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Gluten Free Lasagna Soup

Gluten Free Lasagna Soup is a hearty Italian-American soup with tomato broth, Italian sausage, and gluten-free pasta simmered until tender. Finish with a ricotta-mozzarella dollop that melts into the center for classic lasagna flavor without baking.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage, casings removed Use Italian sausage for the classic lasagna-meets-soup flavor.
Aromatics and tomatoes
  • 1 onion, diced Diced onion softens into the broth.
  • 4 garlic, minced Minced so it blends quickly.
  • 1 can (28 oz) crushed tomatoes Adds body and tomato flavor.
  • 1 can (14 oz) diced tomatoes Adds texture and small tomato pieces.
  • 2 tbsp tomato paste Boosts richness; cook briefly to mellow.
Broth and seasoning
  • 4 cup chicken broth Forms the soup base.
  • 1 tsp Italian seasoning Italian herb blend for classic seasoning.
  • 1 tsp dried basil Adds earthy basil notes.
  • 0.5 tsp red pepper flakes Adds gentle heat; adjust to taste.
  • 0.25 Salt and pepper to taste Season at the end for best balance.
Gluten-free pasta
  • 8 oz gluten-free pasta (brown rice lasagna noodles or GF penne, broken if using lasagna sheets) Brown rice lasagna noodles or GF penne; break sheets if needed.
Cheese dollop
  • 1 cup ricotta Stir with mozzarella and parmesan for the dollop.
  • 1 cup shredded mozzarella Helps the center melt.
  • 0.25 cup parmesan Adds salty, nutty flavor.
  • 0.25 fresh basil Use to top each bowl.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. In a large pot, brown the Italian sausage over medium-high heat until cooked through. Drain excess fat and set the sausage aside.
Sauté aromatics and build the base
  1. Add the diced onion to the same pot and sauté for 4 minutes until softened. Add the minced garlic and cook for 1 minute, stirring so it doesn’t brown.
  2. Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Simmer the soup
  1. Add the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, and red pepper flakes, then bring to a boil.
  2. Add the gluten-free pasta and return the browned sausage to the pot. Simmer according to the pasta package instructions (usually 8-12 minutes) until the pasta is tender.
  3. Season the soup with salt and pepper to taste. Stir well and check the seasoning before serving.
Make the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, and parmesan together until evenly combined.
  2. Ladle the soup into bowls and top each one with a generous spoonful of the cheese dollop. Let it sit briefly so the cheese melts into the center, then finish with fresh basil.

Notes

Pro tip: If your gluten-free pasta absorbs more broth than expected, add an extra splash of chicken broth at the end to keep the soup saucy. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop. Freezing is not recommended because gluten-free pasta can soften further. Dietary swap: use dairy-free ricotta and mozzarella if you need a dairy-free version while keeping the same soup base.