Crazy-Good Gluten-Free Lasagna Soup (30-Mins)

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!

Prep Time 5

Cook Time 30

Total Time 35

Servings 1 ½ cup servings

Author Melissa Erdelac

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

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.

Nutrition