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Gluten Free Lasagna Soup

Gluten free lasagna soup with a rich tomato broth, Italian sausage, and gluten-free pasta cooked until tender. Finished with a ricotta-mozzarella dollop that melts on top for a lasagna-inspired, spoonable texture.
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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
  

Lasagna soup base
  • 1 lb Italian sausage Casings removed
  • 1 onion Diced
  • 4 garlic Minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (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
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • fresh basil
Seasoning
  • Salt and pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup
  1. Brown the Italian sausage in a large pot, then drain the fat and set the sausage aside.
  2. Sauté the onion in the same pot for 4 minutes, then add the garlic and cook 1 minute.
  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 to a boil.
  5. Add the gluten-free pasta and return the sausage, then simmer for 8-12 minutes (or per package instructions) until the pasta is tender.
  6. Season with salt and pepper to taste.
Make the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, parmesan, and fresh basil into a thick cheese dollop.
  2. Ladle the soup into bowls and top each serving with a generous spoonful of the cheese dollop until it melts into the center.

Notes

Pro tip: If your GF pasta tends to absorb liquid fast, keep the soup at a gentle simmer and add a splash of chicken broth when reheating. Refrigerate leftovers in a sealed container for up to 4 days; freezer yes, up to 2 months, but note pasta texture softens. For a dairy-reduced option, use part-skim ricotta and mozzarella, keeping the dollop ratio similar for the same melty feel.