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This Lasagna Soup recipe is gluten-free, made in one pot or in the slow cooker, is simple to prepare, loaded with flavor, and reminiscent of the classic lasagna flavors we all love!
This is such a fun and hearty soup to serve any night of the week, and you’ll have leftovers, too!
Lasagna Soup Recipe
Who doesn’t love lasagna? Loaded with meat and veggies, hearty, and packed with Italian herbs and sauce? Make it into soup form, and I’m all in!
Sometimes you don’t want to do all the lasagna or even Lasagna Roll Ups prep work, so I’m so happy for an amazing soup that tastes just as good as the real thing. This is a perfect weeknight meal with tons of leftovers!
There may be many lasagna soup recipes, but this classic one, gluten-free or not, has been loved since 2017! Scroll down for the full recipe!
- Olive Oil
- Ground Beef or Turkey
- Spicy sausage links (can omit!)
- Crushed tomatoes and diced tomatoes
- Chicken broth
- Spices: Italian seasoning, red pepper flakes, salt and pepper
- Fresh basil
- Gluten-free lasagna noodles
- Fresh Spinach
- Parmesan Cheese
- Mozzarella Cheese
- Ricotta Cheese or even Cottage Cheese if you’d like!
- Additional Basil
Note: When reheating for later, or if the noodles soak up too much broth, add additional chicken broth to the pot as desired. If so, taste and adjust spices as desired!
Serve Your Lasagna Soup With
Noodles for Your Lasagna Soup
Do I have to use gluten-free lasagna noodles? Nope, but nobody will know the difference if you do!
Really any noodles will work, but I love buying (gluten-free) lasagna noodles and simply breaking them into pieces by hand! Roughly about about 1.5 inch pieces and toss them right into the pot. Remember pasta will expand when they cook, hence having extra broth on hand!
My favorite gluten-free brand for this is Jovial!
Lasagna Soup Tips!
- When reheating for later, or if the noodles soak up too much broth, add additional chicken broth to the pot as desired. If so, taste and adjust spices as desired!
- My favorite way to make this is to use ground beef and spicy Italian sausage.
- Yes, any pasta will work but for lasagna style, break-up full lasagna noodles!
- You can totally omit the sausage! Or use less spicy, for kids!
Crock Pot Lasagna Soup
To make it in the slow cooker…
- Cook onion, garlic, beef and sausage over medium-high heat until no pink remains; drain. Place in slow cooker.
- Add all remaining soup ingredients except pasta & spinach.
- Cover and cook on low 8 hours or high 3 hours.
- Take regular lasagna noodles and break them into pieces that are about about 1.5 inch pieces and cook pasta according to package directions.
- Stir in cooked pasta and spinach. Cover and cook an additional 10 minutes!
Storing Lasagna Soup Recipe
Store your lasagna soup for 3-5 days in a container in the refrigerator.
While it’s best eaten the night of, but also great the next few days! Just add more broth and spices as needed when reheating as the noodles will soak up the broth.
Watch the video:
More Soup Recipes:
Gluten Free Lasagna Soup
- 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
- In a large dutch oven, heat oil and sauté onion and garlic for 2-4 minutes until fragrant.
- Add in turkey or beef and sausage, and cook until no pink remains, about 5-8 minutes.
- Add in tomatoes, broth, spices, and fresh basil. Bring to a boil then reduce heat and let simmer for 10 minutes.
- Take lasagna noodles and break them into 1.5 inch pieces. Really any pasta will work here!
- 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!)
- Serve hot with basil and optional cheeses for garnish, as desired!