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Gluten Free Lasagna Soup

A delightful twist on traditional lasagna, this comforting soup is packed with rich flavors and hearty ingredients, perfect for any day of the week. It’s also dairy-free, making it suitable for those with dairy allergies or lactose intolerance.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon olive oil
  • 0.5 pound ground beef
  • 0.5 pound ground Italian pork
  • 1 small onion (chopped)
  • 4 cloves garlic (minced)
  • 24 oz jar marinara sauce I use Rao’s Marinara
  • 14.5 oz can diced tomatoes (liquid included)
  • 4 cups low sodium chicken broth plus more for reheating
  • 1 tablespoon Italian seasoning
  • 0.25 teaspoon sea salt adjust as needed
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon red pepper flakes optional for spicy
  • 2 cups spinach optional
  • 10 oz gluten free lasagna noodles (broken in half)

Method
 

Cooking the Aromatics
  1. Add 1 tablespoon of olive oil to a large stock pot or Dutch oven over medium heat. Once hot, add the chopped onion and minced garlic. Sauté until fragrant and the onions turn translucent, about 3 to 5 minutes.
Browning the Meat
  1. Add 1/2 pound each of ground beef and ground Italian pork to the pot. Cook until browned and fully cooked, stirring regularly to break up the meat. Drain any excess fat.
Adding Sauces and Spices
  1. Pour in the jar of marinara sauce and can of diced tomatoes (liquid included). Add 4 cups of low sodium chicken broth, 1 tablespoon of Italian seasoning, 1/4 teaspoon sea salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon red pepper flakes (if using). Stir and bring to a boil.
Cooking the Noodles
  1. Once boiling, add the broken gluten free lasagna noodles. Let simmer for about 15 minutes, stirring frequently to prevent clumping.
Adding the Spinach
  1. Just before serving, stir in 2 cups of spinach and let wilt for 1-2 minutes. Taste and adjust spices or broth if necessary.
Serving the Soup
  1. Ladle the soup into bowls. If desired, top with ricotta cheese or cottage cheese for added creaminess and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for about 3 to 5 days. For freezing, use freezer-safe containers and the soup can last about 2 to 3 months.