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–+ servings
bowl of lasagna soup

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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Course: Dinner
Cuisine: Italian
Keyword: quick recipes, Soup
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 6
Calories: 528kcal
Author: Celeste Noland

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.