Gluten Free Lasagna Soup (Dairy Free)

Y’all, there’s nothing quite like a warm bowl of lasagna on a chilly evening. But let’s be honest, who has time to make a full lasagna on a busy weeknight? That’s why I created this gluten free lasagna soup recipe! I’ve made this at least a dozen times in my own Texas kitchen for my family, and let me tell you, it’s a winner. Imagine all the comforting flavors of lasagna, but in a hearty, easy-to-make soup that’s both gluten and dairy-free. This recipe promises a delicious, family-friendly meal that’s ready in under an hour. I hope y’all enjoy it!

Why This Recipe Works

This Gluten Free Lasagna Soup is a lifesaver for busy families like mine. It’s hearty, flavorful, and so much quicker than making a traditional lasagna. Here’s why it works:

• One-Pot Wonder: Everything cooks in one pot, which means less cleanup – and any momma knows how much we appreciate that!
• Kid-Approved: My kids are obsessed with this soup! The familiar lasagna flavors in an easy-to-eat format make it a guaranteed hit.
• Customizable: Easily adapt the recipe to your family’s preferences and dietary needs. Swap the protein, add more veggies, or adjust the seasoning to your liking.
• Make-Ahead Friendly: The flavors meld together beautifully as it sits, so it’s perfect for making ahead of time. It’s even better the next day!

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef (or ground turkey or Italian sausage)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 4 cups beef broth (or vegetable broth)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces gluten-free lasagna noodles, broken into small pieces
• 1 cup dairy-free ricotta cheese (such as Kite Hill, optional)
• Fresh basil, for garnish (optional)

Ingredient Notes

Ground Beef: I usually use lean ground beef to keep things healthy, but ground turkey or Italian sausage work great too! If you use sausage, you might want to reduce the salt a bit, as sausage is often already seasoned.

Gluten-Free Lasagna Noodles: Make sure to use gluten-free lasagna noodles. I like the Barilla brand, but any brand you prefer will work. Breaking them into small pieces before adding them to the soup ensures they cook evenly.

Dairy-Free Ricotta Cheese: This is optional, but it adds a creamy, cheesy element to the soup. Kite Hill is my favorite brand, but you can also use a cashew-based ricotta or even skip it altogether if you prefer.

Broth: I tend to use beef broth, but sometimes I only have vegetable broth on hand, which works just as well. The broth adds a base level of flavor, so make sure to get one that you like!

Step-by-Step Instructions

Step 1: Brown the Meat. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef (or your preferred protein) and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Nobody likes a greasy soup!

Step 2: Sauté the Vegetables. Add the chopped onion and garlic to the pot and cook until softened, about 5 minutes. Then, add the chopped red bell pepper and cook for another 3 minutes. Cooking the veggies now infuses the soup with their flavor and gives them a nice texture.

Step 3: Add the Tomatoes and Broth. Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir in the dried oregano, dried basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes. This simmering time allows all those delicious flavors to meld together.

Step 4: Cook the Noodles. Add the broken gluten-free lasagna noodles to the soup. Cook until the noodles are tender, about 10-12 minutes, stirring occasionally to prevent sticking. Make sure to taste a noodle to ensure it’s cooked through. Nobody likes crunchy noodles!

Step 5: Serve and Garnish. Ladle the soup into bowls and top with a dollop of dairy-free ricotta cheese (if using) and fresh basil, for garnish. Serve immediately and enjoy! This step is all about making it look pretty, so don’t be afraid to get creative with your garnishes.

Storage & Meal Prep

Storage: Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.

Reheating: Reheat the soup in a pot on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in 1-2 minute intervals, stirring in between, until heated through.

Make-Ahead: This soup is perfect for making ahead of time! The flavors actually deepen and improve as it sits. Prepare the soup up to 2 days in advance and store it in the refrigerator.

Freezing: This soup freezes well! Let it cool completely, then transfer it to a freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. I like to freeze mine in individual portion sizes for easy lunches.

Substitutions & Variations

Vegetarian: Substitute the ground beef with lentils or crumbled plant-based meat alternatives.

Spicy: Add a pinch of red pepper flakes to the soup for a little heat.

Extra Veggies: Feel free to add more veggies like chopped carrots, zucchini, or spinach.

Different Noodles: While I haven’t tested it myself, you could try using other gluten-free pasta shapes like rotini or penne instead of lasagna noodles.

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can absolutely make this lasagna soup ahead of time! In fact, I often find it tastes even better the next day as the flavors have had time to meld together. Just store it in an airtight container in the refrigerator for up to 3-4 days.

How do I know when the noodles are done?

The gluten-free noodles should be tender, but not mushy. Start checking them around the 10-minute mark and cook until they reach your desired consistency. Remember, gluten-free noodles can sometimes cook faster than regular noodles, so keep a close eye on them!

Can I use a different type of broth?

Absolutely! I typically use beef broth for a richer flavor, but vegetable broth works just as well. You could even use chicken broth if that’s what you have on hand. The key is to use a broth that you enjoy the taste of, as it will significantly impact the overall flavor of the soup.

Is this soup kid-friendly?

Yes, this lasagna soup is definitely kid-friendly! My kids love it. The familiar lasagna flavors in a soup form make it easy for them to eat. You can also adjust the seasonings to suit their preferences – maybe a little less pepper if they’re sensitive to spice.

Can I freeze this soup?

Yes, this soup freezes really well! Let it cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 2-3 months. When you’re ready to eat it, thaw it overnight in the refrigerator and then reheat on the stovetop or in the microwave.

What can I substitute for the dairy-free ricotta?

If you can’t find dairy-free ricotta, there are several alternatives you can try. You could use a cashew-based ricotta, which is relatively easy to make at home, or simply omit the ricotta altogether. The soup is still delicious without it! Alternatively, you can add a swirl of dairy-free cream cheese or a dollop of dairy-free sour cream for a similar creamy texture.

This Gluten Free Lasagna Soup is more than just a recipe; it’s a hug in a bowl, perfect for those busy weeknights when you need something quick, comforting, and satisfying. It’s a recipe that I keep coming back to because it’s simple, delicious, and always a crowd-pleaser. It’s a testament to how classic flavors can be reimagined for modern families, especially those with dietary needs. I hope y’all give it a try and let me know what you think in the comments below! Be sure to sign up for my newsletter for more family-friendly recipes and tips straight from my Texas kitchen. And remember, keep it simple, keep it delicious, and most importantly, keep it filled with love!

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