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Bowl of delicious gluten-free lasagna soup topped with fresh basil.

Gluten Free Lasagna Soup

A cozy and creamy twist on classic lasagna, this gluten-free soup brings all the rich flavors of lasagna into a quick one-pot meal that's perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • 1 pound ground beef or turkey
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups vegetable or chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • to taste Salt and pepper
  • 9 sheets gluten-free lasagna noodles, broken into pieces
  • 2 cups spinach or kale
  • 1 cup dairy-free cheese (optional)
  • as needed Fresh basil for garnish

Method
 

Cooking Steps
  1. In a large pot, heat olive oil over medium heat.
  2. Add your ground meat and cook until browned.
  3. Toss in the diced onion and garlic, sauté until softened.
  4. Stir in the crushed tomatoes, broth, oregano, basil, salt, and pepper. Bring it to a boil!
  5. Once boiling, reduce the heat and add the broken lasagna noodles. Let it simmer for about 15 minutes until those noodles are tender.
  6. Next, stir in the spinach or kale until wilted.
  7. Serve hot, topped with dairy-free cheese and fresh basil.

Notes

This soup can be stored in an airtight container for 3-4 days in the fridge or frozen for up to three months. Consider pairing with crusty gluten-free bread for a delightful crunch!