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Gluten Free Lasagna Soup

Gluten Free Lasagna Soup delivers all the classic lasagna flavors in a quick, spoonable tomato broth with tender gluten-free pasta. Browned Italian sausage simmers with crushed and diced tomatoes, then a ricotta-mozzarella cheese dollop melts on top for a creamy finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb Italian sausage Use casings removed.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 8 oz gluten-free pasta Brown rice lasagna noodles or GF penne; broken if using lasagna sheets.
  • Salt and pepper To taste.
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 fresh basil For topping and dollop mixture.

Equipment

  • 1 Dutch oven

Method
 

Brown sausage and build the soup
  1. Heat a large pot over medium-high heat and brown the Italian sausage until cooked through; drain the fat and set the sausage aside.
  2. In the same pot, add the diced onion and sauté for 4 minutes until softened.
  3. Add the minced garlic and cook for 1 minute, stirring to prevent browning.
  4. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
  5. Add the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, and red pepper flakes, then bring the mixture to a boil.
  6. Add the gluten-free pasta and return the sausage to the pot.
  7. Simmer until the pasta is tender, following package instructions (usually 8–12 minutes), stirring occasionally so it doesn’t stick.
  8. Season with salt and pepper to taste.
Make cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, parmesan, and fresh basil until combined into a thick, scoopable dollop.
  2. Ladle the soup into bowls and top each serving with a generous spoonful of the cheese dollop until it begins to melt into the center.

Notes

For the best texture, keep the soup at a gentle simmer once the pasta goes in so the gluten-free noodles don’t over-soften. Store in the refrigerator up to 4 days; reheat gently on the stove, adding a splash of broth if needed. Freezing is not recommended for the pasta, which can soften when thawed. For a dairy-light option, use lactose-free ricotta/mozzarella or a smaller cheese dollop to reduce richness while keeping the classic lasagna-style flavor.