Gluten Free Lasagna Soup hits the spot those nights when you’re seriously craving lasagna, but let’s get real… who has the energy to layer noodles, sauce, ricotta, and then bake forever when the hanger is setting in? Honestly, sometimes I barely get my shoes off after work before I need something warming and hearty on the table. This recipe solves that problem in a big, bubbly pot. Plus, it’s super cozy. Easiest comfort food ever for anyone living the gluten-free life (including all my fellow “I didn’t actually plan dinner tonight” folks).
Why You’ll Love This Gluten-Free Lasagna Soup Recipe
Okay, let me just say this: some gluten-free soups taste like sadness. Not this one. You still get those classic lasagna vibes, but every spoonful just makes you feel like you’re wrapped up in a fuzzy blanket—no gluten problems invited. Tomato-rich and savory, packed with three (yep, THREE) cheeses and easy-to-find gluten-free noodles, this soup is beginner-proof. Tweens could probably pull it off, no kidding. There’s one-pot magic, hardly any cleanup, and zero fake flavors. Every person I’ve served this to, celiac or not, went back for seconds. If that’s not five-star restaurant behavior, what is?
“I never thought I’d enjoy something called lasagna soup, but this was honestly amazing. Just like the real deal, but way easier.” – Ellen, my picky aunt
Ingredients Needed and Substitutions
Let’s talk about what actually goes in this pot of deliciousness:
- Gluten-free lasagna noodles (12 uncooked, broken into chunky pieces) – if you only have gluten-free penne or fusilli, swap it in!
- Ground beef or turkey (1 pound) – leave out for a vegetarian option or sub with mushrooms
- Yellow onion (1, diced)
- Garlic (3 cloves, minced)
- Crushed tomatoes (1 large 28-ounce can) – tomato passata works too
- Chicken broth or veggie broth (5 cups) – pick low-salt if you’re watching sodium
- Italian seasoning (2 teaspoons)
- Salt and pepper (to taste)
- Ricotta cheese (1 cup)
- Shredded mozzarella (1 cup)
- Parmesan (½ cup) – totally optional, but delicious
Dress it up with spinach, fresh basil, or even a pinch of red pepper flakes. If you don’t do dairy, grab vegan ricotta and vegan mozz—works perfectly. Oh, and those gluten-free noodles? Any sturdy kind works. Just avoid chickpea noodles. Not ideal here. 
How to Make Stovetop Lasagna Soup
Here’s the fun part, and honestly it’s barely harder than making boxed mac and cheese:
Start by browning that ground beef (or turkey, or skip to keep it veggie) in a big pot. Toss in your onion. Cook it down a bit, then add garlic and Italian seasoning. Next, pour in tomatoes and broth. Bring everything to a happy simmer.
Now comes the noodle part. Throw in your broken gluten-free lasagna noodles and cook ‘em right in the broth. Stir every so often so nothing sticks. If things look too thick, just slosh in a little extra broth or even water. Ten-ish minutes later? Check the noodles—tender? It’s showtime.
Spoon it up in bowls. Top each one with a big dollop of ricotta, a sprinkle of mozzarella, and as much parmesan as your soul craves. Watch that cheese melt, swirl it around, and dig in.
Oh! Add fresh basil on top if you’re extra. That was the trick that finally got my husband to say “I seriously want this every week.”
Tips for Success
Soup seems foolproof, but even I’ve had a kitchen disaster or two—like noodles turning into mush or flavor flatlining. Here’s what works for me:
First, don’t overcook the noodles. Gluten-free pasta can go from perfect to gluey fast. I start tasting them around the 8-minute mark.
Keep an eye on the broth level. Sometimes gluten-free noodles slurp up more liquid than regular pasta. I always keep a mug of hot broth ready in case the pot looks dry.
Taste and adjust salt at the end. Some broths are way saltier than others, and cheese adds its own, you know, punch.
If you want extra veggies (sneaky style), spinach, zucchini, or mushrooms blend right in. Just toss spinach in at the end.
Share it with someone. Soup’s better when you can brag about how easy it was.
Make it a Gluten-Free Freezer Meal
Honestly, I used to think soup didn’t freeze well with pasta in it. But you can outsmart those soggy noodle blues. Here’s how I batch-prep this for future “fall-apart-after-work” nights:
- Undercook the noodles by about two minutes before freezing. They’ll soften up when you reheat.
- Chill the soup fully in the fridge, then ladle it into freezer-safe containers.
- When you’re ready to eat, warm it gently on the stove, adding extra broth if needed and stashing cheese on top right before serving. This stops the noodles from dissolving into mush.
Meal prepping this has pretty much kept us out of the gluten-free dinner rut more times than I can count. Bonus: you feel like a real adult when you have homemade meals on standby.
Serving Suggestions
Soup’s better when you dress it up. Here are my go-to moves:
- Pile a mountain of fresh basil and cracked black pepper on top (honestly, looks so fancy).
- Serve with gluten-free garlic bread or a crunchy side salad for texture.
- If you’re feeling wild, swirl some extra ricotta or Parmesan on top. Life’s too short to skimp on cheese.
This soup loves a cozy night in and a glass of red wine. Or white. I’m not picky.
Common Questions
Can I make gluten free lasagna soup dairy free?
You can. Use dairy-free cheese shreds and plant-based ricotta substitutes. Still tastes incredible.
What kind of gluten-free noodles are best?
I usually grab classic gluten-free lasagna noodles like Jovial or Barilla. In a pinch, I’ll use gluten-free rotini or penne. Avoid lentil- or chickpea-based ones—they break down weirdly.
Can I make this in a slow cooker?
Absolutely. Just brown the meat and onion first, then throw everything but the noodles into the slow cooker for 4 hours on low. Add noodles for the last 30 minutes.
How long does it last in the fridge?
Up to four days, easily. Reheat gently and add broth if it thickens up.
Can I add more veggies?
Do it! Zucchini, mushrooms, spinach—it all works. Sneak in as much as your crisper can hold.
Bring On the Comfort Food – Gluten Free Style!
If you’re anything like me, finding gluten free meals that make everyone happy can feel like leveling up in a video game. This gluten free lasagna soup? Game-changer. Seriously, it’s got all the cozy vibes of classic lasagna, minus the time sink and the gluten mess. Plus, you can change it up with dairy-free tweaks or your favorite veggies! For even more ideas, check out this Easy Gluten-Free Lasagna Soup Recipe (Dairy-Free) | Mary’s Whole … or scoot over to Easy Lasagna Soup (Gluten Free!) for fresh spins and inspo. Give it a try—your taste buds, your family, and your future weeknight self will thank you.
Gluten Free Lasagna Soup
Ingredients
For the soup
- 12 pieces Gluten-free lasagna noodles, broken into chunky pieces Can substitute with gluten-free penne or fusilli
- 1 pound Ground beef or turkey Optional to leave out for vegetarian option or substitute with mushrooms
- 1 Yellow onion, diced
- 3 cloves Garlic, minced
- 28 ounces Crushed tomatoes, 1 large can Tomato passata can be used as well
- 5 cups Chicken broth or veggie broth Use low-salt if watching sodium
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- 1 cup Ricotta cheese
- 1 cup Shredded mozzarella
- ½ cup Parmesan cheese Optional but adds flavor
Instructions
Preparation
- Brown ground beef (or turkey, or skip to keep it veggie) in a large pot.
- Add diced onion and cook until softened.
- Stir in minced garlic and Italian seasoning, cooking for a minute.
- Pour in crushed tomatoes and broth; bring to a simmer.
Cooking the noodles
- Add broken gluten-free lasagna noodles to the pot.
- Stir occasionally to prevent sticking; add more broth or water if mixture looks too thick.
- Cook for about 10 minutes, checking noodles for tenderness.
Serving
- Ladle soup into bowls and top each with a dollop of ricotta, a sprinkle of mozzarella, and as much Parmesan as desired.
- Add fresh basil as a garnish if desired.
