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!
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.
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!
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.
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:
Dairy Free Cheesy Potato Broccoli Soup
Enjoy!
xo,
Mary
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Gluten Free Dairy Free Lasagna Soup
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 lb Italian sausage (ground)
- ½ 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
- ½ 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.
34 Comments on “Gluten Free Dairy Free Lasagna Soup”
Loved this one!!! It was the perfect dinner for a chilly Saturday. Smelled amazing, and was easy to make! My husband loved it and my sister and brother is law were very impressed! Will definitely be making this one again.
Thank you!
We loved it!! Where is the Paleo/Whole40 version? Do you think we can freeze some of the cooked soup? If so, how to re-heat it? 🙂 Thanks so much!!Â
Hi! The only difference is to use hearts of palm lasagna noodles instead of GF ones! Then it will be paleo 🙂 You can reheat on the stove or in the microwave!
Before I started making this for lunch today, I told my husband that I was going to try a new recipe and that I expect it to be delicious and the best ever recipe…and I was right!! This is absolutely delicious (which could honestly be said for all of your recipes) and smelled so good while cooking too. The whole family loved it and we’re definitely adding this into our meal rotation. Kids said they would love to have it for school lunches. Pretty soon, all my meals are going to be from your website and cookbook. 🙂
This makes me so happy! Thank you!
I made this and it was delicious!  I used gluten free lasagna noodles and will break them up into smaller pieces and cook a little longer next time.  I did not pre-cook them as they were oven ready noodles.  Hubby even liked this and he’s not a big pasta eater.  So much easier than pan lasagna and just as tasty!
Thanks Ruth!
This was sooooo good. One of my new favorite soups!! Definitely on repeat. Your recipes NEVER disappoint! Thanks
Thanks Mandy!!
This is my favorite soup recipe of all time!
Thanks Chelsey!