Gluten-Free Lasagna Soup is a comforting bowl filled with all the flavors you love in a traditional lasagna but in a warm, cozy soup form. Imagine hearty tomatoes, tender ground meat, ricotta cheese, and gluten-free noodles all mingling together in a rich and flavorful broth. It’s like having lasagna, but faster and easier to spoon up on chilly evenings.
I love making this soup when I’m craving something filling without the fuss of layering a full lasagna. It’s a great way to enjoy those classic lasagna tastes without the gluten, which makes it perfect for friends or family looking for a gluten-free option. Whenever I make it, the whole kitchen smells amazing, and I can’t wait for everyone to dig in.
One of my favorite ways to serve this soup is with a simple green salad and a little extra cheese sprinkled on top. It’s a happy meal that feels special but doesn’t need hours in the kitchen. Plus, leftovers taste just as good the next day, which is a big win in my book!
Key Ingredients & Substitutions
Ground beef: This adds rich flavor and a hearty texture. You can swap for ground turkey or chicken for a lighter option, or even plant-based meat substitutes if you prefer vegetarian.
Gluten-free noodles: Using gluten-free lasagna noodles keeps the dish safe for gluten-free diets. If you can’t find lasagna noodles, consider gluten-free pasta shapes like penne or rotini broken into pieces.
Ricotta cheese: This adds a creamy, mild richness that softens the soup. For a dairy-free version, try dairy-free ricotta or blend silken tofu with a bit of lemon juice.
Tomatoes & broth: Crushed tomatoes and tomato sauce create a deep, tangy base. Use low-sodium broth if you want to control salt, and adjust seasoning as you go for the best balance.
How Can I Prevent the Gluten-Free Noodles from Getting Mushy?
Gluten-free noodles are delicate and can get mushy if overcooked. Here’s how to keep them just right:
- Add the noodles toward the end of cooking, so they only simmer for 8-10 minutes.
- Stir occasionally to keep them from sticking but don’t over-stir, which can break them apart.
- If making ahead, consider cooking noodles separately and adding them when reheating, to keep texture better.
These tips help ensure your soup stays comforting with noodles that hold their shape well.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering soup all in one.
- Wooden spoon – great for stirring without scratching your pot.
- Knife and cutting board – makes chopping onions and garlic easy and safe.
- Measuring cups and spoons – ensures you add the right amounts of broth, spices, and seasoning.
- Ladle – helps serve your soup neatly into bowls.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage for a spicier, richer flavor.
- Add chopped spinach or kale toward the end for extra color and nutrition.
- Use cottage cheese instead of ricotta for a lighter, creamy touch.
- Stir in red pepper flakes if you want a little heat in your soup.
Gluten-Free Lasagna Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups gluten-free chicken or beef broth
- 1 (14 oz) can crushed tomatoes
- 1 (8 oz) can tomato sauce
- ½ cup water
- 2 tsp dried Italian seasoning
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 6 oz gluten-free lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Fresh or dried basil for garnish (optional)
How Much Time Will You Need?
This comforting soup takes about 10 minutes of prep time and approximately 25 minutes to cook. In total, you’ll have a delicious meal ready in around 35 minutes—perfect for a cozy weeknight dinner.
Step-by-Step Instructions:
1. Cook the Ground Beef:
In a large pot or Dutch oven, heat over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks. Once fully cooked, drain any excess fat.
2. Sauté the Aromatics:
Add the chopped onion and minced garlic to the beef in the pot. Cook for about 3 to 4 minutes, stirring occasionally, until the onion becomes soft and translucent.
3. Add Liquids and Seasonings:
Pour in the gluten-free broth, crushed tomatoes, tomato sauce, and water. Stir in the Italian seasoning, salt, and pepper. Bring the soup to a boil over medium-high heat.
4. Cook the Noodles:
Once boiling, reduce heat to low to maintain a gentle simmer. Add the broken gluten-free lasagna noodles and cook for 8 to 10 minutes, stirring occasionally to keep the noodles from sticking, until tender.
5. Melt the Cheese:
Stir half of the shredded mozzarella cheese into the hot soup until melted and evenly mixed.
6. Serve and Garnish:
Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese and a sprinkle of the remaining mozzarella cheese. Garnish with fresh or dried basil if you like, then enjoy your warm and hearty gluten-free lasagna soup!
Can I Use Frozen Ground Beef for This Soup?
Yes, but make sure to fully thaw the ground beef before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. This helps it cook evenly and prevents extra liquid in the soup.
Can I Substitute the Gluten-Free Lasagna Noodles?
Absolutely! If you can’t find gluten-free lasagna noodles, use any gluten-free pasta shape broken into smaller pieces, like penne or fusilli. Just adjust cooking time as needed to avoid overcooking.
How Long Will Leftovers Keep?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. You might want to stir in a splash of broth or water if the soup thickens too much.
Is It Possible to Make This Soup Vegetarian?
Yes! Swap the ground beef for sautéed mushrooms, lentils, or plant-based meat alternatives. Use vegetable broth instead of chicken or beef broth, and the rest of the recipe stays the same.