Gluten Free Lasagna Soup (Dairy Free) has saved so many weeknights at my house. You know those evenings when you want something cozy and satisfying, but you also want it to be simple and friendly to your stomach. That is exactly what this soup does. It has all the flavors of a classic lasagna, but way easier to pull off, and kinder to those of us avoiding gluten and dairy. The broth tastes rich, the noodles stay tender, and the whole bowl feels like a hug. If you love hearty, saucy meals without the fuss, you are in the right place.
Why You’ll Love This Recipe
I started making this soup on chilly Sundays, and now it appears year round. There is just something so inviting about scooping up a spoonful with noodles, tomatoes, and herbs all swirled together. It is comfort food without being heavy, and it is flexible too. If you need to swap a veggie or use the ground meat you already have, it still turns out great. If you are dairy free, no worries. You can get a creamy finish without any actual dairy, and it tastes fantastic.
This bowl checks a lot of boxes. It is family friendly, budget friendly, and leftovers are even better the next day. I also love that it gives me that lasagna flavor I crave without building layers or heating the oven. The result is deeply savory with a soft tomato warmth and just the right hit of Italian herbs. Sprinkle with a little extra basil, and you are golden.
“I made this for my dairy free teen and my pasta loving husband, and both asked for seconds. It tastes like lasagna in a cozy soup bowl. So easy, and it reheats like a dream.”
Tip: If you want a thicker texture, simmer a few minutes longer and the noodles will naturally help the broth feel silky.
What is Lasagna Soup?
Think of lasagna soup as a deconstructed lasagna in a pot. You get the same core pieces, just transformed into a spoonable, weeknight friendly version. The base is a tomato rich broth with Italian spices, onions, garlic, and sometimes a bit of meat or extra veggies. Instead of sheets of pasta, you drop in pieces of gluten free lasagna noodles, or use any short gluten free pasta you have.
I like to keep the flavors bright and simple. A bit of crushed tomatoes, good broth, and a finishing swirl of creamy goodness made without dairy gives the soup that classic lasagna vibe. If you want to see another take for inspiration, check out this easy gluten free lasagna soup version that sparked my first batch months ago. However you tweak it, the goal is the same: lasagna comfort in less time.
Ingredient Notes
Good soup starts with simple, quality ingredients. Here is the line up I reach for most often, with a few notes to help you shop and swap.
- Gluten free lasagna noodles or short pasta: Choose sturdy noodles that hold their shape. Broken lasagna sheets feel classic, but fusilli or penne work too.
- Ground turkey or beef: Either one is great. Turkey keeps it lighter, beef adds deeper flavor. You can also skip the meat and add more mushrooms.
- Onion and garlic: These build the savory base. Fresh garlic is worth it.
- Crushed tomatoes and tomato paste: Crushed tomatoes bring body, while a spoon of paste bumps up richness.
- Broth: Chicken or vegetable broth both work. Look for a gluten free label if needed.
- Italian seasoning and dried basil: Simple herbs that keep it classic.
- Full fat coconut milk or cashew cream: This is how we get a creamy finish without dairy. It mellows acidity and gives the soup that luscious feel.
- Spinach or kale: Stir in at the end for color and nutrition.
- Olive oil, salt, and pepper: The little basics that make the big difference.
If you are stocking your pantry, my gluten free recipe archive has more dishes that use these same staples so nothing goes to waste.
Noodle tips that make a difference
Cook noodles separately if you plan to store leftovers. This helps keep them from soaking up all the broth. If you want fewer dishes, cook the pasta right in the pot, but serve right away for the best texture. Also, not all gluten free pasta cooks at the same rate. Check the box and start tasting a minute early. Keeping them just shy of al dente gives you perfect, tender bites in the final bowl.
Step-By-Step Instructions
Set your pot on the stove, and let’s get cooking. The process is very relaxed, and the timing is forgiving. You will be stirring and tasting along the way, which is the best part.
Prep the base
Warm a splash of olive oil in a large pot over medium heat. Add chopped onion and a pinch of salt, and cook until translucent. Stir in minced garlic and cook just until fragrant. Add ground turkey or beef, breaking it up with a spoon, and cook until browned. If you prefer a meatless soup, just add mushrooms here and sear them until they give up their moisture and get some color.
Build the flavor
Stir in tomato paste and let it toast for a minute, which deepens the flavor. Pour in crushed tomatoes and broth. Add Italian seasoning, dried basil, and a few grinds of pepper. Bring the pot to a gentle simmer. Taste, then adjust salt as needed. If you like extra heat, add a pinch of red pepper flakes. Let this bubble for 10 to 15 minutes so the flavors round out.
Finish with noodles and creaminess
If cooking noodles in the soup, add your gluten free pasta now and simmer until just tender. If cooking separately, boil them in salted water, drain, and keep on standby. Lower the heat, swirl in coconut milk or cashew cream, and stir in spinach until just wilted. The broth will turn silky and smell amazing. Ladle into bowls and top with chopped basil. For an extra protein boost, I sometimes add a spoonful of these gluten free meatballs on top, and it feels like a special dinner without any extra effort.
That is it. You just made a cozy pot of soup that tastes like lasagna and cleans up quickly. This method also works beautifully if you want to double the recipe for meal prep.
Variations and Substitutions
Once you get the base down, you can tweak this bowl a dozen ways. Here are my favorite mix and match ideas to keep it fun:
- Veggie loaded: Add diced zucchini, bell peppers, or carrots during the sauté step for more texture and color.
- Plant based: Skip the meat, add mushrooms and lentils for protein, and use vegetable broth.
- Spice change: Swap Italian seasoning for a mix of oregano and thyme, or add smoked paprika for a cozy twist.
- Noodle swap: Try gluten free rigatoni or shells for a different bite. Rice based pasta stays nice and firm.
- Creamy finish: Use coconut milk for subtle sweetness, or blend soaked cashews with water for a neutral, rich result.
- Add-ins: A spoon of dairy free pesto or a sprinkle of nutritional yeast adds cheesy depth without dairy.
And if you are in a soup mood but want a veggie forward option, my go to on busy nights is this creamy broccoli soup that also happens to be gluten and dairy free. It is perfect alongside a small salad or a piece of crusty gluten free bread.
Common Questions
Can I make Gluten Free Lasagna Soup (Dairy Free) ahead of time?
Yes. Make the soup base and store cooked noodles separately in the fridge for up to 4 days. When ready to serve, warm the soup, add noodles, and thin with a splash of broth if it thickened.
What is the best way to reheat leftovers?
Reheat gently on the stove over low heat, stirring often. Add a little water or broth to loosen the consistency. Microwave works too, just pause and stir halfway.
Which gluten free pasta works best?
Brown rice or a rice and corn blend usually holds up well. Chickpea pasta works if you like extra protein, but watch cook time. Keep noodles slightly underdone so they do not get mushy.
How do I keep the soup creamy without dairy?
Stir in full fat coconut milk or homemade cashew cream at the end. It blends smoothly and adds that cozy mouthfeel you want in Gluten Free Lasagna Soup (Dairy Free).
Can I freeze it?
Freeze the soup base without noodles for the best texture. Thaw overnight, reheat gently, then add freshly cooked pasta and your creamy element right before serving.
A Cozy Bowl You’ll Make Again
I love that Gluten Free Lasagna Soup (Dairy Free) brings the flavors of a classic dish into a simple, one pot meal. The broth is rich, the noodles are tender, and every spoonful is satisfying. If you want to compare methods or timing, I found helpful notes in this guide from Easy Gluten-Free Lasagna Soup Recipe (Dairy-Free) | Mary’s Whole …, and this quick approach from Easy Gluten Free Lasagna Soup (Dairy Free) – Under 30-Mins. However you make it, I hope this becomes your new go to cozy dinner. Grab a bowl, add fresh basil, and enjoy that first steamy bite of Gluten Free Lasagna Soup (Dairy Free).
Gluten Free Lasagna Soup
Ingredients
Base Ingredients
- 1 tablespoon Olive oil For sautéing
- 1 medium Onion, chopped Builds savory base
- 2 cloves Garlic, minced Use fresh for best flavor
- 1 pound Ground turkey or beef Turkey is lighter; beef adds flavor
- 1 can Crushed tomatoes Brings body to the soup
- 2 tablespoons Tomato paste Enhances richness
- 4 cups Chicken or vegetable broth Make sure it’s gluten-free
- 2 teaspoons Italian seasoning For classic Italian flavors
- 1 teaspoon Dried basil Adds herbal notes
- 1 cup Full fat coconut milk or cashew cream For creamy finish
- 2 cups Fresh spinach or kale Adds color and nutrition
Noodles
- 8 ounces Gluten free lasagna noodles or short pasta Choose sturdy noodles
Seasoning
- to taste Salt and pepper Essential for flavor
- optional Red pepper flakes For added heat
Instructions
Preparation
- Warm olive oil in a large pot over medium heat.
- Add chopped onion and a pinch of salt; cook until translucent.
- Stir in minced garlic and cook until fragrant.
- Add ground turkey or beef; break it up and cook until browned.
- For a meatless version, add mushrooms and sear until they release moisture.
Building Flavor
- Stir in tomato paste and let it toast for one minute.
- Pour in crushed tomatoes and broth; stir in Italian seasoning, dried basil, and pepper.
- Bring to a gentle simmer and let bubble for 10-15 minutes.
Finishing Touches
- Add gluten-free pasta and simmer until just tender, or cook separately.
- Swirl in coconut milk or cashew cream and add spinach until wilting.
- Ladle into bowls, top with chopped basil, and serve.
