Gluten Free Lasagna Soup Recipe

There’s something deeply comforting about the scent of rich tomato sauce, fragrant Italian herbs, and simmering garlic wafting through your kitchen. This Gluten Free Lasagna Soup takes everything you love about traditional lasagna and transforms it into a one-pot, spoonable masterpiece.

I discovered this gem during a chilly weekend when I was craving lasagna but didn’t have the patience for all the layering. Since then, it’s become my go-to gluten-free comfort meal — hearty, satisfying, and incredibly easy to make.

With all the bold flavors of a classic lasagna and none of the fuss, this soup is ready to become your new weeknight favorite.

Why You’ll Love This Gluten Free Lasagna Soup

If you’re new to lasagna soup, get ready to be amazed. This dish takes all the familiar, beloved flavors of lasagna and turns them into a cozy, slurpable bowl of comfort that just happens to be gluten free.

Fast and fuss-free. Unlike traditional lasagna, which requires layering and baking, this soup comes together in one pot in under 40 minutes. Perfect for weeknights when time is short but appetites are big.

Gluten-free and delicious. Thanks to widely available gluten-free pasta options, you can enjoy all the comfort of lasagna without the gluten. And the flavor? Rich, savory, and every bit as good as the original.

Family-friendly and freezer-friendly. Kids love the cheesy, tomatoey goodness, and leftovers reheat beautifully. Make a double batch and freeze some for future meals — your future self will thank you!

Customizable for every diet. Whether you're dairy-free, vegetarian, or craving a little spice, this soup adapts easily to your needs. Add more veggies, swap in sausage, or use dairy-free cheese — the possibilities are endless.

Once you try this once, it’ll become a staple in your meal rotation.

Ingredients Notes

The beauty of this soup lies in its simple yet flavorful ingredients. Here’s what you’ll need to make every spoonful taste just like a slice of lasagna.

Gluten-free lasagna noodles are the star here. I recommend breaking them into bite-sized pieces before boiling. Brown rice or corn-based noodles work great — just be sure not to overcook them, as gluten-free pasta can become mushy.

Ground beef or Italian sausage brings richness and a classic lasagna taste. I like to use a mix of beef and mild sausage for depth of flavor, but you can go with one or the other. For a leaner option, ground turkey works beautifully.

Crushed tomatoes and tomato paste form the hearty base of the broth. Crushed tomatoes provide body, while a couple tablespoons of tomato paste intensify the savory, umami-packed flavor.

Onions, garlic, and Italian seasoning add a fragrant foundation. Don’t skip sautéing them at the beginning — this step builds flavor and makes the whole kitchen smell amazing.

You’ll also need a large pot or Dutch oven, a ladle, and optionally, an immersion blender if you prefer a smoother texture before adding the noodles.

How To Make This Gluten Free Lasagna Soup

Making this gluten free lasagna soup is as easy as it is rewarding. Let’s walk through each step to ensure perfect results every time.

Start by heating a tablespoon of olive oil in a large pot over medium heat. Add your diced onions and sauté until translucent, about 5 minutes. Toss in the minced garlic and cook for another minute, just until fragrant.

Next, crumble in the ground beef or sausage, breaking it up with a wooden spoon as it browns. Cook until no longer pink, draining any excess fat if needed. Season with Italian herbs, salt, and pepper for a savory boost.

Once the meat is cooked, stir in the tomato paste and let it caramelize slightly — this adds a rich, concentrated flavor. Then pour in the crushed tomatoes and broth, stirring to combine. Bring the soup to a gentle simmer and let it bubble for 10–15 minutes to let the flavors meld.

While the soup simmers, cook the gluten-free lasagna noodles in a separate pot until just shy of al dente. Drain and rinse with cold water to stop the cooking — this prevents mushy noodles later on.

Add the noodles to the soup just before serving, or keep them separate if you plan to store leftovers. This keeps the texture just right.

Top each bowl with a dollop of ricotta, a sprinkle of mozzarella, and a few ribbons of fresh basil for that true lasagna finish. The cheese melts into the hot soup, creating a creamy, dreamy bite every time.

All in all, you’re looking at about 35–40 minutes from start to finish — and the result tastes like it simmered all day.

Storage Options

Got leftovers? You’re in luck — this soup stores and reheats like a dream.

To refrigerate, allow the soup to cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4 days. If possible, store the noodles separately from the soup base to prevent them from soaking up too much liquid.

For longer storage, you can freeze the soup (without the noodles) for up to 3 months. Portion it into freezer-safe containers or bags, label them, and lay flat to freeze. Thaw overnight in the fridge before reheating.

When reheating, warm the soup in a saucepan over medium heat until hot. Add a splash of broth or water if it’s too thick. Reheat noodles separately if stored apart, or just stir them in gently before serving.

Variations and Substitutions

One of the best things about this gluten free lasagna soup is how easy it is to make it your own. Here are a few ideas to switch things up.

Want a vegetarian version? Skip the meat and bulk up the soup with mushrooms, zucchini, or lentils. A mix of cremini mushrooms and white beans makes it both hearty and satisfying.

Looking for a dairy-free option? Use a plant-based ricotta (almond or cashew works great) and a dairy-free shredded mozzarella alternative. Nutritional yeast also adds a savory, cheesy flavor to the broth.

Craving more heat? Add red pepper flakes or stir in a spicy Italian sausage. A touch of Calabrian chili paste also adds a smoky kick without overpowering the dish.

Try different pasta shapes if you don’t have gluten-free lasagna noodles. Gluten-free penne or rotini hold up well and still give you that lasagna vibe in every bite.

Feel free to sneak in extra veggies — spinach, kale, or even chopped carrots are all delicious additions that add nutrients and color.

Whether you stick to the original or add your own twist, this Gluten Free Lasagna Soup is a warm, hearty hug in a bowl. It’s a recipe worth repeating — especially when comfort is on the menu.

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