Gluten-Free Lasagna Soup
Warm, comforting Gluten-Free Lasagna Soup ready in 30 minutes! Easy one-pot dinner with dairy free option. Perfect for busy weeknights and gluten free families.
You know that moment when you’re craving lasagna but don’t have two hours to layer noodles and wait for it to bake? That’s exactly how this gluten free lasagna soup was born in my kitchen on a chilly Tuesday evening.
I had hungry kids, a mountain of laundry, and zero patience for complicated recipes. So I tossed all those cozy lasagna flavors into one pot, and honestly? It’s become our family’s go-to comfort meal.
This gluten free lasagna soup captures everything you love about traditional lasagna—rich tomato sauce, savory Italian seasonings, tender noodles—without the fuss. Plus, it’s naturally dairy free (until you add that dollop of ricotta on top, which is totally optional). Whether you’re new to gluten free cooking or just need a quick weeknight dinner, this soup’s got your back.
Table of Contents
Cozy Gluten Free Lasagna Soup (30-Minute Dairy Free Option!)
Equipment
- Large stock pot or Dutch oven
- Wooden spoon
- Knife and cutting board
Ingredients
- 1 tablespoon olive oil
- ½ pound ground beef
- ½ pound ground Italian pork sausage
- 1 small onion chopped
- 4 cloves garlic minced
- 1 jar (24 oz) marinara sauce Rao’s Marinara recommended
- 1 can (14.5 oz) diced tomatoes with liquid
- 4 cups low sodium chicken broth plus extra for reheating
- 1 tablespoon Italian seasoning
- ¼ teaspoon sea salt adjust to taste
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes optional for spicy
- 2 cups fresh spinach optional
- 1 box (10 oz) gluten free lasagna noodles broken in half
Instructions
- Add olive oil to a large stock pot or Dutch oven over medium-high heat. Toss in the chopped onion and minced garlic, sautéing until your kitchen smells amazing and the onions turn translucent—about 3 minutes. Add both the ground beef and Italian pork sausage, breaking them up with a wooden spoon as they cook until nicely browned and cooked through, roughly 7-8 minutes. Drain any excess fat if needed.
- Pour in the marinara sauce, diced tomatoes with their liquid, chicken broth, Italian seasoning, red pepper flakes (if you like a little kick), salt, and pepper. Give everything a good stir to combine all those beautiful flavors. Bring the mixture to a rolling boil, then reduce heat to maintain a steady simmer.
- Add your broken gluten free lasagna noodles to the bubbling soup. Let them simmer for about 15 minutes, stirring frequently to keep the noodles from sticking together—gluten free pasta can be a bit clingy! The noodles should be tender but not mushy, soaking up all that rich, tomatoey goodness.
- Right before serving, stir in the fresh spinach and watch it wilt into the soup within a minute or two. Taste your creation and adjust the seasonings or add more broth if you prefer a soupier consistency. Ladle into bowls and top with a generous scoop of ricotta cheese or cottage cheese if you’re feeling indulgent!
Notes
Ingredients
| Ingredient | Amount |
|---|---|
| Olive oil | 1 tablespoon |
| Ground beef | ½ pound |
| Ground Italian pork sausage | ½ pound |
| Small onion, chopped | 1 |
| Garlic, minced | 4 cloves |
| Marinara sauce (Rao’s Marinara recommended) | 1 jar (24 oz) |
| Diced tomatoes with liquid | 1 can (14.5 oz) |
| Low sodium chicken broth | 4 cups (plus extra for reheating) |
| Italian seasoning | 1 tablespoon |
| Sea salt | ¼ teaspoon (adjust to taste) |
| Ground black pepper | ¼ teaspoon |
| Red pepper flakes (optional) | ¼ teaspoon |
| Fresh spinach (optional) | 2 cups |
| Gluten free lasagna noodles, broken in half | 1 box (10 oz) |
Instructions
Step 1: Brown the Aromatics and Meat
Add olive oil to a large stock pot or Dutch oven over medium-high heat. Toss in the chopped onion and minced garlic, sautéing until your kitchen smells amazing and the onions turn translucent—about 3 minutes. Add both the ground beef and Italian pork sausage, breaking them up with a wooden spoon as they cook until nicely browned and cooked through, roughly 7-8 minutes. Drain any excess fat if needed.
Step 2: Build the Soup Base
Pour in the marinara sauce, diced tomatoes with their liquid, chicken broth, Italian seasoning, red pepper flakes (if you like a little kick), salt, and pepper. Give everything a good stir to combine all those beautiful flavors. Bring the mixture to a rolling boil, then reduce heat to maintain a steady simmer.
Step 3: Cook the Gluten Free Noodles
Add your broken gluten free lasagna noodles to the bubbling soup. Let them simmer for about 15 minutes, stirring frequently to keep the noodles from sticking together—gluten free pasta can be a bit clingy! The noodles should be tender but not mushy, soaking up all that rich, tomatoey goodness.
Step 4: Finish and Serve
Right before serving, stir in the fresh spinach and watch it wilt into the soup within a minute or two. Taste your creation and adjust the seasonings or add more broth if you prefer a soupier consistency. Ladle into bowls and top with a generous scoop of ricotta cheese or cottage cheese if you’re feeling indulgent!
Substitutions
Meat Options: You can easily swap the ground beef and Italian sausage for ground turkey or chicken if you’re looking for a leaner dairy free lasagna soup. For a vegetarian twist, try using plant-based ground “meat” or simply load up with extra veggies like mushrooms, zucchini, and bell peppers.
Gluten Free Noodles: Any gluten free lasagna noodles work beautifully here—I’ve tested brands like Barilla, Jovial, and Tinkyada with great success. If you can’t find lasagna noodles specifically, broken gluten free penne or rigatoni makes a fantastic substitute for this gluten free lasagna recipe.
Broth Alternatives: Chicken broth is my preference, but vegetable broth works perfectly for a vegetarian version. Beef broth adds an even deeper, heartier flavor if that’s your jam!
Dairy Free Keeps: This soup is naturally dairy free until you add cheese on top. For a completely dairy free lasagna experience, skip the ricotta or use cashew-based ricotta—it’s surprisingly creamy and delicious.
Troubleshooting
Noodles Getting Mushy: Gluten free lasagna noodles can turn soft quickly, so watch them closely during that 15-minute simmer. If you’re meal prepping, consider cooking the noodles separately and adding them to individual bowls when serving to maintain the perfect texture.
Soup Too Thick: Well… gluten free noodles are thirsty little things and absorb liquid as they sit. Simply add more chicken broth, a half cup at a time, until you reach your desired consistency. This is especially helpful when reheating leftovers.
Not Enough Flavor: Sometimes your gluten free lasagna soup needs a little extra oomph. Try adding an extra teaspoon of Italian seasoning, a splash of balsamic vinegar for depth, or a parmesan rind simmered in the broth for that umami punch.
Noodles Sticking Together: Stir, stir, stir! Gluten free pasta loves to clump, so give it attention every couple of minutes while it’s cooking. A quick stir prevents those annoying noodle clusters and ensures even cooking throughout your dairy free soup.
Storage and Meal Prep
Store leftover gluten free lasagna soup in an airtight container in the refrigerator for up to 4 days. The noodles will continue absorbing liquid, so you’ll definitely want to add extra broth when reheating—just warm it gently on the stovetop or in the microwave.
For meal prep champions, this soup freezes beautifully for up to 3 months! I recommend freezing it before adding the spinach, then stirring in fresh greens when you reheat. Thaw overnight in the fridge and warm on the stovetop, adding broth as needed to restore that perfect soup consistency.
Serving Suggestions
Serve your gluten free lasagna soup with a dollop of ricotta or cottage cheese right on top—it melts into the hot soup and creates that classic lasagna creaminess. A sprinkle of fresh basil or parsley adds a pop of color and freshness that makes every bowl Instagram-worthy.
Pair this cozy bowl with some crusty gluten free garlic bread for dipping, or keep it lighter with a simple side salad. Man, oh man, it’s also incredible alongside those decadent gluten free hot cocoa cookies for a complete comfort meal that’ll warm you from the inside out.
Variations
Kid-Friendly Version: Skip the red pepper flakes and dial back the garlic to two cloves for picky eaters. You can also blend half the soup before adding noodles to hide veggies—sneaky, but effective! Kids love the fun, broken noodles that are easy to eat with a spoon.
Loaded Veggie Gluten Free Lasagna: Add diced zucchini, bell peppers, or mushrooms when you sauté the onions for extra nutrition and texture. The more veggies, the heartier this dairy free lasagna soup becomes, and it’s a great way to clean out your veggie drawer before grocery day.
Instant Pot Version: Use the sauté function for steps 1-2, then add everything except spinach and pressure cook on high for 5 minutes with a 5-minute natural release. Stir in spinach and broken gluten free noodles, letting them soften in the residual heat for about 10 minutes—easy peasy!
Creamy Dairy Free Option: Stir in a half cup of full-fat coconut milk or cashew cream at the end for an ultra-creamy dairy free soup that rivals any cheese-laden version. This works especially well if you’re serving guests who need completely dairy free lasagna options but still want that indulgent feel.
Gluten-Free Lasagna Soup FAQs
Can I use regular lasagna noodles instead of gluten free?
Absolutely! If you don’t need this to be gluten free lasagna soup, regular lasagna noodles work perfectly. Just follow the same breaking and simmering method, though they may cook a minute or two faster than their gluten free counterparts.
What’s the best gluten free lasagna noodle brand for soup?
I consistently get great results with Barilla’s gluten free lasagna noodles—they hold up well and don’t turn mushy. Jovial’s brown rice lasagna noodles are another fantastic choice that maintains texture beautifully in this gluten free lasagna recipe.
How do I make this soup less spicy for kids?
Simply omit the red pepper flakes and reduce the black pepper by half. The Italian seasoning and marinara sauce provide plenty of flavor without any heat, making it a perfectly mild dairy free soup for the whole family.
Can I prep this gluten free lasagna soup ahead?
You bet! Brown the meat and aromatics up to 2 days ahead and store in the fridge. When you’re ready to eat, add the remaining ingredients and simmer—it cuts your dinner prep time in half and makes weeknight cooking so much easier.
Why is my dairy free lasagna soup watery?
This usually happens if you added the noodles too early or used a thinner marinara sauce. Let the soup simmer uncovered for an extra 5-10 minutes to reduce and thicken, or add a tablespoon of tomato paste for extra body and richness.
Best way to reheat leftovers without mushy noodles?
Reheat gently on the stovetop over medium-low heat, adding chicken broth to loosen it up. The key is low and slow—high heat makes gluten free noodles fall apart faster than you can say “lasagna”!
Final Thoughts
This gluten free lasagna soup has seriously saved my sanity on countless busy evenings. It’s everything I love about traditional lasagna—without the hassle of layering or the hour-long bake time.
Whether you’re navigating gluten free cooking for the first time or you’re a seasoned pro looking for quick comfort food, this recipe delivers every single time. The beauty of this dairy free soup is how adaptable it is to whatever you have in your pantry or whatever your family needs that day.
I’d love to hear how your gluten free lasagna turns out! Did you add extra veggies? Make it extra spicy? Serve it for a cozy family dinner or a casual get-together? However you make it yours, I hope it brings as much warmth and joy to your table as it does to mine.
For more cozy gluten free comfort food, check out our irresistibly fudgy chocolate crinkle cookies or this silky dairy free pumpkin pie that’s perfect for any holiday gathering. Happy cooking, friend!
