Gluten Free Lasagna Soup Recipe

There's something so comforting about a bowl of Gluten Free Lasagna Soup — all the cozy, hearty flavors of classic lasagna, but without the fuss of layering or the gluten-filled noodles. This soul-warming soup brings together rich tomato broth, savory ground meat, melty cheese, and tender gluten-free pasta in one dreamy spoonful after another.

this Recipe

I first whipped this up on a chilly Sunday when I was craving lasagna but didn’t want to spend an hour assembling it. One bite in, and I knew this was going to be a regular in our dinner rotation. It’s quick, easy, and completely gluten-free, making it perfect for busy families or anyone needing a cozy dinner without the gluten.

Whether you're cooking for a weeknight meal or feeding a crowd, this gluten free lasagna soup is the kind of dish that brings people back for seconds. Let’s dive into why you’ll love it so much.

Why You'll Love This Gluten Free Lasagna Soup

Get ready to fall in love with your new favorite cold-weather comfort food. This Gluten Free Lasagna Soup has all the rich, cheesy flavor of lasagna — with none of the hassle.

First off, it’s ridiculously easy to make. No need to boil noodles separately or layer anything. Just throw it all into one pot, and you’re good to go. It’s a great choice for busy weeknights when time is tight but you still want something hearty and homemade.

It's also naturally gluten-free when you use the right noodles, making it ideal for anyone with dietary restrictions. You won’t be sacrificing taste or texture here — it’s every bit as satisfying as traditional lasagna.

The soup is also budget-friendly. Ground meat, canned tomatoes, and pantry staples keep the cost low, especially if you already have some shredded cheese and gluten-free pasta on hand.

Finally, it’s incredibly versatile. You can adjust the heat, add extra veggies, or swap in plant-based meat to make it vegetarian. There’s a version of this soup for everyone.

Ready to get started? Let’s take a look at the ingredients that make this soup so magical.

Ingredients Notes

The beauty of Gluten Free Lasagna Soup is that it relies on simple, everyday ingredients that come together in a truly comforting way. With just a few pantry staples and a handful of fresh ingredients, you’ll be amazed at how flavorful this soup becomes.

Let’s start with the gluten-free pasta. I love using gluten-free lasagna noodles broken into smaller pieces — it gives the authentic lasagna texture in every bite. If you can’t find gluten-free lasagna noodles, rotini or penne work well too, just be sure to cook them separately to avoid mushiness.

For the ground meat, I usually go with a mix of ground beef and Italian sausage for maximum flavor. The sausage adds a nice herbal note, while the beef keeps it hearty. If you’re trying to lighten it up, ground turkey or even plant-based crumbles are great alternatives.

The tomato base is where all that lasagna flavor comes to life. Crushed tomatoes, tomato paste, and diced tomatoes combine to make a rich and tangy broth. Add a bit of chicken or veggie broth to thin it to your desired consistency.

Don’t forget the cheese trio: ricotta, mozzarella, and Parmesan. Ricotta adds that creamy, lasagna-like richness, mozzarella melts beautifully into the soup, and Parmesan gives it a salty, umami punch. I like to dollop ricotta on top right before serving for a true lasagna feel.

You’ll also need a few kitchen basics — a large Dutch oven or soup pot, a ladle, and airtight containers if you plan to store leftovers. A cheese grater comes in handy too if you're grating fresh mozzarella or Parmesan.

How To Make This Gluten Free Lasagna Soup

Making Gluten Free Lasagna Soup couldn’t be simpler, and it all comes together in just one pot. Here’s exactly how to bring this comfort food dream to life.

Start by heating a large Dutch oven or deep soup pot over medium-high heat. Add a drizzle of olive oil and then toss in your ground meat. Cook until it’s browned and crumbly, breaking it up with a spoon as it cooks. This usually takes about 6-8 minutes.

Once the meat is cooked, stir in your chopped onion and minced garlic. Let them sauté until fragrant and soft — around 3-5 minutes. This is when the kitchen starts to smell incredible, like you’ve been slow cooking sauce all day.

Next, stir in your tomato paste and give it a good mix to coat the meat. Then add in the diced tomatoes, crushed tomatoes, broth, and Italian seasoning. Let the soup come to a gentle boil, then reduce the heat to low and let it simmer for 15-20 minutes so the flavors can really meld.

Meanwhile, if you're using gluten-free pasta that needs to be cooked separately (which I recommend), cook it according to the package directions. Gluten-free noodles tend to fall apart if simmered too long in soup, so it’s best to keep them separate until just before serving.

When the soup is almost done, stir in the cooked pasta and a handful of shredded mozzarella. Give it a minute to melt into the soup, then get ready to serve.

To finish, ladle the soup into bowls and top with a generous dollop of ricotta, a sprinkle of Parmesan, and maybe a little chopped basil if you’re feeling fancy. The total cook time is around 35-40 minutes, and the result is deeply satisfying — cheesy, meaty, and full of lasagna flavor in every bite.

Storage Options

This soup stores beautifully, making it a great option for meal prep or leftovers. Just keep in mind that gluten-free pasta can absorb liquid and get a little soft over time, so storing the pasta separately is a smart move.

If you’re storing the whole soup together, let it cool completely, then transfer it to airtight containers. It will keep in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

For longer storage, freeze the soup without the pasta in freezer-safe containers or resealable bags. It can be frozen for up to 3 months. When you're ready to eat, just thaw it in the fridge overnight, reheat, and stir in freshly cooked pasta.

To reheat, warm the soup on the stovetop over medium heat until hot, stirring occasionally. Add a splash of broth if it’s too thick. Top with fresh cheese for that just-made lasagna magic.

Variations and Substitutions

One of the best parts about this Gluten Free Lasagna Soup is how adaptable it is. You can change up the ingredients to suit your taste, diet, or whatever’s in your fridge.

If you’re avoiding dairy, use dairy-free cheese substitutes. There are some great plant-based ricottas and mozzarellas out there now, and they melt surprisingly well into the soup.

To make it vegetarian, skip the meat and use lentils, mushrooms, or a plant-based ground meat alternative. You’ll still get that rich, savory flavor without the meat.

Spice things up by adding crushed red pepper flakes or using hot Italian sausage. It’s a small change that brings a nice kick, especially for those who love a bit of heat.

You can also load it up with extra veggies — chopped zucchini, spinach, or bell peppers all work beautifully. Just sauté them along with the onions and garlic so they blend right in.

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