Gluten-Free Lasagna Soup is like a warm hug in a bowl with all the best flavors of classic lasagna without the noodles. It’s packed with rich tomato sauce, ground meat, tender vegetables, and gooey cheese that makes every spoonful comforting and satisfying. The gluten-free noodles or hearty vegetables swirl through the broth, giving you that lasagna feeling without the fuss of layers.
I love making this soup on cooler days when I want something cozy but don’t want to spend too much time in the kitchen. It’s one of those meals that feels special without being complicated, and it honestly tastes like you’ve been working on a big, fancy dinner. Plus, it’s easy to adjust—for example, adding extra spinach or swapping the meat for sausage makes it even better in my book.
One of my favorite ways to enjoy this soup is with a sprinkle of fresh basil and a little grated Parmesan on top. It feels like a small treat that makes the flavors pop. Whether you’re serving it to family or friends, it’s the kind of dish that brings everyone around the table and into good conversation. I always find myself reaching for seconds, and sometimes even thirds, because it’s just that cozy and good.
Key Ingredients & Substitutions
Ground Beef: This gives the soup a rich and hearty flavor. If you want it lighter, ground turkey or even ground chicken works well. For a vegetarian option, try cooked lentils or a plant-based meat substitute.
Gluten-Free Lasagna Noodles: These noodles bring that classic lasagna feel to the soup. You can also use gluten-free pasta shapes like penne or small shells if you can’t find lasagna noodles. If you want no noodles, add extra veggies like zucchini or mushrooms.
Ricotta and Mozzarella Cheese: These cheeses make the soup creamy and melty. For a dairy-free alternative, same-type vegan cheeses or cashew cream can work, though the taste will differ slightly.
Crushed Tomatoes and Broth: Use good-quality canned crushed tomatoes for rich flavor. Chicken or vegetable broth adds depth to the soup. Low-sodium broth is a good choice if you want to control salt.
How Do You Make the Soup Flavorful and Avoid Overcooking the Gluten-Free Noodles?
Building flavor starts with cooking the aromatics right — onion, carrot, celery, and garlic — until soft and fragrant. Browning the ground beef adds a meaty depth. Simmering the soup lets all the flavors marry.
- Cook veggies until tender to release their sweetness.
- Brown the meat well for rich, savory notes.
- Simmer the broth and tomatoes together for at least 15 minutes to meld flavors.
- Add gluten-free noodles last, cooking just until tender (8-10 minutes). Gluten-free pasta can quickly get mushy if overcooked, so check often and stir gently to prevent sticking.
- Stir in the cheeses off the heat or on low to avoid curdling; this gives creaminess without breaking the soup.
Following these steps helps you enjoy a balanced, tasty soup with tender noodles in every bite.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering the soup all in one pot.
- Wooden spoon – ideal for stirring without scratching your cookware.
- Knife and cutting board – for chopping veggies finely and safely.
- Measuring cups and spoons – to keep your ingredient amounts just right.
- Ladle – makes serving hot soup easy and mess-free.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage for a spicier, more seasoned taste.
- Add fresh spinach or kale just before serving for extra greens and nutrients.
- Mix in sautéed mushrooms for additional earthiness and texture.
- Use mozzarella and provolone cheeses for a different melty cheese blend.
Gluten-Free Lasagna Soup
Ingredients You’ll Need:
- 1 pound ground beef (or ground turkey for a lighter version)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1 (28-ounce) can crushed tomatoes
- 4 cups gluten-free chicken or vegetable broth
- 1 cup gluten-free lasagna noodles, broken into bite-sized pieces
- 1/2 cup ricotta cheese (plus extra for serving)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This gluten-free lasagna soup takes about 10 minutes to prep and 30 minutes to cook, totaling roughly 40 minutes. It’s a fairly quick meal that’s perfect for cozy weeknights when you want something warm and comforting without spending hours in the kitchen.
Step-by-Step Instructions:
1. Brown the Meat:
In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground beef, breaking it up with a spoon, and cook until browned and no longer pink. Drain excess fat if needed, then set the beef aside.
2. Cook the Vegetables:
In the same pot, add the chopped onion, carrot, and celery. Stir and cook for about 5 to 7 minutes until the vegetables are softened.
3. Add Seasonings and Garlic:
Stir in the minced garlic, dried oregano, dried basil, dried thyme, salt, and pepper. Cook for about one minute until fragrant.
4. Combine Ingredients and Simmer:
Return the browned beef to the pot. Pour in the crushed tomatoes and gluten-free broth, stirring to combine. Bring everything to a boil, then reduce heat and simmer gently for 15 minutes to develop flavors.
5. Cook the Gluten-Free Noodles:
Break the gluten-free lasagna noodles into bite-sized pieces and add them to the pot. Cook for 8 to 10 minutes, stirring occasionally to make sure the noodles don’t stick and are tender.
6. Add the Cheeses:
Lower the heat and stir in the ricotta, shredded mozzarella, and Parmesan cheeses until melted and creamy.
7. Final Touches:
Taste the soup and adjust seasoning with extra salt and pepper if needed. Serve hot, garnished with a dollop of ricotta or a sprinkle of Parmesan cheese and fresh parsley.
Enjoy your delicious bowl of warm, comforting Gluten-Free Lasagna Soup!
Can I Use Frozen Ground Meat for This Soup?
Yes, you can use frozen ground beef or turkey, but be sure to thaw it completely in the refrigerator overnight before cooking. This ensures even browning and better texture in the soup.
What Can I Substitute for Gluten-Free Lasagna Noodles?
If you can’t find gluten-free lasagna noodles, try other gluten-free pasta shapes like penne, rotini, or small shells. Alternatively, diced zucchini or thinly sliced mushrooms make great low-carb noodle substitutes.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep the cheese creamy and prevent sticking.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding the noodles and cheese, then refrigerate. When ready to serve, reheat the soup, add the noodles and cheeses, and cook until heated through and the noodles are tender.
