Cozy Gluten & Dairy Free Lasagna Soup

There’s nothing quite like a warm bowl of lasagna soup on a chilly night. This version brings all the classic Italian flavors of lasagna — tangy tomato, rich herbs, tender noodles, and savory meat — into a cozy, comforting soup that cooks up faster and with way less fuss than traditional layered lasagna.

Instead of layering noodles in a pan, you can either use your favorite gluten free pasta like I did here, or break gluten-free lasagna noodles into the pot and simmer them right in tomato broth, so every bite tastes like your favorite lasagna but in spoon-able form. The dairy-free adjustment means you still get rich, hearty flavor whether you top it with dairy-free cheese, a dollop of dairy-free ricotta, or just a sprinkle of fresh herbs. I make this often when I’m craving something cozy and satisfying, and it’s become a go-to dinner that feels like a hug in a bowl.

Prep Time: 10 minutes

Cook Time: 30 minutes

Serves: 6

Ingredients:

2 tbsp Olive Oil

½ Yellow Onion, diced

3 cloves Garlic, minced 

1 tsp Salt 

½ tsp Black Pepper

¼ tsp Red Pepper Flakes

2 tbsp Italian Seasoning

2 tbsp Tomato Paste

2  lbs  Ground Beef

48 oz Vegetable Broth

24 oz jar Pasta Sauce (I love the Roasted Garlic Sauce from Yo Mama's)

1 box Gluten Free Rigatoni

1 ½ cups Dairy Free Half & Half

2 cups Frozen Spinach

8 oz Kite Hill Ricotta

½ cup Dairy Free Parmesan Cheese

Instructions:

1. Place a large pot on the stove over medium heat and add the olive oil. Once the oil is hot, add the diced yellow onion and minced garlic. Sauté for 2-3 minutes, or until the mixture is fragrant. Stir in the seasonings and tomato paste, cooking for an additional 2 minutes to enhance the flavors.

2. In a small bowl, mix together the dairy-free parmesan and dairy-free ricotta. Set aside – this will be added to the soup just before serving for a creamy finish.

3. Add the ground beef to the pot and cook until it’s mostly browned. Pour in the pasta sauce and vegetable broth, then bring the mixture to a simmer for about 10 minutes.

4. Next, add the pasta to the pot, cooking for around 8 minutes, or until the pasta is al dente. Stir in the dairy-free half and half and frozen spinach, and let everything cook for another 5 minutes.

5. To serve, place a generous spoonful of the ricotta-parmesan mixture in the center of each bowl. Ladle the hot soup over the “cheese” mixture, allowing it to melt and swirl into the soup for a creamy texture.

6. Finish with a sprinkle of dairy-free parmesan or fresh basil. Enjoy!

Tips for the Best Lasagna Soup:

• Avoid Mushy Noodles: Gluten-free pasta can soak up broth and get soft if left too long. For best texture, add noodles just before serving or cook them separately and combine at the end.

• Adjust the Sauce: If you like thicker soup, simmer it a bit longer before adding noodles so the broth reduces slightly.

• Flavor Boost: A splash of balsamic vinegar or a pinch of red pepper flakes adds extra depth to the tomato base.

• Dairy-Free Options: Sprinkle dairy-free parmesan or mozzarella shreds on top or stir in dairy-free ricotta just before serving for richness without dairy.

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