Enjoy an absolutely perfected lasagna soup recipe made with gluten-free noodles in only 30 minutes! This comforting homemade soup includes a simple list of ingredients, but doesn’t shy away from robust flavor thanks to an easy shortcut – using jarred marinara sauce. GF lasagna noodles are cooked to perfection (never mushy!) in rich Italian sausage tomato soup base and topped with creamy dollops of ricotta, parmesan topping. Delizioso!
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Easy Gluten-Free Lasagna Soup (No Mushy Noodles!)
If you don’t have the time to whip up a classic, homemade gluten-free lasagna casserole this easy 30-minute lasagna soup made with GF noodles has all the flave, but on the table in a jiffy. It’s one of my family’s favorite soups from my gluten-free collection, and because it’s so simple to throw together, I’m not mad about making it!
When making soups with gluten-free noodles the most common problem comes from pasta becoming overcooked, mushy, or falling apart. There’s two easy ways to avoid this. First you have to start with a good brand of GF pasta.
If you are grabbing something from your local supermarket I recommend either Barilla gluten-free or Tinkyada brand. I use the Barilla brand it for all my pasta recipes and really likes how it holds up in soups, especially this old fashioned gluten-free chicken noodle.
When making a gluten-free version be sure to not overcook the noodles. Boil them until they are almost all the way tender, about a minute or two shy of the cooking time on the package. They continue to cook in the hot tomato base, so don’t worry – you won’t be eating crunchy pasta!
Now that we have nailed the texture, let’s move on to the other important part of great homemade soup – how to get that incredibly robust flavor. I got you.
Ingredient Tid Bits
- Italian sausage – Use this to amp up the flavor. I use bulk Italian sweet sausage, but feel free to use spicy as well. Or, you can do half ground beef and half sausage.
- Marinara sauce – Make sure you actually like the flavor because it will make or break the soup. I like Priano brand from Aldi (because I’m an Aldi SUPER FAN), but use whatever floats your boat, and, of course, is gluten-free.
- Heavy cream – There’s a splash added at the end, which doesn’t necessarily make this a creamy soup, but balances the acidity in the tomatoes. It can be left out if you prefer.
- Ricotta – Creamy ricotta topping is everything! Use whole milk ricotta for full flavor, but part skim may be used as well.
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Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Start with the sauté
To make stove top soup, add a splash of olive oil to the pan then cook the onion and garlic until tender. Add the sausage to brown with the spices and stir in the tomato paste. You did it. Hardest part over.
Time to cook the noodles
Dump in the broth and jarred marinara sauce. Once it comes to a boil, break up the lasagna noodles and stir them in. You’ll want to keep stirring intermittently so the pasta doesn’t stick together, which gluten-free pasta has a tendency to do. Cook until it is almost al dente, then turn off the heat and stir in the splash of heavy creamy.
Magical ricotta topping
While the noodles are getting nice and tender, stir together the ricotta topping you’ll use for serving. Spoon the steamy goodness into bowls and top with a generous dollop. You won’t be sorry about making this recipe!
Gluten-Free Noodle Options & Tips
Tired of overcooked, mushy GF pasta? Be sure to boil the pasta in the soup about 1-2 minutes shy of al dente. The pasta continues to cook in the hot soup so when you are ready to serve, it will be perfection.
Barilla makes a no boil gluten-free lasagna noodle option. I believe they call it “Oven-Ready.” If you decide to use this, which is perfectly fine, you will only simmer for a few minutes.
You can also make a lasagna soup with gluten-free rotini or elbow pasta as well. That would be an easy swap if you can’t find the lasagna noodles!
What Else Can Be Added?
Just like a homemade lasagna recipe, there are many possibilities for adding your own unique spin. Below are some tasty additions and flavor compliments. Of course, if you are looking for the perfect accompaniment, this homemade gluten-free caesar is a must!
- fresh baby spinach
- chopped kale leaves
- mushrooms (sauté with the onions)
- meatless – use a combo of spinach, mushrooms, chopped carrots, celery, or peppers instead of sausage
- chicken – swap out the sausage for shredded chicken and boost the amount heavy cream to 1/2 cup
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Crazy-Good Gluten-Free Lasagna Soup (30-Mins)
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 6 garlic cloves, minced
- 1 pound bulk sweet Italian sausage
- 1 teaspoon dried oregano
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon crushed red pepper
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons tomato paste
- 6 cups gluten-free chicken broth
- 1 (24 ounce) jar marinara sauce
- 10 ounces dried gluten-free lasagna noodles, broken crosswise into 1-inch pieces
- ¼ cup heavy cream
Ricotta Topping:
- 1 cup whole-milk ricotta
- ⅓ cup grated Parmesan
- ¼ teaspoon salt
- ⅛ dash pepper
- pinch nutmeg
- fresh basil leaves, for serving
Equipment
Instructions
- In a Dutch oven or large pot, heat the oil over medium heat. Add the onion, cook and stir until translucent, about 5 minutes. Add the garlic and stir for 30 seconds more.1 tablespoon olive oil, 1 large yellow onion, 6 garlic cloves
- Add the sausage, oregano, nutmeg, crushed red pepper, salt and pepper. Cook, breaking up the meat with a spoon, until no longer pink, about 5 minutes. Add the tomato paste. Cook and stir for 1 minute more.1 pound bulk sweet Italian sausage, 1 teaspoon dried oregano, ¼ teaspoon ground nutmeg, ⅛ teaspoon crushed red pepper, 1 teaspoon salt, ¼ teaspoon pepper, 3 tablespoons tomato paste
- Add the chicken broth and marinara sauce. Increase heat to medium-high and bring to a boil. Stir in the lasagna noodles. Reduce the heat to medium-low and simmer, uncovered, for about 12-15 minutes, stirring frequently so the noodles don't stick together. Start checking the noodles around 10 minutes because you'll want the noodles to just al dente. Be careful to not overcook since GF noodles can turn mushy fast.6 cups gluten-free chicken broth, 1 (24 ounce) jar marinara sauce , 10 ounces dried gluten-free lasagna noodles
- While the noodles are cooking, combine the ricotta, Parmesan, ¼ tsp salt, ⅛ tsp pepper, and nutmeg in a medium bowl. Set aside.1 cup whole-milk ricotta, ⅓ cup grated Parmesan, ¼ teaspoon salt, ⅛ dash pepper, pinch nutmeg
- Remove the soup from the heat and stir in the heavy cream. Serve the soup, topped with a large dollop of the ricotta mixture and optional fresh basil.¼ cup heavy cream
Notes
Storing and Reheating Tips
Store the ricotta topping separately from the soup, both in airtight containers and refrigerated up to 3 days. As the soup is stored, the GF pasta will start to absorb the liquid and may thicken slightly. When you’re ready to reheat add a splash more broth to thin it out, if need be. If you don’t have broth on hand use canned tomato sauce, diced tomatoes, or even water. The seasoning may have to be adjusted with a little bit more salt and pepper. If you don’t plan on eating it all straight away, you can also cook the noodles separately and add them in as you enjoy the soup.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
It finally got cold enough in Texas to try this recipe. It’s delicious! I will definitely be making this again.
Thanks for creativity!
Yay! Love to hear this, Kaye.
Best,
Melissa
I made this soup yesterday for dinner, and it was a big hit! It comes together so easily, and I love that it is gluten free. I used a vegan heavy cream and left off the ricotta topping for myself to make it dairy free. And like most soups the second-day leftovers are even better! This will definitely be put in our winter soup rotation.
I love reading this, Natalie! I appreciate you taking the time to share!
Best,
Melissa
I made this last night using Jovial’s Mafalda pasta (6 oz). It was delicious! I added extra vegis as I only had 1 Italian sausage in my freezer and about 4 tablespoons of Pecarino Romano cheese at the end to compensate for having no Ricotta on hand either. Easy and tasty!!
I appreciate you leaving me a note, Elaine!
Best,
Melissa
I’m not got gluten-free, but I made a version of this with regular noodles and used more marinara and no chicken broth didn’t add the nutmeg which I will try next time. It was amazing and so easy.
Nice, K Jones! I’m glad you tried this even though you aren’t gluten-free!
Best,
Melissa
I made the gluten free Lasagna Soup tonight and the whole family loved it. I made the Cheddar Scones to go with it and they too were delicious.
The soup was easy to make and it smelled and tasted so very good. Thank you for these recipes.
Thank you so much for this, Lonnie! I really appreciate you taking the time to leave it review! It helps immensely. 🙂
Best,
Melissa
I had to modify the noodles to hearts of palm but this recipe is awesome and my family loved it!
Definitely recommend!
Oh, great idea Melody! I’m glad you were able to modify the recipe to make it work for you.
Best,
Melissa
This sounds amazing I really long to try it when I have purchased all the ingredients thank you so much. All your recipes are amazing.
Thank you Denise! Let me know what you think. I appreciate you taking the time to drop me a line.
Best,
Melissa
Woooooah so yummy I am going to be making this recipe for my entire life!!!!! I am so grateful you shared this!!!!! I will be telling all of my friends 🥹
So glad! Thank you so much for taking the time to let me know. It is so appreciated!
Best,
Melissa
im afraid mine came out a bit too thick but its delicious, is there anything I can do to thin it out without compromising the flavor?
Hi Andie,
You can add more broth. That is what I do when I’m rewarming the soup after it thickens. Which brand of GF noodles did you use? I’m thinking maybe some brands release more starch?
Best,
Melissa
The lasagna noodles you have listed contain gluten, which ones did you actually use?
Hi Susan,
I use Barilla gluten-free lasagna noodles or Tinkyada. I found the Tinkyada sticks a little less in the soup, but prefer the Barilla GF when making traditional lasagna.
Best,
Melissa