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Cozy Gluten-Free Lasagna Soup: Easy One-Pot Comfort

A Warm Hug in a Bowl: My Go-To Gluten-Free Lasagna Soup

Hey friends! Let me tell you, there are few things that make me as happy as a big bowl of warm, comforting soup. Especially when that soup brings all the deliciousness of lasagna without all the fussy layering (and, you know, the gluten!). This gluten-free lasagna soup recipe isn't just something I threw together; it's practically a weekly staple in our house. I remember the first time I tried making "traditional" lasagna after my diagnosis - let's just say it involved a lot of frustration and a very sad, soggy noodle situation. So, I decided there had to be a better way, a way to capture those amazing flavors without the gluten-y hurdle. And trust me, this soup does just that, and it does it *well*. This recipe perfectly blends the satisfying flavors of a classic lasagna – think rich tomatoes, savory Italian sausage, and creamy ricotta – all in a spoonable, soul-warming form. So, whether you're gluten-free by choice or necessity, or you just need a hug in a bowl, I promise, this recipe is for you. Let's get cooking!

Ingredients Needed for Your Cozy Bowl

Here's what you'll need to make this comforting magic happen. Don't stress, you probably have most of this in your pantry already!

  • 1 pound Italian sausage (I prefer mild but spicy works too!)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 4 cups gluten-free chicken broth (low sodium is good!)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • 8 ounces gluten-free dried gluten-free dried lasagna noodles (break them into smaller pieces)
  • 1 cup ricotta cheese (full-fat for the best flavor, part-skim is fine too.)
  • ¼ cup grated Parmesan cheese, plus more for serving (optional)
  • Fresh basil leaves, for garnish (optional)
  • Olive oil for cooking

Step-by-Step into Lasagna Soup Heaven

Okay, grab your apron and get ready for some serious kitchen bliss! These steps are easy to follow, and I've thrown in some extra tips along the way:

  1. Sauté the Flavors: Heat a tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon until browned and cooked through. Nobody likes a raw sausage surprise! Drain any excess grease.
  2. Add the Aromatics: Add the chopped onion, red bell pepper, and minced garlic to the pot. Cook until the vegetables are softened, about 5-7 minutes. Your kitchen should start smelling amazing right about now.
  3. Tomato Time: Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, dried basil, salt, and pepper. Bring the mixture to a gentle simmer.
  4. Broth and Noodles: Add the gluten-free chicken broth and gently bring the soup up to a simmer. Now, toss in the broken pieces of gluten-free gluten-free lasagna noodles - break them into 1 to 2-inch pieces, it'll make eating the soup so much easier. Reduce the heat to low, cover, and let the soup simmer for about 15-20 minutes, or until the noodles are tender. Make sure you're stirring it occasionally so the noodles don't stick to the bottom.
  5. Finishing Touches: Once the noodles are cooked, remove the pot from the heat. Gently stir in the ricotta cheese and Parmesan cheese. The residual heat will melt the cheese in perfectly. Be careful not to directly boil the soup with ricotta, it can make it separate slightly.
  6. Serve Warm & Enjoy: Ladle the glorious lasagna soup into bowls and garnish with fresh basil and extra Parmesan cheese, if desired. A little crusty gluten-free bread on the side? Perfection!

Tips & Tricks for an Extra Special Soup Experience

Alright, my friend, let's talk about how to take this soup to the next level, because why not?

  • Spice it Up: If you like a little heat, toss in a pinch of red pepper flakes along with the dried herbs or opt for spicy sausage for an extra kick.
  • Veggie Boost: Feel free to add other veggies!. Mushrooms, spinach, or zucchini are great additions. Just add them when the onions and peppers go in.
  • Cheese Please: For an extra cheesy experience, use a mix of ricotta and mozzarella when stirring in at the end.
  • Make It Ahead: This soup is perfect for making ahead. Even the second day leftovers taste heavenly. Store it in an airtight container in refrigerator for 3-4 days.
  • Meal Prep Magic: Prepare a large batch of this soup on the weekend to have quick and easy lunches or dinners throughout the week. The best part is the flavor gets better with time!
  • Creamy Dreamy: Want it creamier without the extra cheese? Stir in a tablespoon of heavy cream or half-and-half at the end for a richer flavor.
  • Skip the Meat: Create a vegetarian version simply by omitting the sausage! You can add a can of drained lentils or chickpeas for extra protein instead.
  • Toppings Galore: Don't be shy with toppings! A dollop of pesto or some crispy fried onions will add an extra layer of flavor and texture. A sprinkle of fresh parsley or some crushed toasted nuts are lovely additions too.

Recipe Card: Gluten-Free Lasagna Soup

Prep time:

15 minutes

Cook time:

35 minutes

Total time:

50 minutes

Yields:

6-8 servings

Ingredients:

  • 1 pound Italian sausage
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 4 cups gluten-free chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 ounces gluten-free lasagna noodles
  • 1 cup ricotta cheese
  • ¼ cup grated Parmesan cheese
  • Fresh basil leaves, for garnish (optional)
  • Olive oil for cooking

Instructions

  1. Heat olive oil in a large pot. Brown sausage and drain excess grease.
  2. Add onion, bell pepper, and garlic, cook for 5-7 minutes until softened.
  3. Stir in crushed tomatoes, tomato sauce, oregano, basil, salt and pepper. Bring to a simmer.
  4. Add chicken broth and broken lasagna noodles. Simmer for 15-20 minutes, until noodles are tender.
  5. Remove from heat. Stir in ricotta and Parmesan.
  6. Serve warm. Garnish as desired.

Enjoy creating this warm lovely recipe!

And there you have it – a bowl of gluten-free lasagna love! This recipe is one of my go-to's, and I truly hope it will become one of yours too. This isn't just about making a meal, but about sharing a little piece of my kitchen and a whole lot of comfort. So, go ahead, give it a try, and let me know how it turns out! Happy Cooking!

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