Lasagna Soup (gluten Free, Dairy Free) Recipe

If you’re craving lasagna but don’t want the fuss of layering noodles or waiting for a pan to bake, this Lasagna Soup is just the thing. It has all the flavors you love from the classic Italian dish – savory sauce, tender pasta, and fragrant Italian herbs – but in a warm, slurp-worthy soup format. Plus, it’s gluten-free and dairy-free, so it’s perfect for those with dietary restrictions (or anyone looking to try something a little lighter!).

I first whipped up this soup on a chilly evening when I was short on time but had a serious lasagna craving. My pantry was stocked with gluten-free lasagna noodles, sauce, and some ground beef that I needed to use up, so I figured, why not? The whole house filled with that wonderful aroma of Italian spices and garlic – you know the one – and by the time it was ready, I could barely wait to dig in. Let me tell you, one spoonful and I was hooked! It’s hearty enough to satisfy, but somehow easier and lighter than traditional lasagna.

this RECIPE

The inspiration behind lasagna soup

Lasagna soup is a fun twist on the beloved classic, inspired by the idea of deconstructing a traditional lasagna into a quicker, easier meal. This soup version has all the hallmark ingredients but doesn’t require the long bake time or multiple steps. The popularity of lasagna soup really picked up in recent years as people looked for comfort food that was adaptable and quicker to make. It’s easy to switch up the ingredients or make it suitable for different diets, which has helped it become a favorite among gluten-free and dairy-free eaters alike.

Let’s talk ingredients: flavor-packed and fuss-free

This lasagna soup is made with simple, easy-to-find ingredients that come together beautifully. Here’s a closer look at what you’ll need.

• Olive oil: Used to sauté the aromatics and bring out the flavors of the onion and garlic. You could use avocado oil or even coconut oil if that’s what you have on hand.
• Ground beef: Adds heartiness to the soup. If you prefer a leaner option, ground turkey or chicken works well too.
• Onion and garlic: These are essential for a deep, savory base. For a milder flavor, try shallots instead of onion, or adjust the garlic to taste.
• sauce: is key for flavor. you can substitute crushed tomatoes with a little added Italian seasoning.
• Diced tomatoes: Adds texture and depth. Choose a brand with no added sugar for the best flavor.
• Chicken broth: This is the main liquid in the soup. If you need a vegetarian option, use vegetable broth.
• Italian seasoning, salt, pepper, and red pepper flakes: These seasonings create the signature Italian flavor. Adjust the red pepper flakes to add a little kick, or leave them out if you prefer a milder soup.
• Spinach: This is optional, but it adds a lovely touch of color and some extra nutrients. Kale or Swiss chard would work here as well.
• Gluten-free lasagna noodles: Broken into pieces, they cook right in the broth, absorbing all those delicious flavors. If you’re not gluten-free, feel free to use regular lasagna noodles or even penne for a twist.

Kitchen tools you’ll need (and a few handy tips)

For this recipe, you don’t need much in the way of fancy equipment. Here’s what I recommend:

• Large stock pot or Dutch oven: A large pot is essential to hold all the ingredients and allow the noodles to cook evenly in the soup. A Dutch oven is great for maintaining an even simmer.
• Wooden spoon: Perfect for stirring without scratching your pot’s surface.
• Ladle: Makes serving a breeze, especially with a chunkier soup like this.
• Knife and cutting board: For chopping the onion and mincing the garlic. A small food processor can be helpful if you’re in a hurry, but it’s not necessary.

Step-by-step: how to make this delicious lasagna soup

1. Sauté the aromatics
   Start by heating a tablespoon of olive oil in your stock pot over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent and everything smells amazing – about 3-4 minutes. This step builds the base of flavor for the soup.
2. Brown the beef
   Add the ground beef to the pot, breaking it up with your spoon as it cooks. Stir it around until it’s browned and fully cooked through, which should take another 5-7 minutes. If there’s any excess fat, drain it off before moving to the next step.
3. Add the liquids and seasonings
   Pour in the sauce, diced tomatoes (with their liquid), chicken broth, Italian seasoning, salt, pepper, and red pepper flakes (if you want a bit of heat). Give it a good stir, and then bring everything to a boil. This is where all those flavors start to meld together.
4. Simmer and cook the noodles
   Once the soup is boiling, reduce the heat to a simmer. Add the broken lasagna noodles and let them cook for about 15 minutes or until they’re tender. Keep an eye on the noodles, as gluten-free ones can sometimes break down quickly if overcooked.
5. Add the spinach and adjust seasoning
   In the last couple of minutes, toss in the spinach and let it wilt. Taste the soup, and adjust the seasoning if needed – maybe a bit more salt or pepper, depending on your preference. If the soup has thickened too much, add a splash more broth.
6. Serve and enjoy!
   Ladle the soup into bowls and, if you’re not strictly dairy-free, add a dollop of dairy-free ricotta or even a spoonful of coconut-based yogurt for extra creaminess.

Try these tasty variations!

• Vegetarian version: Skip the meat and use vegetable broth. You could add white beans or chickpeas for extra protein and texture.
• Low-carb option: Replace the lasagna noodles with zucchini noodles (zoodles) or a low-carb pasta substitute. Add these toward the end to keep them from getting too soft.
• Different greens: Swap spinach for kale or Swiss chard for a heartier, earthy flavor. Just be sure to add these greens earlier, as they take a bit longer to soften.
• Extra veggies: Toss in some diced zucchini, bell peppers, or mushrooms along with the onions and garlic. It adds more color, flavor, and nutrients.
• Spicy Italian twist: If you like a bit of heat, increase the red pepper flakes or add a chopped spicy pepper when sautéing the onions.

How to serve and present your lasagna soup

For a cozy, rustic presentation, ladle the soup into wide, shallow bowls. Garnish with a sprinkle of fresh basil or parsley to add a pop of color. If you’re serving guests, consider a small side of gluten-free garlic bread or a simple green salad with a tangy vinaigrette to balance the richness of the soup. A dusting of dairy-free parmesan or nutritional yeast on top adds a nice, cheesy finish.

Perfect drink pairings

Since this soup is hearty and packed with Italian flavors, it pairs wonderfully with something refreshing. Here are a few ideas:

• Sparkling water with lemon: A simple but effective choice. The citrus cuts through the richness and adds a clean, refreshing finish.
• Iced herbal tea: Try a light, floral tea like chamomile or hibiscus. They’re gentle and won’t overpower the flavors of the soup.
• Lemon Italian soda: If you want to keep the Italian theme going, a lightly sweetened Italian soda (in flavors like lemon or blood orange) is a great option.
• Mint lemonade: A fresh twist on classic lemonade – the mint adds an extra burst of flavor that’s super refreshing.

Storing, reheating, and freezing tips

Lasagna soup actually stores really well, and the flavors deepen over time. Here’s how to keep it fresh:

• Refrigerating: Store leftover soup in an airtight container in the fridge for up to 3-4 days. The noodles may absorb a lot of the liquid, so be prepared to add a bit more broth when reheating.
• Freezing: If you want to freeze the soup, I recommend doing so before adding the noodles, as gluten-free pasta can get mushy when frozen. Simply thaw, reheat, and add fresh noodles when ready to serve.
• Reheating: Warm the soup on the stovetop over medium heat. Add a splash of broth to thin it out if needed, and stir frequently to prevent the noodles from sticking to the bottom.

Adjusting the recipe for a crowd or smaller servings

This recipe can be easily doubled for a larger group. Just make sure you have a big enough pot to handle the extra ingredients! If you’re cooking for one or two, you can halve the ingredients. Leftovers do store well, so consider making the full batch and freezing portions for easy future meals.

FAQs

1. Can I use regular lasagna noodles?
Absolutely! Just make sure to adjust the cooking time if you’re using wheat-based noodles, as they may take a bit longer to soften.

2. What’s the best substitute for ground beef?
Ground turkey, chicken, or even a plant-based ground “meat” work well in this soup.

3. Can I make this soup in a slow cooker?
Yes! Brown the beef, onions, and garlic first, then transfer everything to a slow cooker. Add the noodles about 20-30 minutes before serving.

4. Will dairy-free ricotta melt into the soup?
It won’t melt the same way dairy cheese does, but it will soften and add a creamy texture to each bite.

5. How spicy is this soup?
With the red pepper flakes, it has a mild kick. Adjust or omit the flakes if you’re sensitive to spice.

Warm, comforting, and full of flavor, this gluten-free, dairy-free lasagna soup is perfect for a cozy night in. Give it a try, and feel free to make it your own with different ingredients and flavors. Enjoy!

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