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Gluten Free Lasagna Soup

Gluten free lasagna soup with savory Italian sausage, crushed tomatoes, and tender brown-rice pasta simmered until rich and hearty. Finished with a warm ricotta–mozzarella dollop that melts into the center for classic lasagna flavor in soup form.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Italian sausage
  • 1 onion diced
  • 4 clove garlic minced
  • 28 oz crushed tomatoes 1 can
  • 14 oz diced tomatoes 1 can
  • 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
  • 1 cup ricotta for cheese dollop
  • 1 cup shredded mozzarella for cheese dollop
  • 0.25 cup parmesan for cheese dollop
  • fresh basil for cheese dollop and garnish
  • salt to taste
  • black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Heat a large Dutch oven over medium-high heat and brown the Italian sausage until cooked through, 5-8 minutes. Drain excess fat and set the sausage aside.
Build the tomato base
  1. Sauté the diced onion in the same pot until softened, about 4 minutes. Add minced garlic and cook 1 minute, stirring to prevent browning.
  2. Stir in tomato paste and cook 1-2 minutes to deepen flavor. Keep the heat at medium so it doesn’t scorch.
Simmer the soup
  1. Add crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, and red pepper flakes. Bring the mixture to a boil, then reduce to a steady simmer.
  2. Add the gluten-free pasta and return the sausage to the pot. Simmer for 8-12 minutes (or per package directions) until the pasta is tender.
  3. Season with salt and black pepper to taste. Stir well and let it simmer 1 more minute so the seasoning blends.
Make the cheese dollop and serve
  1. Mix ricotta, shredded mozzarella, parmesan, and fresh basil until combined. The texture should be thick enough to spoon.
  2. Serve the soup hot and top each bowl with a generous spoonful of the ricotta-mozzarella mixture. Let the dollop melt slightly into the broth before eating.

Notes

Pro tip: use package directions for your specific gluten-free pasta, since cook times vary a lot; start checking tenderness around 8 minutes. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with a splash of broth or water. Freezing is not ideal because gluten-free pasta can soften further—if you expect leftovers, consider slightly undercooking pasta by 1-2 minutes before simmering. For a dairy-reduced option, use part-skim ricotta and low-moisture shredded mozzarella (or a dairy-free cheese blend) in the dollop.