Easy Gluten-Free Lasagna Soup Recipe (Dairy-Free Option)

gluten free lasagna soup in 3 bowls with a dollop of ricotta cheese and parsley on top

4.99 from 51 votes

Easy Gluten-Free Lasagna Soup Recipe (Dairy-Free Option)

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.

Prep Time5

Cook Time30

Total Time35

Course: Dinner

Cuisine: Italian

Servings: people

Author: Mary Smith

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.

Video

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