All the cozy, comforting flavors of classic lasagna come together in this easy Gluten Free Lasagna Soup—ready in under 30 minutes! It’s hearty, satisfying, and perfect for meal prep. With just one pot, simple ingredients, and options to make it dairy free and paleo, this is a weeknight dinner the whole family will love.
Why You’ll Love This Recipe
If you love lasagna but don’t have the time (or energy) to layer and bake, this lasagna soup is for you. It captures all the savory, cheesy, tomato-rich goodness of the classic dish—without the fuss.
It’s:
- Naturally gluten free
- Easily dairy free or paleo
- Great for leftovers
- Quick to make in just 30 minutes
- Packed with protein and veggies
What is Lasagna Soup?
Lasagna soup is a deconstructed version of the traditional layered Italian dish—turned into a cozy, broth-based soup. You still get the hearty meat, flavorful tomato sauce, and pasta, but in a faster, one-pot format.
Ingredients
Here’s what you need to make this gluten free lasagna soup:
- 1 tbsp olive oil – for sautéing
- ½ lb ground beef
- ½ lb ground Italian pork sausage – or use 1 lb ground beef only
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 jar (24 oz) marinara sauce – I use Rao’s for rich flavor
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cups low sodium chicken broth – add more for reheating if needed
- 1 tbsp Italian seasoning
- ¼ tsp sea salt, or to taste
- ¼ tsp ground black pepper
- ¼ tsp red pepper flakes – optional, for a spicy kick
- 2 cups spinach – optional, but adds color and nutrients
- 1 box (10 oz) gluten free lasagna noodles, broken into pieces
- Optional topping: dairy free ricotta or cottage cheese
How to Make Gluten Free Lasagna Soup
This soup comes together quickly and easily:
1. Sauté Aromatics & Brown the Meat
Heat olive oil in a large Dutch oven or stockpot over medium heat. Add chopped onion and garlic, and sauté until fragrant and translucent. Add ground beef and sausage. Cook until browned, breaking apart with a spoon. Drain excess fat.
2. Add Sauce & Broth
Pour in the marinara, diced tomatoes (with juices), broth, Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir to combine and bring to a boil.
3. Cook the Pasta
Break the gluten free lasagna noodles into smaller pieces and stir them into the pot. Simmer for 10–15 minutes or until noodles are tender, stirring occasionally to prevent sticking.
4. Finish with Spinach
Stir in the spinach and let it wilt for 1–2 minutes. Taste and adjust seasonings as needed.
5. Serve
Ladle soup into bowls and top with ricotta or cottage cheese—dairy free or regular based on your preference.
Slow Cooker Instructions
To make this in a slow cooker:
- Sauté the onion, garlic, and ground meat in a skillet. Drain fat.
- Add the meat mixture, marinara, diced tomatoes, broth, and seasonings to your slow cooker.
- Cook on low for 4–6 hours or high for 2–3 hours.
- About 30 minutes before serving, stir in broken lasagna noodles and let them cook until tender.
- Stir in spinach just before serving.
Make Ahead Tips
Want to prep this ahead for a gathering or potluck? Cook the soup without the noodles and store separately. Heat the soup and stir in freshly cooked noodles right before serving to keep them from soaking up all the broth.
Substitutions & Variations
- Make it spicy: Add extra red pepper flakes or a pinch of cayenne.
- Add more veggies: Stir in chopped zucchini, mushrooms, or bell peppers.
- No lasagna noodles? Use any gluten free pasta you have on hand.
- Paleo option: Use zucchini noodles or grain-free pasta and skip the cheese.
- Dairy free: Top with a plant-based ricotta or skip the cheese entirely.
- Vegetarian: Swap in lentils or plant-based crumbles instead of meat.
Kitchen Tools You’ll Need
- Dutch oven or stockpot
- Measuring cups and spoons
- Ladle
- Knife and cutting board
FAQs
How do I keep gluten free noodles from sticking together?
Stir the soup frequently while noodles are cooking. Adding noodles after the broth is boiling helps prevent clumping.
Can I use oven-ready gluten free lasagna noodles?
Yes, but you may need to adjust the cooking time. Check the noodles a few minutes earlier than the suggested time.
How should I store leftovers?
Let soup cool and store in an airtight container in the fridge for up to 5 days. Add more broth when reheating, as the noodles will absorb liquid.
Can I make this paleo and dairy free?
Absolutely! Use grain-free noodles or zucchini noodles and skip the ricotta or use a dairy free version.
Leave a Review
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Gluten Free Lasagna Soup (Dairy Free & Paleo Option)
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
Author: Katelyn Rausch
Ingredients:
- 1 tbsp olive oil
- ½ lb ground beef
- ½ lb ground Italian pork sausage
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 jar (24 oz) marinara sauce
- 1 can (14.5 oz) diced tomatoes, with juice
- 4 cups low sodium chicken broth (more if needed)
- 1 tbsp Italian seasoning
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp red pepper flakes (optional)
- 2 cups spinach (optional)
- 1 box (10 oz) gluten free lasagna noodles, broken into pieces
- Optional topping: dairy free ricotta or cottage cheese
Instructions:
- Heat olive oil in a large pot. Sauté onion and garlic until soft. Add beef and sausage and cook until browned. Drain fat.
- Stir in marinara, tomatoes, broth, and seasonings. Bring to a boil.
- Add noodles and simmer 10–15 minutes until tender. Stir frequently.
- Add spinach and let it wilt. Adjust seasoning as needed.
- Serve with a scoop of ricotta or cottage cheese if desired.
Storage: Refrigerate leftovers for up to 5 days. Add more broth when reheating.