Why You’ll Love This Recipe

I love this recipe because it gives me all the deep, savory flavors of lasagna in a quicker, one‑pot version. The gluten free noodles soak up a tomato-rich broth infused with Italian seasoning, while the dairy free toppings keep it creamy without any heaviness. It’s easy to make, adaptable to different proteins or vegetables, and reheats beautifully.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion, diced
Italian sausage or ground beef (or a plant‑based alternative)
Garlic, minced or garlic powder
Italian seasoning
Salt and pepper
Gluten free marinara sauce or crushed tomatoes
Low‑sodium chicken, beef, or vegetable broth
Gluten free lasagna noodles, broken into pieces
Optional vegetables like zucchini or spinach
Fresh basil or parsley for garnish
Dairy free parmesan or nutritional yeast for topping

directions

I heat olive oil in a large pot over medium heat, then add the diced onion and cook until softened.
I stir in the garlic and cook for about 30 seconds before adding the sausage or ground meat, breaking it up as it browns.
I season with Italian seasoning, salt, and pepper, then pour in the marinara sauce and broth.
I bring the mixture to a boil, add the broken gluten free noodles, and simmer until the pasta is tender.
If I’m using spinach or zucchini, I stir them in at the end so they stay bright and fresh.
I ladle the soup into bowls and top it with fresh basil, dairy free parmesan, or nutritional yeast.

Servings and timing

Serves: 6
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

I swap the sausage for ground turkey or chicken for a lighter version.
I make it vegetarian by using white beans or lentils instead of meat.
For extra creaminess, I stir in a splash of canned coconut milk or blended cashews.
I sometimes replace lasagna noodles with gluten free fusilli or penne for a different texture.

storage/reheating

I store leftovers in the fridge for up to 4 days. The pasta absorbs broth over time, so when reheating I add a splash of broth or water. If I want to freeze it, I make the soup base without noodles, freeze it, and cook fresh pasta when ready to serve.

FAQs

How do I keep the pasta from getting mushy?

I cook the pasta separately and add it to the soup just before serving, especially if I plan on storing leftovers.

Can I make this in a slow cooker?

Yes—I brown the meat first, then add all the ingredients except the pasta to the slow cooker. I stir in the pasta during the last 20–30 minutes of cooking.

What’s the best dairy free cheese for this soup?

I like using shredded dairy free parmesan or a sprinkle of nutritional yeast for a cheesy flavor.

Can I make it spicy?

Absolutely—I add crushed red pepper flakes or use spicy Italian sausage for a little heat.

Can I use a different pasta shape?

Yes—gluten free penne, fusilli, or shells work great and hold up well in the broth.

Conclusion

I love how this gluten free lasagna soup gives me all the flavors of classic lasagna without the effort. It’s warming, satisfying, and perfect for meal prep. I keep it flexible so I can make it with whatever protein, veggies, or pasta I have on hand—and it’s always a hit.

Do you want me to also include a creamy dairy‑free variation section for this recipe? That would make it extra comforting.