why make this recipe
Gluten Free Lasagna Soup is a delicious and hearty dish that brings the classic flavors of lasagna into a cozy soup format. It’s perfect for those who follow a gluten-free and dairy-free diet but still want to enjoy comforting meals. This soup is easy to make, packed with protein, and loaded with flavor. It’s also a great way to sneak in some vegetables, making it a wholesome choice for the whole family.
how to make Gluten Free Lasagna Soup
Ingredients:
- 1 tbsp olive oil
- 1/2 pound ground beef
- 1/2 pound ground Italian pork
- 1 small onion (chopped)
- 4 cloves garlic (minced)
- 1 jar (24 oz) marinara sauce (I use Rao’s Marinara)
- 1 can (14.5 oz) diced tomatoes (liquid included)
- 4 cups low sodium chicken broth (plus more for reheating)
- 1 tbsp Italian seasoning
- 1/4 tsp sea salt (adjust)
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper flakes (optional for spicy)
- 2 cups spinach (optional)
- 1 box (10 oz) gluten free lasagna noodles (broken in half)
Directions:
- First, add the olive oil to a large stock pot or dutch oven. Sauté the onion and garlic until fragrant and the onions turn translucent.
- Add the ground beef and Italian sausage. Cook until browned and the meat is cooked through. Drain any excess fat.
- Add the marinara sauce, diced tomatoes, broth, Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir and bring to a rolling boil.
- Add the broken lasagna noodles. Let simmer for about 15 minutes or until the noodles are done, stirring frequently to prevent noodles from clumping together.
- Before serving, add the spinach and let it wilt. Taste and adjust the amounts of spices and broth if needed. Serve with ricotta cheese or cottage cheese if desired.
how to serve Gluten Free Lasagna Soup
This soup is best served hot and can be garnished with fresh herbs or dairy-free cheese for an extra flavor kick. Pair it with a side of gluten-free bread or a crisp salad for a complete meal.
how to store Gluten Free Lasagna Soup
To store leftover soup, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 4 days. For longer storage, freeze the soup in individual portions for up to 3 months. Thaw in the refrigerator before reheating.
tips to make Gluten Free Lasagna Soup
- Stir frequently while the noodles cook to prevent them from sticking together.
- Adjust the seasoning based on your taste preferences, especially the red pepper flakes for spice.
- If you want a creamier texture, consider adding a dairy-free cream or a dollop of dairy-free cottage cheese when serving.
variation
You can easily modify this recipe by adding your favorite vegetables such as zucchini or bell peppers. Additionally, you could use different types of ground meat or even plant-based meat for a vegetarian option.
FAQs
Can I make this soup ahead of time?
Yes, you can prepare the soup in advance. Just store it in the fridge for a few days or freeze it for later.
What can I use instead of beef and pork?
You can substitute the meat with turkey or a plant-based alternative to make it lighter or vegetarian.
Can I use regular lasagna noodles?
No, if you want this recipe to be gluten-free, you must use gluten-free lasagna noodles.
How spicy is this soup?
The spiciness can be adjusted based on whether you choose to include red pepper flakes. Omit them for a milder soup.
Gluten Free Lasagna Soup
Ingredients
Method
- Add the olive oil to a large stock pot or dutch oven. Sauté the onion and garlic until fragrant and the onions turn translucent.
- Add the ground beef and Italian sausage. Cook until browned and the meat is cooked through. Drain any excess fat.
- Add the marinara sauce, diced tomatoes, broth, Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir and bring to a rolling boil.
- Add the broken lasagna noodles. Let simmer for about 15 minutes or until the noodles are done, stirring frequently to prevent noodles from clumping together.
- Before serving, add the spinach and let it wilt. Taste and adjust the amounts of spices and broth if needed.