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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
Lasagna Soup RecipeWho 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!
Ingredients Needed:
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
- Onion
- Garlic
- 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
Optional:
- 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
This is a full hearty meal on it’s own, especially with bonus added spinach, but would be great with Gluten-Free Garlic Bread and a side of Garlicky Blistered Green Beans!
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
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.
- 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!
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.