Gluten Free Lasagna Soup

This gluten free lasagna soup is a high protein, comforting and one pot recipe you need to make this Fall and Winter! It’s so easy to make, perfectly spiced and the perfect balance of healthy yet indulgent.

There’s few things I love more than soup season. My white bean chicken chili and white bean tuscan soup are among my favorites, but this gluten free lasagna soup is working its way up my list! It has all the comforting flavors of gluten free lasagna, but made in a tomato based broth.

It’s all made in one pot and perfect with lots of fresh basil, ricotta or even a dollop of homemade pesto sauce on top. There’s tons of flavor and protein and a family favorite recipe you will keep coming back to. You can serve with a gluten free caesar salad or massaged kale salad for the perfect cozy dinner!

Quick tips before we cook!

• I used the Jovial gluten free lasagna noodles, but they also have a mafalda pasta that works really well here! It essentially looks like mini lasagna.
• Stirring in heavy cream too soon can cause the dairy to curdle, separate, or over-blend. Add the cream and parmesan at the end for best results. Keep ricotta as a garnish on top of individual bowls!

Key ingredients & swaps

Ground beef. Ground beef keep things classic, but ground chicken and turkey both work just as well! An Italian sausage is also great for a different flavor profile.

Broth. I opted for low sodium chicken bone broth for added protein, but any kind of low sodium broth will work great here.

Lasagna. The jovial gluten free lasagna noodles cook up perfectly here. I haven’t tried any other brand of GF lasagna noodles, but whatever you find should work great! Just note the cook times may vary and you may need a bit more broth depending on how they absorb.

Crushed tomatoes. I prefer the texture of crushed tomatoes, but if you want things a bit chunkier, you can use a can of diced tomatoes instead. Mine had some added basil for a bit of extra flavor, but that’s totally optional!

Heavy cream & parmesan. Both of these will help yield a creamier and richer flavor for the soup. To make it dairy free, you can swap for homemade cashew cream and use a store bough vegan parmesan.

How to make lasagna soup

Heat a large pot or dutch oven over medium/high heat. Add the ground beef and cook until browned, about 5 minutes. It’s ok if it’s not fully cooked yet.

Add in the diced onion and saute for about 5 minutes, then add in the garlic and saute an additional 1 or so minute. Mix in the tomato paste and toast for about 1 minute. Add in the red pepper flakes, brown sugar, herbs, salt and pepper. Let the flavors blend for a minute or so.

Add in the broth (start with 4 cups, we can add more later as needed), crushed tomatoes, balsamic vinegar and bay leaf. Mix well to combine. Bring to a low boil, then add in the broken up lasagna noodles. I just use my hands to break into roughly 1-2 inch pieces.

Cook over medium heat until the noodles are fully cooked through, about 10 minutes. If you want to thin it out at all, you can add more broth as needed to reach your desired consistency. I like mine on the thicker side!

Discard the bay leaf, then remove from heat and stir in the heavy cream and parmesan. Garnish with fresh basil, red pepper flakes and ricotta if desired and enjoy! Try my pumpkin chili next!

How to store and freeze

This gluten free lasagna soup stores well in the fridge and freezer with a few caveats. To store in the fridge, allow the soup to cool, then transfer to a container and set in the fridge for about 3 days. Please note that gluten free noodles tend to fall apart a bit when reheated, but the flavor will still be great!

If you are planning on meal prepping this recipe, I’d actually cook the noodles and rest of the soup separately and then combine them when ready to serve. The pasta will continue to absorb the broth as it sits, so this prevents things from getting too thick and mushy. If you happen to have leftovers and have already cooked things together, just add more broth when you reheat!

To freeze, let cool completely, then transfer to a freezer safe container and freeze for up to 2 months. I like to store in smaller containers so I can just defrost what I need at any time. To reheat, I suggest warming on the stove, but the microwave will also do. The texture of meat isn’t always great after microwaving, but since it’s ground it should be just fine!

Soup recipes to try next!

• White Bean Tomato Soup
• Mini Meatball Soup
• Tuscan Chicken Soup

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