There’s nothing quite like a warm bowl of soup when you need comfort food that actually fills you up. I’ve always loved lasagna, but let’s be honest – making traditional lasagna takes forever and dirties every dish in the kitchen. Plus, with gluten-free pasta, layered casseroles can get tricky.
That’s how I discovered lasagna soup. All the flavors you crave from classic lasagna, but ready in about 30 minutes with way less cleanup. I use gluten-free pasta that holds up perfectly in the broth, and nobody even notices it’s not regular noodles. The best part? You get that same cheesy, saucy satisfaction without waiting hours for layers to bake.
Want something hearty for a busy weeknight? This soup has you covered. Craving comfort food that won’t leave you hungry an hour later? Same. I make a big batch and freeze half for those days when cooking feels impossible.
Why You’ll Love This Lasagna Soup
- Gluten-free comfort food – You get all the cozy flavors of traditional lasagna without worrying about gluten, making it perfect for anyone with dietary restrictions or sensitivities.
- Quick weeknight dinner – Ready in under an hour, this soup gives you that slow-simmered taste without spending all day in the kitchen.
- One-pot convenience – Everything cooks together in one pot, which means less cleanup and more time to enjoy your meal with family.
- Hearty and filling – The combination of ground beef, Italian pork, and broken lasagna noodles creates a satisfying meal that will keep everyone full and happy.
- Easy ingredient swaps – You can easily customize this soup by adding extra vegetables, using different ground meats, or adjusting the spice level to suit your family’s taste.
What Kind of Gluten Free Lasagna Noodles Should I Use?
Any brand of gluten free lasagna noodles will work great for this soup recipe. You can find them made from rice flour, corn flour, or even lentil flour – they all break down nicely in the broth and give you that classic lasagna texture. I like to break the noodles in half before adding them to the pot so they’re easier to eat with a spoon. Keep in mind that gluten free noodles can get mushy faster than regular pasta, so add them toward the end of cooking and keep an eye on them to avoid overcooking.
Options for Substitutions
This soup is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:
- Ground Italian pork: If you can’t find Italian pork sausage, regular ground pork works fine – just add an extra teaspoon of Italian seasoning. You can also use all ground beef or try ground turkey for a lighter option.
- Gluten free lasagna noodles: This is the one ingredient I wouldn’t mess with if you need it gluten free. But if gluten isn’t a concern, regular lasagna noodles work perfectly. You can also try other pasta shapes like penne or rigatoni – just break them into bite-sized pieces.
- Marinara sauce: Any good quality marinara will work here. You can even use crushed tomatoes with an extra tablespoon of Italian seasoning if that’s what you have on hand.
- Chicken broth: Beef broth actually works great in this recipe and adds a richer flavor. Vegetable broth is fine too if you want to keep it lighter.
- Spinach: Fresh spinach, frozen spinach (thawed and drained), or even kale work well. You could also skip the greens entirely or add some diced zucchini for extra veggies.
Watch Out for These Mistakes While Cooking
The biggest mistake when making lasagna soup is adding the gluten-free noodles too early, which causes them to become mushy and fall apart – always add them during the last 10-12 minutes of cooking since gluten-free pasta cooks faster than regular pasta.
Another common error is not browning the meat properly at the beginning, so make sure to let the ground beef and pork develop a nice brown crust before adding other ingredients, as this adds much more flavor to your soup base.
Don’t forget to taste and adjust your seasoning before serving, especially the salt, since the sodium levels in different broths and marinara sauces can vary quite a bit.
If you’re planning to store leftovers, keep the cooked noodles separate from the soup and add them when reheating, otherwise they’ll continue to absorb liquid and turn into mush.
What to Serve With Gluten Free Lasagna Soup?
This hearty soup is basically a complete meal in a bowl, but I love serving it with some warm gluten-free garlic bread for dipping – it really makes the whole experience feel like you’re eating actual lasagna! A simple side salad with mixed greens, cherry tomatoes, and Italian dressing pairs perfectly and helps balance out all those rich, comforting flavors. If you want to make it even more filling, try adding a dollop of ricotta cheese or a sprinkle of mozzarella right on top of each bowl. For a lighter option, some crusty gluten-free bread rolls work great for soaking up every bit of that delicious broth.
Storage Instructions
Refrigerate: This hearty soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better after a day or two, so it’s perfect for meal prep. Just keep in mind that the noodles will continue to absorb liquid, so you might need to add a splash of broth when reheating.
Freeze: You can freeze this soup for up to 3 months, but I recommend freezing it without the noodles if possible. The pasta can get a bit mushy after freezing. If you do freeze it with noodles, just know the texture will be softer when you thaw and reheat it.
Warm Up: Heat it up on the stovetop over medium-low heat, stirring occasionally and adding extra chicken broth as needed to get your desired consistency. You can also microwave individual portions, but add a little broth first and stir halfway through heating to make sure it warms evenly.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2000-2200
- Protein: 110-125 g
- Fat: 80-92 g
- Carbohydrates: 195-215 g
Ingredients
For the soup base:
- 1 tbsp olive oil
- 1/2 lb ground beef
- 1/2 lb ground italian-style pork
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 jar (24 oz) rao’s marinara (or preferred marinara sauce)
- 1 can (14.5 oz) diced tomatoes, with juice
- 4 cups reduced sodium chicken broth (extra as needed)
For seasoning:
- 1 tbsp italian herb blend
- 1/4 tsp sea salt, or to taste
- 1/4 tsp black pepper, ground
- 1/4 tsp crushed red pepper flakes (optional, for heat)
For noodles and greens:
- 1 box (10 oz) gluten-free lasagna noodles, snapped in half
- 2 cups baby spinach leaves (optional)
Step 1: Sauté the Aromatics and Brown the Meat
- 1 tbsp olive oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1/2 lb ground beef
- 1/2 lb ground Italian-style pork
Heat the olive oil in a large stock pot or Dutch oven over medium heat.
Add the chopped onion and minced garlic, then sauté until the onion becomes translucent and the mixture is fragrant, about 3-4 minutes.
Add the ground beef and ground Italian-style pork to the pot.
Cook, stirring frequently, until the meat is browned and cooked through, breaking it up with a spoon as it cooks.
Drain off any excess fat from the pot.
Step 2: Add Tomatoes, Broth, and Seasonings
- 1 jar (24 oz) Rao’s Marinara (or preferred marinara sauce)
- 1 can (14.5 oz) diced tomatoes, with juice
- 4 cups reduced sodium chicken broth (extra as needed)
- 1 tbsp Italian herb blend
- 1/4 tsp sea salt, or to taste
- 1/4 tsp black pepper, ground
- 1/4 tsp crushed red pepper flakes (optional, for heat)
To the browned meat mixture (from Step 1), add the marinara sauce, diced tomatoes with their juice, chicken broth, Italian herb blend, sea salt, black pepper, and if you want some extra heat, crushed red pepper flakes.
Stir well to combine all the ingredients.
Increase the heat and bring the pot to a rolling boil.
I like to use Rao’s Marinara for its rich flavor, but feel free to use your favorite brand.
Step 3: Simmer with Lasagna Noodles
- 1 box (10 oz) gluten-free lasagna noodles, snapped in half
When the mixture is boiling, snap the gluten-free lasagna noodles in half and add them to the pot.
Stir well to separate the noodles and prevent them from sticking together.
Reduce the heat to a simmer and cook for about 15 minutes, or until the noodles are tender.
Stir frequently throughout the simmering process to keep noodles from clumping or sticking to the bottom.
If the soup thickens too much, add extra broth as needed to reach your desired consistency.
Step 4: Finish with Spinach and Adjust Seasonings
- 2 cups baby spinach leaves (optional)
Just before serving, stir in the baby spinach leaves and allow them to wilt in the hot soup for 1-2 minutes.
Taste the soup and adjust salt, pepper, or additional herbs if necessary.
For a more vibrant presentation, I sometimes add a little extra spinach at the end so some leaves stay bright green.
Serve hot, optionally topped with a dollop of ricotta cheese or cottage cheese if desired.
Easy Gluten Free Lasagna Soup
Ingredients
For the soup base:
- 1 tbsp olive oil
- 1/2 lb ground beef
- 1/2 lb ground Italian-style pork
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 jar (24 oz) Rao's Marinara (or preferred marinara sauce)
- 1 can (14.5 oz) diced tomatoes, with juice
- 4 cups reduced sodium chicken broth (extra as needed)
For seasoning:
- 1 tbsp Italian herb blend
- 1/4 tsp sea salt, or to taste
- 1/4 tsp black pepper, ground
- 1/4 tsp crushed red pepper flakes (optional, for heat)
For noodles and greens:
- 1 box (10 oz) gluten-free lasagna noodles, snapped in half
- 2 cups baby spinach leaves (optional)
Instructions
- Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the chopped onion and minced garlic, then sauté until the onion becomes translucent and the mixture is fragrant, about 3-4 minutes. Add the ground beef and ground Italian-style pork to the pot. Cook, stirring frequently, until the meat is browned and cooked through, breaking it up with a spoon as it cooks. Drain off any excess fat from the pot.
- To the browned meat mixture (from Step 1), add the marinara sauce, diced tomatoes with their juice, chicken broth, Italian herb blend, sea salt, black pepper, and if you want some extra heat, crushed red pepper flakes. Stir well to combine all the ingredients. Increase the heat and bring the pot to a rolling boil. I like to use Rao's Marinara for its rich flavor, but feel free to use your favorite brand.
- When the mixture is boiling, snap the gluten-free lasagna noodles in half and add them to the pot. Stir well to separate the noodles and prevent them from sticking together. Reduce the heat to a simmer and cook for about 15 minutes, or until the noodles are tender. Stir frequently throughout the simmering process to keep noodles from clumping or sticking to the bottom. If the soup thickens too much, add extra broth as needed to reach your desired consistency.
- Just before serving, stir in the baby spinach leaves and allow them to wilt in the hot soup for 1-2 minutes. Taste the soup and adjust salt, pepper, or additional herbs if necessary. For a more vibrant presentation, I sometimes add a little extra spinach at the end so some leaves stay bright green. Serve hot, optionally topped with a dollop of ricotta cheese or cottage cheese if desired.
