Gluten Free Lasagna Soup (Dairy Free)
Nothing warms the heart quite like a steaming bowl of homemade lasagna, especially on a chilly evening. Now, imagine that comfort in a cozy, slurpable soup form—enter gluten-free lasagna soup that’s not only hearty and satisfying but also dairy-free. This dish amalgamates the rich, bold flavors of traditional lasagna with the ease and heartiness of soup. It’s an ideal option for those who yearn for the classic meal but need something a bit different.
Why Make This Recipe
- This gluten-free lasagna soup captures the essence of traditional lasagna, with layers of flavor in every spoonful.
- It is quick to prepare, making it perfect for weeknight dinners or meal prepping for the week ahead.
- The recipe invites versatility, allowing you to adjust ingredients to suit your taste preferences or dietary needs.
Simple Way to Prepare Gluten Free Lasagna Soup
Creating a delicious pot of gluten-free lasagna soup is easier than you might think. By following a few simple steps, you can whip up a comforting dish that feels like a warm hug on a plate. The ingredients come together in harmony, transforming into a delightful meal that you and your family will adore.
Ingredients
Gather these ingredients for your gluten-free lasagna soup:
- 1 tbsp olive oil
- 1/2 pound ground beef
- 1/2 pound ground Italian pork
- 1 small onion (chopped)
- 4 cloves garlic (minced)
- 1 jar (24 oz) marinara sauce (I use Rao’s Marinara)
- 1 can (14.5 oz) diced tomatoes (liquid included)
- 4 cups low sodium chicken broth (plus more for reheating)
- 1 tbsp Italian seasoning
- 1/4 tsp sea salt (adjust)
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper flakes (optional for spicy)
- 2 cups spinach (optional)
- 1 box (10 oz) gluten-free lasagna noodles (broken in half)
Directions
Now that you have your ingredients ready, let’s dive into the steps for making this delightful soup.
- Start by adding the olive oil to a large stock pot or Dutch oven over medium heat. Let it warm for a minute or two.
- Once the oil is hot, toss in the chopped onion and minced garlic. Sauté until they become fragrant and the onions turn translucent, usually around 3 to 4 minutes.
- Next, add the ground beef and Italian sausage into the pot. Cook the meat, stirring it frequently until it’s browned and no longer pink. If there’s any excess fat after cooking, drain it off.
- Now it’s time for the flavor! Stir in the marinara sauce, diced tomatoes (including their liquid), chicken broth, Italian seasoning, red pepper flakes (if you want a kick), salt, and pepper. Mix everything together and bring the pot to a rolling boil.
- Once boiling, add the broken gluten-free lasagna noodles to the mix. Allow it to simmer for about 15 minutes, stirring frequently to keep the noodles from clumping. Check the noodles for doneness; they should be al dente when finished.
- Before dishing up, add in the spinach and stir until it wilts. Give the soup a taste and adjust the seasoning or broth if necessary.
- Serve hot and, if desired, top each bowl with a dollop of ricotta or cottage cheese for an extra creamy touch.
Keeping Gluten Free Lasagna Soup Fresh
Thoughtful storage is key to enjoying your gluten-free lasagna soup days after it’s made. Here’s how to keep it fresh:
- Refrigerate leftovers in an airtight container within 2 hours of cooking. It should last 3–4 days at 40°F or lower.
- For longer storage, it’s a good idea to freeze the soup. Transfer cooled soup to a freezer-safe container, leaving space at the top for expansion. It can be stored for up to 2 months.
- When ready to enjoy those frozen leftovers, simply thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of broth if needed for consistency.
Best Ways to Serve Gluten Free Lasagna Soup
When it comes to serving this comforting soup, the possibilities are delightful! Here are a few ideas to enhance your dining experience:
- Enjoy the soup on its own as the hearty centerpiece of a meal—no need for extra sides!
- Pair it with gluten-free garlic bread; a flavorful companion that’s perfect for dipping.
- For a fresh contrast, consider a side salad filled with crunchy greens and a zesty vinaigrette to brighten the meal.
- Top each bowl with fresh herbs like basil or parsley for a pop of color and flavor.
Tips to Make Gluten Free Lasagna Soup
- If you prefer a thicker soup, reduce the amount of broth by 1 cup.
- Want a spicier kick? Increase the amount of red pepper flakes or add a dollop of hot sauce when serving.
- To incorporate more vegetables, feel free to toss in zucchini, bell peppers, or mushrooms along with the spinach for added nutrition.
Variations or Substitutions
Exploring variations allows you to make this soup your own. Here are a couple of ideas:
- Instead of ground beef and Italian pork, consider using chicken or turkey for a leaner option. Ground lamb could also add an interesting flavor twist.
- For a vegan version, swap the meat for plant-based crumbles and use vegetable broth instead. A non-dairy cream cheese could add the creamy element without any dairy.
FAQs
Q: Can I make this ahead of time?
A: Absolutely! This soup can be prepared a day or two in advance, and the flavors actually improve as they meld together.
Q: How do I make it spicier?
A: You can add more red pepper flakes than the recipe calls for, or include diced jalapeños or a few drops of your favorite hot sauce.
Q: Can I use different types of pasta?
A: While gluten-free lasagna noodles are used here, you could opt for any gluten-free pasta shapes that cook quickly. Just adjust the cooking time as necessary.
Q: Can I substitute the chicken broth?
- Yes! You can use vegetable broth or homemade broth that suits your personal dietary needs.
Nutritional Information
An appealing dish is not just about taste; it’s also about nutrition. This gluten-free lasagna soup is rich in protein, vitamins, and minerals, making it a balanced meal option. Here’s a breakdown of approximate nutritional values per serving (without added cheese):
- Calories: 300
- Protein: 25g
- Carbohydrates: 30g
- Dietary Fiber: 4g
- Total Fat: 10g
This comforting recipe is also rich in vitamin A, thanks to the spinach, and the tomatoes provide a boost of antioxidants.
Common Mistakes to Avoid
Cooking can be a meticulous process, but here are a few pitfalls to sidestep while creating your gluten-free lasagna soup:
- Forgetting to drain excess fat from the meat can lead to a greasy soup, which takes away from its overall flavor.
- Not stirring the noodles frequently might cause them to clump together; keep an eye on that!
- Overcooking the noodles can lead to a mushy texture. Aim for al dente for the best results.
In conclusion, this delightful gluten-free lasagna soup offers a one-pot solution that satisfies the taste buds while accommodating dietary needs. With simple steps and accessible ingredients, it’s both a nostalgic and modern take on a comfort food classic. So grab your apron and give this warm, soothing soup a try—it may just become your new favorite.
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Gluten Free Lasagna Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Dairy Free, Gluten Free
Description
A hearty and comforting gluten-free lasagna soup that’s also dairy-free, perfect for chilly evenings.
Ingredients
- 1 tbsp olive oil
- 1/2 pound ground beef
- 1/2 pound ground Italian pork
- 1 small onion (chopped)
- 4 cloves garlic (minced)
- 1 jar (24 oz) marinara sauce
- 1 can (14.5 oz) diced tomatoes (liquid included)
- 4 cups low sodium chicken broth
- 1 tbsp Italian seasoning
- 1/4 tsp sea salt (adjust)
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 cups spinach (optional)
- 1 box (10 oz) gluten-free lasagna noodles (broken in half)
Instructions
- Add olive oil to a large stock pot over medium heat and warm it for a minute or two.
- Toss in chopped onion and minced garlic. Sauté until fragrant and onions turn translucent, about 3-4 minutes.
- Add ground beef and Italian sausage. Cook, stirring frequently until browned. Drain excess fat.
- Stir in marinara sauce, diced tomatoes, chicken broth, Italian seasoning, red pepper flakes (if desired), salt, and pepper. Bring to a rolling boil.
- Once boiling, add broken gluten-free lasagna noodles. Simmer for about 15 minutes, stirring frequently.
- Before serving, stir in spinach until it wilts, taste, and adjust seasoning or broth if necessary.
- Serve hot, optionally topping bowls with ricotta or cottage cheese.
Notes
For a thicker soup, reduce the amount of broth by 1 cup. Store in the fridge for up to 4 days or freeze for up to 2 months.