This gluten-free and dairy-free lasagna soup brings all the comforting flavors of traditional lasagna into a quick and easy weeknight meal. With rich tomato broth, hearty ground meat, gluten-free noodles, and a dollop of dairy-free ricotta, it's a satisfying twist on a classic favorite. Perfect for cozy evenings when you're craving comfort food without the fuss of traditional lasagna assembly.
If you enjoy this soup be sure to check out veggie-packed pasta sauce and pizza soup for recipes that also use similar ingredients!
Why You'll Love This Recipe
Weeknight meal: This gluten-free lasagna soup is perfect for a weeknight because it is not as labor-intensive as your typical lasagna. It is ready in about 40 minutes!
Allergen Friendly: This lasagna soup is gluten-free, dairy-free, and has Whole30, options. It is a great recipe to make when you are feeding a family with different dietary needs.
Family-friendly: If your family is full of lasagna lovers, they will also love this soup! Not many recipes can please the entire family with such little effort.
Ingredients You Will Need
Ground Beef: is a rich source of protein, essential for muscle repair and growth, and it contains important nutrients like iron and zinc, which support immune function and metabolism. Additionally, it provides B vitamins such as B12 and niacin, crucial for energy production and maintaining a healthy nervous system.
White Onions: are full of antioxidants that help fight inflammation. They also have folate, manganese, and some vitamin C. They are antibacterial, help digestion (for some), and can help reduce your risk of cancer.
Garlic: is known for its anti-inflammatory and antibacterial properties. It helps fight many diseases like the common cold, heart disease, and others.
Italian Seasoning: is typically a mix of thyme, rosemary, basil, oregano, and marjoram. With all these spices it has tons of flavor and lots of health benefits because each herb has its own healthy properties!
Chicken Broth: When looking for chicken broth be sure you are checking the ingredients and the source that it comes from. I prefer to buy one with no extra preservatives, sugar, coloring, and that is organic.
Marinara Sauce: I really like to use Rao's for this recipe. Rao's is a brand with no unnecessary ingredients and has delicious flavor. I used the Tomato Basil flavor, but any flavor of marinara will work for this recipe.
Tomato Paste: is a concentrated source of tomatoes. It contains lycopene, an antioxidant known for its potential role in reducing the risk of certain cancers and promoting heart health. Additionally, it contains nutrients to support immune function and skin health, making it a nutritious addition to various dishes.
Gluten-free Pasta: In this recipe, I used Jovial pasta because I like the shape of the Mafalda the most for more lasagna-like noodles. It is made with brown rice, however any gluten-free pasta will work for this recipe. I like Banza Pasta, too. This chickpea pasta is much higher in protein and fiber than regular pasta if you are looking for higher protein.
Dairy-free Ricotta Cheese: I use Kite Hill ricotta which is made from almonds.
Plant-based Parmesan Cheese: There are many plant-based cheeses out there so find one with ingredients that work best for your lifestyle. For this recipe, I used the brand 365 plant-based parmesan, which I like for lasagna.
Salt and Pepper
Instructions
Brown the meat: Heat 1 tablespoon olive oil in a large pot and add ground beef and diced onion to the pan. Cook until the meat is browned.
Cook the pasta: Use the instructions on the box to cook the pasta.
Make the Soup: To the meat add 1 tablespoon garlic, 1 tablespoon Italian Seasoning, salt, and pepper. Then add Rao's pasta sauce, chicken broth, and tomato paste to the pot. Stir and bring it to a boil.
Add the noodles: Drain the pasta and put it in the soup if eating right away, if not set aside until you are ready to eat. The pasta will absorb liquid from the soup so I don't put it in the soup until I am ready to eat it.
Serve and enjoy: Serve the noodles and the soup, top with some plant-based parmesan and a dollop Kite Hill ricotta on top. Enjoy!
Recipe Tips and Tricks
Extra Broth: Be sure you have extra broth and spices on hand if this is going to be leftovers. The noodles will absorb the liquid if left overnight so I always just add some broth and spices when I reheat the soup.
Extra Veggies: To add extra veggies to this meal, I always finely chop and add them to the ground meat. You can add mushrooms, zucchini, or any other veggies you like.
Recipe Variations
Meat: Ground beef is in this paleo lasagna soup, but you can also use any ground meat that you have on hand. Ground turkey, ground chicken, or spicy sausage would be delicious.
Noodles: Feel free to use any of your favorite noodles. Banza and Jovial are my two favorite gluten-free brands. If gluten is not a concern for you then you can use any that you enjoy.
Make this Whole30: If you are doing a Whole30 and want to make this soup, I recommend using hearts of palms noodles or your favorite veggie noodles instead.
Storage Tips
This Gluten-free Lasagna Soup can be stored in the refrigerator for up to 5 days in an air-tight container. The noodles tend to absorb all the liquid in the refrigerator so when reheating the soup, be sure to add extra broth and spices if needed.
I do not recommend freezing this recipe because the noodles will not hold their form if frozen and defrosted.
FAQs About Gluten-free Lasagna Soup
What is the best gluten-free pasta?
My favorite gluten-free pasta is Jovial (rice-based) or Banza (chickpea-based). Either can be used in this recipe! I enjoy these ones because they have the best in class ingredients versus some of the other gluten-free noodles.
Can I make this recipe Whole30?
This recipe can easily be made Whole30! Just swap out the noodles for hearts of palm noodles or your favorite veggie noodles.
Gluten-free Lasagna Soup
Ingredients
- 1 lbs Ground Beef
- 1 tablespoon Olive Oil
- ½ White onion finely diced
- 1 tablespoon Garlic minced
- 1 tablespoon Italian Seasoning
- 1 cup Chicken Broth
- 24 oz Rao's Pasta Sauce This recipe uses Tomato Basil, but can choose your favorite flavor
- 1 tablespoon Tomato Paste
- 1 box Jovial Noodles- Madalda use any shape
- Salt and Pepper to taste
- 1 cup 365 Plant-Based Parmesen for topping
- 1 cup Kite Hill Ricotta Cheese for topping
Instructions
- Heat 1 tablespoon olive oil to a large pot and add ground beef and diced onion to the pan. Cook until the meat is browned.
- Cook pasta according to package in a separate pot.
- To the meat add 1 tablespoon garlic, 1 tablespoon Italian Seasoning, salt and pepper. Then add Rao's pasta sauce, chicken broth and tomato paste to the pot. Stir and bring it to a boil.
- Drain the pasta and put it in the soup if eating right away, if not set aside unitl you are ready to eat. The pasta will absorb liquid from the soup so I don't put it in the soup until I am ready to eat it.
- Serve the noodles and the soup, top with some plant-based parmesan and a dollop Kite Hill ricotta on top. Enjoy!
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