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Easy gluten-free lasagna soup features layers of rich tomato broth, gluten-free lasagna noodles, Italian sausage, and creamy ricotta cheese, making it a comforting and flavorful meal perfect for a cozy night in.

Gluten-Free Lasagna Soup

Enjoy the comforting flavors of lasagna in a quick and easy soup! This gluten-free lasagna soup is packed with Italian sausage, vegetables, and cheesy goodness, all simmered in a rich tomato broth. It's a one-pot wonder perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound Italian sausage sweet or hot
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 4 cups gluten-free chicken broth or vegetable broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • 8 ounces gluten-free lasagna noodles, broken into small pieces
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil, chopped for garnish
  • Salt to taste
  • Pepper to taste
  • Optional: extra ricotta cheese for garnish
  • Optional: extra Parmesan cheese for garnish

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • measuring cups and spoons
  • wooden spoon or spatula
  • Ladle
  • Bowls for serving

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add the chopped onion, garlic, and bell pepper to the pot. Cook until the vegetables are softened, about 5-7 minutes.
  4. Stir in the crushed tomatoes, tomato sauce, chicken broth, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste. Bring the mixture to a simmer.
  5. Add the broken gluten-free lasagna noodles to the pot. Stir well to ensure they are submerged in the liquid.
  6. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the noodles are tender. Be sure to stir occasionally to prevent the noodles from sticking to the bottom of the pot.
  7. Remove the pot from the heat. Stir in the ricotta cheese and Parmesan cheese until melted and combined.
  8. Taste and adjust seasonings as needed.
  9. Ladle the soup into bowls and garnish with fresh basil. Add a dollop of extra ricotta cheese and a sprinkle of Parmesan cheese, if desired.
  10. Serve hot and enjoy!

Notes

For a richer flavor, brown the sausage with a tablespoon of tomato paste before adding the other ingredients. Add a splash of balsamic vinegar or Worcestershire sauce for extra zing. If you prefer a creamier soup, stir in a splash of heavy cream or half-and-half at the end, being careful not to boil. This soup is even better the next day, so store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating. To prevent gluten-free noodles from sticking, stir the soup occasionally while they are cooking and add a little extra broth if needed.