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This gluten-free lasagna soup recipe has all the flavors of lasagna in soup form! This hearty soup comes together in less than 30 minutes and makes delicious leftovers. I’ve also included a Whole30/ Paleo, and dairy-free version.
Why You'll Love This Gluten-Free Lasagna Soup Recipe
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 Gluten Free Lasagna Soup is 100 times easier to make and still has all the great taste and flavor of traditional lasagna. Tender lasagna noodles, zesty tomato sauce, juicy ground beef and Italian sausage, and flavorful Italian spices- YUM!
The best part? No need to worry about broken lasagna noodles (just throw them in the pot!). Want to add some veggies? Stir in some baby spinach at the end. Soups are so easy to customize so feel free to make this recipe your own.
This easy and delicious soup is simple enough to whip up any night of the week. It's the perfect comfort food for those cold winter months that the whole family will love (mine does!).
Ingredient Notes
You only need a few simple ingredients to make this soup!
- olive oil
- lean ground beef: Substitute ground chicken or ground turkey if desired.
- Italian sausage
- yellow onion
- marinara sauce: I like Rao’s Homemade. Feel free to use your favorite storebought or homemade pasta sauce.
- canned diced tomatoes
- chicken broth
- Italian seasoning
- minced garlic
- sea salt
- ricotta cheese for topping: Kite Hill makes a great dairy-free ricotta cheese option. You can also use regular ricotta cheese if you tolerate dairy.
- gluten-free lasagna noodles: I used Jovial Foods lasagna sheets (gluten-free). For a Whole30/Paleo option, you can use Natural Heaven Hearts of Palm Lasagna. If you're not gluten-free, substitute regular lasagna noodles.
- garnish with fresh parsley or fresh basil.
Step-by-Step Instructions
Step 1
First, heat the oil in a large pot or large Dutch oven over the stove top on 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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Serve topped with a scoop of Kite Hill Ricotta Cheese (or regular ricotta) and fresh parsley on top of the soup, if desired.
Expert Tips
- For using gluten-free noodles, I recommend cooking them separately for half the amount of time listed on the box, then continue cooking in the soup until al dente.
- If you plan on making this ahead of time, it’s a good idea to cook the pasta completely separately and add it right before serving. This will prevent the gluten-free pasta from absorbing all of the broth!
- For a dairy free version, use Kite Hill non-dairy ricotta cheese. It's an excellent substitute! You can also top it with another vegan cheese like vegan parmesan or mozzarella shreds.
Serving & Storage Tips
Serve topped with ricotta cheese and garnish with fresh parsley. If you're not dairy-free, feel free to also top your soup with parmesan cheese and/or mozzarella cheese.
To store, place leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or stovetop until warmed through. Keep in mind, that when 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.
Easy Gluten-Free Lasagna Soup Recipe (Dairy-Free Option)
Video
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 occasionally or until the noodles are cooked to your liking). Serve topped with a scoop of Kite Hill Ricotta Cheese and fresh parsley, if desired.
Notes
Expert Tips
- For using gluten-free noodles, I recommend cooking them separately for half the amount of time listed on the box, then continue cooking in the soup until al dente.
- If you plan on making this ahead of time, it’s a good idea to cook the pasta completely separately and add it right before serving. This will prevent the gluten-free pasta from absorbing all of the broth!
- For a dairy free version, use Kite Hill non-dairy ricotta cheese. It's an excellent substitute! You can also top it with another vegan cheese like vegan parmesan or mozzarella shreds.
Serving & Storage Tips
Serve topped with ricotta cheese and garnish with fresh parsley. If you're not dairy-free, feel free to also top your soup with parmesan cheese and/or mozzarella cheese. To store, place leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or stovetop until warmed through. Keep in mind, that when 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.Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
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This post was originally published on December 17, 2020 and updated with new copy and photos on August 2, 2024.
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!