One-Pot Gluten-Free Lasagna Soup

12 Reviews
Published Sep 13, 2020 ∙ Kristina Stosek

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This easy Gluten-Free Lasagna Soup is, hands down, the ultimate Italian comfort food. Made entirely from scratch in a single pot, it features a light tomato and seasoned rich beef broth, tender broken lasagna noodles, and fresh vegetables finished with a velvety blend of parmesan and heavy cream. You get all the deep, authentic flavors of a classic baked lasagna, but in a fraction of the time.

gluten-free lasagna soup with thick tomato beef broth with lasagna noodles, cheese and fresh basil in bowls

The Secret to a Deeply Flavorful Italian Broth

The foundation of this soup relies on layering traditional Italian herbs and spices. A blend of oregano, marjoram, paprika, and bay leaf alongside sautéed onion and garlic, infusing the ground beef with incredible depth right from the start.

Unlike many versions that rely on store-bought sausage, which can introduce unwanted fillers, excessive sodium, or hidden gluten, by using lean ground beef gives you total control over the quality, spices, and fat content of your meal.

Fresh Veggies and Easy Customization

To balance the richness of the beef and tomatoes, this recipe incorporates a vibrant mix of chopped bell peppers and tender baby zucchini (or baby spinach). For an extra layer of savory, drop a leftover Parmesan rind directly into the simmering broth. It melts subtly into the base, creating a rich velvety, cheesy flavor.

Also if you don’t have all the herbs and spices, you replace them with two tablespoons of Gluten-Free Italian Seasoning Blend.

If you are in the mood for homemade lasagna, I have these favorite recipes you can try. The Gluten-Free White Spinach Lasagna, the Creamy Dairy-Free Lasagna, or the Easiest 30 Minute Gluten-Free Stovetop Lasagna.

gluten free lasagna soup in bowls with a spoon

How to Prevent Mushy Gluten-Free Pasta

Cooking gluten-free pasta in a soup requires precise timing to prevent it from absorbing too much liquid and breaking down.

  • The Golden Rule: Simmer the tomato and beef broth for 30 minutes to let the flavors develop, then add the broken lasagna noodles.

  • Cook Al Dente: Boil the noodles directly in the soup for no more than 10 minutes until they are just firm to the bite.

  • The Final Touch: Toss in the baby zucchini or spinach at the very end. The residual heat will perfectly wilt the spinach or soften the zucchini while keeping it bright and slightly crisp. Finish by stirring in the grated Parmesan cheese, heavy cream, and plenty of fresh basil.

close up of lasagna soup in a bowl

Storage Tips for Gluten-Free Leftovers

Gluten-free pasta behaves differently than wheat pasta, especially when sitting in hot liquid. If you plan to have leftovers, a few simple steps will keep your soup from getting mushy:

  • Refrigerating: If you know you will have extra soup, it is best to cook your broken lasagna noodles separately. Add them directly to individual bowls when serving, and store the remaining tomato-beef broth and cooked noodles in separate airtight containers in the fridge for up to 3 days.

  • Reheating: Warm the broth on the stovetop over medium heat until hot, then stir in your cold, cooked pasta just long enough to take the chill off.

  • Freezing: You can easily freeze the flavorful tomato and beef base! Let the broth cool completely and freeze it in an airtight container for up to 3 months. Do not freeze the soup with the noodles already inside, as they will turn into mush when thawed. Simply reheat the frozen base on the stove and add fresh pasta and zucchini when you are ready to serve.

Italian lasagna soup topped with basil

Fast Weeknight Serving Ideas

This hearty soup is a complete meal as is, but it pairs beautifully with a quick Tear and Share Gluten Free Garlic Bread, or this easy Gluten-free Garlic Cheese Monkey Bread.  If you are short on time, toast your favorite gluten-free bread, rub a raw, halved garlic clove directly over the warm crust, and spread with salted butter and fresh parsley. It takes less than three minutes and gives you the satisfaction of fresh garlic bread.

If you love Italian comfort food, be sure to explore my favorite gluten-free Italian soups, pasta and desserts!

Hi, I’m Kristina I’m a professional gluten-free recipe developer, and every recipe on this site is created and personally tested in my kitchen. If you love this recipe, please leave a ⭐ star rating and a quick review below, it helps other readers find my recipes!

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One-Pot Gluten-Free Lasagna Soup

12 reviews
Published Sep 13, 2020 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
45 min
Serves:
6

Ingredients

1 Tbsp. Extra virgin olive oil
1 medium yellow onion, diced
4 cloves garlic, chopped
1 lb. lean ground beef
1 Tbsp. GF oregano
1 Tbsp. GF marjoram
1 Tbsp. GF paprika
1 GF bay leaf
Hot chilli pepper flakes to taste (optional)
1/2 red or yellow bell pepper, sliced
32 oz. GF beef or chicken stock
28 oz. crushed pure tomatoes
Sea salt and GF ground black pepper to taste
1 parmesan rind (optional)
3 oz. (1 cup) GF lasagna noodles, broken into small pieces
1 medium baby zucchini, cut into small 1/2-inch cubes or 4 cups roughly chopped fresh baby spinach
1/2 cup grated parmesan cheese
1 cup heavy cream
1/2 cup torn fresh basil leaves
Optional toppings: fresh parmesan cheese, fresh basil leaves, grated mozzarella, fresh herbs or a dollop of ricotta cheese

Instructions

  1. Using a large saucepan, heat olive oil over medium heat. Add onions and cook for about 5 minutes, until the onions are translucent. Stir in garlic and cook for one more minute
  2. Add ground beef, oregano, marjoram, paprika, bay leaf and if using hot chilli pepper flakes. Cook, stirring often until the meat is no longer pink and starts to brown
  3. Add bell peppers, stock, parmesan rind, crushed tomatoes, and season with salt and pepper. Bring to a boil, cover and reduce heat to simmer. Cook for 30 minutes
  4. Add noodles and cook until the noodles are al-dente or as per package directions. It is better to undercook the noodles then overcook because the noodles keep cooking even after turning the stove off
  5. Add the zucchini or spinach and give it a good stir. Immediately remove the soup from the stove. Add parmesan cheese and stir until the cheese has melted. Stir in cream and fresh basil. 
  6. To serve, divide soup between bowls and top with desired toppings
  7. Chefs notes: to reheat the soup, turn the stove to medium heat and cook until heated. Do not boil the soup.

Nutrition Info

  • Per Serving: Calories: 460 kcal Total Fat: 29 g Carbohydrates: 22 g Dietary Fiber: 3 g Sugars: 7 g Protein: 25 g Sodium: 780 mg (This can vary depending on whether you use salted or low-sodium stock, and if a Parmesan rind is added). | Note: These values are estimates and can vary based on specific brands. Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  1. Jo

    Can the Gluten-Free lasagna soup be frozen?
    Just found out that my adult daughter maybe be gluten sensitive. Looking for good things to make for her that my husband and other daughter will eat.

  2. Kristina

    yes, the lasagna soup can be frozen Jo.

  3. Deanne Hartigan

    Will the noodles hold up for leftovers for 2-3 days? Or turn to mush, fall apart?

  4. Kristina

    they will hold up Deanne

  5. Tonya

    Excellent soup!

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