Gluten Free Lasagna Soup

Gluten Free Lasagna Soup is a 30 minute meal that delivers all the cheesy, satisfying comfort of a slice of lasagna, with way less work! Each hearty bowl is cozy, flavorful, and filling.

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course, Soup

Cuisine American, Italian

Keyword gluten free

Method saute, Simmer

Servings

Calories 708kcal

Ingredients

1/2 lb ground sweet Italian sausage Johnsonville recommended
1/2 lb lean ground beef
1 small yellow onion or large shallot chopped
3 cloves garlic pressed or minced
salt and pepper
24 - 26 oz jar high-quality spaghetti or marinara sauce Gino's (regional) or Rao's recommended
5 cups chicken stock or broth
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red chili pepper flakes optional
12 oz gluten free Mafalda or other medium-cut pasta, Jovial brown rice recommended

For the cheese topping:

16 oz whole milk ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese
salt to taste

Instructions

Heat a large Dutch oven or soup pot over medium-high heat. Add the ground Italian sausage, ground beef, and onion/shallot, then brown, breaking the meat up as it cooks. When the meat is halfway cooked through, add the garlic then season with salt and pepper. Once completely cooked through, drain the meat then return it to the pot.
Add the tomato sauce to the pot then pour some of the chicken broth/stock into the empty jar, screw the lid on top, and shake to release the sauce clinging to the sides. Pour into the soup pot along with the remaining stock then add the dried parsley flakes, dried basil, dried oregano, and red chili pepper flakes, if using. Stir to combine then turn the heat to high to bring the soup to a simmer. Once simmering, turn the heat down to medium-low then gently simmer the soup for 20 minutes uncovered, stirring occasionally.
Meanwhile, bring a large pot of water to a boil over high heat then add salt to taste (I generally eyeball and add ~1 Tablespoon sea salt to a large pot of water). Add the pasta then cook according to package directions. Drain then set aside.
While the soup is simmering and the pasta is cooking, add the ingredients for the cheese topping in a medium-size mixing bowl then stir to combine.
Add a portion of cooked noodles to each bowl then ladle the soup on top. Dollop with a scoop of the cheese topping then serve. I recommend you take a small scoop of cheese topping with each bite, vs stirring it into the soup to melt. Either way is delicious, but the soup tastes most like lasagna when you take a little bit of cheese topping with each spoonful of soup.

Notes

The cheese topping mixture can be made up to 3 days ahead of time.

Nutrition