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
*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
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, or gluten free pasta of choice - see notes for cooking tips
- 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.
51 Comments on “Gluten Free Dairy Free Lasagna Soup”
This was literally so easy to make! My entire family devoured this! Even my lasagna obsessed brother in law! He even asked for the recipe! We will be making this again and again. Such a warm cozy meal for Fall or Winter
Thanks Meg! So glad you all loved it!
I made this yesterday and it truly is one of the best soups I’ve made since eliminating sugar, dairy, and gluten. I halved the recipe. I used Rao’s marinara, Imagine broth, ground chicken only, and Jovial farfalle since I couldn’t find GF lasagna noodles. I added some fresh spinach as well. And it was my first time using Kite Hill ricotta which really hit the spot and was a nice touch. It hit the spot on a snowy day in March and can’t wait for leftovers today. The pasta soaked up the soup so I’m going to definitely add more sauce and broth when reheating it today. This is a definite keeper in my book! Thanks so much.
Love this lasagna soup – so easy to prepare and so delicious!
This was so delicious! My boys both loved it too!
My husband loves lasagna and I can’t have dairy or gluten so this was perfect. He even enjoyed the kite hill ricotta. My son even asked for it for lunch the next day. Thanks for another amazing dinner option for the whole family.
This was so good it tasted like I was eating something “naughty”. Thank you so much for sharing this recipe! Family loved it too!
This was so delicious and easy! Way faster than making lasanga but not sacrificing any flavor. Highly recommend!
All the flavors of lasagna without the hassle. This soup is so easy and so delicious. Will def make again
Thank you so much, Jill!
Soooo easy and sooo good! Take my advice and make this ASAP!
This was delicious! So quick and easy to make. We didn’t have ricotta so we sprinkled mozzarella on top. Yum! We will definitely have this one again.
This was a great recipe. My husband and I enjoyed this a lot. He even was impressed by the vegan ricotta cheese and how much it tasted like lasagna. We barely needed to add the noodles and didn’t have many noodles for leftovers, the soup was just as good without.
This recipe is absolutely delicious! Even better, it is so easy to whip together and is very little clean up. We officially added this to our dinner rotation and plan to make this for our next family gathering :). Thanks for the recipe!
This recipe was easy to make and delicious! I have three picky eaters and they all loved it!
This was the perfect dish to have on snowy day. I actually used the crock pot, so it could simmer most of the day. It was delicious! Definitely adding to the rotation. Thank you!
This is so so good! Every bit as good as a full lasagna but such a fun twist with it as a soup. So quick to throw together, this will for sure be a regular meal for us!
I love this so much- I LOVE lasagna but it takes hours; this may taste better than the traditional lasagna I used to make. I modified a bit because I don’t typically love “soupy” soup and I try to add more veggies to everything. Added celery, carrots and a bag of cauliflower rice with the onion, then only used one can of chicken broth for less liquid. Before we finished dinner, and even knowing we’d have leftovers, my husband asked when I could make it again. That’s high praise from him!
This is insanely delicious, especially considering how simple it is! It’s vaguely reminiscent of Spaghettios sauce to me for some reason – in the absolute best way possible. My family could not get enough of this!
This lasagna soup was easy to make and tastes just like lasagna! Another delicious recipe from Mary. Thanks!
Mary, this soup is so easy, and so delicious! I am so glad I found you when you were on whole30 IG. I think I cook with 2-3 of your recipes a week! Thank you again for another wonderful recipe.
Delicious!!! Even my gluten and dairy eaters in the family were raving!