40-Minute One-Pot Gluten Free Lasagna Soup

This gluten free lasagna soup delivers all the rich, meaty flavor of traditional lasagna in a single pot, with broken gluten-free noodles cooking directly in the tomato broth.

It’s the kind of dinner that feels like a weekend project but comes together fast enough for a Tuesday night, and it reheats beautifully for lunch the next day.

What Makes This Soup So Good

The broth tastes deeply savory because it builds on browned beef and sausage, then simmers with crushed tomatoes and a hit of garlic. The ricotta blend on top melts into the hot soup, adding the creamy, cooling layer you expect from a classic lasagna.

Because the gluten-free noodles cook directly in the pot, they soak up all that flavor, and you skip the fuss of layering. Brown rice lasagna sheets hold their shape well, so you get tender pasta without mush.

Ingredients

• 1 lb ground beef: 80/20 for the best flavor
• 1/2 lb Italian sausage: sweet or hot, casings removed
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1 (28-oz) can crushed tomatoes
• 4 cups beef broth: check the label to confirm it is gluten-free
• 8 oz gluten-free lasagna noodles: about 6 sheets broken into 2-inch pieces
• Kosher salt and black pepper
• For the topping:
• 1 cup whole milk ricotta
• 1 cup shredded low-moisture mozzarella
• 1/4 cup grated Parmesan
• Fresh basil, for serving

Variations / Substitutions

• Make it dairy-free: use plant-based ricotta and mozzarella; the melt will not be quite the same, but it will still taste creamy.
• Add spinach: stir in a few handfuls of baby spinach with the noodles.
• Use ground turkey: swap the beef and sausage for 1 1/2 lb ground turkey and add an extra teaspoon of Italian seasoning.

If you’re not avoiding gluten, classic stovetop lasagna is a quicker cousin made with regular broken lasagna noodles.

How to Make Gluten Free Lasagna Soup

Step 1: Brown the Meat

In a large Dutch oven or heavy pot over medium-high heat, add the 1 lb ground beef and 1/2 lb Italian sausage. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 6 to 8 minutes.

You’ll hear the meat start to sizzle as it releases its fat. A little browning on the bottom of the pot builds the base of the soup, so let it stick and caramelize before stirring.

Step 2: Sauté the Aromatics

Stir in the diced onion and cook until softened, about 4 minutes. Add the 2 tbsp tomato paste, minced garlic, 1 tsp oregano, and 1/2 tsp basil, and cook for 1 to 2 minutes more, until the tomato paste darkens a shade.

The tomato paste coating the pan will turn a deep brick red, which sharpens its sweetness and takes the raw edge off the garlic.

Step 3: Simmer the Soup Base

Pour in the 28 oz crushed tomatoes and 4 cups beef broth. Scrape up any browned bits stuck to the bottom. Season with 1 tsp kosher salt and a few grinds of black pepper. Bring to a boil, then reduce the heat to a steady simmer and cook for 10 minutes, uncovered.

Taste the broth here and adjust the salt. It should be bold and tomato-forward, since the noodles will absorb some seasoning as they cook.

Step 4: Cook the Noodles

Add the broken 8 oz gluten-free lasagna noodles to the pot. Stir them gently into the soup so they are submerged, and simmer until al dente, 10 to 12 minutes (start checking at 8 minutes for thinner noodles). Stir occasionally to prevent sticking.

The noodles will swell and the soup will thicken. If it becomes too thick before the pasta is tender, stir in a splash of broth or water.

Step 5: Finish with the Ricotta and Serve

While the noodles cook, stir together the 1 cup ricotta, 1 cup shredded mozzarella, and 1/4 cup grated Parmesan in a small bowl. Ladle the hot soup into bowls, spoon a generous dollop of the cheese mixture on top, and tear fresh basil leaves over each serving.

The ricotta will soften into the broth as you eat, making every spoonful creamy. Serve right away while the cheese is still cool against the hot soup.

A Few Tips Before You Start

• Look for brown rice lasagna sheets; they resist overcooking better than chickpea or lentil ones.
• Break the noodles into irregular 2-inch shards instead of cutting them. This mimics the torn pasta look you’d get in a rustic lasagna.
• If you like a little heat, choose hot Italian sausage or add a pinch of red pepper flakes with the garlic.
• The soup thickens as it sits. When reheating leftovers, add a splash of broth to bring it back to a spoonable consistency.
• For a smoother broth, blend about a cup of the soup (before adding the noodles) and stir it back in. This gives a silkier texture without any cream.

Noodle cook times vary by brand; always check the package and start testing a few minutes early.

Storing Leftovers

• Refrigerate: store in an airtight container up to 4 days. The noodles will absorb more liquid, so reheat gently on the stove with a little broth.
• Freeze: you can freeze the soup base (without the cheese topping) for up to 2 months. Thaw overnight and add fresh cheese before serving.

What to Serve With This Soup

A simple green salad with a sharp lemon vinaigrette cuts through the richness of the meat and cheese, while warm gluten-free garlic toast soaks up every last drop of broth.

Frequently Asked Questions

Can I use a different gluten-free noodle shape?

Yes, gluten-free shells or rotini work. Adjust the cook time and start checking a few minutes early, since small shapes can go from tender to soft quickly.

How do I stop the noodles from falling apart?

Stir gently and use brown rice or corn-based noodles, which hold their shape better than legume-based ones. Pull the soup off the heat as soon as the pasta is tender.

Can I make this in a slow cooker?

Brown the meat and aromatics on the stove first, then transfer everything except the noodles to a slow cooker on low for 4 to 6 hours. Add the broken noodles in the last 20 minutes of cooking.

Gluten Free Lasagna Soup Recipe

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Calories: 540

Ingredients Method Notes

Ingredients

  

• 1 lb ground beef
• 1/2 lb Italian sausage
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1 (28-oz) can crushed tomatoes
• 4 cups beef broth
• 8 oz gluten-free lasagna noodles
• Kosher salt and black pepper
• 1 cup whole milk ricotta
• 1 cup shredded low-moisture mozzarella
• 1/4 cup grated Parmesan
• Fresh basil, for serving

Method

 

1. Brown the ground beef and sausage in a large pot over medium-high heat until no longer pink, about 6 to 8 minutes.
2. Add the onion and cook until softened, about 4 minutes. Stir in the tomato paste, garlic, oregano, and basil and cook for 1 to 2 minutes more.
3. Pour in the crushed tomatoes and broth, season with salt and pepper, and simmer uncovered for 10 minutes.
4. Add the broken lasagna noodles and simmer until al dente, 10 to 12 minutes, stirring occasionally.
5. Mix the ricotta, mozzarella, and Parmesan together. Ladle soup into bowls, top with the cheese mixture, and garnish with fresh basil. Serve hot.

Notes

The soup thickens significantly as it cools; expect a slightly tighter texture the next day. Reheat with a splash of broth and add fresh cheese just before serving.