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Gluten Free Lasagna Soup

Warm Up with Gluten Free Lasagna Soup - Comfort in a Bowl

Enjoy this Gluten Free Lasagna Soup, a comforting, one-pot meal ready in under 30 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Soups
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with avocado oil for a higher smoke point.
  • 1 pound Ground Beef Can be replaced with ground turkey or plant-based meat.
  • 0.5 pound Ground Italian Pork Can be omitted for a leaner soup or replaced with extra ground beef.
  • 1 medium Onion (chopped) Yellow onion preferred.
  • 2 cloves Garlic (minced) Fresh garlic is recommended.
  • 24 ounces Marinara Sauce Using a high-quality brand like Rao’s ensures the best flavor.
  • 14.5 ounces Diced Tomatoes Can be replaced with fresh diced tomatoes.
  • 4 cups Low Sodium Chicken Broth Vegetable broth is a great vegan alternative.
  • 1 tablespoon Italian Seasoning A homemade mix can substitute.
  • Sea Salt Adjust to taste.
  • Ground Black Pepper White pepper can be used for a milder taste.
For the Soup’s Spice & Nutrients
  • 0.25 teaspoon Red Pepper Flakes Optional, omit for a milder soup.
  • 2 cups Spinach Can be substituted with kale or Swiss chard.
For the Pasta
  • 10 ounces Gluten Free Lasagna Noodles Try oven-ready noodles or zucchini for a lower-carb choice.

Equipment

  • stockpot or Dutch oven

Method
 

Step-by-Step Instructions for Gluten Free Lasagna Soup
  1. Heat the Oil: Begin by heating 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium heat. Allow the oil to shimmer for about a minute.
  2. Sauté the Onion and Garlic: Add 1 chopped onion and 2 minced garlic cloves to the pot, stirring frequently. Sauté them for about 3–5 minutes until soft.
  3. Brown the Meat: Incorporate 1 pound of ground beef and ½ pound of ground Italian pork. Cook for 5–7 minutes until fully browned.
  4. Add the Sauces and Broth: Pour in 24 ounces of marinara sauce and a 14.5-ounce can of diced tomatoes, followed by 4 cups of low-sodium chicken broth. Bring to a gentle boil.
  5. Incorporate the Noodles: Break up 10 ounces of gluten-free lasagna noodles and add them to the pot. Let it cook for about 15 minutes.
  6. Add the Spinach: Stir in 2 cups of fresh spinach until it wilts down, about 2–3 minutes.
  7. Serve the Soup: Ladle the hot soup into bowls. Top with ricotta or cottage cheese if desired, and serve warm.

Nutrition

Serving: 1cupCalories: 380kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 850mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 3000IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

To avoid clumping, stir noodles frequently during cooking. When reheating, add a splash of broth as needed.

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