Lasagna Soup {gluten-free & dairy-free}
This hearty and comforting Lasagna Soup is both gluten-free and dairy-free, making it perfect for those with dietary restrictions. Packed with flavorful meats, veggies, and gluten-free lasagna noodles, it's a delicious twist on the classic Italian dish.
Servings: 6
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
Storage
Refrigerate: Allow the soup to cool to room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: Gently reheat the soup on the stovetop over medium heat or in the microwave until warmed through.
Note: Gluten-free pasta tends to absorb liquid and may become mushy over time. For best results, store the noodles separately and add them to the soup just before serving.
Notes
Coconut Milk: Start with 1/2 cup of coconut milk for a subtle creaminess. If you prefer a richer texture, increase the amount up to 1 cup.
Adjusting Seasonings: Taste the soup before adding the full amount of salt, especially if your broth or pasta sauce contains salt. Adjust seasonings as needed.
Dietary Considerations: Ensure all packaged ingredients like sausage and pasta sauce are certified gluten-free and dairy-free.