Gluten Free Lasagna Soup Recipe

There’s something incredibly comforting about a steaming bowl of lasagna soup. It’s rich, hearty, and packed with all the flavors of a traditional lasagna—but without the layering or baking. The aroma of simmering tomatoes, garlic, and Italian herbs will have your whole kitchen smelling like your favorite cozy trattoria.

this Recipes

I first discovered this soup during a snowy winter week when I was craving lasagna but didn’t want the fuss. A few pantry staples and one pot later, this gluten free lasagna soup quickly became a staple in our house. It’s quick, family-friendly, and satisfies every cheesy, saucy craving you’ve got.

Let’s dive into what makes this dish a weeknight winner.

Why You'll Love This Gluten Free Lasagna Soup

Get ready to meet your new cold-weather obsession. This gluten free lasagna soup is everything you love about classic lasagna—comforting, flavorful, and cheesy—without all the extra work.

First off, it’s incredibly easy to make. Everything cooks in one pot, from the ground meat to the gluten free pasta. That means fewer dishes to clean and a much quicker path to dinner.

It’s also naturally gluten free with just a simple swap of pasta. No need to miss out on lasagna night if you or someone in your household avoids gluten—this soup has all the flavor with none of the wheat.

The recipe is also budget-friendly. With common ingredients like crushed tomatoes, ground meat, and broth, it’s easy on your wallet. Plus, one pot can feed the whole family with leftovers to spare.

And let’s not forget how customizable this soup is. You can tweak the ingredients based on what you have on hand, making it a perfect “clean out the fridge” dinner option. Don’t have ricotta? Use cream cheese. No ground beef? Try sausage or turkey. The possibilities are endless.

Once you try it, you’ll want to make this again and again—trust me.

Ingredients Notes

What makes this soup so special is how a handful of simple ingredients come together to create that classic lasagna flavor in every spoonful. Each one plays a key role, from the savory base to the melty cheese on top.

Gluten free lasagna noodles are the star of the show. I recommend using broken-up pieces of gluten free oven-ready lasagna sheets. They hold their shape well and mimic the real lasagna experience beautifully. If you can’t find lasagna noodles, short gluten free pasta like rotini or fusilli works too.

Ground beef or Italian sausage brings that savory, meaty depth. I love using a mix of both for extra flavor. You can also go fully plant-based with lentils or a meat substitute if you prefer a vegetarian version.

Crushed tomatoes and tomato paste create the soup’s rich, red base. The crushed tomatoes give body and texture, while the tomato paste intensifies the flavor and adds a natural sweetness.

Garlic, onion, and Italian seasoning build the aromatic foundation. Don’t rush this step—the longer the onions cook, the more flavor they’ll release. Fresh garlic is a must here for that classic lasagna taste.

Cheese, cheese, and more cheese. Ricotta (or cottage cheese for a lighter option), mozzarella, and Parmesan make this soup irresistibly creamy and indulgent. Swirl a dollop into your bowl just before serving for that gooey, melty lasagna feel.

You’ll also need a large soup pot or Dutch oven to make this recipe. A ladle is handy for serving, and if you're planning to store leftovers, grab some airtight containers.

How To Make This Gluten Free Lasagna Soup

This cozy one-pot meal comes together faster than you'd expect. With just a few easy steps, you’ll have a hearty, cheesy dinner ready to go.

Start by heating a bit of olive oil in a large pot over medium heat. Add your ground beef or sausage and cook until it’s fully browned, breaking it up with a wooden spoon as it cooks. Once browned, remove any excess grease but leave behind the browned bits—they're packed with flavor.

Add chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, just until fragrant. This is where your kitchen starts to smell amazing.

Stir in the tomato paste and Italian seasoning and let it cook for a minute or two to deepen the flavors. Then pour in the crushed tomatoes and broth, scraping up any browned bits from the bottom of the pan. Season with salt and pepper, then bring everything to a gentle simmer.

Once the soup is simmering, stir in the broken pieces of gluten free lasagna noodles. Cook uncovered, stirring occasionally, until the pasta is al dente. This usually takes about 10–12 minutes, but check your noodle package for specifics since gluten free varieties can vary.

Just before serving, stir in a bit of mozzarella and Parmesan directly into the soup, then ladle into bowls. Top each bowl with a spoonful of ricotta and another sprinkle of cheese if you like. The result is a warm, comforting bowl of lasagna—no baking dish required.

From start to finish, this dish takes about 35 minutes. It’s cozy, satisfying, and so much easier than the layered classic.

Storage Options

This soup is fantastic for meal prep and stores beautifully. Just make sure to cool it to room temperature before packing it up.

In the refrigerator, store leftover soup in airtight containers for up to 4 days. Keep any extra cheese toppings separate, so you can add them fresh when reheating.

For longer storage, this soup also freezes well. Ladle cooled soup into freezer-safe containers, leaving a little space at the top for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally. If the noodles have absorbed too much liquid, just add a splash of broth or water to loosen it up. You can also reheat individual portions in the microwave—about 2–3 minutes should do the trick.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. You can mix and match ingredients based on your dietary needs or whatever you’ve got in your pantry.

For a vegetarian version, skip the meat and add extra veggies like zucchini, mushrooms, or spinach. You can even stir in cooked lentils or a plant-based ground “meat” for a heartier bite.

If you’re dairy free, use non-dairy cheese alternatives. Many brands make shredded plant-based mozzarella and vegan ricotta that melt beautifully. Nutritional yeast also adds a nice cheesy flavor without the dairy.

You can play around with the pasta options too. If you can’t find gluten free lasagna noodles, short gluten free pasta like penne or bowtie will still give you a satisfying texture. Just make sure to cook it to al dente so it holds up in the soup.

Want a little kick? Add a pinch of red pepper flakes or use hot Italian sausage to bring some heat. This small tweak makes the soup even cozier on a chilly night.

If you have leftovers and want to transform them, try spooning the soup into a baking dish, topping it with cheese, and broiling it for a few minutes. Voila—baked lasagna soup!

Don’t be afraid to get creative with this one. Once you’ve made it once, you’ll find yourself experimenting with new additions every time.

Print