this Gluten Free Lasagna Soup Easy to prepare, full of classic lasagna flavor, and perfect for meal prep!
With a short cook time of just 30 minutes total, this healthy lasagna soup is not only a family-friendly option any night of the week; gluten free and Dairy-free friendlyalso!
The Best Gluten-Free Lasagna Soup Recipe
Who doesn't love lasagna? Loaded with meat, veggies, and sauce, it's the ultimate comfort food! However, traditional lasagna recipes can be very time-consuming. even Lasagna Rolls It may take an hour or more!
So, I decided to simplify the process and combine all the ingredients into a quick and easy soup. I'm happy to report that it tastes just as good as the real thing, but takes half the time and a fraction of the effort.
Plus, one batch makes up to 6 servings and can easily be doubled. So it's perfect for a hungry crowd and the leftovers make great meal prep! Let’s be honest, you’ll probably never eat classic lasagna again.
Reader comments
“Finally made this recipe and it's an absolute keeper! My husband and I love it! I actually used 1 pound of ground venison and 2-1/2 strips of hot Italian sausage. I also always use etc. Measure the combination of these two meats to make the pasta sauce but seriously, this soup is amazing!
Tonya
Required ingredients and substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- cheese: Again, this is optional, but I like to top my lasagna soup with parmesan cheese, mozzarella cheese, and ricotta or cottage cheese for a more authentic lasagna flavor.
- olive oil: For this recipe, I prefer a stronger-flavored olive oil, but avocado oil will work too.
- Fragrance: Onions and garlic create a salty, spicy flavor base.
- Ground beef: Use lean ground beef, or substitute lean turkey or ground chicken.
- Pepperoni: Be sure to remove the casing!
- Canned tomatoes: Canned crushed tomatoes and canned diced tomatoes create a traditional spicy consistency.
- broth: Use store bought or Homemade chicken soupbeef broth or vegetable broth.
- Herbs and Spices: Italian seasoning, red pepper flakes, fine sea salt, black pepper, and fresh basil create the most delicious, aromatic flavor with just a hint of spice!
- Gluten-Free Lasagna Noodles: My favorite gluten free brand is happy! If you don't need to keep this recipe gluten-free, feel free to use regular lasagna.
- spinach: This is optional, but it's an easy way to get extra nutrients. Picky eaters don’t even realize it’s there!
where do i buy meat
- 100% grass-fed, grass-finished beef
- Free range organic chicken
- humanely raised pork
- wild seafood
Delivered to your door! Find the latest ButcherBox offers right here!
kitchen tools i use
- dutch oven
- spatula
- measuring cup
- measuring spoon
How to Make Stovetop Lasagna Soup
- saute: Heat the oil in a large Dutch oven and sauté the onions and garlic.
- Brown the meat: Add beef and sausage and cook until no longer pink.
- Bring to boil and simmer: Add tomatoes, broth and seasonings and bring mixture to a boil. Then, reduce the heat and allow the soup to boil.
- Add pasta: Add the crumbled lasagna and continue cooking until al dente.
- Serve: Add spinach, if using, and let wilt. Then, portion the soup into bowls, add the cheese, and enjoy hot!
Crockpot options
This healthy lasagna soup is also a perfect “set it and forget it” meal if you’re in a hurry!
Follow the steps below for this easy Slow Cooker Lasagna Soup to put dinner on the table with ease.
- Cover and continue cooking for ten minutes before serving.
- Add the onions, garlic, beef and sausage to the skillet and cook over medium-high heat until there is no more pink in the meat.
- Drain off excess fat and transfer mixture to pan.
- Add remaining ingredients except pasta and spinach.
- Cover the pot and cook on low heat for 8 hours and on high heat for 3 hours.
- Cook the pasta until al dente according to package directions, then add to the pot with the spinach.
Reader comments
“This is my boyfriend and I's favorite meal to cook together. We use the Instant Pot and cook it for 4 minutes according to the instructions.
Christine
Tips for success
- When reheating later, or if the noodles absorb too much broth, Add extra broth to pot As needed. Then, taste and adjust spices as needed!
- Any pasta will do. Just make sure to break up the large noodles to ensure they are cooked through.
- You can totally omit the sausage! Or, use a less spicy variety for kids!
Food recommendations
This gluten-free lasagna soup is a hearty meal on its own, especially with the addition of spinach. However, if it pairs well with:
FAQ
This recipe is best eaten immediately. However, if you have leftovers, they will stay fresh in an airtight container in the refrigerator for 3-5 days. When reheating, just add more broth and spices as needed!
You can freeze lasagna soup for up to 3 months, but you'll need to omit the noodles. When ready to serve, defrost it in the refrigerator overnight, cook the noodles, and then add them when reheating!
Absolutely! For a dairy-free lasagna soup, simply omit the optional dairy toppings, or use your favorite plant-based variety.
I haven't tested it yet, but many readers have used the Instant Pot successfully! Use the saute function to sauté onions and minced garlic. Then, add the meat and fry until brown.
Next, add all ingredients except cheese and spinach, cover, seal, and cook on high pressure for 7-8 minutes. Release slowly for 10 minutes. Then, manually release the remaining pressure and stir in the spinach. Serve with cheese, if desired, and enjoy!
Try more simple soup recipes
- 1 spoon olive oil
- 1 onion dice
- 2 garlic cloves minced
- 1 pound ground beef or turkey
- 2 Pepperoni Link The casing has been removed
- 14.5- ounce Can crush tomatoes
- 14.5- ounce Can tomatoes be diced?
- 4 cup Chicken or vegetable broth See comments for more as needed
- 1 teaspoon italian seasoning
- 1/4 teaspoon red pepper flakes More as you want
- 1/2 teaspoon fine sea salt More as you wish
- 1/4 teaspoon black pepper More as you want
- 1 spoon fresh basil chopped
- 8 ounce Gluten Free Lasagna Break into bite-sized pieces
- 2 cup fresh spinach Elective
- Optional: Parmesan cheese for service
- Optional: mozzarella cheese for service
- Optional: ricotta ganache or even cottage cheese for toppings
- extra basil for decoration
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In a large Dutch oven, heat the oil and sauté the onions and garlic for 2-4 minutes, until fragrant.
1 tablespoon olive oil, 1 onion, 2 cloves garlic
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Add turkey or beef and sausage and cook until no pink remains, about 5-8 minutes.
1 pound ground beef or ground turkey, 2 pepperoni links
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Add tomatoes, stock, spices and fresh basil. Bring to a boil, then reduce heat and simmer for 10 minutes.
14.5 oz can crushed tomatoes, 14.5 oz can diced tomatoes, 4 cups chicken or vegetable broth, 1 teaspoon Italian seasoning, 1/4 teaspoon red pepper flakes, 1/2 teaspoon fine sea salt, 1/4 teaspoon black pepper, 1 tablespoon fresh basil
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Take the lasagna and cut it into 1.5-inch pieces. Really any pasta will work here!
8 ounces gluten-free lasagna
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Add noodles and cook for 15-20 minutes until cooked. Keep in mind that the pasta will expand as it cooks, so add additional broth if needed.
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Just before finishing, add spinach (if adding) and let wilt for 15-30 seconds. Taste and adjust spices as needed (especially if you add more broth!)
2 cups fresh spinach
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Serve warm and garnish with basil and optional cheese, if desired!
Optional: Parmesan cheese, Optional: mozzarella cheese, Optional: ricotta cheese or even cottage cheese, extra basil
Make it in the pot: Cook onion, garlic, beef, and sausage over medium-high heat until no pink remains; runny. Place in slow cooker. Add all remaining stock except pasta and spinach. Cover and cook on low heat for 8 hours or on high heat for 3 hours. Cook pasta according to package directions. Stir in cooked pasta and spinach. Cover and cook for another 10 minutes!
Storage:
- Store leftover soup in an airtight container in the refrigerator for 3-5 days. oneAdd more broth and spices as needed when reheating!
- Omit the noodles and freeze the gluten-free lasagna soup for up to 3 months. When ready to serve, defrost it in the refrigerator overnight, cook the noodles, and then add them when reheating!
Serve: 1ServeCalories: Chapter 551kilocaloriescarbohydrate: 36.6gramprotein: 53gramFat: No. 22gramSaturated fat: 7gramcholesterol: 121milligramssodium: 1200milligramsfiber: 8.2gramsugar: 2.9gram
