Gluten Free Lasagna Soup Recipe

There’s something so comforting about the rich, tomatoey aroma of lasagna soup simmering on the stove. This gluten-free version has all the cozy, cheesy goodness of traditional lasagna, but in an easy one-pot soup form that’s perfect for chilly nights.

this Recipe

I first made this gluten-free lasagna soup when a close friend with celiac disease came over for dinner. What started as a way to include her in our favorite comfort foods quickly turned into one of our most-loved family recipes. It's hearty, flavorful, and totally satisfying—without the gluten.

Let’s dive into why this recipe deserves a spot in your weeknight rotation.

Why You’ll Love This Gluten-Free Lasagna Soup

Get ready to fall in love with the coziest bowl of comfort food. This gluten-free lasagna soup brings all the classic flavors of lasagna into a quicker, easier, spoonable version that’s perfect for busy evenings.

First off, it’s incredibly simple to make. You’ll be amazed at how easily everything comes together in just one pot. No layering, no baking—just a straightforward simmer-and-serve dinner that’s done in under 40 minutes.

This recipe is also 100% gluten-free, making it a safe option for anyone avoiding wheat. With the right pasta and broth, you can whip up a totally celiac-friendly meal that doesn’t skimp on taste or texture.

It’s surprisingly budget-friendly, too. With affordable pantry staples like canned tomatoes, ground beef, and gluten-free noodles, you can serve up a satisfying dinner for the whole family without breaking the bank.

Plus, it’s endlessly customizable. Whether you want to add veggies, swap out the meat, or go dairy-free, this soup plays well with a variety of tweaks to fit your preferences or what you’ve got in the fridge.

Now that you’re craving a big bowl, let’s take a closer look at what goes into it.

Ingredients Notes

The magic of this gluten-free lasagna soup lies in its comforting, familiar flavors made accessible for gluten-free eaters. With a few smart swaps, you get all the taste you love—no gluten required.

Gluten-free lasagna noodles are the heart of this soup. You can break them into bite-sized pieces before adding them to the pot. I like using brown rice or chickpea-based noodles for their texture and mild flavor. Just be sure to read the cooking times carefully—some gluten-free pastas cook faster than others and can get mushy if overcooked.

Ground beef brings richness and a hearty bite to the soup. I usually go for 85/15 beef for the best balance of flavor and fat. If you prefer a lighter option, ground turkey or chicken also work well without sacrificing the savory goodness.

Crushed tomatoes and tomato paste create the bold, saucy base of the soup. The paste deepens the flavor, while the crushed tomatoes add body and texture. A little Italian seasoning ties it all together with classic lasagna flavor.

Ricotta, mozzarella, and parmesan cheese come together for the creamy, melty topping that mimics the cheesy layers of traditional lasagna. Spoon a dollop of ricotta onto each bowl just before serving, then sprinkle with shredded mozzarella and a dusting of parmesan for the ultimate finishing touch.

You won’t need any fancy equipment—just a good, heavy-bottomed soup pot and a ladle. A Dutch oven works beautifully if you have one, but any large pot will do.

How to Make This Gluten-Free Lasagna Soup

Bringing this lasagna soup to life is easier than you might think. Just a few steps and one pot stand between you and a bowl of soul-soothing comfort food.

Start by heating a tablespoon of olive oil in a large pot over medium heat. Add your ground beef and season with a little salt and pepper. Cook until it’s browned and cooked through, breaking it up with a spoon as you go. Once it’s done, transfer the beef to a plate and set it aside.

In the same pot, add a chopped onion and cook until it’s soft and translucent—about 5 minutes. Toss in a couple of minced garlic cloves and cook for another 30 seconds, just until fragrant. Don’t skip this step—it’s where the flavor starts to build.

Return the beef to the pot, then stir in your tomato paste and let it cook for a minute or two to caramelize slightly. Add your crushed tomatoes, broth, Italian seasoning, and a pinch of red pepper flakes if you like a little heat. Bring everything to a simmer.

Once the soup is bubbling, break your gluten-free lasagna noodles into pieces and stir them in. Let the soup simmer gently, stirring occasionally to prevent sticking. Cook just until the noodles are tender—this usually takes 8–10 minutes, but keep a close eye since gluten-free pasta can vary.

When the noodles are done, taste and adjust your seasoning. Ladle the soup into bowls and top each one with a generous spoonful of ricotta cheese, shredded mozzarella, and a sprinkle of parmesan. The heat of the soup will gently melt the cheeses, giving you that irresistible lasagna vibe in every spoonful.

From start to finish, this recipe takes about 35–40 minutes. Perfect for a cozy night in without the long oven time of a traditional lasagna.

Storage Options

This soup stores beautifully, making it ideal for meal prep or leftovers. If you expect to have extra, consider cooking the noodles separately and adding them only when reheating to prevent them from getting too soft.

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, so it’s even better the next day.

To freeze, cool the soup completely and transfer it to freezer-safe containers, leaving a little space at the top for expansion. Freeze for up to 3 months. If freezing with noodles, expect them to soften slightly upon thawing.

When you’re ready to reheat, thaw overnight in the fridge if frozen, then warm on the stovetop over medium heat. Stir gently and add a splash of broth or water if it’s too thick. Reheat the cheese toppings separately or add fresh ones before serving.

Variations and Substitutions

This gluten-free lasagna soup is super flexible, which makes it perfect for customizing to your taste or dietary needs.

Want to make it vegetarian? Swap the ground beef for sautéed mushrooms, zucchini, or a plant-based ground alternative. You’ll still get that meaty texture and umami flavor with zero meat involved.

For a dairy-free version, skip the ricotta and shredded cheese or use your favorite dairy-free alternatives. There are some excellent vegan ricottas and mozzarella-style shreds that melt beautifully.

Try mixing up the pasta shapes. If you don’t have gluten-free lasagna noodles, use gluten-free fusilli, penne, or broken-up spaghetti. The soup will still have all the lasagna vibes—just in a slightly different form.

If you like spice, add a chopped jalapeño or an extra pinch of red pepper flakes. You can also stir in some chili-infused olive oil right before serving for a subtle kick.

Don’t be afraid to add greens. A handful of baby spinach stirred in right before serving adds color and nutrition without changing the flavor. Kale or Swiss chard work well too.

This is one of those recipes that invites experimentation. Use it as your base and make it your own each time—your taste buds (and your family) will thank you.

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