Oh, let me tell you about this Gluten Free Lasagna Soup! It’s one of those cozy, comforting recipes that always brings me back to family dinners where everyone gathers around the table. I love how easy it is to whip up and that you don’t have to deal with layering lasagna noodles—just toss everything in one pot and let it simmer! Plus, it’s perfect for chilly evenings when a warm bowl of soup feels like the biggest hug.
The flavors are simply amazing! You get the hearty taste of Italian sausage mixed with the vibrant tomato base, and of course, there’s that melting cheese on top that adds a creamy finish. It’s like lasagna in a bowl, and the best part? Everyone loves it, even those who aren’t gluten-free! If you’re in the mood for something comforting yet simple, you’ve got to give this a try. And if you’re looking for a great side to go with it, my garlic bread recipe pairs wonderfully!
Why You’ll Love This Gluten Free Lasagna Soup
- Hearty and comforting, perfect for chilly evenings
- Rich, savory flavors from ground turkey or beef, garlic, and Italian seasoning
- Quick and easy preparation—ready in about 30 minutes
- Customizable soup texture; adjust broth for your perfect consistency
- Packed with nutrients from fresh spinach and basil
- Dairy-free ricotta adds creaminess without the dairy
- A kid-friendly dinner that even picky eaters will love!
This soup is a delightful twist on traditional lasagna, combining all the classic flavors into a healthy, gluten-free meal that can be whipped up in a flash!
How to Make Gluten Free Lasagna Soup
This Gluten Free Lasagna Soup is a cozy and delightful dish, perfect for chilly nights! It captures all the delicious flavors of traditional lasagna in a comforting soup form—so warm, hearty, and gluten-free!
What You’ll Need:
- Ground turkey or beef – 1 lb. I like using lean ground turkey for a lighter option, but ground beef adds a nice richness too!
- Onion – 1 medium, chopped. Sweet or yellow onions work great for a slightly sweeter flavor.
- Garlic – 3 cloves, minced. Fresh garlic really elevates the aroma and flavor of this dish!
- Crushed tomatoes – 1 can (28 oz). I prefer San Marzano tomatoes for their rich and sweet flavor.
- Vegetable broth (or chicken broth) – 4 cups. Use a low-sodium variety if you’re watching the salt. I love Swanson’s for its savory depth!
- Tomato sauce – 1 can (15 oz). This adds a lovely creaminess to the soup base.
- Italian seasoning – 1 tablespoon. A must-have for that classic lasagna taste!
- Salt – 1 teaspoon (adjust to taste). Remember, you can always add more later!
- Black pepper – 1/2 teaspoon for a dash of bite.
- Gluten-free lasagna noodles – 9-12, broken into pieces. Make sure to check that they’re truly gluten-free!
- Fresh spinach – 2 cups for a lovely pop of green and nutrients.
- Fresh basil – 1/4 cup, chopped, for that fresh finishing touch.
- Dairy-free ricotta cheese – 1 cup (or more if desired). I love Kite Hill’s ricotta for its creamy texture!
The Directions:
- In a large pot, drizzle a bit of olive oil over medium heat. Toss in the chopped onion and sauté until it’s nice and translucent, about 5 minutes.
- Add in the minced garlic and cook for another minute until it’s fragrant—your kitchen will smell amazing!
- Next, throw in the ground turkey or beef, breaking it apart with a spoon. Cook until it’s browned and fully cooked through.
- Pour in the crushed tomatoes, vegetable broth, and tomato sauce. Give everything a good stir to combine.
- Season the mixture with the Italian seasoning, salt, and black pepper. Bring it to a gentle simmer and let those flavors meld together.
- Add the broken gluten-free lasagna noodles into the pot. Let it simmer for about 10 minutes, or until the noodles are tender. Remember to stir occasionally!
- Stir in the fresh spinach and cook for another 2-3 minutes until wilted—talk about vibrancy!
- Serve the soup hot, topped with a generous scoop of dairy-free ricotta cheese and a sprinkle of fresh basil. Enjoy every comforting bite!
Tip: If you want to adjust how soupy your dish is, feel free to add more or less broth based on your preference. And remember, a sprinkle of dairy-free cheese on top can take it over the edge!
Can I Use Different Types of Meat in This Recipe?
Absolutely! You can substitute ground turkey with ground chicken, beef, or even plant-based alternatives like lentils or crumbled tofu for a vegetarian option. Just remember to adjust the cooking time based on the type of meat you choose.
What Can I Use Instead of Dairy-Free Ricotta Cheese?
If you don’t have dairy-free ricotta, you can make your own by blending silken tofu with a bit of lemon juice, nutritional yeast, and a pinch of salt. This will mimic the creamy texture and flavor nicely!
How to Store Leftovers of Gluten Free Lasagna Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of broth if it thickens too much during storage.
Can I Freeze This Soup for Later?
Yes, you can freeze the soup for up to 3 months. Just be sure to let it cool completely before transferring it to a freezer-safe container. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stove, adding more broth if desired.
