If you are craving the heartwarming flavors of lasagna but need to keep things gluten free and dairy free, then this Tasty Gluten Free and Dairy Free Lasagna Soup Recipe is your new best friend in the kitchen. It captures all the comforting notes of traditional lasagna in a soothing bowl of soup, making it perfect for busy weeknights or cozy weekends. Each spoonful brings a delightful blend of savory meats, robust tomato flavors, and tender bits of gluten-free pasta, all elevated with the creamy touch of dairy-free ricotta. This soup is a brilliant way to enjoy the spirit of lasagna without any dietary worries, and it’s surprisingly simple to prepare with ingredients you’ll love.
Ingredients You’ll Need
Gathering fresh, wholesome ingredients is the first step toward this flavorful soup. Each one plays an essential role: from the hearty meats to the fragrant herbs, to the gluten-free pasta and dairy-free cheeses that ensure everyone can enjoy this dish without compromise.
- 1.5 tbsp olive oil: Provides a rich base to brown your meats and build flavor.
- 1 lb ground beef: Adds a savory, robust texture essential for that classic lasagna experience.
- 1 lb Italian sausage: My favorite is Johnsonville mild links with casings removed for perfect seasoning and juiciness.
- 1/2 onion, diced: Gives a subtle sweetness and depth when sautéed evenly.
- 4 cloves garlic, minced: Lends a lovely aromatic punch that wakes up the broth.
- 18 oz diced tomatoes: I prefer Hunt’s for its superior consistency, which keeps the soup luscious.
- 3.5 cups marinara sauce: Brings that classic tomato flavor and a touch of herbaceous richness.
- 5 cups chicken broth: Forms the flavorful, comforting base of the soup, keeping it light yet hearty.
- 2.5 tsp Italian seasoning: A blend of herbs that evokes the essence of Italian cooking.
- 3/4 tsp salt: Enhances and balances all the flavors beautifully.
- 1 bay leaf: Slowly infuses the soup with a subtle earthiness.
- 1 box gluten-free lasagna noodles, broken into 1-inch pieces: The perfect noodle substitute that holds up well without gluten.
- Dairy-free ricotta cheese (like Kite Hill almond milk ricotta): Adds creaminess without any dairy, keeping the soup lush and comforting.
- Fresh parsley: For a bright, herbal finish that adds color and freshness.
How to Make Tasty Gluten Free and Dairy Free Lasagna Soup Recipe
Step 1: Brown the Meats
Start by heating the olive oil in a large pot over medium heat. Add the ground beef and Italian sausage (with casings removed) and cook until nicely browned, breaking them into small crumbles. This step is crucial as it builds a deep, savory foundation for the soup’s flavor. Once browned, drain any excess fat but keep the flavorful browned bits in the pot to mix with the aromatics.
Step 2: Sauté the Aromatics
Reduce the heat to medium-low and stir in the diced onion and minced garlic. Cook gently until the onions become translucent and fragrant, about 3 to 5 minutes. This slow cooking allows the garlic and onion to soften without burning, which keeps the soup’s taste mellow and sweet.
Step 3: Add Tomatoes and Marinara
Pour in the diced tomatoes and marinara sauce next, stirring everything together to combine. These tomatoes bring vibrant body and acidity to the soup, which balances the richness of the meat perfectly. Let this mixture simmer for a few minutes to meld the flavors.
Step 4: Pour in Broth and Seasonings
Next, add the chicken broth, Italian seasoning, salt, and bay leaf. Give it a good stir and bring the soup to a gentle boil. The broth will marry all the ingredients and seasonings, creating that warm, comforting soup base you’re after. Once boiling, reduce the heat and let it simmer for about 10 minutes to deepen the flavor.
Step 5: Cook the Gluten-Free Lasagna Noodles
Break your gluten-free lasagna noodles into 1-inch pieces and add them directly into the simmering soup. These noodles will cook right in the broth, soaking up flavors without becoming mushy. Continue simmering for another 10 to 12 minutes or until the noodles are tender but still hold their shape nicely.
Step 6: Finish with Dairy-Free Ricotta and Parsley
Before serving, scoop dollops of dairy-free ricotta cheese into each bowl of soup for that creamy, lasagna-inspired finish. Sprinkle chopped fresh parsley on top for a burst of freshness and vibrant color. This step is what makes the Tasty Gluten Free and Dairy Free Lasagna Soup Recipe so irresistible—offering comfort and creaminess just like the traditional version you love.
How to Serve Tasty Gluten Free and Dairy Free Lasagna Soup Recipe
Garnishes
A spoonful of almond milk ricotta is perfect, but feel free to add fresh basil leaves or a sprinkle of nutritional yeast if you want some cheesy notes without dairy. A dash of crushed red pepper flakes can also add a spicy kick if you like some heat with your comfort food.
Side Dishes
Serve this hearty soup with a simple green salad dressed lightly with lemon and olive oil to keep the meal fresh and bright. If you want to add more substance, gluten-free garlic bread is an excellent side that doesn’t overpower the delicate flavors of the soup.
Creative Ways to Present
For a fun twist, try serving the soup in small soup bowls topped with a sprinkle of toasted pine nuts and chopped sun-dried tomatoes for extra texture and flavor. You can even ladle it over a bed of steamed greens or roasted vegetables for a complete, nutrient-packed meal that dazzles visually and in taste.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the refrigerator for up to 3 days. Make sure to store it in an airtight container to preserve its flavors and prevent the gluten-free noodles from absorbing too much liquid and becoming mushy.
Freezing
Tasty Gluten Free and Dairy Free Lasagna Soup Recipe freezes well, but I recommend cooking the pasta separately if you plan to freeze it. Store the soup base in a freezer-safe container for up to 3 months, and add freshly cooked gluten-free noodles when reheating for best texture.
Reheating
Reheat gently on the stove over low heat, stirring occasionally until warmed through. Add a little extra broth or water as needed to loosen up the soup if it appears too thick, and freshen toppings before serving.
FAQs
Can I use turkey instead of beef and sausage?
Definitely! Ground turkey or chicken both work wonderfully in this soup and are great lighter options while still keeping the rich flavor when paired with herbs and tomato sauce.
Is there a substitute for the almond milk ricotta if I have a nut allergy?
Yes! You can try dairy-free cheeses made from coconut or soy bases, or even blend silken tofu with lemon juice and nutritional yeast for a creamy ricotta alternative that fits your dietary needs.
Can I make this soup in a slow cooker?
Yes, you can start by browning the meat and sautéing the aromatics separately then add everything to your slow cooker except for the noodles and ricotta. Cook on low for 4-5 hours, then add gluten-free noodles during the last 30 minutes of cooking.
What brand of gluten-free noodles do you recommend?
Brands like Tinkyada or Barilla gluten-free lasagna noodles hold up well in soups. Be sure to break them into bite-sized pieces before cooking so they cook evenly and absorb just the right amount of flavor.
Can I make this recipe vegan?
To veganize it, simply substitute the ground meats with plant-based crumbles and use vegetable broth instead of chicken broth. There are excellent vegan ricotta alternatives to finish the dish wonderfully.
Final Thoughts
There is something truly comforting about enjoying a bowl of lasagna, and this Tasty Gluten Free and Dairy Free Lasagna Soup Recipe makes sure no one misses out due to diet restrictions. It’s packed with flavor, texture, and warmth that feels like a hug in a bowl. If you’re ready to make a new family favorite that everyone will ask for again, I highly encourage you to dive into this recipe. You’ll be amazed at how quickly it becomes a go-to meal in your kitchen.
Print
Tasty Gluten Free and Dairy Free Lasagna Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Description
This Tasty Gluten Free and Dairy Free Lasagna Soup is a comforting and hearty meal perfect for those who avoid gluten and dairy. Combining savory ground beef, Italian sausage, rich marinara, and gluten-free lasagna pieces, this soup delivers all the flavors of classic lasagna in a warm, easy-to-make soup form. It’s ideal for a quick weeknight dinner, delivering both flavor and dietary inclusivity.
Ingredients
Meat and Aromatics
- 1.5 tbsp olive oil
- 1 lb ground beef
- 1 lb Italian sausage (casings removed, preferably Johnsonville mild links)
- 1/2 onion, diced into 1/4-inch pieces
- 4 cloves garlic, minced
Soup Base
- 18 oz diced tomatoes (preferably Hunt’s for good consistency)
- 3.5 cups marinara sauce
- 5 cups chicken broth
- 2.5 tsp Italian seasoning
- 3/4 tsp salt
- 1 bay leaf
Main Ingredients
- 1 box gluten-free lasagna noodles (broken into 1-inch pieces before cooking)
- Ricotta cheese (use Kite Hill almond milk ricotta or other dairy-free ricotta)
- Fresh parsley for garnish
Instructions
- Heat the oil and brown the meats: In a large pot or Dutch oven, heat 1.5 tablespoons of olive oil over medium heat. Add the ground beef and Italian sausage (removed from casings) and cook until browned and cooked through, about 6-8 minutes, breaking up the meat as it cooks.
- Sauté aromatics: Add the diced onion to the meat and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add tomatoes and seasonings: Pour in the diced tomatoes, marinara sauce, chicken broth, Italian seasoning, salt, and add the bay leaf. Stir well to combine.
- Simmer the soup: Bring the soup to a boil, then reduce heat and let simmer uncovered for about 10 minutes to meld flavors together.
- Add gluten-free lasagna noodles: Break the lasagna noodles into roughly 1-inch pieces and stir them into the simmering soup. Continue cooking for another 8-10 minutes, or until the noodles are tender but not mushy. Stir occasionally to prevent sticking.
- Finish and serve: Remove the bay leaf. Ladle the soup into bowls and top each with a spoonful of dairy-free ricotta cheese. Garnish with freshly chopped parsley for a burst of color and fresh flavor. Serve hot and enjoy!
Notes
- For a vegetarian version, substitute the meat with plant-based crumbles or sautéed mushrooms and use vegetable broth instead of chicken broth.
- Be sure to break the gluten-free lasagna noodles into small pieces for even cooking and to mimic traditional soup-sized pasta.
- If you prefer a thicker soup, reduce the chicken broth slightly or cook uncovered for longer to reduce the liquid.
- Kite Hill almond milk ricotta is an excellent dairy-free choice, but feel free to use any dairy-free or regular ricotta based on your dietary needs.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
