Gluten Free Lasagna Soup Recipe

There's nothing quite like the cozy comfort of lasagna, but when you’re short on time (or trying to avoid gluten), this Gluten Free Lasagna Soup delivers all the same bold flavors in a warm, slurpable bowl. Rich tomato broth, creamy ricotta, and perfectly tender noodles come together in a dish that tastes like it simmered all day – but is ready in under an hour.

The first time I made this, I had leftover ground beef and half a box of gluten-free noodles in the pantry. It quickly became a go-to favorite, especially during cooler months when we’re craving something hearty yet easy. Even my gluten-eating friends go back for seconds!

Whether you're looking for a quick weeknight dinner, a budget-friendly family meal, or a gluten-free comfort classic, this soup has you covered. Let’s dive into why this dish deserves a spot in your weekly rotation.

Why You’ll Love This Gluten Free Lasagna Soup

Get ready to fall head-over-heels for this delicious twist on a classic. Gluten Free Lasagna Soup is the kind of dish that checks every box: cozy, easy, and full of rich Italian flavor.

First off, it's amazingly simple. With just one pot and minimal prep, you can have this on the table in about 40 minutes. It’s perfect for those nights when you want something homemade but don’t have the energy for layers of lasagna sheets and ricotta spreads.

This soup is completely gluten free, but you’d never know by tasting it. Thanks to today’s quality gluten-free noodles, you still get that signature lasagna texture without any compromise in flavor or chew.

It’s also incredibly budget-friendly. You’ll use pantry staples like canned tomatoes, broth, and dried herbs. Ground beef or Italian sausage adds richness without breaking the bank, and a little bit of cheese goes a long way in bringing that creamy, melty lasagna feel.

And did I mention how family-friendly this is? Kids love it, adults devour it, and you can even make it vegetarian if needed. It’s a crowd-pleaser all the way.

Once you’ve tried it, you’ll see why we keep this recipe on repeat, especially when sweater weather hits.

Ingredient Notes

The beauty of Gluten Free Lasagna Soup lies in its simple, everyday ingredients that work together to deliver bold, comforting flavor. Let’s take a closer look at what makes this soup shine.

Start with ground beef – I typically use 85/15 for just the right balance of flavor and richness. You can also swap in Italian sausage if you want a spicier, more robust flavor. Either way, browning the meat well at the start adds a deep, savory base to the soup.

Gluten-free lasagna noodles are key here. You can break them into bite-sized pieces before cooking or snap them directly into the pot. I love using brown rice-based noodles for their texture, but any gluten-free brand you trust will work well. Just keep an eye on them so they don’t overcook and turn mushy.

Next up is the crushed tomatoes and tomato paste, which give the broth its deep, lasagna-like richness. Combined with chicken or beef broth, they create a base that’s flavorful and hearty without being too heavy. If you prefer a thicker soup, go heavier on the tomato paste.

For a bit of creaminess, a finishing dollop of ricotta cheese adds that signature lasagna layer feel. You can stir it into the pot or spoon it right on top of each bowl. A sprinkle of shredded mozzarella or parmesan is the perfect finishing touch.

You won’t need much in the way of special equipment – just a large soup pot or Dutch oven, a wooden spoon, and a ladle. This is truly a one-pot wonder!

How To Make This Gluten Free Lasagna Soup

Making this soup is easier than you might think – and cleanup is a breeze. Let me walk you through the steps to lasagna flavor heaven in just one pot.

Start by heating a bit of olive oil in a large pot over medium-high heat. Add your ground beef and cook, breaking it up with a spoon until it’s browned and no longer pink. If you’re using sausage, remove the casings before cooking. Once browned, drain off excess fat for a lighter broth.

Toss in your onions and garlic, cooking until the onions are soft and fragrant, about 4–5 minutes. Don’t rush this part – sautéing the aromatics builds a flavorful base and makes your kitchen smell amazing.

Now stir in the tomato paste, letting it cook for a minute to deepen its flavor. Then add the crushed tomatoes, broth, and your favorite Italian herbs – I like a mix of dried oregano, basil, and a pinch of red pepper flakes for warmth. Bring the mixture to a simmer.

Break your gluten-free lasagna noodles into small pieces and add them to the soup. Stir occasionally as they cook, which should take around 10–12 minutes. Keep an eye on the texture – gluten-free noodles can vary in cooking time, and you want them tender but not mushy.

Once the noodles are cooked, stir in a bit of ricotta to add creaminess. I usually add about ½ cup to the pot and then serve more on top. Ladle the soup into bowls and finish with a sprinkle of mozzarella and parmesan. The heat of the soup melts the cheese for that signature lasagna taste.

From start to finish, this soup comes together in about 40–45 minutes. It tastes like a cozy, layered lasagna – but with way less effort.

Storage Options

One of the best things about this soup is how well it stores – perfect for meal prep or leftovers.

Store any leftover soup in an airtight container in the fridge for up to 4 days. The flavors continue to deepen over time, making the next-day bowl even better.

If you're planning to make it ahead, consider cooking the noodles separately and storing them apart from the broth. Gluten-free noodles can get a little too soft if left in liquid for too long.

You can also freeze this soup, but again, it's best to do so without the noodles. Freeze the soup base in freezer-safe containers or bags for up to 3 months. Just thaw, reheat, and add freshly cooked noodles before serving.

To reheat, warm it gently on the stovetop over medium heat or microwave in 1-minute intervals, stirring in between. Add a splash of broth if it thickens too much in the fridge.

Variations and Substitutions

The best part about this recipe? It’s super versatile. Here are a few ways to switch things up depending on what you have on hand.

If you're not into beef, try ground turkey or Italian sausage for a different flavor profile. Vegetarian? Sauté mushrooms and zucchini in place of the meat – it’s just as hearty and delicious.

For a dairy-free version, skip the ricotta and top with a dollop of dairy-free cheese spread or just finish with olive oil and fresh basil. There are some great vegan mozzarella-style shreds out there too.

You can swap out the gluten-free lasagna noodles for any short gluten-free pasta – penne, rotini, or shells work beautifully. Just adjust the cooking time based on the package directions.

Want it extra creamy? Stir in a splash of heavy cream or cashew cream right at the end. It adds a silky texture that takes the soup to the next level.

Don’t be afraid to experiment! This soup is forgiving and flexible – just like a good lasagna should be.

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