This gluten free lasagna soup is an easy, one-pot dinner made with simple low FODMAP ingredients for a cozy, weeknight-friendly meal.
There's something irresistible about a bowl of this gluten free lasagna soup. It's rich, cozy and tastes like a slow-simmered lasagna… only it comes together in one pot on a busy weeknight. One spoonful and you're in full comfort-food mode.
Soup season always inspires me to pull out my favorite cozy, gut-friendly soup recipes, and this lasagna soup is now part of the lineup. For more comforting options, try my taco soup or minestrone soup. They're easy, hearty, and gentle enough for sensitive stomachs.
Jump to:
- Why You'll Love This Recipe
- What You'll Need
- Step-By-Step Instructions
- Tips and Tricks
- Ingredient Swaps
- Special Diet Variations
- Slow Cooker Instructions
- Freezer Meal Prep Instructions
- Storing and Reheating
- Low FODMAP Notes
- FAQs
- What To Serve With Gluten Free Lasagna Soup
- More Loveable Pasta Inspired Recipes
- Love This Recipe?
- Recipe
Why You'll Love This Recipe
- All the lasagna flavor without the work. No layering, no baking, just one cozy pot of saucy, cheesy comfort.
- Gluten free and low FODMAP. Every ingredient is chosen to be gentle on sensitive stomachs without losing that classic lasagna taste.
- Crock pot friendly. Love this soup's flexibility to be one-pot or crock-pot friendly!
- Family approved. My kids inhale this one, and no one notices it's gluten free or low FODMAP.
- Perfect for meal prep. Make the base ahead of time and add the noodles when reheating for the best texture.
- Low FODMAP confidence. Clear ingredient guidance makes this recipe safe for sensitive stomachs while tasting like classic lasagna.
What You'll Need
- Italian Sausage and Ground Beef - The combo gives rich, classic lasagna flavor. The sausage brings seasoning, the lean beef keeps it hearty, and choosing versions without garlic or onion keeps it low FODMAP.
- Chicken Broth - A low FODMAP broth builds a savory base that supports all the lasagna flavors.
- Spaghetti Sauce - Jarred low FODMAP marinara adds instant depth and makes the soup taste like it simmered all day.
- Italian Spices - Basil, oregano, parsley, and a pinch of red pepper flakes bring that familiar lasagna flavor, while a touch of sugar balances the tomatoes.
- Gluten Free Lasagna Noodles - Broken lasagna noodles give you true lasagna texture in every bite and hold up well in the broth. We love the Barilla gluten free brand.
- Garlic Infused Olive Oil + Green Onion Tops - These add savory garlic and onion flavor while keeping everything gentle and low FODMAP.
- Cheese Trio: Lactose free cottage cheese, mozzarella and parmesan melt together for a creamy, cheesy lasagna finish without the excess lactose.
See the recipe card for the exact measurements and complete instructions.
Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Step 1: Brown the meat
Over medium heat in a large stock pot or Dutch oven, cook the Italian sausage and ground beef until browned. If needed, soak up excess grease with a paper towel.
Step 2: Add the broth and sauce
Add the chicken broth and spaghetti sauce to the pot. Stir to combine.
Favorite Tip: Pour a splash of broth into the empty pasta sauce jar, cover, and shake. Add it to the pot. It grabs every last drop of sauce, and the jar is ready for recycling.
Step 3: Season it up
Add the salt, black pepper, crushed red pepper flakes, dried parsley, dried oregano, dried basil, and the sugar. Stir well and bring everything to a boil.
Step 4: Add the noodles
Break the gluten free lasagna noodles into small, bite-size pieces and drop them into the pot. Stir often to prevent clumping and break apart any noodles that stick together. Cook for 10 to 12 minutes or until tender.
Step 5: Mix the cheesy topping
In a small bowl, combine the cottage cheese, shredded mozzarella, and shredded parmesan. Stir.
Step 6: Finish with flavor
Stir in a drizzle of garlic infused olive oil and the chopped green onion tops just before serving.
To Serve:
Ladle the soup into bowls and top each one with a scoop of the cottage cheese mixture.
Tips and Tricks
Use meal-prepped frozen ground beef. It skips a whole step and gets dinner on the table faster.
Smash the lasagna noodles in a zip-top bag. No flying noodle shards, and it's quicker than breaking them by hand.
Heat your bowl if you love a really hot soup. After adding the cottage cheese mixture, microwave your bowl for 30 seconds to make it extra steamy and cozy.
Add broth when reheating. Gluten free noodles absorb liquid overnight, so add an extra cup of chicken broth the next day to bring the soup back to the perfect consistency.
Ingredient Swaps
- Use ground turkey. For a lighter version, swap the ground beef and Italian sausage for ground turkey or Italian-style ground turkey.
- Swap in ricotta cheese. If cottage cheese isn't your favorite, ricotta works beautifully. Choose dairy free ricotta if lactose bothers you.
- Change up the noodles. Use gluten free elbow noodles, chickpea pasta in a fun shape, or, if gluten isn't an issue in your home, traditional wheat lasagna noodles.
Special Diet Variations
Dairy Free Lasagna Soup: Use dairy free ricotta, dairy free mozzarella, and skip the parmesan. The soup still turns creamy and comforting without traditional dairy.
Lower Fat Lasagna Soup: Swap the ground beef and Italian sausage for ground turkey or Italian-style ground turkey for a lighter bowl.
Vegetarian Lasagna Soup: Omit the ground beef and Italian sausage. Use vegetable broth instead of chicken broth. When adding the noodles, add in chopped kale with the ribs removed.
Slow Cooker Instructions
If you want a hands-off approach, the slow cooker works beautifully.
Step 1: Brown the meat
Cook the ground beef and Italian sausage in a skillet until no longer pink, drain on paper towels, then transfer to a 6-quart slow cooker.
Step 2: Add the base ingredients
Pour in 4 cups of chicken broth, the spaghetti sauce, salt, black pepper, crushed red pepper flakes, dried parsley, dried oregano, dried basil, and the sugar. Stir everything together. Cook on low for 3 to 4 hours.
Step 3: Add the noodles
30 minutes before serving, stir in the broken gluten free lasagna noodles. Mix well to prevent sticking and cook until the noodles are soft.
Step 4: Make the cheesy topping
While the noodles cook, mix the cottage cheese, mozzarella, and parmesan in a small bowl. Set aside.
Step 5: Finish and serve
Before serving, drizzle in the garlic infused olive oil and sprinkle in the green onion tops. Make sure the noodles are tender, then ladle the soup into bowls and top each serving with a scoop of the cheesy mixture.
Freezer Meal Prep Instructions
Step 1: Make the soup base
Cook the meat, add the broth and sauce, season everything, and let it simmer.
Stop before adding the gluten free noodles.
Step 2: Cool completely
Let the soup base cool, then transfer it to freezer-safe containers or bags.
Step 3: Label and freeze
Label with the name and date. Labels solve mysteries. Trust me you won't know what it is in a few weeks. Freeze for up to three months.
Step 4: Thaw when ready
Move the container to the refrigerator the night before, or thaw gently in a pot over low heat.
Step 5: Add fresh noodles
Cook gluten free lasagna noodles separately and stir them into the hot soup right before serving. This keeps the texture firm and prevents mushiness.
Step 6: Finish with the cheesy topping
Add a scoop of the cottage cheese mixture to each bowl just before serving for the full lasagna experience.
Storing and Reheating
Store:
Keep leftovers in an airtight container in the refrigerator. Use them within a couple of days since gluten free noodles soften as they sit.
Freeze:
Gluten free noodles don't hold their texture after freezing, but the flavor stays delicious. For the best results, freeze a portion before adding the noodles. Add cooked noodles when reheating.
Reheat:
Warm the soup in the microwave for 1 to 2 minutes in a microwave-safe bowl. Add the cottage cheese mixture after reheating for the creamiest texture.
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
This lasagna soup is naturally low FODMAP when made with the ingredients listed below, all of which fall within safe serving sizes.
- Ground beef - Plain, unseasoned ground beef contains no detectable FODMAPs.
- Italian sausage - Choose a brand without garlic or onion listed in the ingredients or use homemade Italian sausage.
- Chicken broth - Use a low FODMAP broth or one made without garlic or onion.
- Spaghetti sauce - Use a low FODMAP homemade marinara or a store-bought sensitive sauce.
- Spices: Used in safe amounts per Monash University:
- Crushed red pepper flakes: 1 teaspoon or 2 grams
- Dried parsley: 1 teaspoon or 2 grams
- Dried oregano: 1 teaspoon or 3 grams
- Dried basil: 1 teaspoon or 2 grams
- White sugar: ¼ cup or 60 grams
- Lasagna noodles - Use gluten free lasagna noodles. A low FODMAP serving is 1 cup cooked, or 80 grams.
- Garlic infused olive oil - Safe at 1 tablespoon or 18 grams and adds great flavor without FODMAPs.
- Green onion tops - Safe at ⅓ cup or 72 grams. Use only the green tops for a gentle onion flavor.
- Cottage cheese - Safe at 2 tablespoons or 40 grams. Choose lactose free if dairy bothers you.
- Mozzarella - Safe at ¼ cup or 40 grams per serving.
- Parmesan - Safe at 40 grams per serving.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Yes. Make the soup base ahead and store it without the noodles. Add cooked gluten free noodles when reheating so the texture stays perfect.
Cook them right before serving, stir often, and avoid storing the noodles in the soup overnight. Add extra broth the next day if the pasta thickens the soup.
Yes. Use dairy free ricotta like Kite Hill, dairy free mozzarella, and skip the parmesan. The soup will still be creamy and flavorful.
This recipe is naturally low FODMAP when made with garlic infused olive oil, green onion tops, low FODMAP broth, and a sensitive spaghetti sauce.
You can freeze the soup base without noodles. Add fresh cooked noodles when reheating for the best texture.
Gluten free elbow noodles, chickpea pasta or fun gluten free shapes work great. If gluten isn't an issue, traditional oven ready lasagna noodles can be used.
Yes. Oven-ready gluten free noodles work well and soften in about 10 to 12 minutes.
It's mild, with a small amount of crushed red pepper flakes. Add more if you like heat, or leave it out for a family-friendly bowl.
Yes. Brown the meat first, then cook the base in a crock pot for 3 to 4 hours on low. Add the gluten free noodles during the last 30 minutes.
What To Serve With Gluten Free Lasagna Soup
These sides pair well with gluten free lasagna soup and balance out the rich, cheesy flavor.
- Green lettuce salad with low FODMAP Italian dressing - A crisp salad with a bright, zesty dressing balances the rich, cheesy soup.
- Crispy parmesan cheese crisps - These salty, crunchy bites add great texture and pair perfectly with a cozy bowl of lasagna soup.
- Oven-roasted vegetables - Simple roasted potatoes, carrots or green beans make an easy, nourishing side for a complete meal.
More Loveable Pasta Inspired Recipes
- Low FODMAP Lasagna - Cozy up with my easy low FODMAP lasagna recipe, a gut-friendly version of the classic made without garlic or onion. It's layered, cheesy and always a family favorite.
- Low FODMAP Alfredo - If you're craving something creamy, try my dairy free low FODMAP Alfredo recipe. It's rich, silky and perfect tossed with gluten free pasta for a quick comfort dinner.
- Gluten Free Goulash - For a hearty, nostalgic meal, my easy gluten free goulash for weeknights is warm, tomato-y, and packed with ground beef. Simple ingredients, big comfort.
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Gluten Free Lasagna Soup
Ingredients
- 1 pound ground beef lean
- 1 pound ground Italian sausage (Note 1)
- 6 cups chicken broth (Note 2)
- 1 24 ounces jar spaghetti sauce (Note 3)
- 2 teaspoons dried parsley
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon white granulated sugar
- ¼ teaspoon crushed red pepper flakes
- 10 ounces gluten free lasagna noodles (Note 4)
- 1 tablespoon garlic infused olive oil (Note 5)
- 2 tablespoons green onion tops chopped
Cottage Cheese Mixture:
- 1 cup cottage cheese (Note 6)
- 1 cup shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- fresh parsley, fresh basil or green onion tops for garnish
Instructions
- In a large pot, cook the ground beef and Italian sausage over medium heat until no longer pink. Drain excess grease if needed.
- Add the chicken broth and spaghetti sauce and stir to combine.
- Add the salt, black pepper, crushed red pepper flakes, dried parsley, dried oregano, dried basil, and sugar. Stir and bring to a gentle boil.
- Break the gluten free lasagna noodles into bite-size pieces and sprinkle them into the boiling soup. Stir often to prevent sticking. Cook for 12 to 14 minutes, or until the noodles are soft.
- Stir in the garlic infused olive oil and chopped green onion tops.
- In a small bowl, mix the cottage cheese, mozzarella cheese, and parmesan cheese. Stir until combined.
- Ladle the soup into bowls and top each serving with a scoop of the cheese mixture and fresh parsley.
Notes
- Cook the ground beef and Italian sausage, then add them to a 6-quart slow cooker with the broth, spaghetti sauce, spices, and sugar. Cook on low for 3 to 4 hours.
- Thirty minutes before serving, stir in the broken gluten free lasagna noodles.
- Mix the cottage cheese, mozzarella, and parmesan in a small bowl.
- When the noodles are al dente, serve the soup with a scoop of the cheese mixture.
Venessa says
We love this soup! It has been a new favorite in our house.