Gluten-Free Dairy-Free Lasagna Soup
A cozy, one-pot gluten-free and dairy-free lasagna soup that captures the comforting flavors of classic lasagna without the hassle of baking.
Ingredients
For the Soup
- 1 tbsp olive oil
- 0.5 pound ground beef
- 0.5 pound ground beef (Italian beef sausage)
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 jar marinara sauce (24 oz) Uses Rao's Marinara for best results.
- 1 can diced tomatoes (14.5 oz), liquid included
- 4 cups low sodium chicken broth Plus more for reheating.
- 1 tbsp Italian seasoning
- 0.25 tsp sea salt Adjust to taste.
- 0.25 tsp ground black pepper
- 0.25 tsp red pepper flakes Optional for spicy.
- 2 cups spinach, optional Can be skipped for picky eaters.
- 1 box gluten-free lasagna noodles (10 oz), broken in half
Instructions
Preparation
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add chopped onion and minced garlic. Sauté until fragrant and the onion becomes translucent, about 3–4 minutes.
- Add the ground beef and ground ground beef (beef sausage). Break up the meat with a wooden spoon and cook until browned and cooked through, about 6–8 minutes.
- Drain excess fat from the pot to keep the broth clear and less greasy.
Cooking
- Pour in the marinara, diced tomatoes (with liquid), and chicken broth. Stir in Italian seasoning, sea salt, black pepper, and red pepper flakes if desired.
- Increase heat and bring to a rolling boil.
- Once boiling, add the broken gluten-free lasagna noodles. Reduce heat to a simmer and cook for about 12–15 minutes, stirring frequently.
- When noodles are tender, add fresh spinach and stir until wilted, less than a minute.
- Taste and adjust seasoning or broth if too thick.
Serving
- Serve hot, optionally with a dollop of ricotta or dairy-free ricotta alternative.
Notes
For a dairy-free version, skip ricotta or use dairy-free alternatives. This soup is versatile; feel free to add beans or lentils for protein.