Gluten-Free Lasagna Soup is a cozy, comforting bowl that’s packed with all the flavors of classic lasagna, but in a warm and easy-to-eat soup form. It’s filled with tender ground meat, tomato sauce, Italian herbs, and plenty of cheesy goodness, with gluten-free pasta pieces floating throughout to give that familiar lasagna feel without the wheat. It’s a great way to enjoy the taste of lasagna without the fuss of layering noodles and baking in the oven.
I love making this soup when I want something hearty but don’t want to spend a lot of time in the kitchen. It’s such a crowd-pleaser, especially for folks who need to avoid gluten but don’t want to miss out on those rich, comforting flavors. A tip I always follow is to use a good gluten-free pasta that holds up well in broth so it doesn’t get mushy after sitting for a bit.
Serving this soup with a sprinkle of fresh basil or a little extra parmesan on top makes it feel special and, honestly, I find it’s just as satisfying as the traditional dish. It’s perfect for chilly nights when you want to curl up with something warm and filling. I always feel like I’m getting a hug in a bowl with this one, and it’s become my go-to when I need a bit of comfort food without any gluten worries.
Key Ingredients & Substitutions
Ground Beef or Italian Sausage: I usually go with ground beef for a leaner option, but Italian sausage adds a nice spiced flavor. For a lighter or vegetarian version, try ground turkey or crumbled plant-based sausage.
Gluten-Free Pasta: Using gluten-free lasagna noodles broken into pieces gives this soup its classic texture. If you struggle to find these, gluten-free penne or fusilli also work well.
Tomato Products: The combination of diced tomatoes, tomato sauce, and tomato paste creates a rich tomato base. Use no-salt-added canned versions if you want more control over sodium.
Cheeses: Ricotta adds creaminess and authenticity, while mozzarella and Parmesan give gooey, melty goodness. For dairy-free needs, opt for cashew or almond-based ricotta and shredded cheese alternatives.
How Do You Keep Gluten-Free Pasta from Getting Mushy in Soup?
Gluten-free pasta can easily become mushy when cooked in soup. Here’s how to avoid that:
- Add the pasta near the end of cooking to keep it firm.
- Follow the package timing closely, and check pasta often for doneness.
- If making ahead, cook pasta separately and add to bowls just before serving.
- Choose pasta brands known for firm texture, like those made with brown rice or quinoa.
These tips help retain a good bite and prevent soggy noodles in your lasagna soup.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering soup all in one place.
- Wooden spoon – lets you stir the soup and break up meat without scratching your pot.
- Chef’s knife – essential for chopping onions, garlic, and fresh herbs quickly and safely.
- Cutting board – gives you a clean surface to prep your veggies and herbs.
- Ladle – makes serving the hot soup easy and neat.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter soup version.
- Add chopped mushrooms or zucchini for extra veggies and a heartier texture.
- Use spicy Italian sausage to add a bit of heat and bold flavor.
- Stir in fresh basil or oregano at the end to brighten up the tomato base.
How to Make Gluten-Free Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 4 cups gluten-free chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1/4 cup tomato paste
- 1 cup gluten-free lasagna noodles, broken into 1-2 inch pieces
- 2 cups fresh spinach, chopped
Cheese and Garnish:
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 30 minutes to cook, including time to brown the meat and simmer the soup. So, expect about 40 minutes total from start to finish.
Step-by-Step Instructions:
1. Brown the Meat:
Heat olive oil in a large pot over medium heat. Add the ground beef or Italian sausage, breaking it up with a spoon as it cooks. Cook until nicely browned. If there’s extra fat, you can drain it off.
2. Cook the Aromatics:
Add the chopped onion to the pot, and cook for 3 to 4 minutes until soft. Stir in minced garlic, dried basil, oregano, thyme, crushed red pepper flakes (if you like some heat), salt, and pepper. Cook for another minute until you can smell the lovely spices.
3. Add Tomatoes and Broth:
Pour in the broth, diced tomatoes with their juice, tomato sauce, and tomato paste. Stir well so everything combines nicely. Bring the soup to a gentle boil.
4. Simmer the Soup:
Lower the heat and let the soup simmer for about 15 minutes. This helps the flavors blend together beautifully.
5. Cook the Pasta:
Add the broken gluten-free lasagna noodles to the pot. Follow the package instructions for cooking time (usually 6-8 minutes). Cook until the noodles are tender but still hold their shape.
6. Add the Spinach:
Stir in the fresh chopped spinach, cooking another 2-3 minutes until the leaves wilt.
7. Serve with Cheese:
Dish the soup into bowls. Top each serving with a spoonful of ricotta cheese, then sprinkle on shredded mozzarella and grated Parmesan.
8. Garnish and Enjoy:
Sprinkle freshly chopped basil or parsley over the top if you like. Serve the soup hot and enjoy this comforting, gluten-free lasagna in a bowl!
Can I Use Frozen Ground Meat for This Soup?
Yes, you can! Just make sure to fully thaw it in the refrigerator overnight before cooking. This helps the meat brown evenly and prevents extra liquid in the soup.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the pasta step, then refrigerate it separately from the pasta. Cook the pasta fresh when reheating to avoid mushy noodles.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed to loosen the soup.
What’s a Good Substitute for Ricotta Cheese?
If you don’t have ricotta, try cottage cheese or cream cheese for a similar creamy texture. For dairy-free options, use cashew-based cheese alternatives.