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This gluten-free lasagna soup transforms the classic Italian casserole into a cozy, spoonable dish that delivers all the flavors without the lengthy preparation. Perfect for busy weeknights, this dairy-free version ensures everyone at the table can enjoy a hearty bowl of comfort.
I originally created this recipe when my nephew was diagnosed with celiac disease, and it's since become our go-to Sunday dinner when we want the comfort of lasagna without the assembly time.
Ingredients
- Olive oil: Creates the perfect base for sautéing your aromatics and prevents sticking
- Ground beef and Italian pork: Provide authentic lasagna flavor and hearty texture
- Onion and garlic: Build the aromatic foundation every good Italian dish needs
- Marinara sauce: Use a high-quality brand like Rao's for the best flavor profile
- Diced tomatoes: Add chunky texture and bright acidity to balance the rich broth
- Low sodium chicken broth: Allows you to control the salt level while creating the soup base
- Italian seasoning: Delivers classic herbs in one convenient blend
- Sea salt and black pepper: For essential seasoning, always adjust to taste
- Red pepper flakes: Optional but wonderful for adults who enjoy a subtle heat
- Spinach: Adds nutrition and color without overpowering the dish
- Gluten free lasagna noodles: Break them in half for easier eating
Step-by-Step Instructions
- Sauté the Aromatics:
- Heat olive oil in a large stockpot over medium heat. Add chopped onions and minced garlic, cooking for about 3 minutes until fragrant and onions become translucent. This builds the flavor foundation for your soup.
- Brown the Meat:
- Add ground beef and Italian sausage to the pot with the aromatics. Break up the meat with a wooden spoon and cook thoroughly until no pink remains, about 5 minutes. Drain excess fat to prevent a greasy soup.
- Create the Soup Base:
- Pour in marinara sauce, diced tomatoes with their juice, and chicken broth. Add Italian seasoning, salt, pepper, and red pepper flakes if using. Stir to combine all ingredients. Bring the mixture to a rolling boil over medium high heat.
- Cook the Pasta:
- Once boiling, add broken lasagna noodles to the pot. Reduce heat to maintain a gentle simmer. Cook for approximately 15 minutes, stirring frequently to prevent noodles from clumping together. The pasta should be tender but still have a slight bite.
- Finish with Greens:
- Just before serving, stir in fresh spinach and allow it to wilt into the hot soup, about 1 minute. Taste and adjust seasonings as needed, adding more broth if you prefer a soupier consistency.
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My absolute favorite part of this recipe is how it satisfies that lasagna craving without hours of preparation. One memorable Christmas Eve, our oven broke down midday, and this soup saved our traditional Italian dinner. My father in law actually claimed it was better than the original lasagna we had planned!
Storing and Reheating
Leftover soup will continue to develop flavor in the refrigerator, making it even more delicious the next day. Store in airtight containers for up to 5 days. When reheating, add additional chicken broth as the gluten free noodles will have absorbed much of the liquid overnight. Warm gently on the stovetop or in the microwave until heated through. Individual portions make excellent lunch meal prep for the week.
Make It Your Own
While this recipe is designed to be dairy free, those without restrictions can add a dollop of ricotta or cottage cheese to each serving for an authentic lasagna experience. Vegans can substitute plant based ground meat alternatives and vegetable broth with excellent results. The beauty of soup is its flexibility you can add vegetables like bell peppers, zucchini, or carrots to boost the nutritional content. Fresh herbs like basil or parsley make a wonderful garnish just before serving.
Slow Cooker Method
For even easier preparation, this soup adapts beautifully to slow cooking. Brown the meat, onions, and garlic as directed, then transfer to a slow cooker with all remaining ingredients except the pasta and spinach. Cook on low for 6 hours or high for 3 hours. Add broken lasagna noodles during the final 30 minutes of cooking time, and stir in spinach just before serving. This method is perfect for busy days when you want dinner waiting for you.
Pro Tips
Allow the soup to rest for 5 minutes before serving to let the flavors fully develop. Breaking the noodles into varied sizes creates texture interest in each spoonful. For meal prep, consider keeping cooked noodles separate from the soup base and combining just before eating to prevent noodle expansion.
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This soup is the ultimate comfort meal that makes lasagna night easier than ever.
Frequently Asked Questions
- → Can I make this soup with regular lasagna noodles?
Yes, you can substitute regular lasagna noodles if you don't need the soup to be gluten-free. Just break them into pieces before adding to the pot and adjust cooking time according to package instructions.
- → How can I make this soup dairy free?
The soup base is naturally dairy free. Simply avoid adding any optional toppings like ricotta or cottage cheese. For a creamy element, consider using a dairy-free alternative like cashew cream or coconut yogurt.
- → Can I substitute the meat for a vegetarian version?
Absolutely! Replace the ground meats with plant-based alternatives or add extra vegetables like zucchini, bell peppers, or mushrooms. You could also include white beans or lentils for added protein and texture.
- → What's the best way to reheat leftovers?
Reheat leftover soup on the stovetop over medium heat, adding extra chicken broth as needed since the noodles will absorb liquid as they sit. Stir occasionally until heated through, about 5-7 minutes.
- → How do I prevent the gluten-free noodles from getting mushy?
For best results, stir frequently while cooking the noodles and avoid overcooking. If preparing in advance or making a large batch, consider cooking and storing the noodles separately, then adding them to individual portions when serving.
- → What are the slow cooker instructions for this soup?
For slow cooker preparation, brown the meat, onions and garlic first, then transfer to the slow cooker with all remaining ingredients except the noodles and spinach. Cook on low for 6-8 hours or high for 3-4 hours. Add broken noodles during the final 30-45 minutes of cooking, and stir in spinach just before serving.