Gluten Free Lasagna Soup Recipe

There’s something irresistibly cozy about a big bowl of lasagna soup—especially when it’s gluten free and still full of the flavors you love. The savory tomato broth, the tender pasta, and that melty layer of cheese on top make every spoonful feel like a warm hug.

this Recipe

I first made this soup during a snowy weekend when I was craving lasagna but didn’t want to deal with all the layering and baking. One pot and thirty minutes later, my kitchen smelled like an Italian grandma’s and I knew this one was a keeper. It’s hearty, budget-friendly, and naturally gluten free with just a couple of easy swaps.

Let’s dive into what makes this Gluten Free Lasagna Soup a staple in my weeknight rotation.

Why You’ll Love This Gluten Free Lasagna Soup

Get ready to fall head over heels for this bowl of comfort. Whether you’re gluten free by necessity or choice, this recipe proves you don’t have to sacrifice flavor or texture to enjoy a cozy, cheesy classic.

First off, it’s quick and easy. No need to fuss over layers or oven time—this soup comes together in one pot in just about 30 minutes. Perfect for those nights when you want something soul-satisfying without the extra cleanup.

It’s naturally gluten free, but you’d never guess it from the taste. Using gluten free lasagna noodles gives you the same classic bite, and everything else—like tomatoes, broth, ground beef, and cheese—is already naturally gluten free.

This dish is surprisingly budget-friendly. You can feed a whole family on pantry staples, and it stretches beautifully if you add extra broth or veggies. Plus, you can easily make it dairy free or vegetarian with a few simple tweaks.

Finally, it’s a crowd-pleaser. Kids love it. Adults love it. Leftovers taste even better the next day. It’s one of those meals that feels like a hug from the inside out.

Now let’s take a closer look at the ingredients that make this soup so special.

Ingredients Notes

The beauty of this lasagna soup lies in its balance—rich tomato base, flavorful meat, tender pasta, and melty cheese all coming together in one bowl. And with just a few thoughtful choices, you can make it 100% gluten free without sacrificing that classic taste.

Gluten free lasagna noodles are the heart of this dish. I like to use brown rice or corn-based varieties that hold up well to simmering. Just be sure to break them into bite-sized pieces before adding them to the pot so they’re easy to eat and cook evenly.

Ground beef brings the richness and that nostalgic lasagna flavor. I prefer using 85/15 for the best balance of flavor and texture. You can also sub in ground turkey or plant-based meat crumbles if you’re looking for a lighter or vegetarian option.

Crushed tomatoes and tomato paste form the deeply savory, slightly sweet backbone of the broth. Adding a bit of tomato paste gives it a concentrated flavor that tastes like it’s been simmering for hours—even if it hasn’t.

Italian seasoning and garlic are what really bring the lasagna vibe to life. I go heavy on the garlic (because why not?), and a good Italian blend with basil, oregano, and thyme pulls everything together. A pinch of red pepper flakes adds a gentle heat if you like a little spice.

You’ll also want a large pot or Dutch oven to cook everything in one place. No special equipment needed—just something roomy enough to handle the soup and pasta without boiling over.

How to Make This Gluten Free Lasagna Soup

This soup comes together in a few simple steps, and the payoff is totally worth it. From browning the meat to melting the cheese, every part of this process brings cozy, familiar flavors to life.

Start by heating a large pot over medium heat. Drizzle in a bit of olive oil, then add your ground beef. Let it brown without stirring too much so it develops a nice crust—this adds depth to the flavor. Once it’s cooked through, use a slotted spoon to transfer the meat to a bowl and drain any excess fat if needed.

In the same pot, sauté chopped onion until translucent, about 4-5 minutes. Add minced garlic and cook for another minute until fragrant. This simple step makes the kitchen smell amazing and builds a delicious flavor base.

Stir in your tomato paste and let it cook for a minute to caramelize slightly. Then pour in the crushed tomatoes and broth. Add your cooked beef back to the pot, along with Italian seasoning and a pinch of salt and pepper. Bring everything to a simmer and let the flavors meld for about 10 minutes.

Next, add your broken gluten free lasagna noodles. Stir gently so they don’t stick together. Let them cook directly in the soup, stirring occasionally, until they’re al dente—about 8-10 minutes depending on the brand.

Once the noodles are tender, reduce the heat and stir in a handful of shredded mozzarella and a scoop of ricotta. This turns the broth creamy and luxurious. You can also top each bowl with a dollop of ricotta and a sprinkle of parmesan for that true lasagna feel.

From start to finish, you’re looking at around 30 minutes of cook time. The result? A hearty, cheesy, tomato-rich soup that tastes like a lasagna hug in a bowl.

Storage Options

This soup stores like a dream and actually tastes even better the next day as the flavors deepen.

For leftovers, let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. The pasta may soak up some broth, so feel free to add a splash of water or broth when reheating.

You can also freeze this soup, though I recommend doing so before adding the pasta if you’re making a big batch in advance. Cooked gluten free noodles can get a bit mushy after freezing and thawing. Just freeze the base, then add fresh noodles when reheating.

To reheat, warm the soup on the stovetop over medium heat, stirring occasionally until heated through. If it’s too thick, add a bit more broth. You can also microwave individual servings, just stir halfway through to ensure even heating.

Variations and Substitutions

One of the best things about this soup is how easy it is to customize. You can tweak it to fit your dietary needs, taste preferences, or whatever you have in your pantry.

To make it vegetarian, swap the ground beef for cooked lentils, crumbled tofu, or a plant-based ground meat. You’ll still get that hearty texture and protein boost, minus the meat.

For a dairy-free version, skip the cheese or use your favorite dairy-free alternatives. There are great vegan ricotta and mozzarella options available now that melt and taste great in soups like this.

If you like extra veggies, toss in a handful of chopped spinach or kale toward the end of cooking. Mushrooms, zucchini, or even shredded carrots can also add more flavor and nutrition.

Not a fan of ricotta? No worries. Swap it out for cottage cheese, mascarpone, or just stick with shredded mozzarella and parmesan for a more classic soup vibe.

The possibilities are endless, so don’t be afraid to play around. This recipe is all about comfort, not perfection—make it your own and enjoy every spoonful.

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