Gluten Free Lasagna Soup Recipe

There's something irresistibly cozy about a steaming bowl of lasagna soup – it’s like your favorite Italian comfort food wrapped in a warm hug. Rich tomato broth, tender noodles, melty cheese, and that classic lasagna flavor… all without the hassle of layering or baking.

I first discovered this gluten free version while experimenting during a chilly weekend, looking for a satisfying soup that didn’t require turning on the oven. One spoonful and I knew it was a keeper – simple, hearty, and packed with everything I love about lasagna. Plus, it’s a total hit with the whole family.

Now, let’s dive into why this soup deserves a spot in your weekly rotation.

Why You’ll Love This Gluten Free Lasagna Soup

This isn’t just another soup recipe. It’s your new go-to comfort meal that checks all the boxes – flavor, convenience, and dietary inclusivity.

It’s quick and easy
This dish comes together in under 40 minutes, most of it hands-off simmer time. Perfect for busy weeknights or lazy weekends when you want something filling but fuss-free.

It’s gluten free – and you wouldn’t even know
By using gluten free lasagna noodles or your favorite gluten free pasta, you get all the joy of traditional lasagna without any of the gluten. The texture stays satisfying and chewy, and the soup remains hearty and rich.

It’s incredibly budget-friendly
Simple pantry staples like canned tomatoes, broth, and dried herbs make up the base of this soup. Add a pound of ground meat and some cheese, and you’ve got a full meal that feeds a crowd without breaking the bank.

It’s customizable for any eater
Don’t eat meat? Use lentils or mushrooms. Want it dairy free? Skip the cheese or use a plant-based version. This recipe is as flexible as you need it to be.

Whether you're meal prepping or feeding a hungry crew, this soup delivers comfort in every spoonful.

Ingredients Notes

The beauty of this gluten free lasagna soup is in its simplicity. Each ingredient is chosen to maximize flavor without complicating the process.

Gluten free noodles
Lasagna noodles are traditional, but feel free to use gluten free fusilli, penne, or even broken-up spaghetti. Just be mindful of cook time – gluten free pasta tends to go from perfect to mushy quickly, so watch it closely near the end.

Ground meat
I usually go with lean ground beef, but Italian sausage adds an extra punch of flavor. Ground turkey or chicken works great too, especially if you're looking for something a bit lighter.

Crushed tomatoes and tomato paste
These create the rich, savory base of the soup. Crushed tomatoes give it body, while a couple tablespoons of tomato paste deepen the flavor. If you love a little heat, add some red pepper flakes or fire-roasted tomatoes.

Herbs and seasoning
A mix of dried basil, oregano, and thyme gives the soup its classic Italian taste. Don’t forget a bay leaf while it simmers – it subtly boosts the flavor and ties everything together.

Cheese
The magic trio: ricotta, mozzarella, and Parmesan. Stir a spoonful of ricotta into each bowl just before serving for that creamy, lasagna-like richness. Sprinkle with mozzarella and a bit of Parmesan for the final cheesy touch.

You’ll also need a large soup pot and a ladle – nothing fancy, just your basic kitchen essentials.

How To Make This Gluten Free Lasagna Soup

Making this soup is a breeze, and the payoff is pure comfort food bliss.

Start by browning your meat. In a large pot, heat a bit of olive oil and cook the ground beef (or sausage) until fully browned and slightly crispy on the edges. This step builds flavor, so take your time and break it into small crumbles.

Next, add your aromatics. Toss in chopped onions and garlic, letting them soften and become fragrant. This creates the savory base that makes the soup so comforting.

Pour in your crushed tomatoes, tomato paste, broth, and seasonings. Stir it all together, add a bay leaf, and bring the pot to a gentle simmer. Let it bubble away for 15-20 minutes so the flavors can meld beautifully.

While the soup simmers, cook your gluten free noodles separately according to the package instructions. This helps keep the texture just right and avoids any starchy residue in the soup. Drain and rinse them under cold water to stop the cooking.

Once the soup has simmered and your noodles are ready, stir them into the pot. Let them warm through for a minute or two, but don’t overcook – gluten free pasta can turn mushy quickly.

Ladle the soup into bowls and top each serving with a generous spoonful of ricotta, a sprinkle of shredded mozzarella, and a dusting of Parmesan. The cheeses melt slightly into the hot broth and turn this into a true lasagna-in-a-bowl experience.

Start to finish, expect to spend around 35-40 minutes. It’s fast, filling, and incredibly satisfying.

Storage Options

This soup stores like a dream, making it ideal for leftovers or meal prep.

Let the soup cool to room temperature, then store in an airtight container in the fridge for up to 4 days. If possible, store the noodles separately to prevent them from getting overly soft.

To freeze, portion the soup (without noodles) into freezer-safe containers and store for up to 3 months. Add freshly cooked pasta when you reheat to keep the texture just right.

Reheat gently on the stovetop over medium heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water to loosen it up.

Variations and Substitutions

The flexibility of this soup is one of its biggest strengths. Here are a few easy ways to change it up:

Make it vegetarian
Skip the meat and add sautéed mushrooms, zucchini, or lentils for a satisfying plant-based version. Use vegetable broth instead of chicken.

Use different pasta shapes
If you don’t have gluten free lasagna noodles, any short gluten free pasta will work – think rotini, penne, or shells.

Spice it up
Add crushed red pepper flakes or swap in spicy Italian sausage for a bold, zesty version.

Dairy free? No problem
Use your favorite dairy-free cheeses, or skip the cheese altogether and add a swirl of cashew cream for richness.

Add greens
Stir in a handful of baby spinach or kale at the end of cooking for a nutrient boost without changing the flavor.

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