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A big pot of gluten-free lasagna soup with a few basil leaves on top.

Gluten-Free Lasagna Soup Recipe (Dairy-Free)

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  • Author: Robin Brookshire
  • 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

Scale
  • 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
  • 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

  1. 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.
  2. 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.
  3. Add the crushed garlic, basil, oregano, and tomato paste. Stir to combine.
  4. Next, pour in the crushed tomatoes and the chicken broth, then stir. Cook over medium heat for 10-15 minutes, stirring occasionally.
  5. 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.