Gluten Free Lasagna Soup

bowl of lasagna soup topped with cheese mixture, green onions and a spoon.

5 from 1 vote

A cozy, one-pot gluten free lasagna soup that’s low FODMAP and full of classic lasagna flavor.

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: Servings

Author: Venessa Mandelkow

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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

Note 1: For Low FODMAPers, use an option without garlic or onion listed in the ingredients.

Note 2: Additional broth may be needed to reheat the soup the next day.

Note 3: Use a sensitive option like Prego sensitive sauce if needed for a low FODMAP diet.

Note 4: Recipe was tested with gluten free Barilla lasagna noodles.

Note 5: Or use a low FODMAP garlic salt, 1 teaspoon

Note 6: Use lactose free cottage cheese if lactose is not tolerated.

Dairy Free Suggestions: If needed, swap the cottage cheese for dairy free ricotta cheese like Kite Hill, and a dairy free mozzarella cheese. Omit the Parmesan cheese.

Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.

Crock Pot Instructions:

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.

Nutrition Information

Serving: 1 CupCalories: 297kcalCarbohydrates: 42gProtein: 16gFat: 8gSugar: 6g

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