Gluten Free Lasagna Soup (Dairy Free)
A cozy, dairy- and gluten-free one-pot lasagna soup made in under 30 minutes. Family-friendly and full of Italian flavor!
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.