Gluten & Dairy Free Lasagna Soup (Edit recipe)

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This cozy, gluten and dairy-free lasagna soup is the ultimate comfort meal, bringing all the delicious flavors of classic lasagna into a warm, savory bowl. Made with tender pasta, rich tomato sauce, and a creamy dollop of dairy-free ricotta and parmesan, this easy-to-make soup is perfect for chilly days or family dinners. Ready in under 30 minutes, this lasagna soup is sure to be a hit for anyone craving hearty, Italian-inspired flavors without the gluten or dairy!

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	603
Fat:	28 g
Carbohydrates:	47 g
Protein:	40 g
Cholesterol:	100 g
Sodium:	1522 mg
Fiber:	7 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 8

Ingredients

2 Tbsp Olive Oil
0.5 Yellow Onion, diced
3 cloves Garlic, minced
1 tsp Salt
0.5 tsp Black Pepper
0.25 tsp Red Pepper Flakes
2 Tbsp Italian Seasoning
2 Tbsp Tomato Paste
2 lb Ground Beef
48 oz Vegetable Broth
24 oz Tomato Sauce, I love the Roasted Garlic Sauce from Yo Mama's!
12 oz Rigatoni Pasta, I used Gluten Free Rigatoni from Bionaturae
1.5 cups Dairy Free Half & Half
2 cups Frozen Spinach
8 oz Dairy-free Ricotta (Kite Hill)
0.5 cup Shredded Vegan Parmesan Cheese

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place a large pot on the stove over medium heat and add the olive oil. Once the oil is hot, add the diced yellow onion and minced garlic. Sauté for 2-3 minutes, or until the mixture is fragrant. Stir in the seasonings and tomato paste, cooking for an additional 2 minutes to enhance the flavors.
In a small bowl, mix together the dairy-free parmesan and dairy-free ricotta. Set aside – this will be added to the soup just before serving for a creamy finish.
Add the ground beef to the pot and cook until it’s mostly browned. Pour in the pasta sauce and vegetable broth, then bring the mixture to a simmer for about 10 minutes.
Next, add the pasta to the pot, cooking for around 8 minutes, or until the pasta is al dente. Stir in the dairy-free half and half and frozen spinach, and let everything cook for another 5 minutes.
To serve, place a generous spoonful of the ricotta-parmesan mixture in the center of each bowl. Ladle the hot soup over the “cheese” mixture, allowing it to melt and swirl into the soup for a creamy texture.
Finish with a sprinkle of dairy-free parmesan or fresh basil. Enjoy!