For the coziest dinner, this Gluten-Free Lasagna Soup is just what you need. With savory ground beef and lasagna noodles simmered in a flavorsome soup base of marinara, chicken broth and Italian seasonings. It's got all the classic flavors of a lasagna without the fuss! Gluten-free, dairy-free.
A Comforting Classic in Bowl Form.
Everyone loves lasagna but it can be pretty time-consuming to make. This nutritious lasagna soup is the perfect recipe for when you're craving those flavors but don't want to spend hours in the kitchen. It's ready in just 35 minutes (so it's weeknight-friendly) but tastes rich and so satisfying.
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Ingredients and Substitutions
Olive oil - Used for softening the onion. You can substitute avocado oil instead, if preferred.
Ground beef - Brings a rich, savory flavour to the soup. I like to use lean ground beef to make the soup lighter. You can also use ground turkey for a less intense taste.
Yellow onion - Brings some depth of flavor and sweetness to the soup. You can use a couple of shallots instead for a more intense onion flavor.
Garlic- Fresh garlic is best here as it has a fresher flavor than garlic powder. Use pre-chopped garlic for ease.
Italian seasoning and oregano - An easy way to bring an Italian herbal flavor to this soup. Find pre-mixed Italian seasoning in the grocery store or mix equal parts dried basil, thyme and oregano.
Nutritional yeast - A savory addition to the soup which adds an umami and "cheesy" taste. This is optional so omit if you don't have any.
Red pepper flakes - Adds a bit of heat to the soup that works so well with the flavor of the tomatoes. Adjust to your spice preference, use a pepper flake substitute, or leave it out if you want the soup to be mild.
Marinara sauce - Look for a high-quality sauce with minimal ingredients. Check the label to make sure it's certified gluten-free as not all jarred marinara sauces are. You can also use crushed tomatoes for a simpler flavor.
Chicken broth - Makes the soup taste rich and adds a ton of flavor. Vegetable, chicken or beef broth work in this recipe but, whichever you choose, make sure it's certified gluten-free.
Frozen chopped spinach - A nutrient rich vegetable that's super convenient for adding to soups. You can also use fresh, baby spinach or kale if you like.
Lasagna noodles - Make sure you're using a gluten-free lasagna noodle to keep this recipe suitable for celiacs. If you can't find any, you can use 10 to 12 ounces of your favorite short, gluten-free pasta shape like penne or fusilli.
Salt and black pepper
How to Make Gluten-Free Lasagna Soup
Step 1: In a large pot, heat olive oil over medium heat. Add onion and sauté 3-4 minutes until softened. Stir in garlic and cook another 30 seconds. Add ground beef (or turkey), breaking apart with a wooden spoon, and cook until browned.
Step 2: Stir in Italian seasoning, oregano, nutritional yeast, red pepper flakes, salt, and pepper. Add in marinara sauce and chicken broth. Stir to combine. Bring to a boil, then reduce heat to a gentle simmer.
Step 3: Stir in chopped spinach and simmer, covered, for 10 minutes.
Step 4: Add broken lasagna noodles directly into the soup. Simmer for about 10 minutes, stirring occasionally so noodles don't stick to the bottom.
Variations
You can change up the additions to this soup for a different taste:
- Replace the ground beef with finely chopped cremini mushrooms and use vegetable broth in the soup for a vegetarian take.
- Amp up the veggies by adding a couple of diced carrots and celery sticks to the pot along with the onion.
- Add a spoonful of gluten-free, dairy-free basil pesto to each bowl for a fresh flavor.
- For some dairy-free creaminess, swirl a spoonful of unsweetened, plain cashew cream or dairy-free sour cream into each bowl of soup.
- Serve with some homemade vegan cashew parmesan for sprinkling.
- If dairy isn't an issue, top each bowlful of soup with a heaped spoon of fresh ricotta and a sprinkle of grated Parmesan cheese.
Recipe Tips
- If you want to prep this ahead of time (or freeze it), it's best to cook and store the lasagna noodles separately. If you store them in the soup base they'll continue to absorb liquid and can become overcooked.
- Look for high-quality chicken broth with minimal ingredients to give this soup the best flavor. Even better if you can use homemade broth!
- If the meat releases a lot of fat once browned, tilt the pot to one side and remove some of it with a spoon, otherwise the soup can end up too fatty.
More Gluten-Free Soup Recipes
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📖 Recipe
Gluten-Free Lasagna Soup
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef or ground turkey
- ½ yellow onion diced
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 teaspoon oregano
- 1 tablespoon nutritional yeast optional
- ⅛ teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 x 24 ounce jar gluten-free marinara sauce
- 4 cups chicken broth
- 1 cup frozen chopped spinach
- 8 gluten-free lasagna noodles broken into pieces
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and sauté 3-4 minutes until softened.
- Stir in garlic and cook another 30 seconds. Add ground beef (or turkey), breaking apart with a wooden spoon, and cook until browned.
- Stir in Italian seasoning, oregano, nutritional yeast, red pepper flakes, salt, and pepper. Add in marinara sauce and chicken broth. Stir to combine. Bring to a boil, then reduce heat to a gentle simmer. Stir in chopped spinach and simmer, covered, for 10 minutes.
- Add broken lasagna noodles directly into the soup. Simmer for about 10 minutes, stirring occasionally so noodles don't stick to the bottom.
Notes
- Storing leftovers (two ways): Remove the noodles from any leftover, cooled soup. Store the soup base and cooked noodles in separate, airtight containers in the refrigerator for up to 3 days, or the freezer for up to 3 months. If leaving lasagna noodles in soup for storage, they will break down some and you may need to add additional broth or water when reheating.
- Make-ahead: Make the soup as usual but don't add the lasagna noodles. Let cool then store in an airtight container in the refrigerator for up to 3 days, or the freezer for up to 3 months. If frozen, defrost the soup overnight in the refrigerator before serving. When ready to serve, reheat the soup base and cook the lasagna noodles in a pot of salted, boiling water according to packet directions. Stir the cooked noodles into the warmed soup and serve.
- Reheat: Reheat the soup in a pot on the stove over a medium-low heat until piping hot. Alternatively, reheat individual portions in a microwave-safe bowl in the microwave until piping hot throughout.
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