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A bowl of Gluten Free Lasagna Soup is shown as a featured image, with visible layers of broth, noodles, and cheese.

Quick Gluten-Free Lasagna Soup

Enjoy the comforting flavors of lasagna in a quick and easy soup form, perfect for those avoiding gluten. This recipe uses gluten-free lasagna noodles and a blend of Italian sausage, aromatic vegetables, and a creamy ricotta topping to deliver a satisfying and flavorful meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound Italian sausage, removed from casings
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • 4 cups chicken broth
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces gluten-free lasagna noodles, broken into bite-sized pieces
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • Fresh basil, for garnish optional
  • Extra Parmesan cheese, for garnish optional
  • Olive oil, for garnish optional

Equipment

  • Large pot or Dutch oven
  • Spoon
  • small bowl
  • measuring cups and spoons
  • Ladle
  • Chef's knife
  • cutting board

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
  3. Add chopped onion to the pot and cook until softened, about 5 minutes.
  4. Add minced garlic, oregano, basil, and red pepper flakes (if using) and cook for another minute until fragrant.
  5. Stir in crushed tomatoes, tomato sauce, chicken broth, water, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
  6. Add the gluten-free lasagna noodles to the soup and cook according to package directions, usually around 8-10 minutes, or until al dente. Be careful not to overcook the noodles.
  7. While the noodles are cooking, in a small bowl, combine ricotta cheese, Parmesan cheese, and parsley. Mix well.
  8. Ladle soup into bowls.
  9. Top each bowl with a dollop of the ricotta mixture and your choice of optional garnishes.
  10. Serve immediately.

Notes

For a vegetarian option, substitute vegetable broth for chicken broth. Use brown rice or a blend of rice flour and other starches like tapioca or potato starch for the gluten-free noodles. Add a squeeze of lemon juice or a splash of balsamic vinegar at the end to brighten the flavors. Soup can be stored in the refrigerator for up to 3 days.