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This is the best Gluten-Free Lasagna Soup you will ever have! It’s made in one-pot with the same ingredients and flavors found in a classic lasagna; ground beef, classic Italian herbs, gluten-free lasagna noodles, crushed and diced tomatoes, all cooked in a delicious broth base. Then finished with a topping of cheesy goodness. Parmesan, mozzarella and ricotta cheese are added to complete this hearty and delicious soup.
Gluten-Free Lasagna Soup
When it comes to hearty and comforting soups, lasagna soup is definitely on top of the list. Loaded with classic Italian herbs, ground beef, lasagna noodles, tomatoes, broth and topped with all the cheese! Just like a traditional lasagna but served in a bowl in soup form instead. It’s the best soup to enjoy on a chilly winter day. This Gluten-Free Lasagna Soup is so flavorful and delicious, you will find yourself making it over and over again.
Ingredients needed to make Gluten-Free Lasagna Soup:
- Ground Beef– We recommend using 80/20 for this recipe as the fat adds a lot of flavor to this hearty soup.
- Aromatics– Yellow onion and garlic.
- Spices and Herbs– Pink sea salt, black pepper, Italian seasoning, dried oregano, crushed red pepper flakes, and fresh basil.
- Tomatoes– Instead of using tomato or pasta sauce like in a traditional lasagna (it will thicken soup too much), I use a combination of crushed tomatoes and diced tomatoes.
- Broth– I like using low-sodium vegetable broth but you can use beef or chicken also. I also dilute it with some water.
- Gluten-Free Lasagna Noodles– This is what makes the whole soup gluten-free. If you don’t need it to be GF you can use traditional lasagna noodles.
- Olive Oil– For cooking.
- Cheeses– For serving we use a delicious combination of Parmesan Cheese, Mozzarella Cheese, and Ricotta Cheese.
Equipment needed to make Gluten-Free Lasagna Soup:
- 5.5 Quart Dutch Oven– Or any similar sized pot.
- Silicone Spatula– A good sturdy spatula to work through the ground beef and break it down.
- Measuring cups and spoons– For measuring all ingredients.
How to make Gluten-Free Lasagna Soup:
- Step 1– Start by prepping ingredients; thinly dice onion, mince garlic, thinly chop fresh basil and measure 2 tablespoons. Break lasagna noodles into bite sizes.
- Step 2– Place 5.5 qt dutch oven, or similar size pot, drizzle olive oil and bring to a heat on medium-high heat. Add diced onion and minced garlic. Sauté for 2 minutes until onion starts to translucent. Toss in ground beef and begin to brown. Use a spatula to break beef into small pieces.
- Step 3– As beef is browning, add in spices; pink sea salt, black pepper, Italian seasoning, oregano, crushed red pepper flakes, and fresh basil. Stir beef as it browns and mix the spices in.
- Step 4– Once beef has browned, stir in crushed tomatoes and diced tomatoes. Once all is well combined, pour in vegetable broth and water. Bring to a boil.
- Step 5– Once broth starts to boil, add broken lasagna noodles. Allow noodles to boil for 12-14 minutes until they are cooked through. Stir occassionaly to prevent noodles and beef from sticking to the bottom of the pot. Taste soup at this point and add more salt if desired for flavor. Keep in mind that soup will later be topped with cheese which will add more salt to it.
- Step 6– Turn heat off and cover pot with lid. Remove from stovetop and allow to continue simmering for 5-10 minutes until soup stops bubbling.
- Step 7– Top soup with parmesan cheese, mozzarella cheese, ricotta cheese, and fresh basil. Serve immediately and enjoy!
Tips and Substitutions:
- Cook noodles separately if making the soup for later- This recipe calls for noodles to be cooked with the soup. However, if you’re making the soup ahead of time, I highly suggest to cook the noodles separately. Cooked noodles soak up a lot of liquid which then result in mushy noodles. Cook noodles according to package instructions, which are usually to boil salted water, add noodles and cook anywhere from 8-15 minutes depending on the noodles you are using.
- Use different kind of meats- Substitute ground beef for ground chicken or turkey for a leaner option.
- Drain beef to remove some of the fat- After the beef has browned and before you add the tomatoes, drain beef to remove some of the excess fat if desired.
- Add sausage if you’d like- Stir in sausage with the beef as it browns if you usually like some sausage in your lasagna.
- Use any kind of Gluten-Free noodles-I love using broken up lasagna noodles. But you can use any noodles you’d like or have on hand. Finding gluten-free lasagna noodles is not always easy.
- Want to make it dairy-free?- Simply substitute every cheese for your favorite dairy-free cheese options.
How to serve Gluten-Free Lasagna Soup:
Lasagna soup is a hearty and complete meal for itself. I love serving this lasagna soup with a delicious combination of ricotta cheese, mozzarella cheese and freshly grated parmesan. I like to serve it separately so each person can add the amount of cheese they’d like into their own individual bowl of soup. I also like to serve some thinly chopped basil for garnishing and adding more flavor.
You can also serve this soup with some garlic bread on the side. Add some more nutrients by adding some baby spinach to the soup as it simmers at the end.
Gluten-Free Lasagna Soup FAQ’s:
What is Lasagna Soup?
Everyone knows how much of a classic dish lasagna is. There’s nothing like a comforting slice of layered noodles with seasoned beef, sauce and all the cheeses in between. Lasagna soup is just that but instead of layers, it’s all served deconstructed in a bowl. Ground beef, lasagna noodles, crushed and diced tomatoes, herbs and spices, all cooked in a delicious broth base. Then finished with a topping of cheesy goodness. Parmesan, mozzarella and ricotta cheese are added to complete this hearty and delicious soup.
Can you freeze Lasagna Soup?
Yes you can certainly freeze lasagna soup. You just want to make sure you freeze it without the noodles. Make the base of the soup with the beef, tomatoes and broth. Allow soup to completely cool-off and pour into a freezer friendly container with an air-tight lid. Place soup in the freezer and keep frozen for 3-6 months.
Thaw-out in the fridge for 12-24 hours. If you want to defrost the same day, run under cold water for a few minutes until it starts to thaw-out. Place in a pot and bring to a light-simmer until it’s fully defrosted and warm enough to your liking. Cook noodles when you’re ready to serve the soup and add them in once soup is warm and ready to serve.
Is it better to cook the noodles in the soup or separately?
This recipe calls for the noodles to be cooked in the soup. Personally, I like them cooked this way because I find they get more flavorful as they simmer with all the other ingredients. However, I only suggest using this technique if you are serving this soup immediately after it’s done cooking. If you are making this soup to be served later or frozen, I highly recommend cooking the noodles separately.
Noodles tend to soak up liquid and they cool-down. Especially gluten-free noodles. So if you are making this soup ahead, hold off on adding the noodles while the soup is simmering. Instead, cook them separately following package instructions. Which are usually to boil salted water, add noodles and cook anywhere from 8-15 minutes depending on the noodles you are using.
Did you like this Gluten-Free Lasagna Soup recipe? You may also like these other healthy and hearty soup recipes:
- Chicken Taco Soup (Crockpot)
- Dutch Oven Beef Stew
- Pumpkin Chili
- White Chicken Chili with Roasted Poblano Peppers (Instant Pot)
- Crockpot Sriracha Turkey Chili
Gluten-Free Lasagna Soup
This Gluten-Free Lasagna Soup is made with ground beef, classic Italian herbs, gluten-free lasagna noodles, crushed and diced tomatoes, all cooked in a delicious broth base. Then finished with a topping of cheesy goodness. Parmesan, mozzarella and ricotta cheese are added to complete this hearty and delicious soup. Made in one-pot; this lasagna soup is comforting and perfect to enjoy on a chilly winter day without the hassle of making a traditional lasagna.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion
- 4 cloves of garlic
- 1 lb ground beef
- 1 tsp pink sea salt
- 1 tsp black pepper
- 2 tsp Italian seasoning
- 1 tsp oregano
- 1 tsp crushed red pepper flakes
- 2 tbsp fresh basil
- 1- 15 oz can crushed tomatoes
- 1- 15 oz can diced tomatoes
- 1 qt vegetable broth (low-sodium)
- 1 cup water
- 9 oz gluten-free lasagna noodles
For Serving:
- parmesan cheese
- mozzarella cheese
- ricotta cheese
- fresh basil
Instructions
-
Start by prepping ingredients; thinly dice onion, mince garlic, thinly chop fresh basil and measure 2 tablespoons. Break lasagna noodles into bite sizes.
-
Place 5.5 qt dutch oven, or similar size pot, drizzle olive oil and bring to a heat on medium-high heat. Add diced onion and minced garlic. Sauté for 2 minutes until onion starts to translucent. Toss in ground beef and begin to brown. Use a spatula to break beef into small pieces.
-
As beef is browning, add in spices; pink sea salt, black pepper, Italian seasoning, oregano, crushed red pepper flakes, and fresh basil. Stir beef as it browns and mix the spices in.
-
Once beef has browned, stir in crushed tomatoes and diced tomatoes. Once all is well combined, pour in vegetable broth and water. Bring to a boil.
-
Once broth starts to boil, add broken lasagna noodles. Allow noodles to boil for 12-14 minutes until they are cooked through. Stir occassionaly to prevent noodles and beef from sticking to the bottom of the pot. Taste soup at this point and add more salt if desired for flavor. Keep in mind that soup will later be topped with cheese which will add more salt to it.
-
Turn heat off and cover pot with lid. Remove from stovetop and allow to continue simmering for 5-10 minutes until soup stops bubbling.
-
Top soup with parmesan cheese, mozzarella cheese, ricotta cheese, and fresh basil. Serve immediately and enjoy!
Recipe Notes
Tips and Substitutions:
-
- Cook noodles separately if making the soup for later- This recipe calls for noodles to be cooked with the soup. However, if you’re making the soup ahead of time, I highly suggest to cook the noodles separately. Cooked noodles soak up a lot of liquid which then result in mushy noodles. Cook noodles according to package instructions, which are usually to boil salted water, add noodles and cook anywhere from 8-15 minutes depending on the noodles you are using.
- Use different kind of meats- Substitute ground beef for ground chicken or turkey for a leaner option.
- Drain beef to remove some of the fat- After the beef has browned and before you add the tomatoes, drain beef to remove some of the excess fat if desired.
- Add sausage if you’d like- Stir in sausage with the beef as it browns if you usually like some sausage in your lasagna.
- Use any kind of Gluten-Free noodles-I love using broken up lasagna noodles. But you can use any noodles you’d like or have on hand. Finding gluten-free lasagna noodles is not always easy.
- Want to make it dairy-free?- Simply substitute every cheese for your favorite dairy-free cheese options.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
***Post originally published February 2, 2022
