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
Scale
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.
