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Bowl of Lasagna Soup

Gluten-Free Lasagna Soup

This gluten-free Lasagna Soup has all the flavors you love in lasagna in a soup! Spicy hot Italian sausage, sweet Italian sausage slices, Italian herbs, creamy ricotta cheese and frilly lasagna noodles. Easier and quicker to make than the casserole, this soup is a perfect comfort food for winter.
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 cups soup
Calories 435kcal
Author Toni Dash


  • 1 tablespoon Olive Oil
  • 1 large Yellow Onion , peeled and chopped
  • 3 Garlic Cloves , peeled and diced
  • ½ pound Hot Italian Sausage (loose, not links)
  • 1 teaspoon dried Oregano
  • ½ teaspoon dried Thyme
  • 6-8 ounces pre-cooked links Sweet Italian Sausage , sliced
  • 1 quart Low-Sodium Chicken Stock
  • 1 29- ounce can Crushed Tomatoes
  • ½ teaspoon Kosher Salt
  • 8 dry gluten-free Lasagna Noodles , broken into pieces (approximately 2 cups)
  • 1/3 cup Half and Half
  • 8 ounces Ricotta Cheese
  • ½ cup Parmesan Cheese
  • Fresh Basil leaves sliced thinly


  • In a Dutch oven or stock pot, heat the olive oil over medium-high heat. Add onions and sauté until translucent (3-4 minutes).
  • Add the garlic, loose hot Italian sausage, oregano and thyme and cook until the sausage is no longer pink (3-5 minutes). Add the slices of sweet Italian sausage and sauté for 1 minute to combine the flavors.
  • Add the chicken stock, crushed tomatoes and the salt. Bring almost to a boil and lower the heat to allow the soup to simmer with the lid partially on, for 20 minutes.
  • Stir in the broken lasagna noodles and cook, stirring periodically, until the noodles are soft (10-15 minutes). Stir in the Half and Half and serve immediately with a dollop of ricotta cheese, 1 tablespoon of Parmesan cheese and some slices of basil leaves on top of each serving.
  • Store leftovers sealed in the refrigerator. Note: the soup may thicken when chilled due to the noodles absorbing some of the soup. Reheating should thin the soup however a bit of water or chicken stock may be added to thin the soup if desired.


Calories: 435kcal | Carbohydrates: 35g | Protein: 18g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 812mg | Potassium: 611mg | Fiber: 2g | Sugar: 5g | Vitamin A: 440IU | Vitamin C: 12.1mg | Calcium: 202mg | Iron: 2.6mg