Lasagna Soup {gluten-free & dairy-free}
Prepare for a serious comfort-eating session with a bowl of this delicious Lasagna Soup. I’ve made my version both gluten-free and dairy-free but you can easily swap ingredients based on your needs and preferences.
Why You’ll Love This Recipe
- Gluten-Free and Dairy-Free: Suitable for those with gluten and dairy sensitivities and honestly, this doesn’t taste like a gf and df dish so it can suit everyone. But if you have no need or preference for gluten-free and dairy-free substitutions you can very easily swap in regular pasta, cream, and ricotta.
- Rich and Flavorful: Packed with both beef and italian sausage, a rich tomato broth made creamy with the addition of coconut milk and with some green veggies snuck in for good measure.
- Easy to Prepare: Simple steps make this an ideal weeknight dinner. This is the cheat code for enjoying lasagna whenever the mood strikes.
Ingredients for Lasagna Soup
See the recipe card below for the full list of ingredients but let’s chat about a few of them to understand why I’m recommending them and possibilities for substitutions.
Beef and Sausage
I love having the combination of both here but you can easily go all beef or all sausage if that’s what you’ve got on hand.
Pasta Sauce
We’re adding a can of diced tomatoes as well as an entire jar of pasta sauce. You can get a little creative with the type of pasta sauce you choose if you want. I used Rao’s marinara which is pretty classic, but if you wanted to go with a sauce that has some additional flavors already added like garlic, mushrooms, or basil, that’s going to be a great addition. Just don’t go too off course here – it still needs to be a primarily tomato-based sauce.
Coconut Milk
This is to add a creaminess to the soup. It’s not absolutely necessary, but I highly recommend it. Use unsweetened (that’s important!) canned coconut milk, ideally the full-fat kind. I settled on 3/4 cup as the sweet spot to give this the perfect consistency I was looking for but you can adjust this down to half a cup or up to a full cup as you wish. And if you don’t need to keep the dairy out of this, feel free to swap in regular heavy cream here.
Lasagna Noodles
Look, I’m going to level with you. If you’ve ever made lasagna before you know that lasagna noodles are a pain to work with. They stick together, flop around, and fall apart if you cook them a second too long. I’m here to be fully transparent and let you know that gluten-free lasagna noodles are even more of a pain than the standard version.
How can we combat this? Well, the sticking and falling apart is less of a worry here than if we were making classic lasagna and needed structurally sound lasagna sheets for assembly. You’re going to cut them up and dump soup on top of them anyway so it will sort of work itself out. One option though is to break the dry noodles up before boiling them. This makes it all a bit more manageable than the big floppy sheets.
The other option is to just use a different pasta shape. It’s not that big of a deal. If you want to fully commit to the bit of “lasagna soup” stick with the lasagna noodles, but if it’s not important to you, just about any other pasta shape in the world is going to be easier to find at the store and easier to deal with overall. And will taste every bit as good.
Dairy-free ricotta cheese
I really recommend including the ricotta, as that is what really seals the deal on this giving the lasagna taste. I like Kite Hill brand for dairy-free. And if you don’t need dairy-free, any ricotta will do.
Chopped Fresh Herbs
I had Italian parsley on hand when I made this so that is what I went with, but some fresh basil or oregano would be fantastic options too.
Instructions
Sauté the Aromatics and Meat: Cook your onion, garlic, beef and sausage together in a large pot until those onions are translucent and the meat is cooked through. Drain off the fat from the pot as best you can.
Build the Soup Base: Stir in the pasta sauce, diced tomatoes with juices, chicken broth, coconut milk, Italian seasoning, crushed red pepper flakes, sea salt, and black pepper. Mix well to combine everything and bring it to a boil.
Simmer: Reduce heat down to a simmer, throw in a bay leaf and put a lid on the pot. Let it simmer for 20 minutes or so (while you work on cooking the noodles).
Cook the Noodles: Bring a separate pot of water to a boil. Cook the lasagna noodles according to package directions.
Finish the Soup: Remove the bay leaf from the soup and Stir in the baby spinach until it wilts into the liquid.
Combine Noodles and Soup:
If Serving Immediately:
Stir the cooked lasagna noodle pieces into the soup.
For Leftovers:
Keep the noodles separate to prevent them from absorbing too much liquid or becoming mushy.
Add a portion of noodles to each serving bowl and ladle the soup over the top.
Serve: Top each bowl with a scoop of dairy-free ricotta cheese and garnish with your choice of chopped fresh herbs.
How to Store and Reheat Lasagna Soup
- Refrigerate: Allow the soup to cool and store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Warm gently on the stovetop over medium heat or in the microwave until heated through.
- Note: For best results, store the noodles separately and add them to the soup just before serving to prevent them from becoming mushy.
Tips and Variations
- Adjust Creaminess: Increase coconut milk up to 1 cup for a richer texture.
- Season to Taste: Taste the soup before adding the full amount of salt, especially if your broth or pasta sauce contains salt.
- Add Fresh Herbs: Stir in fresh basil or oregano just before serving for added freshness.
- Spice Level: Adjust the crushed red pepper flakes to your preferred heat level.
Frequently Asked Questions for Lasagna Soup
Q: Can I use a different type of milk substitute?
A: Yes, you want something on the thicker, heavy-cream consistency side, so I’m recommending full fat canned coconut milk. However, a cashew cream would work fantastic, and certainly you can use regular dairy heavy-cream if you aren’t avoiding dairy.
Q: Can I make this soup vegan?
A: Substitute the ground beef and sausage with plant-based meat alternatives and use vegetable broth instead of chicken broth. Mushrooms would be a gorgeous addition in this case!
Q: How can I prevent gluten-free noodles from getting mushy?
A: Be very careful not to boil them for longer than necessary and keep them separate from the soup until you’re ready to serve.
Lasagna Soup {gluten-free & dairy-free}
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 4 cloves garlic minced
- 1 pound ground beef
- 1 pound Italian sausage
- 2 teaspoons Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 4 cups low-sodium chicken broth
- 1 14.5-ounce can diced tomatoes with juices
- 1 24-ounce jar pasta sauce
- 3/4 cup canned coconut milk
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 ounces baby spinach
- 1 9-ounce box gluten-free lasagna noodles
- Dairy-free ricotta cheese
- Chopped fresh parsley, basil, or oregano
Instructions
- Sauté the Aromatics and Meat:In a large Dutch oven, heat the olive oil over medium-high heat.Add the chopped onion, minced garlic, ground beef, and sausage.Cook for 5–7 minutes, breaking up the meat with a spatula, until the onions are translucent and the meat is browned and cooked through.Drain any excess fat from the pot.
- Build the Soup Base:Stir in the pasta sauce, diced tomatoes with juices, chicken broth, coconut milk, Italian seasoning, crushed red pepper flakes, sea salt, and black pepper.Mix well to combine all ingredients and bring to a boil.
- Simmer:Reduce the heat to a simmer, add the bay leaf, and cover the pot.Let it simmer for about 20 minutes to allow the flavors to meld.
- Cook the Noodles:While the soup simmers, bring a separate pot of water to a boil.Add the gluten-free lasagna noodles and cook according to the package instructions until al dente.Drain the noodles and cut them into 1–2-inch pieces.
- Add Spinach to the Soup:Remove the bay leaf from the soup.Stir in the baby spinach until it wilts into the liquid.
- Combine Noodles and Soup:If Serving Immediately: Add the cooked lasagna noodle pieces directly into the soup pot and stir to combine.If Serving Later or Planning to Have Leftovers: Keep the noodles separate to prevent them from absorbing too much liquid or becoming mushy. Place a portion of noodles into each serving bowl and ladle the hot soup over the top.
- Serve:Top each bowl with a scoop of dairy-free ricotta cheese.Garnish with chopped fresh parsley or your choice of fresh herbs like basil or oregano.
Notes
This Gluten-Free and Dairy-Free Lasagna Soup is a hearty, comforting dish that’s perfect for your cozy dinners or a few days of meal prep. It’s packed with flavor and free from common allergens, making it a great option for everyone.
I hope you love it as much as I did – be sure to leave me a comment below to let me know what you thought!
