Gluten Free Lasagna Soup (Dairy Free) – oh, the comfort! There’s something undeniably magical about lasagna, that layered masterpiece of pasta, rich sauce, and creamy filling. But what if you crave all that decadent flavor without the gluten or the dairy? What if you want it in a warming, soul-soothing bowl, perfect for a cozy evening? Well, my friends, you’ve found your culinary salvation! This Gluten Free Lasagna Soup (Dairy Free) is designed to capture the very essence of traditional lasagna, deconstructed into a hearty, flavorful soup that will have you coming back for seconds, thirds, and maybe even a midnight snack. It’s the ultimate hug in a bowl, proving that you don’t need gluten or dairy to experience pure, unadulterated comfort food bliss. This recipe takes all the beloved components – the savory ground meat, the aromatic herbs, the tender gluten-free pasta, and a creamy, luscious dairy-free “ricotta” – and melds them together into an unforgettable soup experience.
Ingredients:
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1/2 pound ground Italian sausage
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 jar (24 ounces) marinara sauce (I highly recommend Rao’s Marinara for its excellent flavor and minimal sugar)
- 1 can (14.5 ounces) diced tomatoes, undrained (the liquid adds valuable flavor and helps with the soup’s consistency)
- 4 cups low-sodium chicken broth (keep extra on hand for reheating)
- 1 tablespoon Italian seasoning
- 1/4 teaspoon sea salt, or to taste
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 2 cups fresh spinach (optional, for added nutrients and color)
- 1 box (10 ounces) gluten-free lasagna noodles, broken into bite-sized pieces (roughly in half)
Cooking the Meats and Aromatics
First, we’ll build the flavor base for our delicious Gluten Free Lasagna Soup. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the ground beef and ground Italian sausage. Break up the meat with a spoon and cook, stirring occasionally, until it’s nicely browned and no pink remains. This browning process is crucial for developing a rich, deep flavor in the soup. Drain off any excess grease from the pot; we want all the flavor, not the fat.
Next, add the finely chopped onion to the pot with the browned meat. Cook, stirring frequently, for about 5-7 minutes, or until the onion has softened and become translucent. Onions release their natural sugars as they cook, which adds a subtle sweetness and complexity to the soup. Then, stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as this can impart a bitter taste.
Building the Soup Base
Now it’s time to bring everything together and create the hearty soup base. Pour in the entire jar of marinara sauce. The quality of your marinara sauce will significantly impact the final flavor, so using a good brand like Rao’s is worth it. Follow this with the can of undrained diced tomatoes. Don’t drain the liquid; it contains flavor and helps to create the soup consistency we’re after. Stir everything to combine, scraping up any browned bits from the bottom of the pot – that’s pure flavor!
Pour in the 4 cups of low-sodium chicken broth. Using low-sodium broth allows you to control the saltiness of the soup more precisely. Stir in the Italian seasoning, sea salt, ground black pepper, and the optional red pepper flakes if you enjoy a little warmth. Bring the mixture to a simmer, then reduce the heat to medium-low, cover the pot, and let it gently simmer for at least 15-20 minutes. This simmering time allows all the flavors to meld beautifully together.
Adding the Noodles and Finishing Touches
Once the soup base has simmered and the flavors have had a chance to deepen, it’s time to add the star of our Gluten Free Lasagna Soup: the gluten-free lasagna noodles. Add the broken pieces of gluten-free lasagna noodles directly into the simmering soup. Stir them in gently to ensure they are fully submerged in the liquid. Cook according to the noodle package directions, which is typically around 10-12 minutes, or until the noodles are al dente – tender but still with a slight bite. Be sure to stir occasionally to prevent the noodles from sticking to the bottom of the pot or to each other.
If you’re using spinach, stir it in during the last few minutes of cooking, just long enough for it to wilt. This adds a vibrant green color and a boost of nutrients without overcooking the delicate leaves. Taste the soup and adjust the seasoning as needed. You might want to add a pinch more salt, pepper, or even a dash more Italian seasoning to suit your preference. If the soup seems too thick for your liking, you can add a little extra chicken broth or water to reach your desired consistency. Serve the soup hot, ladling generous portions into bowls. This soup is wonderfully comforting and satisfying, proving that gluten-free and dairy-free can be incredibly delicious!
Conclusion:
There you have it – a delicious and satisfying bowl of Gluten Free Lasagna Soup (Dairy Free)! We’ve walked through the simple steps to create this comforting, flavor-packed dish that’s perfect for a weeknight meal or a cozy weekend gathering. This soup truly embodies the spirit of lasagna without the fuss, offering all the classic tastes in a wonderfully accessible format.
For serving, I love to ladle this Gluten Free Lasagna Soup (Dairy Free) into deep bowls and top it with a sprinkle of fresh basil, a drizzle of dairy-free ricotta (if you have some on hand!), and perhaps a few extra dollops of that rich tomato sauce. It’s also fantastic served with a side of gluten-free garlic bread for dipping.
Don’t be afraid to get creative with variations! You can easily swap out the type of dairy-free milk used or add in different vegetables like spinach, mushrooms, or bell peppers. For a heartier soup, consider adding cooked lentils or extra ground meat. The beauty of this Gluten Free Lasagna Soup (Dairy Free) is its adaptability.
I truly hope you enjoy making and savoring this recipe as much as I do. It’s a testament to how flavorful and satisfying dairy-free and gluten-free eating can be. Give it a try and let the delicious aromas fill your kitchen!
Frequently Asked Questions:
Can I make Gluten Free Lasagna Soup (Dairy Free) ahead of time?
Yes, absolutely! Gluten Free Lasagna Soup (Dairy Free) can be made a day or two in advance. Store it in an airtight container in the refrigerator. You may need to add a splash more broth or water when reheating, as the soup can thicken as it sits. Simply reheat gently on the stovetop over medium-low heat until warmed through.
What kind of gluten-free noodles work best in this soup?
For this Gluten Free Lasagna Soup (Dairy Free), I recommend using gluten-free lasagna noodles that are designed to be cooked directly in the soup. Many brands offer these, and they’ll soften beautifully without becoming mushy. If you can’t find those, you can cook regular gluten-free lasagna noodles separately according to package directions and add them to individual bowls just before serving to prevent them from overcooking in the soup.
Gluten-Free Lasagna Soup Dairy-Free Delicious
A hearty and comforting gluten-free and dairy-free lasagna soup, packed with flavor from meats, marinara, and spices. Easy to make and satisfying!
Ingredients
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1/2 pound ground beef (Italian style)
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 jar (24 ounces) marinara sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups low-sodium chicken broth
- 1 tablespoon Italian seasoning
- 1/4 teaspoon sea salt, or to taste
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups fresh spinach (optional)
- 1 box (10 ounces) gluten-free lasagna noodles, broken into bite-sized pieces
Instructions
-
Step 1
Heat olive oil in a large pot over medium-high heat. Add ground beef and Italian-style ground beef. Cook, breaking up the meat, until browned. Drain excess grease. -
Step 2
Add chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant. -
Step 3
Pour in the marinara sauce and undrained diced tomatoes. Stir to combine, scraping up any browned bits from the bottom of the pot. -
Step 4
Add chicken broth, Italian seasoning, sea salt, ground black pepper, and optional red pepper flakes. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 15-20 minutes. -
Step 5
Add the broken gluten-free lasagna noodles to the simmering soup. Cook according to package directions, usually 10-12 minutes, until al dente, stirring occasionally. -
Step 6
If using, stir in spinach during the last few minutes of cooking until wilted. Taste and adjust seasonings. Add more broth if needed for desired consistency. Serve hot.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
