Gluten Free Lasagna Soup Recipe

There’s something incredibly comforting about a bubbling bowl of lasagna soup—rich tomato broth, tender pasta, and creamy cheese melting into every spoonful. It’s like a cozy hug in a bowl, and the best part? This Gluten Free Lasagna Soup brings all that goodness without any of the gluten.

this Recipe

I first made this recipe when a close friend with celiac disease came over for dinner, and we wanted something hearty, satisfying, and safe for her to enjoy. What started as a workaround has become a regular in our weeknight dinner rotation—it's easy, family-friendly, and so deeply flavorful.

Whether you're gluten-free yourself or cooking for someone who is, this lasagna soup is a guaranteed crowd-pleaser. Let’s dig into what makes it so special.

Why You’ll Love This Gluten Free Lasagna Soup

If you’re looking for a cozy, no-fuss dinner that delivers all the flavors of traditional lasagna without the layering or the gluten, you’re in for a treat.

It's unbelievably easy. Traditional lasagna takes effort, but this soup comes together in one pot and under an hour. No oven, no fuss, and minimal cleanup.

Perfect for gluten-free eaters. Thanks to gluten-free lasagna noodles (or even your favorite GF pasta), this soup is completely safe for those avoiding gluten. And you won’t miss a thing—it’s every bit as satisfying.

It’s a one-pot wonder. This recipe is a complete meal in a single pot—protein, veggies, carbs, and cheesy goodness. Just add a side salad or garlic toast (GF of course) and dinner is done.

Customizable for the whole family. Whether you're dealing with picky eaters or dairy sensitivities, this soup is easy to adapt. You can swap proteins, adjust spice levels, or go dairy-free with simple tweaks.

Once you’ve made this gluten free lasagna soup, it’s hard not to put it on repeat. Let's take a closer look at what goes into making this cozy bowl of goodness.

Ingredients Notes

The ingredients in this recipe are simple but work together to create something truly special. A few smart swaps and thoughtful choices make this lasagna soup gluten-free without sacrificing flavor or texture.

Gluten-free pasta is the star of the show here. I usually go with gluten-free lasagna noodles broken into bite-sized pieces, but you can also use gluten-free rotini or penne. Just keep an eye on the cooking time—GF pasta can go from perfect to mushy quickly.

Ground Italian sausage adds deep, savory flavor that mimics classic lasagna filling. You can use mild or spicy, depending on your taste. If you’re avoiding pork, ground turkey or chicken with a little fennel and garlic works beautifully too.

Crushed tomatoes and tomato paste form the base of the rich broth. I like to use fire-roasted crushed tomatoes for an extra layer of smokiness, but any high-quality canned tomatoes will do the trick.

Onion, garlic, and Italian seasoning create that classic lasagna flavor profile. Don’t skip the garlic—it brings a warmth that ties everything together. A dash of red pepper flakes adds just the right touch of heat.

A blend of ricotta, mozzarella, and parmesan brings the creamy, cheesy element that sets this soup apart. I serve a generous spoonful of ricotta on top of each bowl and let the hot soup melt it just enough. If you’re dairy-free, swap in your favorite plant-based cheeses.

You won’t need much equipment—just a large soup pot or Dutch oven, a wooden spoon, and a ladle. That’s it. Let’s move on to the fun part—cooking!

How To Make This Gluten Free Lasagna Soup

Making this soup is a breeze, and it all comes together in one pot, which means less mess and more time to enjoy dinner.

Start by heating a large soup pot over medium heat. Add a drizzle of olive oil and toss in your diced onion. Cook until the onion becomes soft and translucent, about 5 minutes, then stir in the minced garlic and cook for another minute until fragrant.

Next, add your Italian sausage to the pot. Use a wooden spoon to break it up into small pieces as it browns. Cook until it's fully browned and no longer pink—this should take about 6-8 minutes. If there’s a lot of excess fat, feel free to drain some off.

Now stir in your tomato paste, letting it cook for a minute or two to develop a richer flavor. Then pour in your crushed tomatoes, broth, and Italian seasoning. Add a pinch of salt and red pepper flakes, then bring everything to a gentle simmer.

Once the soup is simmering, add your gluten-free noodles. Be sure to stir occasionally so they don’t stick to the bottom of the pot. Cook according to the package instructions, but start checking for doneness a minute or two early to prevent overcooking.

Just before serving, taste the broth and adjust seasoning as needed. Spoon the soup into bowls and top each serving with a generous dollop of ricotta, a sprinkle of shredded mozzarella, and a little parmesan. Garnish with fresh basil or parsley if you’re feeling fancy.

From start to finish, this recipe takes about 40 minutes. It’s a cozy, satisfying dinner that tastes like you’ve been cooking all day—but without the hassle.

Storage Options

One of the best things about this soup? It stores beautifully, making it a great make-ahead meal for busy weeks.

If you’re storing leftovers, let the soup cool to room temperature before transferring it to airtight containers. It will keep well in the refrigerator for up to 4 days.

For longer storage, freeze the soup without the cheese topping. Use freezer-safe containers or resealable bags laid flat for easy stacking. It will keep in the freezer for up to 3 months.

When reheating, do so gently on the stovetop or in the microwave. Add a splash of water or broth to loosen the consistency, as gluten-free pasta tends to absorb liquid as it sits. Stir in fresh cheese just before serving for that creamy finish.

Variations and Substitutions

This lasagna soup is endlessly flexible—don’t be afraid to make it your own depending on what’s in your pantry or who you’re serving.

If you prefer a lighter version, swap out the sausage for ground turkey or chicken. You can boost the flavor with extra garlic, fennel seeds, or a touch of smoked paprika.

For a vegetarian twist, leave out the meat and load up on veggies like zucchini, mushrooms, and spinach. A handful of lentils adds great texture and protein, too.

Need to make it dairy-free? Skip the ricotta and opt for a vegan cheese blend or cashew cream. Nutritional yeast stirred into the broth can also add a cheesy, savory note.

You can play with the pasta too—if you don’t have GF lasagna noodles, try gluten-free shells, elbows, or even rice noodles. Just watch the cook time and stir often.

Finally, if you like a thicker, heartier soup, reduce the broth slightly and add a bit more tomato paste. For a brothier version, add an extra cup of stock.

Don’t be afraid to experiment—this soup is forgiving and fun to make your own. Whether you keep it classic or get creative, you’re going to love every spoonful.

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