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Gluten Free Lasagna Soup

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 Tips & Ingredients

Gluten-Free Noodles

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 (eww), 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. Just 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 to Try:

Vegan Cream of Mushroom Soup
Mexican Black Bean Soup
Creamy Chicken & Vegetable Soup from Nyssa’s Kitchen
Instant Pot Chicken & Wild Rice Soup from My Heart Beets

Gluten-Free Lasagna Soup Recipe:

gluten-free lasagna soup sitting in white dutch oven with sprig of basil in it

Gluten Free Lasagna Soup

Yield: 6-8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This delicious and easy gluten free lasagna soup literally takes all the hard work and effort out of gluten-free lasagna! It's 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.

Ingredients

  • 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
  • 1/2 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

Instructions

  1. Over medium-high heat, warm the olive oil in a Dutch oven or stock pot (6 quart or bigger).
  2. Add the chopped onion, lean ground beef, minced garlic, and dried Italian seasoning. Cook until the beef is completely browned, stirring occasionally.
  3. 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.  
  4. 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.
  5. Serve immediately.

Notes

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.



*Did you make this gf lasagna? Please give it a star rating and leave an honest review below! 

Don’t forget to snap a pic and tag me on Instagram @allergyfreeak and #allergyfreealaska with your gluten-free dairy-free lasagna pics!

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Sandra McGrandle

Wednesday 19th of August 2020

I don't see where I can do a star rating, but I will say FIVE STARS! I made this last week to RAVE reviews from my family, and it was so quick and easy. I did make some recipe modifications which I'll note here. I added about 2 cups of diced leftover roast chicken after the beef was cooked. We eat keto, so I used Rao brand pasta sauce (happened to have tomato basil on hand), as that brand is keto safe and has wonderful flavor. I also tossed in a few tablespoons of Rao pizza sauce (my all time favorite). I used homemade chicken-foot broth since I had that on hand, and onion powder (because I dislike the texture of onions in food). I was generous with the garlic since we like it a lot. I added about 1/2 head of chopped cabbage and 2 medium zucchini, cubed and simmered about 5 minutes, At the end I added Gnooda brand pasta (keto safe and really good, not cardboard-like) and simmered about 5-7 minutes as it cooks quickly. I used golden monkfruit as the pinch of sweetener. Even my somewhat-picky teen daughter loved it and my family of three ate this for a few days (dinner first night, then lunches and snacks). My husband has been begging me to make more soon, so I'm making more today and will use Rao marinara since I have that on hand. Thanks for sharing such a foolproof recipe! I am not a tomato soup fan but even I liked this one!

Mēgan

Wednesday 19th of August 2020

Your comment made my day, Sandra! This recipe is definitely one my family makes again and again, so I figured it might be the same for all of my readers! :) (The star rating is located in the recipe card!)