Gluten-Free Lasagna Soup

All the delicious flavors of lasagna, without all the work of assembling and baking it! This Gluten-Free Lasagna Soup is hearty, cheesy, and packed with flavor.

It’s been a big hit at my house, and I love how easy it is to make. Ground beef, tomatoes, broth, and pasta come together in one pot, and each bowl gets topped with a generous spoonful of a delicious three-cheese mixture.

It’s a filling, satisfying meal that’s perfect for chilly evenings or anytime you need a simple dinner to feed your family.

And as with most of my favorite recipes, I love being able to use so many ingredients we’ve grown or raised ourselves!

Gluten-Free Lasagna Soup | Roots & Boots

Why You’ll Love This Gluten-Free Lasagna Soup

All the flavor of lasagna, with less work. No layering noodles or waiting for a casserole to bake.
Hearty and filling. Ground beef, pasta, and three kinds of cheese make this a satisfying meal.
Easy to customize. Use your favorite gluten-free pasta and adjust the broth to your preferred consistency.
Perfect for homegrown ingredients. A great way to use your own beef, garlic, tomatoes, broth, and herbs.
One-pot dinner. Everything cooks in one pot, with a simple cheese mixture added just before serving.

Ingredients for Gluten-Free Lasagna Soup

For the Soup

Ground beef: I use our own 100% grass-fed beef, raised right here at Roots & Boots Homestead. Local, pasture-raised beef is my top recommendation whenever possible. Need help finding a good source? Check out my tips for how to find local, pasture-raised meat.
Yellow onion: Adds a delicious savory base to the soup.
Garlic: I love using our homegrown garlic! Freshly minced garlic adds wonderful flavor.
Italian seasoning: A simple combination of herbs that gives the soup its classic Italian flavor.
Crushed tomatoes: You can use canned crushed tomatoes, but I love using our homegrown, freeze-dried diced tomatoes. They’re one of my favorite ways to preserve our summer harvest.
Tomato sauce: I use a pint of my home-canned tomato sauce. Store-bought works, too.
Broth: Homemade broth adds wonderful flavor and nourishment. I’ve made this soup with chicken, beef, and turkey broth, and all three work well. Here’s how I make multiple batches of homemade broth from the same bones.
Gluten-free pasta: I love using broken lasagna noodles, but I’ve also used penne. Any pasta shape will work! Just be sure to choose gluten-free pasta if you need to avoid gluten.
Unrefined sea salt and black pepper: Season to taste. I use Redmond Real Salt, my favorite unrefined sea salt. Use code KEEPITREAL for 15% off your order of my favorite unrefined sea salt, including this tasty organic season salt, and no-junk electrolytes.
Fresh basil: Optional, but a delicious finishing touch. I love adding fresh basil from our garden when it’s available.

For the Cheese Mixture

Ricotta cheese: Creates a creamy, rich topping that makes each bowl taste like lasagna.
Mozzarella cheese: Adds that classic gooey, cheesy goodness.
Parmesan cheese: Brings plenty of savory flavor.
Italian seasoning: Adds extra flavor to the cheese mixture.
Garlic powder: A little extra garlic makes everything better!
Unrefined sea salt: Helps bring out all the flavors.

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How to Make Gluten-Free Lasagna Soup

This soup comes together quickly, with just a few simple steps.

1. Brown the Beef

In a large soup pot, brown the ground beef over medium heat, breaking it apart as it cooks.

Drain excess grease if necessary, but leave a little in the pot to help cook the onion and garlic.

2. Add the Onion and Garlic

Add the diced onion and cook until tender.

Stir in the minced garlic and Italian seasoning, cooking for about 30 seconds, just until fragrant.

3. Build the Soup

Add the tomato sauce, crushed tomatoes, and broth. Season with salt and pepper.

Bring to a boil, then reduce the heat and simmer for 5-10 minutes to allow the flavors to meld.

4. Cook the Pasta

Add the broken lasagna noodles or your favorite gluten-free pasta directly to the soup.

Cook according to the package directions, stirring occasionally, until the pasta is tender.

5. Prepare the Cheese Mixture

While the pasta cooks, combine the ricotta, mozzarella, Parmesan, Italian seasoning, garlic powder, and salt in a small bowl.

Stir well to combine.

6. Serve and Enjoy

Ladle the hot soup into bowls and top each serving with a generous spoonful of the cheese mixture.

Finish with chopped fresh basil and extra Parmesan, if desired.

The cheese softens and melts into the hot soup, giving you all those delicious lasagna flavors in every bite.

Tips and Variations

Make It Soup or Lasagna Bowls

One of my favorite things about this recipe is how easily you can adjust the consistency.

For a traditional soup, add extra broth to keep everything nice and brothy.

If you prefer something thicker and heartier, use less broth for what I like to call lasagna bowls. You’ll wind up with more of a saucy pasta dish than a traditional soup.

Both versions are delicious!

Use Any Gluten-Free Pasta

You don’t have to use lasagna noodles for this recipe.

I’ve made it with penne pasta, and you could easily use rotini, bow ties, or whatever gluten-free pasta you have on hand.

Just follow the cooking time on the package and keep an eye on the liquid level.

Plan Ahead for Leftovers

One thing to know about this Gluten-Free Lasagna Soup is that the pasta tends to absorb more liquid and swell as it sits.

The leftovers are still delicious, but they’ll be much thicker the next day.

If you’re doubling the recipe or intentionally making extra for leftovers, you might want to use a little less pasta.

Otherwise, simply plan to add extra broth when reheating to bring the soup back to your preferred consistency.

You can also cook the pasta separately and add it to individual bowls, especially if you know you’ll be storing leftovers.

Use Your Homegrown Tomatoes

I especially love making this soup with our homegrown tomatoes.

During the summer, I preserve as many tomatoes as possible to use throughout the year. Two of my favorite methods are canning homemade tomato sauce and freeze-drying diced tomatoes.

Both work beautifully in this soup!

When using freeze-dried tomatoes, keep in mind that they’ll absorb liquid as they rehydrate. You may need to add extra broth or water to reach your desired consistency.

If you’re growing your own tomatoes and want more ideas for preserving your harvest, my Preserving Tomatoes ebook is packed with practical tips and recipes for enjoying your tomatoes all year long.

What to Serve with Gluten-Free Lasagna Soup

This soup is hearty enough to serve as a complete meal, but I especially love pairing it with a fresh loaf of homemade sourdough bread.

There’s just something about a warm slice of buttered bread alongside a bowl of tomato-based soup!

If you’d like to make your own, my Easy Sourdough ebook walks you through creating a sourdough starter and baking delicious homemade bread, including my favorite easy overnight loaf.

Note: My traditional einkorn sourdough is not gluten-free. If you need a strictly gluten-free meal, be sure to serve gluten-free bread.

A simple green salad also makes a great side dish. If you’re looking for ideas, check out my 5 Easy Ways to Get Kids to Eat Salad for tips on making salads the whole family will enjoy.

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