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Gluten Free Lasagna Soup

Gluten Free Lasagna Soup made like lasagna, with a rich tomato broth, Italian sausage, and gluten-free pasta cooked until tender. Finish with a creamy ricotta-mozzarella dollop that melts into the center for a cozy Italian-American dinner.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

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.
  • 0.5 salt and pepper to taste Season to taste.
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 fresh basil

Equipment

  • 1 Dutch oven

Method
 

Brown sausage and build the broth
  1. Brown the Italian sausage in a large pot over medium-high heat until cooked through, about 6-8 minutes; 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 until fragrant.
  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; bring the mixture to a boil.
Cook pasta and finish
  1. Add the gluten-free pasta and return the sausage to the pot, then simmer according to the pasta package instructions (usually 8-12 minutes) until tender.
  2. Season with salt and pepper to taste and stir until evenly combined.
  3. Mix the ricotta, shredded mozzarella, parmesan, and fresh basil to form a thick cheese dollop; serve the soup topped with a generous spoonful.

Notes

Pro tip: For the creamiest center, let the cheese dollop sit for 2 minutes before serving so it thickens slightly. Refrigerate leftovers in a sealed container up to 3 days; reheat gently, adding a splash of broth if it thickens. Freezing is not ideal for the pasta texture, but you can freeze the soup base (without pasta) up to 2 months and cook fresh pasta when reheating. For a dairy-light swap, use part-skim ricotta and reduced-fat mozzarella while keeping the parmesan garnish.