Gluten Free Lasagna Soup Recipe

There's something soul-soothing about the first spoonful of lasagna soup—the way the tomato-rich broth warms you up, the soft noodles curl into every bite, and the creamy swirl of ricotta hits your tongue just right. It’s like a bowl of pure comfort, perfect for chilly evenings or those days when you’re craving Italian without the heavy lifting.

I first made this gluten free lasagna soup on a whim after a failed attempt at layering traditional lasagna in a rush. With gluten sensitivities in the family, I wanted something cozy, fast, and safe for everyone to enjoy. One spoonful later, we were hooked. This is now a regular in our dinner rotation, and it never disappoints.

Let me show you how to bring this bowl of joy to your table.

Why You'll Love This Gluten Free Lasagna Soup

Get ready to fall in love with a soup that checks all the boxes—hearty, satisfying, and completely gluten free.

First off, it's quick and easy. You’ll have everything simmering in one pot in under 15 minutes, and the whole meal is ready to serve in just about 30. No layering pans, no baking—just one big pot of lasagna goodness.

It’s naturally gluten free without sacrificing flavor. Thanks to gluten free lasagna noodles and a few thoughtful ingredients, you won’t miss the traditional version one bit. The textures and taste are spot on.

It’s incredibly family-friendly. Kids love the fun noodle shapes and cheesy topping, and grown-ups love how satisfying it is. You can also easily scale the spice level up or down depending on your household’s taste.

This soup is also great for meal prep. It keeps well, reheats beautifully, and can be frozen in portions for quick dinners or lunches on the go.

Whether you're gluten free by necessity or choice, this recipe will become a go-to comfort meal you’ll crave again and again.

Ingredients Notes

What makes this soup shine is the combination of classic lasagna ingredients with a few smart swaps. The flavors are all here—tangy tomatoes, savory meat, herbs, and creamy cheese—just served in a cozier form.

Gluten free lasagna noodles are the heart of the dish. I recommend breaking them into rough pieces before cooking. They hold up well in the soup, giving you that nostalgic lasagna texture without falling apart. Brown rice or corn-based noodles work best, as they don’t get gummy after simmering.

Ground beef or Italian sausage adds the rich, meaty flavor we associate with traditional lasagna. You can go with lean ground beef for a lighter option or hot Italian sausage if you want a bit more kick. I've even used a mix of both for extra depth.

Crushed tomatoes and tomato paste form the base of the broth. They create a rich, slightly sweet tomato flavor that mimics marinara sauce. Don’t skip the tomato paste—it adds that deep, slow-cooked flavor even when you're short on time.

Ricotta cheese, mozzarella, and Parmesan create the signature lasagna topping. Instead of layering them, you dollop the ricotta right on top of the soup when serving, then sprinkle mozzarella and Parmesan over that. It melts into the soup like a dream.

You’ll also need a few pantry staples like onion, garlic, chicken or beef broth, and Italian seasoning. A large soup pot or Dutch oven is ideal for cooking everything evenly and giving the flavors time to meld.

How To Make This Gluten Free Lasagna Soup

Bringing this dish to life is much simpler than baking a traditional lasagna. It’s all about layering the flavors in the pot and letting them simmer into something magical.

Start by heating a tablespoon of olive oil in a large soup pot over medium-high heat. Once hot, add your ground beef or sausage. Cook, breaking it apart with a wooden spoon, until browned and fully cooked. This step builds the savory base of the soup, so take your time and let some crispy bits form on the bottom of the pan.

Once the meat is cooked, toss in your diced onion and minced garlic. Stir and sauté for 3-4 minutes until the onion becomes soft and translucent. The garlic will become fragrant—this is when your kitchen will start to smell like an Italian trattoria.

Add the tomato paste and stir for about a minute to let it caramelize slightly. Then pour in the crushed tomatoes and broth. Stir in your Italian seasoning, salt, pepper, and a pinch of red pepper flakes if you like a little heat. Bring the soup to a gentle boil.

Now it’s time for the noodles. Break your gluten free lasagna noodles into pieces and drop them into the soup. Reduce the heat to a simmer and cook uncovered, stirring occasionally to prevent sticking, until the noodles are tender—about 10 to 12 minutes depending on the brand.

Once the noodles are done, give the soup a taste and adjust your seasonings as needed. Ladle the soup into bowls and top each one with a generous spoonful of ricotta, a sprinkle of shredded mozzarella, and a dusting of grated Parmesan. Let it sit for a minute so the cheese melts into gooey perfection.

From start to finish, you’re looking at just over 30 minutes. What you get is all the flavor of homemade lasagna, with a fraction of the effort.

Storage Options

This soup stores beautifully, making it a great make-ahead meal or next-day lunch option.

Let any leftovers cool completely before transferring them to airtight containers. The soup will keep in the fridge for up to 4 days. I recommend storing the cheesy topping separately so it stays fresh and doesn't melt too early.

To freeze, portion the soup into individual containers, leaving a bit of room at the top for expansion. It will keep well in the freezer for up to 2 months. Thaw overnight in the fridge before reheating.

When reheating, warm the soup gently on the stove over medium heat or in the microwave. Stir in a little extra broth if it’s thickened too much in the fridge or freezer. Add fresh ricotta and shredded cheese just before serving for that same just-made vibe.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. Whether you're avoiding dairy, cutting calories, or just using what’s in your pantry, there’s a version that’ll work for you.

For a dairy-free version, skip the ricotta and mozzarella and use your favorite vegan cheese alternatives. A dollop of cashew cream makes a great ricotta substitute if you're feeling adventurous.

If you're looking for a vegetarian option, swap out the meat for lentils or chopped mushrooms. Both add heartiness and soak up the tomato flavor beautifully.

Want more veggies? Try stirring in baby spinach, kale, or zucchini during the last 5 minutes of cooking. They’ll wilt perfectly into the broth without overpowering the flavor.

You can also change up the protein. Shredded rotisserie chicken works great for a lighter, quicker option, and it’s a perfect way to use up leftovers.

Don’t be afraid to experiment. This soup is endlessly customizable and forgiving—a true weeknight winner that’s hard to mess up.

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