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Gluten Free Lasagna Soup

This hearty Gluten Free Lasagna Soup captures all the flavors of traditional lasagna in a comforting, one-pot dish. Perfect for a family dinner, it’s easy to prepare and packed with nutrition.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 wooden spoon
  • 1 measuring cups and spoons
  • 1 ladle
  • 6 soup bowls for serving

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground beef or Italian sausage (or a plant-based alternative)
  • 28 ounces crushed tomatoes 1 can
  • 4 cups chicken or vegetable broth
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • ½ teaspoon red pepper flakes (optional)
  • to taste salt
  • to taste pepper
  • 8 ounces gluten-free pasta (such as penne or fusilli)
  • 2 cups fresh spinach
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • fresh basil leaves, for garnish (optional)

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat.
  • Add the diced onion and sauté for about 3-4 minutes, or until translucent.
  • Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Add the ground beef or sausage to the pot, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes.
  • Stir in the crushed tomatoes, chicken or vegetable broth, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste. Bring the mixture to a simmer.
  • Add the gluten-free pasta to the pot and cook according to the package instructions, usually about 8-10 minutes, until al dente.
  • In the last 2 minutes of cooking the pasta, add the fresh spinach to the soup and stir to wilt it.
  • Once the pasta is cooked, remove the pot from heat. Stir in the ricotta cheese until well combined.
  • Ladle the soup into bowls and top with shredded mozzarella cheese. If desired, garnish with fresh basil leaves.

Notes

Feel free to add other vegetables like zucchini, mushrooms, or bell peppers to boost the nutritional value.
This soup can be stored in an airtight container in the refrigerator for up to 3 days, and it can also be frozen for up to 3 months.
For added creaminess, you can mix in additional dairy or plant-based substitutes as desired.