This gluten free lasagna soup is hearty and satisfying and tastes just like a lasagna! A 30 minute meal to feed the family on a busy day!
The quintessential lasagna…in soup form! Super quick lasagna flavors with no time spent assembling!!
My mom’s lasagna was always a huge hit growing up.
I remember thinking as an adult that the dish would be SO labor intensive….but really it is quite quick like lots of casseroles!
Years ago I saw a picture for a lasagna soup and thought it was totally brilliant. What a creative idea! When I actually recreated it using my mom’s recipe as a base, I was not to be disappointed! It really does taste just like lasagna in soup form and comes together in under 30 minutes. With most kids adoring noodles and cheese, you have an added bonus of a totally family friendly recipe.
So get cooking and make a warming, comforting bowl of lasagna soup!
Can I make this lasagna soup ahead time for the freezer?
This is a perfect meal to make in advance and freeze!
My recommendation is to make the soup without the noodles and cheese sauce, and freeze into any favorite containers. The cheese mix and noodles can easily be mixed up last minute while the soup reheats on the stove!
Incidentally, I LOVE my Souper silicon molds, it freezes my broths and soups and purees in convenient 1 or 2 cup portions for easy thawing and measuring! They don’t break, and the frozen cubes are easy to store!
Additional gluten free freezer meals ideas:
Here are some of my family’s favorite meals for making extra for the freezer!
- my easy chili recipe is REALLY easy and a great basic recipe to play with.
- I created my Thai carrot soup to mimic the one I found at Whole Foods!
- I love make lots of marinades at one time and throw my fresh from the grocery store chicken into freezer Ziplocs. Let the chicken marinate for a day, then they all go in the freezer for quick meals! Try my Thai grilled chicken, Vietnamese chicken, fajitas, or my lemon garlic chicken.
- This freezer taco rice casserole looks promising!
Easy Lasagna soup variations:
As with most recipes, there are many ways to play with THIS one! Here are some ideas for you!
- change the ground meat up! Use beef, pork, chicken, or even an Italian sausage!
- Play with the cheese varieties. Pecorino romano, asiago, and fontina would all be fun!
- Want it dairy free? I have a dairy free cheese sauce in my dairy free lasagna post you could use, or any favorite vegan mozzarella style cheese.
- if you like some heat, red chili flakes would be good1 I’d either add them each individual bowl, or 1-2 teaspoons thrown in with the other spices.
- Add some veggies! Spinach would be an easy addition to thrown in at the end to wilt before serving! You could also add in some cubed eggplant, bell peppers, and fresh tomatoes if you wanted. Steamed green beans would be tasty too.
Can I make this hearty soup paleo? Keto?
Yes! There are many grain free pastas out there available now, even lasagna sheets! Any shape of pasta will work.
Gluten Free Lasagna Soup Recipe:
If you try try this quick and easy soup, be sure to come back and leave a comment!
Gluten Free Lasagna Soup
All the effort of making a lasagna is removed when you use all the same delicious combination of ingredients in a quick and satisfying soup!
- 1 pound ground turkey or any preferred ground meat or Italian sausage
- 1 medium onion chopped
- 1 teaspoon garlic granules or powder, or 4 cloves mince fresh
- 2 teaspoons Italian seasonings or 1 teaspoon each basil and oregano1
- 1 teaspoon sea salt
- 14 ounces spaghetti sauce any favorite kind
- 5 cups chicken broth
- 6 oz gluten free lasagna noodles cooked until al dente. Any noodle shape or variety works!
- 4 oz shredded mozzarella
- 4 oz ricotta cheese or cottage cheese
- 4 oz grated parmesan
Cook the lasagna noodles until al dente (still firm when bitten) and set aside
In a large stock pot over medium heat, sauté the onion, garlic, and ground turkey until meat is cooked through.
Stir in the spices and sea salt.
Stir in the broth and spaghetti sauce until combined.
Bring to a slow boil, reduce heat, cover and simmer for 15 minutes to let flavors blend.
Meanwhile, mix together the three cheeses in a bowl and set aside with the cooked noodles.
To serve, place some noodles in a bowl, top with the hot soup, then dollop preferred amount of cheese mixture on top, mixing to melt.
*I do not recommend storing cooked noodles with leftover soup...they will turn soggy and absorb all the broth.
**You may use more or less broth to your preference. May need to add more seasoning if you increase.