Gluten Free Lasagna Soup Recipe

There’s something deeply comforting about the rich, tomato-scented steam rising from a bowl of homemade lasagna soup. With tender pasta, savory ground meat, creamy cheese, and Italian herbs mingling in every spoonful, this soup brings all the best parts of traditional lasagna—without the layers or the gluten.

this Recipe

I came up with this version on a cold winter night when I was craving lasagna but didn’t have the energy (or the gluten-free noodles) for the full casserole. One pot and 30 minutes later, we had a new family favorite that’s hearty, satisfying, and naturally gluten-free.

Why You'll Love This Gluten-Free Lasagna Soup

Get ready to add this to your weekly dinner rotation. This Gluten-Free Lasagna Soup hits all the right notes for a cozy, weeknight meal.

First off, it’s a one-pot wonder. That means fewer dishes, less mess, and more time to actually enjoy dinner with your family. Everything—from browning the meat to simmering the broth—happens in a single pot.

It’s naturally gluten-free, thanks to the use of gluten-free lasagna noodles or pasta. You don’t need to sacrifice flavor or texture to make this meal safe for those with celiac disease or gluten sensitivity.

This recipe is also incredibly quick and easy. It comes together in about 30 minutes, making it perfect for busy weeknights or meal prep Sundays. Plus, it reheats beautifully.

Finally, this soup is pure comfort food. It’s like a warm hug in a bowl—perfect for cold nights, sick days, or anytime you need a little food therapy. Even picky eaters tend to go back for seconds!

Before you grab your ladle, let’s look at what you’ll need to make it happen.

Ingredients Notes

This soup gets its deep, comforting flavor from a handful of pantry staples and simple fresh ingredients. Each one has a job to do, so let’s break them down.

Ground beef or Italian sausage brings the savory depth to the soup. I like to use a 50/50 mix for extra flavor, but feel free to choose one or the other. Want to make it lighter? Ground turkey or chicken works too!

Onion and garlic form the flavor base. Sautéing them first infuses the entire soup with that classic Italian aroma. Don’t skimp on the garlic—it’s what makes the soup smell like it’s been simmering for hours.

Tomato paste and crushed tomatoes are the backbone of the broth. The paste adds richness while the crushed tomatoes keep it chunky and hearty. A touch of sugar (just a pinch!) can balance the acidity if needed.

Gluten-free lasagna noodles are key here. I love the broken-up feel of traditional lasagna noodles, but you can use any gluten-free pasta you have on hand. Just keep an eye on cook time, since gluten-free pasta can vary.

Italian seasoning and fresh basil round out the flavor profile. If you have fresh herbs, toss them in at the end for a bright, aromatic finish. Dried herbs will still do the trick if that’s what you have in your pantry.

You’ll also need a good broth base—either chicken or beef. Choose a gluten-free labeled brand to be safe.

As for equipment, all you need is a large pot or Dutch oven and a wooden spoon. It doesn’t get much simpler than that.

How To Make This Gluten-Free Lasagna Soup

Making this soup is easier than assembling a lasagna—and just as satisfying. Here's how to bring it to life in your kitchen.

Start by heating a drizzle of olive oil in a large pot over medium heat. Add your ground meat, breaking it up as it browns. You want it nice and crumbly, with a few crispy bits for texture.

Once the meat is browned, add your chopped onions and minced garlic. Sauté until fragrant, about 3-5 minutes. This step builds the aromatic base of your soup.

Next, stir in the tomato paste, letting it cook for a minute to deepen in color. Then add the crushed tomatoes, Italian seasoning, and broth. Bring the mixture to a gentle boil.

Now it’s time to add your broken gluten-free lasagna noodles. Stir them in and let the soup simmer, uncovered, until the noodles are tender. This usually takes about 10-12 minutes, but check your pasta box for timing.

Once the pasta is done, taste and adjust the seasoning. Add salt, pepper, or a pinch of sugar if needed. Stir in a handful of chopped fresh basil for brightness.

To serve, ladle into bowls and top with a generous dollop of ricotta cheese, a sprinkle of mozzarella, and a little Parmesan. The cheeses melt into the soup and mimic that classic lasagna topping perfectly.

From start to finish, this soup takes about 30–35 minutes. It’s the kind of recipe you can rely on when you need a warm, filling meal without the hassle.

Storage Options

This soup is just as good the next day—maybe even better! Here’s how to store it safely and deliciously.

For the fridge, transfer cooled soup to an airtight container and store for up to 4 days. Keep the cheese toppings separate if possible and add fresh when reheating.

You can freeze the soup too, but note that gluten-free pasta can get soft when frozen. If you’re planning ahead, freeze the broth and meat mixture without the noodles, then cook and add them fresh when serving.

Reheat gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, just add a splash of broth or water to loosen it up. Microwave reheating also works—just go in short bursts and stir often.

Variations and Substitutions

This recipe is super flexible—feel free to tweak it based on what’s in your pantry or your dietary needs.

Want to make it vegetarian? Skip the meat and add mushrooms or lentils for that hearty bite. You can even stir in some spinach or kale toward the end for extra greens.

Not a fan of ricotta? Try cottage cheese or dairy-free cheese alternatives. There are some great vegan ricotta brands out there now, and they melt just like the real thing.

Need a dairy-free version? Use olive oil instead of butter, skip the cheese toppings, or go for plant-based options. The soup itself is already dairy-free without the add-ons.

You can also play around with the pasta shape. If you don’t have gluten-free lasagna noodles, use penne, fusilli, or even broken-up spaghetti. Just adjust cook time as needed.

Craving a spicy kick? Add red pepper flakes or spicy Italian sausage. You’ll get that extra heat that pairs beautifully with the richness of the soup.

Don’t be afraid to make this recipe your own. The beauty of lasagna soup is in its flexibility—every version still tastes like home.

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