Gluten Free Lasagna Soup (Dairy Free)
All the cozy, comforting flavors of classic lasagna in one easy one-pot soup. Made in under 30 minutes, gluten free, and easily made dairy free. Perfect for weeknight dinners and even better as leftovers.
Equipment
- Large stockpot or Dutch oven
- Ladle
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- ½ pound ground beef
- ½ pound ground Italian pork sausage
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 jar (24 oz) marinara sauce (Rao's recommended)
- 1 can (14.5 oz) diced tomatoes, liquid included
- 4 cups low-sodium chicken broth, plus more for reheating
- 1 tablespoon Italian seasoning
- ¼ teaspoon sea salt, adjust to taste
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 cups fresh spinach (optional)
- 1 box (10 oz) gluten free lasagna noodles, broken in half
- Ricotta or cottage cheese for serving (dairy free or regular)
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion and minced garlic. Sauté for 2–3 minutes until the onion is translucent and fragrant.
- Add the ground beef and Italian sausage. Cook, breaking up the meat as it browns, until fully cooked through. Drain any excess fat.
- Add the marinara sauce, diced tomatoes with their liquid, chicken broth, Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir to combine and bring to a rolling boil.
- Add the broken lasagna noodles. Reduce to a steady simmer and cook for approximately 15 minutes, stirring frequently to prevent sticking, until the noodles are tender.
- Add the spinach and stir until wilted, about 1–2 minutes. Taste and adjust seasoning as needed.
- Serve immediately, topped with a generous dollop of ricotta or cottage cheese if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Add extra broth when reheating as the noodles will absorb liquid.
- For meal prep or potlucks: cook noodles separately and combine with the soup base just before serving.
- For paleo: substitute gluten free lasagna noodles with Natural Heaven Hearts of Palm Lasagna noodles and omit dairy toppings.
- For vegetarian: replace meat with lentils or plant-based ground meat.
- Slow cooker instructions: brown meat on stovetop first, then add all ingredients except noodles and spinach to slow cooker. Cook on low 4–6 hours or high 2–3 hours. Add broken noodles 30 minutes before serving. Stir in spinach right before serving.