Please enable JavaScript in your browser to complete this form.
( function() {
const style = document.createElement( ‘style’ );
style.appendChild( document.createTextNode( ‘#wpforms-147344-field_4-container { position: absolute !important; overflow: hidden !important; display: inline !important; height: 1px !important; width: 1px !important; z-index: -1000 !important; padding: 0 !important; } #wpforms-147344-field_4-container input { visibility: hidden; } #wpforms-conversational-form-page #wpforms-147344-field_4-container label { counter-increment: none; }’ ) );
document.head.appendChild( style );
document.currentScript?.remove();
} )();
Take it from my middle child, who inhaled two bowls of Gluten Free Lasagna Soup, dropped his spoon on the counter, then said, “Make this again” before clearing his bowl – this easy, hearty, super-satisfying soup is family-friendly and totally craveable.
It requires nearly no chopping, is ready in 30 minutes, and tastes like an irresistible square of cheesy lasagna for a fraction of the effort.
Weeknight-friendly lasagna – can you say upgrade?!
Deconstructed Lasagna Soup
Lasagna is one of my favorite comfort foods – my brothers and I used to cheer when my Mom made it for dinner growing up…which wasn’t very often because lasagna takes a lot of effort.
Gluten Free Lasagna Soup contains all the components of traditional lasagna – marinara sauce, noodles, ground beef, and a creamy cheese filling – served in deconstructed soup form that takes just 30 minutes to cook.
There’s a trick to eating this soup so it tastes exactly like lasagna. More on that below. But first…
Main Ingredients Needed
- Ground beef: whatever you’ve got on hand – I typically use 85/15.
- Ground Italian sausage: I like to use half ground beef and half ground sweet Italian sausage to give the soup maximum flavor. “Sweet” Italian sausage isn’t actually sweet – it’s just not hot. That said, feel free to use ground hot Italian sausage for a little kick. I like Johnsonville brand, which is gluten free.
- Marinara or spaghetti sauce: use a high-quality sauce for maximum flavor. I love Gino’s spaghetti or marinara sauce, which is a local brand, otherwise Rao’s or Boves have great products.
- Gluten free Mafalda: look like baby lasagna noodles and are PERFECT for this soup! Jovial has a great one. If you can’t find Mafalda, any medium-cut gluten free pasta like rotini will do.
- Chicken stock (or broth): forms the base of the soup.
- Dried herbs: dried parsley flakes, dried basil, and dried oregano give the soup a boost of Italian flavor.
- Cheese dollop: a mixture of whole-milk ricotta, shredded mozzarella cheese, and freshly grated parmesan cheese forms the cheese “filling” for the lasagna soup, which is dolloped into each bowl.
Pin this now to find it later
Pin It
Top Tips for Making Lasagna Soup
- Scoop vs stir: for the most “lasagna-like” flavor experience, take a little scoop of the cheese filling with your spoon before scooping up the broth and noodles, instead of stirring the scoop of cheese filling into the broth. Stirring the filling into the broth makes a delicious bowl of soup, but keeping the flavors separate makes it taste like lasagna.
- Cook the noodles separately: I like to cook the gluten free noodles separately from the soup because GF noodles are finicky. Cooked brown rice noodles soak up a ton of broth, while cooked corn/rice blend noodles tend to fall apart when they’re even slightly overcooked. So, I cook the noodles separately while the soup is simmering then add a portion to each bowl before ladling the soup inside. Works perfectly.
Craving lasagna for dinner, but have a crazy-busy night ahead? I’ve got you!
Serve with Warm Gluten Free Focaccia
How to Make Gluten Free Lasagna Soup
Step 1: Brown the ground meats.
Heat a large soup pot or Dutch oven over medium-high heat then add equal parts ground beef and sweet Italian sausage, plus chopped shallots or onions. Saute, breaking the meat up as it cooks, until it’s halfway cooked through, then add minced fresh garlic, season with salt and pepper, and cook all the way through.
Drain the meat mixture then return it to the pot.
Step 2: Add the sauce, broth, and seasonings.
To the pot add marinara or spaghetti sauce, chicken stock or broth, plus dried herbs including parsley, oregano, and basil. Stir to combine then simmer the soup for 20 minutes, uncovered, stirring occasionally.
Recipe Tip
Add some of the chicken stock to the empty jar of sauce, screw the lid on top, then shake to release the sauce clinging to the sides so you don’t waste a drop!
Step 3: Cook the pasta.
While the soup is simmering, add gluten free Mafalda, or another medium-cut pasta like rotini, to a large pot of salted, boiling water. Cook according to package directions then drain and set aside.
Step 4: Make the cheese filling/dollop.
While the soup is simmering, and the pasta is cooking, make the cheese filling which ordinarily would be spread into a thin layer inside the lasagna, but is dolloped into each bowl in this soup recipe.
To a medium-size mixing bowl add whole milk ricotta cheese, shredded mozzarella cheese, freshly grated parmesan cheese, and salt to taste then stir to combine. This mixture can be made up to 3 days ahead of time.
Step 5: Combine then serve.
Add a portion of cooked noodles inside each bowl then top with a ladleful of soup followed by a dollop of cheese filling. Again, I suggest you use your spoon to take a small portion of the cheese filling before scooping up the soup and noodles. That way you can really taste the ricotta mixture. So good!!
How to Store and Reheat
Store the soup, cheese filling, and noodles separately in the fridge. I like to store the noodles in a Ziplock bag with the air pressed out. I highly recommend brown rice noodles versus a corn rice blend because they don’t harden in the fridge.
To reheat, add the cold noodles and soup broth to a bowl then cover with a paper towel and microwave until hot. Add a dollop of cheese filling then devour!
I hope you love every bite of this easy, cheesy lasagna dupe – enjoy!
More Hearty Gluten Free Soups
- Hamburger Soup
- Italian Wedding Soup
- Sweet Corn, Kielbasa, and Potato Soup
- Ham and Bean Soup
- Loaded Baked Potato Soup
- Chicken Stew
- Creamy Chicken Wild Rice Soup
Gluten Free Lasagna Soup
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }
Equipment
Ingredients
- 1/2 lb ground sweet Italian sausage Johnsonville recommended
- 1/2 lb lean ground beef
- 1 small yellow onion or large shallot chopped
- 3 cloves garlic pressed or minced
- salt and pepper
- 24 – 26 oz jar high-quality spaghetti or marinara sauce Gino’s (regional) or Rao’s recommended
- 5 cups chicken stock or broth
- 1-1/2 teaspoons dried parsley flakes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red chili pepper flakes optional
- 12 oz gluten free Mafalda or other medium-cut pasta, Jovial brown rice recommended
For the cheese topping:
- 16 oz whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
- salt to taste
Instructions
-
Heat a large Dutch oven or soup pot over medium-high heat. Add the ground Italian sausage, ground beef, and onion/shallot, then brown, breaking the meat up as it cooks. When the meat is halfway cooked through, add the garlic then season with salt and pepper. Once completely cooked through, drain the meat then return it to the pot.
-
Add the tomato sauce to the pot then pour some of the chicken broth/stock into the empty jar, screw the lid on top, and shake to release the sauce clinging to the sides. Pour into the soup pot along with the remaining stock then add the dried parsley flakes, dried basil, dried oregano, and red chili pepper flakes, if using. Stir to combine then turn the heat to high to bring the soup to a simmer. Once simmering, turn the heat down to medium-low then gently simmer the soup for 20 minutes uncovered, stirring occasionally.
-
Meanwhile, bring a large pot of water to a boil over high heat then add salt to taste (I generally eyeball and add ~1 Tablespoon sea salt to a large pot of water). Add the pasta then cook according to package directions. Drain then set aside.
-
While the soup is simmering and the pasta is cooking, add the ingredients for the cheese topping in a medium-size mixing bowl then stir to combine.
-
Add a portion of cooked noodles to each bowl then ladle the soup on top. Dollop with a scoop of the cheese topping then serve. I recommend you take a small scoop of cheese topping with each bite, vs stirring it into the soup to melt. Either way is delicious, but the soup tastes most like lasagna when you take a little bit of cheese topping with each spoonful of soup.
Notes
- The cheese topping mixture can be made up to 3 days ahead of time.
Nutrition
Images by Ashley McLaughlin
READ: Gluten Free Lasagna Soup