Picture a steaming bowl of lasagna soup, with the rich aroma of Italian herbs wafting through your kitchen.
There’s something about the hearty blend of flavors that feels like a warm hug on a chilly day.
This gluten-free version is an easy, comforting delight that transforms simple ingredients into a soul-soothing meal.
Watch as the noodles soften and the cheeses melt into a creamy perfection. Let’s bring this dish to life.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 ladle
- 1 knife
- 1 cutting board
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes
- 3 cups beef broth
- 2 cups water
- 8 ounces gluten-free lasagna noodles, broken into pieces
- 1 cup marinara sauce
- 1/2 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing the Gluten-Free Lasagna Soup, follow this timeline:
- Reading and Preparation (5 minutes)
- Read through the entire recipe to understand the steps and guarantee all ingredients and equipment are available.
- Prep Time (15 minutes)
- Gather all ingredients and equipment.
- Dice the onion and mince the garlic.
- Break the gluten-free lasagna noodles into pieces.
- Measure out all spices and cheeses.
- Cooking Time (30 minutes)
- Minute 0-5: Heat olive oil in a large pot over medium heat. Add ground beef and begin browning, breaking it up with a wooden spoon.
- Minute 5-10: Once the beef is browned, add diced onion and sauté until softened.
- Minute 10-11: Stir in minced garlic and cook for 1 minute until fragrant.
- Minute 11-13: Season with oregano, basil, salt, and pepper, and mix well.
- Minute 13-15: Pour in the diced tomatoes, beef broth, and water. Bring the mixture to a boil.
- Minute 15-30: Add the broken lasagna noodles and reduce heat to simmer. Cook, stirring occasionally, until noodles are tender (about 15 minutes).
- Minute 30-35: Stir in the marinara sauce and ricotta cheese until well combined. Simmer for an additional 5 minutes.
- Resting Time (5 minutes)
- Allow the soup to rest, which helps the flavors settle.
- Serving (5 minutes)
- Ladle the soup into bowls and top with mozzarella, parmesan, and fresh parsley.
This timeline guarantees you stay on track while preparing the soup and allows for any adjustments needed during cooking.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add ground beef and cook until browned, breaking it up with a wooden spoon.
Add diced onion and sauté until softened.
Stir in minced garlic and cook for 1 minute until fragrant.
Season with oregano, basil, salt, and pepper and mix well.
Pour in the diced tomatoes, beef broth, and water.
Bring the mixture to a boil.
Add the broken lasagna noodles and reduce heat to simmer.
Cook, stirring occasionally, until noodles are tender, about 15 minutes.
Stir in the marinara sauce and ricotta cheese until well combined.
Simmer for an additional 5 minutes.
Serve the soup in bowls and top with mozzarella, parmesan, and fresh parsley.
Serving Tips
- Crusty Gluten-Free Bread: Perfect for soaking up the flavorful broth and adding a satisfying crunch.
- Simple Green Salad: A fresh and light side dish to balance the richness of the soup.
- Garlic Breadsticks: A classic pairing that complements the Italian flavors of the soup.
- Steamed Vegetables: Adds a healthy and colorful element to your meal.
- Roasted Asparagus: Offers a savory and slightly nutty flavor that pairs well with the soup.
Storage
Store gluten-free lasagna soup in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in individual portions and reheat thoroughly before serving.
Freezing
To freeze gluten-free lasagna soup, let it cool completely.
Then transfer it to airtight containers. Leave space for expansion.
Freeze for up to three months.
Thaw overnight in the refrigerator before reheating.
Reheating
When reheating Gluten Free Lasagna Soup, gently warm it on the stovetop over low heat.
Stir occasionally. Make certain noodles remain al dente.
Add a splash of broth if needed.
Final Thoughts
This Gluten Free Lasagna Soup is a delightful twist on a classic Italian dish.
It combines all the comforting flavors of lasagna into a hearty soup that’s perfect for any occasion.
The recipe is easy to follow, making it a great option for both weeknight dinners and special gatherings.
With a total preparation and cooking time of about 50 minutes, it’s a relatively quick meal that serves six people.
The use of gluten-free lasagna noodles guarantees that those with gluten sensitivities can enjoy this dish without worry.
Remember to cook the noodles al dente to maintain the perfect texture.
Feel free to adjust the seasoning to suit your taste, and consider adding a pinch of red pepper flakes for a bit of heat.
This soup can be made a day in advance, allowing the flavors to meld together beautifully, making it even more delicious when reheated.
Enjoy this comforting and flavorful soup with family and friends, and savor the taste of Italy in every spoonful.
Frequently Asked Questions
Can I Use Ground Turkey Instead of Ground Beef?
You can absolutely swap ground beef for ground turkey. It infuses a lighter flavor while maintaining the soup’s hearty texture. Make certain you season it well, as turkey’s milder taste benefits from the oregano, basil, and rich tomatoes.
Is It Possible to Make This Soup Vegetarian?
Absolutely, you can make this soup vegetarian by replacing ground beef with hearty mushrooms or a plant-based protein. Swap beef broth for vegetable broth, and savor the rich, comforting flavors that still pay homage to Italian tradition.
How Can I Make This Soup Dairy-Free?
To make it dairy-free, swap out the ricotta, mozzarella, and parmesan with your favorite dairy-free alternatives. Embrace creamy coconut milk or cashew cream for richness, creating a soup that’s both comforting and allergen-friendly.
What Brand of Gluten-Free Noodles Works Best?
For the best gluten-free noodles, try brands like Barilla or Jovial. They hold their texture beautifully in soups, creating a delightful bite. Remember, cooking them al dente guarantees they don’t turn mushy in your dish.
Can I Add Vegetables to This Soup?
Absolutely, you can enrich your soup by adding vegetables like spinach, zucchini, or bell peppers. They’ll infuse vibrant color and fresh flavors, enhancing the soup’s nutritional profile and making each spoonful a delightful, hearty experience.
Gluten Free Lasagna Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Ladle
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can diced tomatoes 14.5 ounces
- 3 cups beef broth
- 2 cups water
- 8 ounces gluten-free lasagna noodles broken into pieces
- 1 cup marinara sauce
- 1/2 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- 1/4 cup parmesan cheese grated
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook until browned, breaking it up with a wooden spoon.
- Add diced onion and sauté until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Season with oregano, basil, salt, and pepper and mix well.
- Pour in the diced tomatoes, beef broth, and water.
- Bring the mixture to a boil.
- Add the broken lasagna noodles and reduce heat to simmer.
- Cook, stirring occasionally, until noodles are tender, about 15 minutes.
- Stir in the marinara sauce and ricotta cheese until well combined.
- Simmer for an additional 5 minutes.
- Serve the soup in bowls and top with mozzarella, parmesan, and fresh parsley.
Notes
