This delicious and easy gluten free lasagna soup literally takes all the hard work and effort out of gluten-free lasagna! The last thing I want to do, after a busy day of shuffling kids, is spend a ton of excess time on my feet cooking in the kitchen.
Unlike gluten-free lasagna, this hearty soup is super quick and easy to throw together (and entirely dairy-free!); it can be on the table within 30-40 minutes, from start to finish.
This healthy lasagna soup is one of those yummy, stick to your ribs meals that keep you full long after you leave the table. It is especially satisfying after a long, hard day of work, or for those kiddos who always tend to be hungry. It’s flavorful, filling, and chock-full of protein.
Gluten Free Lasagna Soup
Many types of gluten-free noodle brands are available at most grocery stores, though not all of them are good. Some have a gritty texture, leave a weird taste in your mouth, or tend to fall apart easily.
I prefer to use the Jovial brand of pasta because it holds its shape better and doesn’t contain any weird additives (like diglycerides).
In this specific recipe, I like using Penne or Fusilli shaped pasta, just like in my gluten-free pasta salad. Though that’s my personal preference; you can use whatever shape/brand you like. Macaroni noodles, or even broken up gluten-free lasagna noodles would also be a fun choice.
Gluten-Free Pasta Sauce
This dairy-free lasagna gets some of its authentic flavor from ready-made pasta sauce. Generally, when I make a tomato-based meal (like spaghetti sauce, pizza sauce, or vegan tomato soup), I add a pinch or two of cane sugar to cut the acidity. In this recipe though, adding cane sugar completely depends on what pasta sauce you use, as most already contain sugar.
Taste your sauce once all the liquid/wet ingredients are added, and only add more cane sugar if you think it needs it.
Is pasta sauce gluten-free?
Most tomato-based pasta sauces should be gluten-free, but always double-check labels first.
What flavor of store bought pasta sauce should I use?
I prefer a traditional favored pasta sauce, but even a tomato basil or a roasted garlic sauce would work well. Just don’t use a vodka sauce!
Can I use a homemade pasta sauce?
Homemade sauces will work for this recipe. I just like the convenience of a ready-made sauce to simplify meal prep.
Gluten-Free Lasagna Soup Substitutions
There are a few substitutions that you can make for this gluten-free lasagna recipe to suit the needs of your family or to utilize what you may already have on hand.
- Lean ground beef – You can substitute either lean ground pork or ground turkey for a lighter option. They both work perfectly and won’t have any significant change in the flavor of the soup.
- Canned Coconut milk – If you are not dairy-free, you can substitute half and half if that’s what you prefer. If you are dairy-free, any unsweetened/plain dairy-free coffee creamer works just as well. If you are hesitant about the taste of coconut milk, just know it is simmered down into the sauce and such a small amount. I personally can’t even taste it once the soup is finished cooking.
Add Some Vegetables
I will sometimes chop up a bunch of greens like chard, spinach, or kale and throw them into the soup for added nutrition. I recently had a bunch of gorgeous chard from a CSA box and chopped it up and tossed it in. It was such a wonderful addition and an easy way to “sneak it in.”
Chopped zucchini, and/or sliced mushrooms would also work well in this dairy-free soup recipe!
Make it a Gluten-Free Freezer Meal
To freeze ahead of time, I recommend making the soup, with all the ingredients but the noodles. When it comes time to thaw/serve the soup, thaw it, bring it to a simmer, and then add in your noodles to cook. This prevents the noodles from falling apart and becoming mushy during the freeze/thaw.
Other Gluten-Free Dairy Free Soup Recipes:
Gluten-Free Lasagna Soup Recipe:
- 1 tablespoon olive oil
- 2 cups chopped onion
- 2 pounds lean ground beef
- 3 garlic cloves, minced
- 4 teaspoons dried Italian seasoning
- 1 jar (24 ounces) tomato based pasta sauce
- 1 can (28 ounces) crushed tomatoes
- 4 cups beef broth
- ½ cup full fat canned coconut milk
- 12 ounces gluten-free penne or fusilli noodles (I use Jovial brand)
- Pinch of cane sugar, optional (see recipe notes)
- Sea salt & ground pepper to taste
- Over medium-high heat, warm the olive oil in a Dutch oven or stock pot (6 quart or bigger).
- Add the chopped onion, lean ground beef, minced garlic, and dried Italian seasoning. Cook until the beef is completely browned, stirring occasionally.
- Carefully pour in the pasta sauce, crushed tomatoes, beef broth, and canned coconut milk. Stir together and season to taste using cane sugar, sea salt, and/or ground pepper if needed (see recipe notes). Turn heat to high and bring to a boil.
- Stir in the gluten-free noodles and bring the soup back up to a boil. Reduce heat to medium and simmer for 8-14 minutes, or until the noodles are cooked through.
- Serve immediately.
Tomato Based Pasta Sauce- I prefer to use traditional flavored pasta sauce, but even tomato basil, or roasted garlic would work well, too. Just don’t use a vodka sauce!
Cane Sugar- Normally when I make spaghetti sauce, or even pizza sauce (or any tomato based dish, for that matter) I add a pinch or two of cane sugar to cut the acidity. Depending on what brand of tomato based pasta sauce you use in this recipe, it may have enough sugar already in it, that you might not need to add additional. Taste the soup once you have all the liquid/wet ingredients stirred together, and season accordingly to taste.
Don’t forget to snap a pic and tag me on Instagram @allergyfreeak and #allergyfreealaska with your gluten-free dairy-free lasagna pics!