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easy gluten free lasagna soup
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Gluten Free Lasagna Soup

Indulge in the cozy flavors of lasagna without the gluten! This hearty, one-pot Gluten Free Lasagna Soup is packed with rich tomato broth, savory ground meat, and melty cheeses—everything you love about lasagna in spoonable form.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef or ground turkey
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes (optional)
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tbsp tomato paste
  • 15 oz can tomato sauce
  • 15 oz can fire-roasted diced tomatoes
  • 4 cups gluten-free chicken or vegetable broth
  • 1 cup water
  • 1 cup gluten-free lasagna noodles, broken into 2-inch pieces
  • 1/2 cup whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley or basil, chopped (for garnish)

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Ladle
  • Knife and cutting board
  • Serving bowls

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
  2. Add the ground beef or turkey and cook until browned. Drain excess fat if needed.
  3. Stir in garlic, oregano, basil, red pepper flakes, salt, and black pepper. Cook for 1–2 minutes until fragrant.
  4. Mix in tomato paste, tomato sauce, and diced tomatoes. Pour in the broth and water. Stir to combine and bring to a gentle boil.
  5. Add the broken gluten-free lasagna noodles. Reduce heat and simmer for 10–12 minutes, or until noodles are tender. Stir occasionally to prevent sticking.
  6. Taste and adjust seasonings if needed.
  7. In each serving bowl, add a spoonful of ricotta cheese. Ladle the soup on top and sprinkle with mozzarella and Parmesan. Garnish with chopped parsley or basil and serve hot!

Notes

For a vegetarian version, substitute the meat with lentils or plant-based ground. Adjust spice level by skipping red pepper flakes. Best served fresh but can be stored for up to 3 days in the fridge.