Gluten-Free Lasagna Soup

Gluten-Free Lasagna Soup

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.

Course Main Course, Soup

Cuisine American, Italian

Diet Gluten Free

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 274kcal

Author Tessa

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

US Customary - Metric

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

Storage

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.

Nutrition