The Best Gluten-Free Lasagna Soup Recipe (Dairy-Free) (2024)

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.

Ingredients

• gluten-free lasagna noodles*
• olive oil
• Italian sausage, mild or hot, gluten-free
• 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.

See Also

This Baked Potato Recipe Has a Secret Step for the Best Flavor and TextureBarefoot Contessa Parties!: Ideas and Recipes for Easy Parties That Are Really Fun|Hardcover50 Keto Vegetarian RecipesOur Readers' Favorite Chicken Recipes

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.