This Gluten Free Lasagna Soup is an easy one-pot meal with simple ingredients and it's SO good! Celeste's whole family loves it and requests it often.
It also makes a great freezer meal, as you can prepare a big batch and freeze, then add in cooked pasta later (instructions for that below)
Serve with a side of gluten-free bread or, if you don't need to be gluten-free, these cottage cheese buns are a lovely accompaniment.
Looking for more cozy soup recipes? You'll love our Instant Pot Chickpea Soup!
Why You'll Love This Recipe
- Quick and easy, one pot meal!
- Gluten-free, but if you're not gluten-free you can simply swap regular noodles.
- Customizable: Add your favorite veggies or proteins
Important Ingredient Notes
- Pick a good quality gluten-free pasta. We love Jovial brand, and use the Mafalda noodles which are like cute mini lasagna noodles. You can also use lasagna noodles or bowtie pasta.
- Feel free to swap ground chicken or chicken sausage for the ground beef, use Italian sausage, or a combination.
- Use whole milk ricotta cheese for the best flavor.
Change it Up!
- If you don't need to eat gluten-free, swap an equal weight of regular pasta.
- Add in a few handfuls of baby spinach or some chopped zucchini for extra veggies.
- Make it vegetarian by swapping chickpeas for the ground beef and using vegetable broth.
Lasagna Soup Freezer Meal
Want to make weeknights easier? There are a few ways you can prepare lasagna soup ahead of time to make dinner time a bit less stressful:
- Double or triple the meat, onion, pepper, garlic, and herbs. Prepare as directed through step____ then cool completely and package in freezer bags. When you're ready to make soup, just warm it up, add the rest of the ingredients, and serve.
- Make the entire recipe as directed, but don't add the gluten-free noodles. Divide in gallon-sized Ziploc bags, label, and freeze. When you're ready for soup, heat to a simmer then add the gluten-free lasagna noodles and cook until they're al dente.
More Gluten-Free Recipes You'll Love
Try some of other tried-and-true recipes from the Taste Test Tribe kitchen:
This recipe was modified from one of our favorite recipe creators, Carlsbad Cravings
Gluten-Free Lasagna Soup
Not just for soup season, this gluten-free lasagna soup recipe is going to be a huge hit year-round! all the nostalgia of a classic lasagna with less time and effort.
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Servings: 6
Calories: 528kcal
Ingredients
- 1 pound lean ground beef or Italian sausage
- 1 yellow onion (diced)
- ½ green bell pepper (diced)
- 5 garlic cloves (minced)
- ½ teaspoon red pepper flakes
- 1 tablespoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ¾ teaspoon pepper
- 1 teaspoon salt
- 1 15 oz. can diced tomatoes
- 1 28 oz. can crushed tomatoes
- 6 cups low sodium beef or vegetable broth
- 2 teaspoons balsamic vinegar
- 1 ½ teaspoons granulated sugar
- 1 whole bay leaf
- 6 ounces gluten-free pasta (I used ½ box Jovial Mafalda)
- ½ cup packed freshly finely grated Parmesan cheese
- ¼ cup grated mozzarella cheese
- 15 oz ricotta cheese (I used whole milk ricotta)
- 2 teaspoons Parsley
- ⅛ teaspoon White pepper
- Additional cheese and fresh parsley for garnish (optional)
Instructions
- Brown ground beef in a large pot over medium heat until mostly done.
- Add onion, garlic, red pepper flakes, basil, parsley, oregano, salt and pepper and sauté a few more minutes until ground beef is cooked and onion is tender.
- Add diced tomatoes, crushed tomatoes, broth, granulated sugar, and bay leaf and bring to a boil.
- Add noodles and simmer for 10-12 minutes until noodles are cooked al dente. They will continue to soften a little as they sit, so turn off the heat just before they are done.
- While noodles are cooking, combine ricotta cheese, parmesan, mozzarella, parsley, and white pepper in a serving bowl.
- When soup is done, scoop about ¼ cup cheese mixture into the bottom of a bowl, then ladle soup over the top. Garnish with mozzarella cheese and additional fresh basil and/or parsley.
Notes
- If you like thicker soup, add 2-4 tablespoons tomato paste and/or ¼ cup heavy cream after the pasta is done.
- To keep the pasta from getting softer as the soup sits, cook the noodles separately, rinse in cold water after draining, then add the cooked noodles just before serving.
- If you don't need to eat gluten-free, you can substitute regular pasta.
- You can use chicken broth, beef broth, or vegetable broth.
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Pasta options include mafalda, broken lasagna noodles, or bowtie.
Nutrition
Nutrition Facts
Gluten-Free Lasagna Soup
Amount per Serving
Calories
528
% Daily Value*
Fat
25
g
38
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
9
g
Cholesterol
97
mg
32
%
Sodium
1394
mg
61
%
Potassium
1417
mg
40
%
Carbohydrates
43
g
14
%
Fiber
5
g
21
%
Sugar
10
g
11
%
Protein
35
g
70
%
Vitamin A
898
IU
18
%
Vitamin C
30
mg
36
%
Calcium
383
mg
38
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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