ingredients

How To Make This Gluten Free Dairy Free Lasagna Soup

First, heat the oil in a large stock pot over medium high heat. Add in the diced onion, garlic, ground beef, and Italian Sausage. Sauté for 5-7 minutes until the onions are softened and the meat is mostly cooked through. Drain any extra fat from the pan. Add in the marinara sauce, the diced tomatoes with their juices, the chicken broth, Italian seasoning, and salt. Stir and bring it to a boil. Cover the pot and reduce the heat to medium low. Let it simmer while you make the lasagna noodles.

Bring another pot of water to a boil and add the lasagna noodles. Cook for 5-6 minutes until they are soft enough to cut with a knife, but still too hard to eat. Drain the pasta and cut it into 1-2 inch pieces. Add the pieces to the soup pot and continue cooking it over medium low heat for 5-10 minutes or until the noodles are cooked to your liking. Serve topped with a scoop of Kite Hill Ricotta Cheese and fresh parsley, if desired.

lasagna soup dairy free

If you make this Gluten Free Dairy Free Lasagna soup, make sure to tag me on Instagram @maryswholelife so I can see your creations!

Looking for some other delicious soups to enjoy this winter? Check these out:

Whole30 Chicken Pot Pie Soup

Dairy Free Cheesy Potato Broccoli Soup

Whole30 Jambalaya Soup

Enjoy!

xo,

Mary

*This post contains affiliate links. This means if you use one of my links to make a purchase, I may receive a small commission at no additional cost to you. Thank you for supporting Mary’s Whole Life!

 

Gluten Free Dairy Free Lasagna Soup

This Gluten Free Dairy Free Lasagna Soup has all the flavors of lasagna, except in soup form! It comes together in less than 30 minutes and makes delicious leftovers. I've also included a Whole30 / Paleo version!
4.91 from 10 votes
Leave a Review »

Ingredients

  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 lb Italian sausage (ground)
  • 1/2 onion, diced
  • 3 cloves minced garlic
  • 1 18 oz jar diced tomatoes with juices, a 14.5 oz can will work as well
  • 2.5 cups marinara sauce, I like Rao's Homemade brand
  • 3.5 cups chicken broth
  • 2 tsp Italian seasoning
  • 1/2 tsp sea salt
  • 1 box Jovial Foods lasagna sheets, or Natural Heaven Hearts of Palm Lasagna noodles
  • Kite Hill Ricotta Cheese, for serving
  • fresh parsley, for serving

Instructions
 

  • First, heat the oil in a large stock pot over medium high heat. Add in the diced onion, garlic, ground beef, and Italian Sausage. Sauté for 5-7 minutes until the onions are softened and the meat is mostly cooked through. Drain any extra fat from the pan.
  • Add in the marinara sauce, the diced tomatoes with their juices, the chicken broth, Italian seasoning, and salt. Stir and bring it to a boil. Cover the pot and reduce the heat to medium low. Let it simmer while you make the lasagna noodles.
  • Bring another pot of water to a boil and add the lasagna noodles. Cook for 5-6 minutes until they are soft enough to cut with a knife, but still too hard to eat. Drain the pasta and cut it into 1-2 inch pieces. Add the pieces to the soup pot and continue cooking it over medium low heat for 5-10 minutes (stirring occasionall) or until the noodles are cooked to your liking. Serve topped with a scoop of Kite Hill Ricotta Cheese and fresh parsley, if desired.

Nutrition

Calories: 677kcal, Carbohydrates: 39g, Protein: 30g, Fat: 44g, Saturated Fat: 15g, Cholesterol: 111mg, Sodium: 1873mg, Potassium: 900mg, Fiber: 4g, Sugar: 5g, Vitamin A: 453IU, Vitamin C: 19mg, Calcium: 74mg, Iron: 4mg