Go Back

Gluten Free Lasagna Soup

Gluten free lasagna soup with Italian sausage and tender gluten-free pasta simmered in a rich crushed-tomato broth. Finished with a warm ricotta-mozzarella Parmesan dollop that melts into each bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Gluten free lasagna soup
  • 1 lb Italian sausage, casings removed
  • 1 onion, diced
  • 4 garlic, minced
  • 28 oz crushed tomatoes
  • 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)
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 fresh basil
  • 0.1 Salt and pepper to taste Use to season after simmering.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Heat a large pot over medium-high heat and brown the Italian sausage until no longer pink, then drain the fat and set the sausage aside.
  2. Keep the pot for the next step so the browned bits add flavor to the soup.
Build the tomato broth
  1. Add the diced onion to the same pot and sauté for 4 minutes until softened.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
  4. Add the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, and red pepper flakes, then bring the mixture to a boil.
Cook the pasta
  1. Add the gluten-free pasta and return the reserved sausage to the pot.
  2. Reduce to a simmer and cook according to the pasta package instructions (usually 8-12 minutes) until tender.
  3. Season with salt and pepper to taste after the pasta is cooked.
Make the cheese dollop and serve
  1. In a bowl, mix the ricotta, shredded mozzarella, parmesan, and fresh basil until combined.
  2. Serve the soup topped with a generous spoonful of the cheese dollop so it starts melting into the hot broth.

Notes

For best texture, avoid overcooking the gluten-free pasta—start checking at about 8 minutes if your package lists a range. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop or microwave, and add a splash of broth if it thickens. Freezing is not recommended because gluten-free pasta can soften. If you want a dairy-light option, use part-skim ricotta and reduced-fat mozzarella for the dollop without changing the cooking method.