There’s nothing quite like the cozy, hearty flavors of lasagna—but let’s be honest, making a traditional lasagna can be time-consuming. That’s where this Lasagna Soup comes in! It’s everything you love about lasagna—rich tomato sauce, flavorful seasonings, and satisfying pasta—all in one easy-to-make, one-pot meal. And the best part? This version is both gluten-free and dairy-free, so everyone can enjoy it!
Why I Love This Recipe
I first discovered lasagna soup on a cold winter evening when I wanted something quick, warm, and comforting but didn’t have the energy to assemble a full lasagna. This soup has since become a family favorite! It’s the perfect mix of simplicity and flavor, and it’s so adaptable—you can customize it to suit your tastes or whatever you have in your pantry. Plus, it’s ready in under an hour, making it ideal for busy weeknights.
Ingredients
Here’s what you’ll need to create this delicious, allergy-friendly soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 pound ground turkey or beef (or use a plant-based ground meat alternative)
- 1 can (28 ounces) crushed tomatoes
- 4 cups gluten-free chicken or vegetable broth (Gluten-Free Broth)
- 1 can (14 ounces) tomato sauce
- 1 teaspoon dried basil (Dried Basil)
- 1 teaspoon dried oregano (Dried Oregano)
- 1 teaspoon smoked paprika (Smoked Paprika)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup gluten-free lasagna noodles, broken into bite-sized pieces (Gluten-Free Lasagna Noodles)
- 1 cup dairy-free ricotta cheese (Dairy-Free Ricotta)
- Fresh parsley and dairy-free Parmesan for garnish (optional)
Instructions
Making this soup is as easy as it gets! Follow these simple steps:
1. Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
2. Brown the Meat
Add the ground turkey or beef to the pot. Cook, breaking it up with a spoon, until browned and cooked through. If using plant-based ground meat, follow package instructions for cooking time.
3. Build the Base
Stir in the crushed tomatoes, tomato sauce, and broth. Add the basil, oregano, smoked paprika, salt, and pepper. Bring the mixture to a gentle boil.
4. Cook the Pasta
Add the broken lasagna noodles to the pot. Reduce the heat to a simmer and cook for 8-10 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
5. Add the Dairy-Free Ricotta
Once the noodles are cooked, stir in the dairy-free ricotta cheese to make the soup creamy and rich. Adjust seasoning to taste if needed.
6. Serve and Garnish
Ladle the soup into bowls and top with fresh parsley and a sprinkle of dairy-free Parmesan if desired. Serve hot and enjoy!
Tips & Tricks
- Make It Spicy: Add a pinch of red pepper flakes for a bit of heat.
- Vegetarian Option: Skip the meat and add extra veggies like zucchini, mushrooms, or spinach.
- Meal Prep: This soup tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer-Friendly: Freeze individual portions for a quick and easy meal later. Just reheat on the stove and add a splash of broth if needed.
- Presentation Idea: Garnish with a swirl of dairy-free ricotta and a sprig of parsley for a restaurant-quality look.
Recipe Card
Lasagna Soup (Gluten-Free, Dairy-Free)
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 pound ground turkey or beef
- 1 can (28 ounces) crushed tomatoes
- 4 cups gluten-free chicken or vegetable broth
- 1 can (14 ounces) tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup gluten-free lasagna noodles, broken into bite-sized pieces
- 1 cup dairy-free ricotta cheese
- Fresh parsley and dairy-free Parmesan for garnish (optional)
Instructions:
- Heat olive oil in a large pot over medium heat. Sauté onion for 3-4 minutes, then add garlic and cook for 1 minute.
- Add ground turkey or beef to the pot. Cook until browned and fully cooked.
- Stir in crushed tomatoes, tomato sauce, broth, basil, oregano, smoked paprika, salt, and pepper. Bring to a boil.
- Add lasagna noodles and simmer for 8-10 minutes, stirring occasionally.
- Stir in dairy-free ricotta cheese and adjust seasoning as needed.
- Serve hot with fresh parsley and dairy-free Parmesan.
Product Recommendations
- Gluten-Free Lasagna Noodles: Perfect for a hearty, gluten-free soup.
- Dairy-Free Ricotta: Adds creaminess without the dairy.
- Smoked Paprika: Elevates the flavor with a smoky depth.
- Large Soup Pot: A must-have for making big batches of soup.
- Dried Basil: An essential herb for Italian-inspired dishes.
I hope you enjoy this Lasagna Soup as much as I do! It’s the perfect combination of comfort and convenience, and it’s sure to become a new favorite in your household. Let me know how it turns out in the comments below or share your photos—happy cooking!
0 Comments