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Gluten Free Lasagna Soup

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🍲 This Gluten Free Lasagna Soup offers a hearty, comforting meal with all the classic lasagna flavors but without gluten.
🥄 It includes dairy-free options making it a versatile dish for various dietary needs while remaining rich and satisfying.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

– 1 tablespoon olive oil

– 1 pound ground beef

– 1 pound ground Italian sausage

– ½ diced onion

– 3 cloves minced garlic

– 18 ounces diced tomatoes with juices

– 2.5 cups marinara sauce

– 3.5 cups chicken broth

– 2 teaspoons Italian seasoning

– ½ teaspoon sea salt

– One box gluten-free lasagna noodles

– Ricotta cheese for topping

– Fresh parsley for garnish

Instructions

1-Let’s dive into making this gluten free lasagna soup, which comes together in just about 35 minutes total 5 minutes for prep and 30 for cooking serving up comfort in no time at all. Start by heating 1 tablespoon of olive oil in a large pot over medium heat, then add 1 pound of ground beef and 1 pound of ground Italian sausage. Cook these until they’re browned and crumbled, blending those rich flavors into the base of your soup.

2-Next, toss in ½ diced onion and 3 cloves of minced garlic, sautéing them until the onion softens and everything smells amazing, about 3 minutes. This step builds a solid foundation of taste that makes the soup so irresistible. Then, stir in 18 ounces of diced tomatoes with their juices, 2.5 cups of marinara sauce, 3.5 cups of chicken broth, 2 teaspoons of Italian seasoning, and ½ teaspoon of sea salt. Bring the whole mixture to a boil, then lower the heat to simmer for around 10 minutes so the flavors meld together nicely.

3-Cooking the Noodles and Finishing Touches While the soup simmers, cook one box of gluten-free lasagna noodles in a separate pot of boiling water for 5-6 minutes until they’re soft but still firm. Drain them and cut into 1-2 inch pieces to add that classic lasagna texture without the fuss. Now, add these noodle pieces to the soup and let it cook for another 5-10 minutes until everything reaches the perfect bite.

4-For the best results, remember to cook the gluten-free noodles separately at first, as this tip helps keep them from getting mushy it’s a game-changer for busy cooks! Once done, ladle the soup into bowls, top with ricotta cheese, and garnish with fresh parsley for a beautiful finish. This recipe serves 6, and each serving boasts about 677 calories, with 39 grams of carbs, 30 grams of protein, 44 grams of fat (including 15 grams saturated), 111 mg cholesterol, 1873 mg sodium, 900 mg potassium, 4 grams fiber, and 5 grams sugar, making it a well-rounded meal for anyone watching their diet.

5-Serve it up hot, and you’ll see why this becomes a go-to favorite for families and food lovers alike. If you’re exploring more hearty options, our easy soup recipes can inspire your next kitchen adventure.

Last Step:

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Notes

🍝 Cook gluten-free noodles separately for half the recommended time, finishing in soup for best texture.
❄️ For dairy-free, substitute ricotta with non-dairy or vegan cheese alternatives.
🥫 Store leftovers in airtight containers; reheat gently as noodles absorb broth and thicken.

  • Author: Brandi Oshea
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Sautéing and Simmering
  • Cuisine: Italian-American
  • Diet: Gluten-Free, Dairy-Free Option

Nutrition

  • Serving Size: 1 bowl
  • Calories: 677
  • Sugar: 5 g
  • Sodium: 1873 mg
  • Fat: 44 g
  • Saturated Fat: 15 g
  • Carbohydrates: 39 g
  • Fiber: 4 g
  • Protein: 30 g
  • Cholesterol: 111 mg