Warm, comforting, and incredibly flavorful, this Gluten Free Lasagna Soup brings all the cozy flavors of traditional lasagna into a quick, one-pot meal—without the gluten or dairy. Made with hearty ground beef and pork, rich marinara, and tender gluten-free noodles, it’s a perfect family dinner on busy weeknights.
This recipe is ideal if you’re craving comfort food but need something that works for gluten- or dairy-free diets. It’s loaded with protein, packed with Italian spices, and comes together in under 30 minutes. Best of all? It reheats beautifully, making it a delicious option for leftovers throughout the week.
Why You’ll Love This Recipe
- Full of classic lasagna flavor with none of the layering
- Gluten- and dairy-free but still rich and satisfying
- Cooks in one pot for easy cleanup
- Great for meal prep or freezing
- Family-friendly and easy to customize
Ingredients
→ Base Soup
- 1 tablespoon olive oil
- ½ pound ground beef
- ½ pound ground Italian pork
- 1 small onion, chopped
- 4 cloves garlic, minced
→ Sauce & Seasoning
- 1 jar (24 oz) marinara sauce (e.g., Rao’s Marinara)
- 1 can (14.5 oz) diced tomatoes (with liquid)
- 4 cups low sodium chicken broth (plus more if reheating)
- 1 tablespoon Italian seasoning
- ¼ teaspoon sea salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional for heat)
→ Noodles & Greens
- 1 box (10 oz) gluten-free lasagna noodles, broken into bite-sized pieces
- 2 cups spinach (optional, for added greens)
Instructions
-
Sauté the Base
In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and garlic and cook until fragrant and translucent, about 3–4 minutes. -
Brown the Meat
Add the ground beef and pork to the pot. Cook until browned and fully cooked through. Drain excess fat. -
Simmer the Sauce
Stir in marinara, diced tomatoes, chicken broth, Italian seasoning, salt, pepper, and red pepper flakes. Bring to a rolling boil. -
Add Noodles
Stir in the broken gluten-free lasagna noodles. Reduce heat to medium and simmer for about 12–15 minutes, stirring occasionally to prevent sticking. -
Finish with Spinach
Just before serving, stir in the spinach and let it wilt for 1–2 minutes. Adjust salt and broth levels to taste. -
Serve Hot
Ladle soup into bowls. Serve as-is or top with dairy-free ricotta or cottage cheese for a creamy finish.
Tips for Success
- Prevent Noodle Clumping: Stir frequently after adding noodles so they don’t stick together.
- Customize Protein: Swap in ground turkey or all-beef if desired.
- Add Heat: Crank up the spice with extra red pepper flakes or a diced jalapeño.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Add a splash of broth when reheating.
- Freezer: Freeze for up to 2 months in individual portions. Thaw overnight in the fridge and reheat gently on the stove.
Final Thoughts
This gluten-free lasagna soup is a lifesaver on nights when you want something hearty, cozy, and packed with flavor—without fussing over layers of pasta and cheese. It’s satisfying enough for the whole family, even those without dietary restrictions, and adaptable to what you have on hand. A pot of this soup bubbling on the stove might just become your new weeknight ritual!
Whether served fresh or reheated the next day, it’s always a hit.
Share Your Creations
Made this recipe? I’d love to see your delicious bowl of gluten-free lasagna soup! Tag your creations on Instagram or Pinterest using #GlutenFreeLasagnaSoup or #DairyFreeDinnerMagic.
Gluten Free Lasagna Soup (Dairy Free)
Ingredients
Base Soup
- 1 tablespoon olive oil
- ½ pound ground beef
- ½ pound ground Italian pork
- 1 small onion chopped
- 4 cloves garlic minced
Sauce & Seasoning
- 1 jar 24 oz marinara sauce (e.g., Rao’s Marinara)
- 1 can 14.5 oz diced tomatoes (with liquid)
- 4 cups low sodium chicken broth plus more if reheating
- 1 tablespoon Italian seasoning
- ¼ teaspoon sea salt adjust to taste
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional for heat
Noodles & Greens
- 1 box 10 oz gluten-free lasagna noodles, broken into bite-sized pieces
- 2 cups spinach optional, for added greens
Instructions
Sauté the Base
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and garlic and cook until fragrant and translucent, about 3–4 minutes.
Brown the Meat
- Add the ground beef and pork to the pot. Cook until browned and fully cooked through. Drain excess fat.
Simmer the Sauce
- Stir in marinara, diced tomatoes, chicken broth, Italian seasoning, salt, pepper, and red pepper flakes. Bring to a rolling boil.
Add Noodles
- Stir in the broken gluten-free lasagna noodles. Reduce heat to medium and simmer for about 12–15 minutes, stirring occasionally to prevent sticking.
Finish with Spinach
- Just before serving, stir in the spinach and let it wilt for 1–2 minutes. Adjust salt and broth levels to taste.
Serve Hot
- Ladle soup into bowls. Serve as-is or top with dairy-free ricotta or cottage cheese for a creamy finish.
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