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This Gluten Free Lasagna Soup is simple to prepare, loaded with classic lasagna flavor, and perfect for meal prep!
With a quick cooking time and a total time of just 30 minutes, this healthy lasagna soup is not only a perfect family-friendly option for any night of the week, but it’s also gluten-free and dairy-free-friendly, too!
The Best Gluten Free Lasagna Soup Recipe
Who doesn’t love lasagna? Loaded with meat, veggies, and sauce, it’s the ultimate comfort food! However, traditional lasagna recipes can be pretty time-consuming. Even lasagna roll-ups can take an hour or more!
So, I decided to simplify the process and combined all the ingredients in a quick and easy soup. I’m happy to report that it tastes just as good as the real thing but requires half the time and a fraction of the effort.
Plus, one batch makes up to 6 servings and can easily be doubled. As a result, it’s perfect for a hungry crowd, and leftovers make for great meal prep! Honestly, you may never go back to classic lasagna ever again.
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Cheese: Again, this is optional, but I love to top this lasagna soup with parmesan cheese, mozzarella cheese, and ricotta or cottage cheese for a more authentic lasagna taste.
- Olive Oil: I prefer the stronger flavor of olive oil for this recipe, but avocado oil will also work.
- Aromatics: Onion and garlic create a savory, pungent flavor base.
- Ground Beef: Use lean ground beef, or substitute lean ground turkey or ground chicken.
- Spicy Sausage: Make sure to remove the casing!
- Canned Tomatoes: Canned crushed tomatoes and canned diced tomatoes create the traditional saucy consistency.
- Broth: Use store-bought or homemade chicken broth, beef broth, or vegetable broth.
- Herbs and spices: Italian seasoning, red pepper flakes, fine sea salt, black pepper, and fresh basil create the best savory, aromatic flavor with just a hint of spice!
- Gluten-Free Lasagna Noodles: My favorite gluten-free brand for this is Jovial! Feel free to use regular lasagna noodles if you don’t need to keep this recipe gluten-free.
- Spinach: This is optional but is an easy way to sneak in extra nutrients. Picky eaters don’t even realize it’s there!
Where I Buy My Meat
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
- Wild-Caught Seafood
Delivered to your door! The latest ButcherBox deal can be found right here!
Kitchen Tools I Use
How to Make Stovetop Lasagna Soup
- Sauté: Heat the oil in a large Dutch oven, and sauté the onion and garlic until fragrant.
- Brown the meat: Add the beef and sausage, and cook until no longer pink.
- Boil and simmer: Add the tomatoes, broth, and seasonings, and bring the mixture to a boil. Then, reduce the heat, and let the soup simmer.
- Add the pasta: Stir in the broken lasagna noodles, and continue to simmer until al dente.
- Serve: If using, add the spinach, and let it wilt. Then, portion the soup into bowls, add the cheese, and enjoy warm!
Crockpot Option
If you’re in a rush, this healthy lasagna soup makes for the perfect set-it-and-forget-it meal in the crockpot, too!
Follow the steps for easy slow cooker lasagna soup below, and get dinner on the table with ease.
- Cover, and continue to cook an additional ten minutes before serving.
- Cook the onion, garlic, beef, and sausage in a skillet over medium-high heat until no pink remains in the meat.
- Drain any excess fat, and transfer the mixture to the crockpot.
- Add the remaining ingredients except the pasta and spinach.
- Cover, and cook on low for 8 hours or high for 3 hours.
- Cook the pasta to al dente according to the package instructions, and stir it into the crockpot along with the spinach.
Tips for Success
- When reheating for later, or if the noodles soak up too much broth, add additional broth to the pot as desired. Then, taste, and adjust spices as desired!
- Any pasta will work. Just make sure to break up large lasagna noodles to ensure they cook through.
- You can totally omit the sausage! Or, use a less spicy variety for kids!
Serving Suggestions
This gluten free lasagna soup is a full, hearty meal on its own, especially with bonus added spinach. However, if it’s great paired with sides like:
FAQs
This recipe is best served right away. However, if you have leftovers, they will stay fresh in an airtight container in the fridge for 3-5 days. Just add more broth and spices as needed when reheating!
You can freeze lasagna soup for up to 3 months, but you’ll need to omit the noodles. When you’re ready to serve, thaw it in the fridge overnight, cook the noodles, and add them when reheating!
Absolutely! For dairy free lasagna soup, simply omit the optional dairy toppings, or use your favorite plant-based varieties.
I haven’t tested it, but many readers have had success with the Instant Pot! Use the sauté function to sauté the onion and minced garlic. Then, add the meat, and brown.
Next, add everything but the cheese and spinach, cover, seal the lid, and pressure cook for 7-8 minutes. Slow release for 10 minutes. Then, manual release any remaining pressure, and stir in the spinach. Serve with the cheese as desired, and enjoy!
More Easy Soup Recipes To Try
Watch The Video:
Gluten Free Lasagna Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 garlic cloves minced
- 1 pound ground beef or ground turkey
- 2 spicy sausage links casing removed
- 14.5- ounce can crushed tomatoes
- 14.5- ounce can diced tomatoes
- 4 cups chicken broth or vegetable broth more as needed, see note
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes more as desired
- 1/2 teaspoon fine sea salt more as desired
- 1/4 teaspoon black pepper more as desired
- 1 tablespoon fresh basil chopped
- 8 ounces gluten-free lasagna noodles broken into bite-size pieces
- 2 cups fresh spinach optional
- Optional: Parmesan Cheese for serving
- Optional: Mozzarella Cheese for serving
- Optional: Ricotta Cheese or even Cottage Cheese for topping
- Additional Basil for garnish
Instructions
- In a large dutch oven, heat oil and sauté onion and garlic for 2-4 minutes until fragrant.1 tablespoon olive oil, 1 onion, 2 garlic cloves
- Add in turkey or beef and sausage, and cook until no pink remains, about 5-8 minutes.1 pound ground beef or ground turkey, 2 spicy sausage links
- Add in tomatoes, broth, spices, and fresh basil. Bring to a boil then reduce heat and let simmer for 10 minutes.14.5- ounce can crushed tomatoes, 14.5- ounce can diced tomatoes, 4 cups chicken broth or vegetable broth, 1 teaspoon Italian seasoning, 1/4 teaspoon red pepper flakes, 1/2 teaspoon fine sea salt, 1/4 teaspoon black pepper, 1 tablespoon fresh basil
- Take lasagna noodles and break them into 1.5 inch pieces. Really any pasta will work here!8 ounces gluten-free lasagna noodles
- Add in noodles and let simmer for 15-20 minutes until cooked. Remember the pasta will expand when you cook, hence adding extra broth if needed.
- Right before done, add in spinach, if adding, and let wilt, for 15-30 seconds. Taste and adjust spices as desired (especially if you add more broth!)2 cups fresh spinach
- Serve hot with basil and optional cheeses for garnish, as desired!Optional: Parmesan Cheese, Optional: Mozzarella Cheese, Optional: Ricotta Cheese or even Cottage Cheese, Additional Basil
Notes
- Store leftover soup in an airtight container in the fridge for 3-5 days. Add more broth and spices as needed when reheating!
- Omit the noodles, and freeze gluten-free lasagna soup for up to 3 months. When you’re ready to serve, thaw it in the fridge overnight, cook the noodles, and add them when reheating!
This is *THE* lasagna soup recipe. It’s perfect. All the lasagna flavors and a lot easier to make. It’s one of my regular fall/winter/spring soup recipes and the one I look forward to most after coming in from shoveling snow.
Yum! All 4 kids (5-15) approved, so this will definitely be in our meal rotation.
I’ve made this recipe a couple of time now… the first time as written (except we used palmini noodles) and the second time I subbed ground beef and pork because it’s what I had on hand. Both times it’s been a hit with my family!
So tasty and easy to make! This will be on repeat!
Can this be frozen in advance as a freezer meal, and put the noodles in when cooking?
Yes!
Has anyone tried any gf no-boil lasagna noodles? You know the kind that goes straight from the box into the lasgna pan for ordinary lasagna? What happens if you break those up and add to the pot? I imagine they don’t take as long to cook? I’m not a fan of rice only noodles and would prefer a brand with something sturdier in it like corn and or quinoa. It looks like Barilla makes one.
This is me and my bf’s favorite cook together meal. We use the Instant Pot and cook on manual for 4mins.(half the time it says on box for cooking directions.
This was a hit! Even my picky eater loved it.
When adding in the noodles do you cook noodles first or just add them in then let them cook in the pot?
Add uncooked noodles to the pot!
Can you please revisit and update the cooking time? You have 40 hours and 11 minutes listed which is wrong. Thanks!
Finally made this recipe and it’s a definite KEEPER! My husband and I LOVED it! I actually used 1 lb of ground venison with 2-1/2 links of Hot Italian Sausage. I always use the same amount of combination of these two meats to make my spaghetti sauce as well. But SERIOUSLY, this soup is AWESOME!!
Will the gluten free noodles turn to mush if made and had leftovers for next day or two?
They’ve held up well for us!
I have it
Genius! It was delicious and everyone (including a toddler) was happy and able to customize…I simmered a little longer so it was really thick. Thanks!
This is one of my all-time favorite soup recipes!! It is so delicious & hearty. As with any great recipe, we’ve made it multiple times.
Love this soup!! I have VERY picky eaters who do not like traditional lasagna, but liked this soup. My husband had seconds and could not quit saying how good it was.
This soup is SO easy to make! One pot took 30ish minutes to make – I doubled the meat/onions to make repeating this meal again soon so easy and it didn’t take but 5 more minutes to do it. Great flavor! Adding to our regular soup routine for sure.
This recipe was super simple and just what I was craving! I love that it uses easy to find, wholesome ingredients and can be thrown together for an quick, nutritious, and filling dinner. My husband gives it two thumbs up, which is a coveted complement. Thanks Lexi!
I have been making this soup in the instant pot and it works perfectly.
I use the sauté function & sauté the onion/garlic/oil, then add the meat till browned.
Then I add the sauces and spices, as well as gf lasagna noodles., basically everything but the spinach, lock and seal the lid and use pressure cook function for 7-8mins and slow release for 10mins. Once done I release the valve and lid and add the spinach while hot and bubbly. So delish! Thanks Lexi for another amazing recipe!!!!
Thanks so much for sharing the IP version, Shannon! Mine is currently in the IP right now and I’m hoping it works! 😊 I’ve made the recipe lots on the stovetop. It’s one of my faves and always in my fall/winter meal rotation!
This Lasagna soup is absolutely delish!!! I have the worlds pickiest eaters and if they like it- then it HAS to be good!!!
Made it last night since “real” lasagna seemed too difficult when I was already getting hangry. This recipe was quick, easy, versatile, and yummy! I’m sure the leftovers will be even better.