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!

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Original Recipe

PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

16

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 Vegan Parmesan Cheese, Shredded

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Process

Cook Mode

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!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	642
Fat:	30 g
Carbohydrates:	53 g
Protein:	43 g
Cholesterol:	100 g
Sodium:	1559 mg
Fiber:	7 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.