Gluten Free Lasagna Soup Recipe

There's something undeniably comforting about a bubbling bowl of Gluten-Free Lasagna Soup. The rich aroma of Italian herbs mingling with garlic, tomatoes, and slow-simmered broth fills the kitchen with the promise of a cozy, hearty meal that satisfies all the lasagna cravings—without the gluten or the fuss of layering noodles.

I first whipped up this soup during a cold snap, craving lasagna but not the cleanup. To my surprise, the whole family loved it even more than the traditional version! It's become our go-to on chilly nights, especially when we need something fast, filling, and undeniably comforting.

Whether you're gluten-free by necessity or choice, this one-pot wonder brings all the flavor with none of the hassle. Let’s dive into why this soup belongs in your weekly rotation.

Why You’ll Love This Gluten-Free Lasagna Soup

Get ready to fall in love with this easy spin on an Italian classic. This Gluten-Free Lasagna Soup offers all the cozy, cheesy, tomato-y goodness of lasagna in a simple, slurpable form.

First, it’s incredibly quick and easy. Unlike traditional lasagna, which can take over an hour to prep and bake, this soup comes together in under 40 minutes. You don’t need any fancy techniques—just a pot, a spoon, and a little bit of chopping.

It’s also completely gluten-free without sacrificing flavor or texture. Thanks to gluten-free lasagna noodles and thoughtfully chosen ingredients, you can enjoy all the hearty satisfaction of the original while staying on track with your dietary needs.

Not to mention, it’s family-friendly. Even picky eaters tend to gobble this up, especially when there’s a gooey spoonful of melted mozzarella and ricotta on top. It’s rich, flavorful, and just the kind of meal that brings everyone back for seconds.

Lastly, it’s wonderfully customizable. You can make it vegetarian, boost it with extra veggies, or even use ground turkey instead of beef. It’s the kind of forgiving recipe that works with whatever you have in the fridge.

Whether you're cooking for a crowd or meal prepping for the week, this soup is bound to become a household favorite.

Ingredients Notes

The magic of this Gluten-Free Lasagna Soup lies in its balance of comfort food staples and allergy-friendly swaps. Each ingredient plays a key role in building the dish’s rich, hearty flavor.

Gluten-free lasagna noodles are the star of the show here. I like to break them into bite-sized pieces before adding them to the pot. Brands like Jovial or Barilla make sturdy noodles that hold up well during cooking without turning to mush. Be sure to cook them just until al dente, as they’ll continue to soften in the hot broth.

Ground beef brings depth and protein to the soup. I prefer using an 85/15 mix for the best balance of flavor and fat. If you're looking to cut down on red meat, ground turkey or even a plant-based crumble works beautifully too.

Crushed tomatoes and tomato paste form the base of the broth. These ingredients create a rich, savory, slow-simmered flavor in minutes. I always opt for a high-quality canned tomato product—San Marzano if you can find it—for the best taste.

Italian seasoning, garlic, and onion give this soup that unmistakable lasagna flavor. Sautéing the aromatics first releases their fragrance and infuses the entire pot with warm, familiar notes. A pinch of red pepper flakes adds a gentle heat that complements the richness perfectly.

To finish it off, you'll need a mix of cheeses—mozzarella, ricotta, and Parmesan. These are added as toppings when serving, creating melty, creamy spoonfuls that mimic that iconic lasagna filling. If you’re dairy-free, plant-based cheeses work great too.

You’ll also want a large Dutch oven or heavy-bottomed soup pot for even cooking and plenty of room. A ladle and a wooden spoon are all you need for stirring and serving.

How To Make This Gluten-Free Lasagna Soup

Making this soup is a breeze compared to building a layered lasagna—and you’ll only need one pot! Here’s how to do it step by step.

Start by heating a bit of olive oil in a large Dutch oven over medium heat. Once hot, add your ground beef and cook it until it’s nicely browned, breaking it up with a spoon as it cooks. Drain off any excess fat to keep the soup from becoming greasy.

Next, stir in your diced onion and minced garlic. Cook for 3-4 minutes, until the onion turns translucent and fragrant. At this point, the kitchen should be smelling absolutely incredible.

Add in the tomato paste and stir it around to coat the meat and onion mixture. Let it cook for about a minute—it should darken slightly and give off a sweet, roasted aroma. Then pour in your crushed tomatoes, broth, and Italian seasoning. Stir everything together and bring it to a gentle simmer.

Now it’s time to add your broken gluten-free lasagna noodles. Drop them into the pot and stir well to prevent sticking. Let the soup simmer until the noodles are just tender—about 10-12 minutes—stirring occasionally to make sure they don’t clump together.

Once the noodles are done, give the soup a taste and adjust with salt, pepper, or more herbs as needed. Then, ladle it into bowls and top each serving with a generous dollop of ricotta, a sprinkle of mozzarella, and a dusting of Parmesan. The cheese will melt into the hot soup, creating that dreamy lasagna effect in every bite.

From start to finish, this recipe takes about 35-40 minutes. The result is a hearty, soul-warming soup that delivers all the lasagna flavor you love—no layering required.

Storage Options

This soup stores wonderfully, making it perfect for leftovers or meal prep. Once cooled, transfer any remaining soup to an airtight container and refrigerate for up to 4 days.

For longer storage, you can freeze the soup (without the cheese topping) in individual portions for up to 3 months. I recommend thawing it in the fridge overnight before reheating to preserve the noodle texture.

When reheating, gently warm it on the stovetop over medium heat. You might need to add a splash of broth or water, as the noodles will absorb some liquid during storage.

If reheating in the microwave, cover the bowl with a microwave-safe lid or wrap and heat in 60-second intervals, stirring between each, until hot all the way through. Add fresh cheese on top just before serving for that same melty finish.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. You can easily tweak it to match your taste, dietary needs, or pantry supplies.

For a vegetarian version, skip the ground beef and sauté chopped mushrooms instead. Their meaty texture makes a great substitute, and they soak up all that rich tomato flavor beautifully.

Need a dairy-free option? Simply swap the cheese for your favorite plant-based versions. Look for cashew-based ricotta and almond milk mozzarella—they melt surprisingly well and still give that creamy finish.

If you’re out of lasagna noodles, don’t stress. You can use any gluten-free pasta you have on hand—fusilli, penne, or even broken-up spaghetti. Just adjust the cooking time to match the pasta’s package instructions.

To make it extra hearty, try adding veggies like chopped zucchini, spinach, or bell peppers. Stir them in after the noodles have cooked for a nutrition boost without altering the flavor too much.

And for a flavor twist, add a spoonful of pesto or a dash of balsamic vinegar before serving. These little extras elevate the soup and make it feel just a little more gourmet.

No matter how you make it, this soup is nearly impossible to mess up. Don’t be afraid to experiment—it’s a forgiving recipe that welcomes creativity.

Print