This delicious gluten-free lasagna soup recipe is full of all the wonderful flavors of lasagna with the ease and comfort of soup. And all the flavors of lasagna but without gluten or dairy. You will not miss any of it. I use a combination of coconut milk and nutritional yeast to give it the creamy feel and taste of cheese. And you can’t taste the flavor of coconut at all, so no worries there. Be sure to try my Dairy-Free Zuppa Toscana for another delicious soup.
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Ingredients
- gluten-free lasagna noodles*
- olive oil
- Italian sausage, mild or hot, gluten-free or use my Italian Beef Sausage
- medium onion
- garlic cloves
- dried basil
- oregano
- tomato paste
- chicken broth, gluten-free
- crushed tomatoes
- canned coconut milk
- nutritional yeast
*I used Jovial Gluten-Free Lasagna noodles. They have two different styles. I used their flat ones in these pictures, and I found them at Walmart. The other style has a more familiar shape with the curly edges; either style will work great.
Instructions
Start by bringing a medium-large pot of water to boil. Break lasagna noodles into bite-size pieces. Once the water is boiling, add a 1/2 teaspoon of salt and the broken lasagna. Bring back to a boil and cook for about 4-5 minutes. Stirring occasionally. Drain the water off and drizzle with a little bit of olive oil. Set aside.
In a Dutch oven or large pot, brown the sausage, breaking it up as it cooks. Once browned, add the diced onion and continue to cook for 3-4 more minutes or until the onions become translucent.
Add the crushed garlic, basil, oregano, and tomato paste. Stir to combine.
Next, pour in the crushed tomatoes and the chicken broth, then stir. Cook over medium heat for 10-15 minutes, stirring occasionally.
Next, add the whisked coconut milk and nutritional yeast and combine. Then stir in the cooked lasagna noodles. Reduce heat and simmer for 5-10 minutes, stirring occasionally. Then serve.
Tips for This Recipe
- If you’re not planning to eat all of this soup at once, then you might want to keep the noodles separate and add only a serving of them to your bowl and then add the soup.
- Having the noodles combined in the soup in the refrigerator will thicken the soup, so alternately you could just plan on adding water to the soup when reheating it to thin it back out.
- If you have any leftover tomato paste or crushed tomatoes, you can freeze them for another recipe or store them in your refrigerator for 3-4 days.
- You can substitute ground beef in place of the Italian sausage if you prefer.
- Italian seasoning can be used in place of the basil and oregano. Use 4 teaspoons to substitute.
More gluten-free soup you’ll love:
Gluten-Free Lasagna Soup Recipe (Dairy-Free)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stove Top
- Diet: Gluten Free
Description
This delicious gluten-free lasagna soup recipe is full of all the wonderful flavors of lasagna with the ease and comfort of soup.
Ingredients
- 6 oz gluten-free lasagna noodles, broken into bite-size pieces
- 1 tablespoon olive oil
- 1 lb Italian sausage, mild or hot, gluten-free, casings removed, or use my Italian Beef Sausage
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon dried basil
- 1 teaspoon oregano
- 2 tablespoons tomato paste
- 32 oz chicken broth, gluten-free
- 15 oz crushed tomatoes
- 1 13 oz can coconut milk, whisked
- 3 tablespoons nutritional yeast
Instructions
- Start by bringing a medium-large pot of water to boil. Break lasagna noodles into bite-size pieces. Once the water is boiling, add a 1/2 teaspoon of salt and the broken lasagna. Bring back to a boil and cook for about 4-5 minutes. Stirring occasionally. Drain the water off and drizzle with a little bit of olive oil. Set aside.
- In a Dutch oven or large pot, brown the sausage, breaking it up as it cooks. Once browned, add the diced onion and continue to cook for 3-4 more minutes or until the onions become translucent.
- Add the crushed garlic, basil, oregano, and tomato paste. Stir to combine.
- Next, pour in the crushed tomatoes and the chicken broth, then stir. Cook over medium heat for 10-15 minutes, stirring occasionally.
- Next, add the whisked coconut milk and nutritional yeast and combine. Then, stir in the cooked lasagna noodles. Reduce heat and simmer for 5-10 minutes, stirring occasionally. Then serve.
Notes
If you’re not planning all of this soup at once, then you might want to keep the noodles separate and add only a serving of them to your bowl and then add the soup. Having the noodles combined in the soup in the refrigerator will thicken the soup, so alternately you could just plan on adding water to the soup when reheating it to thin it back out.
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For more delicious soup recipes, be sure to see my Gluten-Free Dairy-Free Soups.
Robyn
You think I could use lactose free whole or 2% milk instead of coconut milk? It looks amazingly delicious!
MamaShire
I know I already replied on Instagram, so this is for anyone else curious. If you don’t need it to be dairy-free you could use add a combination of milk and mozzarella cheese in place of the coconut milk and nutritional yeast. The coconut milk adds fat content as cheese would and the nutritional yeast has a cheesy flavor.
Debbie Storjohann
Can I omit the nutritional yeast? Why do I need that? Never used it before.
MamaShire
Nutritional yeast has a cheese flavor so when making dairy-free recipes it adds a delicious cheesy flavor. You can leave it out but it does add great flavor.
Brenda
Hi Robin, does this recipe double nicely? Any suggestions if I
want to double.
Thank you!
MamaShire
Yes, this should double nicely. Be sure to use a large cooking pot, at least an 8 Qt pot.
Meredith
This was a hit with my family. No leftovers!
MamaShire
That’s great! Thanks for letting me know!
Anonymous