Gluten Free Lasagna Soup (Dairy Free) is a cozy, comforting dish that brings all the flavors of traditional lasagna to a bowl. This recipe is trending right now because it combines the joy of lasagna with the warmth of soup, making it perfect for colder months or any time you crave something hearty. Plus, it’s not only gluten-free but also dairy-free, catering to a variety of dietary needs. With its rich flavors, hearty texture, and easy preparation, it’s an ideal choice for busy weeknights or a relaxed Sunday dinner with family.
Ingredients You’ll Need
- 1 tbsp olive oil
- 1/2 pound ground beef
- 1/2 pound ground Italian pork (substitute with chicken sausage or turkey sausage)
- 1 small onion (chopped)
- 4 cloves garlic (minced)
- 1 jar (24 oz) marinara sauce (I use Rao’s Marinara)
- 1 can (14.5 oz) diced tomatoes (liquid included)
- 4 cups low sodium chicken broth
- 1 tbsp Italian seasoning
- 1/4 tsp sea salt (adjust to taste)
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper flakes (optional for spicy)
- 2 cups spinach (optional)
- 1 box (10 oz) gluten free lasagna noodles (broken in half)
How to Make Gluten Free Lasagna Soup
- In a large stock pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing until fragrant and the onions turn translucent.
- Stir in the ground beef and Italian sausage, cooking until browned and the meat is fully cooked. Drain any excess fat.
- Pour in the marinara sauce, diced tomatoes (with liquid), chicken broth, Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir well and bring to a rolling boil.
- Add the broken lasagna noodles to the pot. Let the mixture simmer for about 15 minutes, stirring often to prevent the noodles from clumping together.
- Just before serving, stir in the spinach and allow it to wilt. Taste the soup and adjust the spices or broth as needed. Serve hot, optionally topped with ricotta or cottage cheese if you like.
Why This Gluten Free Lasagna Soup Is So Popular Right Now
People are searching for this recipe now because it’s a comforting, one-pot meal that’s easy to whip up during busy weeks. The popularity of gluten-free and dairy-free diets makes this recipe not just delicious, but also approachable for many. As we move into the cooler months, cozy soups like this one become a go-to for nourishing and satisfying dinners.
Best Ways to Serve It
Serve this Gluten Free Lasagna Soup for dinner on a chilly night, or enjoy it as a hearty lunch. It pairs wonderfully with a simple side salad or some gluten-free garlic bread for dipping. For a little extra richness, consider topping your bowl with a dollop of ricotta or a sprinkle of fresh basil.
Helpful Tricks
- Storage: This soup keeps well in the fridge for up to three days. Just reheat gently, adding a splash of broth if it thickens too much in the fridge.
- Flavor Boost: Feel free to add more veggies, like carrots or bell peppers, for added nutrition and flavor.
- Make it your own: If you want a vegan version, substitute the meat with lentils or mushrooms and use plant-based broth.
Gluten Free Lasagna Soup FAQs
Can I make this soup ahead of time?
Yes! You can prepare the soup in advance and store it in the refrigerator. Just reheat it on the stove before serving.
What kind of gluten-free noodles should I use?
Look for gluten-free lasagna noodles available at most grocery stores. They work well in this recipe after breaking them up!
Can I freeze this soup?
Absolutely! Store it in an airtight container in the freezer for up to three months. Just thaw and reheat when you’re ready to enjoy it again.
What can I add for extra flavor?
A splash of balsamic vinegar or some chopped fresh herbs, like parsley or basil, can add a nice touch before serving.
Give this Gluten Free Lasagna Soup (Dairy Free) a try, and experience the warmth and comfort of lasagna in a delicious soup form!
Gluten Free Lasagna Soup
A cozy, comforting dish that brings all the flavors of traditional lasagna to a bowl, perfect for colder months or any time you crave something hearty.
Main Ingredients
- 1 tbsp olive oil
- 0.5 pound ground beef
- 0.5 pound ground Italian pork (Can substitute with chicken sausage or turkey sausage)
- 1 small onion (chopped)
- 4 cloves garlic (minced)
- 1 jar (24 oz) marinara sauce (Use Rao’s Marinara if available)
- 1 can (14.5 oz) diced tomatoes (liquid included)
- 4 cups low sodium chicken broth
- 1 tbsp Italian seasoning
- 0.25 tsp sea salt (Adjust to taste)
- 0.25 tsp ground black pepper
- 0.25 tsp red pepper flakes (Optional for spicy)
- 2 cups spinach (Optional)
- 1 box (10 oz) gluten free lasagna noodles (broken in half)
Preparation
- In a large stock pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing until fragrant and the onions turn translucent.
- Stir in the ground beef and Italian sausage, cooking until browned and the meat is fully cooked. Drain any excess fat.
- Pour in the marinara sauce, diced tomatoes (with liquid), chicken broth, Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir well and bring to a rolling boil.
- Add the broken lasagna noodles to the pot. Let the mixture simmer for about 15 minutes, stirring often to prevent the noodles from clumping together.
- Just before serving, stir in the spinach and allow it to wilt. Taste the soup and adjust the spices or broth as needed.
- Serve hot, optionally topped with ricotta or cottage cheese if desired.
This soup keeps well in the fridge for up to three days. Store it in an airtight container in the freezer for up to three months. Reheat gently, adding a splash of broth if it thickens. Feel free to add more veggies, like carrots or bell peppers, for added nutrition and flavor. For a vegan version, substitute the meat with lentils or mushrooms and use plant-based broth.
