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

Cook Time 35

Total Time 40

Servings cups soup

Calories 435kcal

Author Toni Dash

Ingredients

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

Instructions

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.

Nutrition