Gluten Free Lasagna Soup tastes like a tacky, satisfying sq. of lasagna with out all of the work! This 30-minute meal is a useless ringer for the true factor and is ideal for busy weeknights.
Take it from my center baby, who inhaled two bowls of Gluten Free Lasagna Soup, dropped his spoon on the counter, then mentioned, “Make this once more” earlier than clearing his bowl – this simple, hearty, super-satisfying soup is family-friendly and completely craveable.
It requires practically no chopping, is prepared in half-hour, and tastes like an irresistible sq. of tacky lasagna for a fraction of the hassle.
Weeknight-friendly lasagna – are you able to say improve?!
Deconstructed Lasagna Soup
Lasagna is one in every of my favourite consolation meals – my brothers and I used to cheer when my Mother made it for dinner rising up…which wasn’t fairly often as a result of lasagna takes plenty of effort.
Gluten Free Lasagna Soup incorporates all of the elements of conventional lasagna – marinara sauce, noodles, floor beef, and a creamy cheese filling – served in deconstructed soup type that takes simply half-hour to cook dinner.
There’s a trick to consuming this soup so it tastes precisely like lasagna. Extra on that under. However first…
Major Substances Wanted
- Floor beef: no matter you’ve obtained available – I usually use 85/15.
- Floor Italian sausage: I like to make use of half floor beef and half floor candy Italian sausage to offer the soup most taste. “Candy” Italian sausage isn’t really candy – it’s simply not scorching. That mentioned, be at liberty to make use of floor scorching Italian sausage for a bit of kick. I like Johnsonville model, which is gluten free.
- Marinara or spaghetti sauce: use a high-quality sauce for max taste. I like Gino’s spaghetti or marinara sauce, which is an area model, in any other case Rao’s or Boves have nice merchandise.
- Gluten free Mafalda: appear like child lasagna noodles and are PERFECT for this soup! Jovial has an excellent one. If you happen to can’t discover Mafalda, any medium-cut gluten free pasta like rotini will do.
- Hen inventory (or broth): kinds the bottom of the soup.
- Dried herbs: dried parsley flakes, dried basil, and dried oregano give the soup a lift of Italian taste.
- Cheese dollop: a mix of whole-milk ricotta, shredded mozzarella cheese, and freshly grated parmesan cheese kinds the cheese “filling” for the lasagna soup, which is dolloped into every bowl.
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High Suggestions for Making Lasagna Soup
- Scoop vs stir: for probably the most “lasagna-like” taste expertise, take a bit of scoop of the cheese filling together with your spoon earlier than scooping up the broth and noodles, as a substitute of stirring the inside track of cheese filling into the broth. Stirring the filling into the broth makes a scrumptious bowl of soup, however protecting the flavors separate makes it style like lasagna.
- Prepare dinner the noodles individually: I wish to cook dinner the gluten free noodles individually from the soup as a result of GF noodles are finicky. Cooked brown rice noodles absorb a ton of broth, whereas cooked corn/rice mix noodles are inclined to collapse once they’re even barely overcooked. So, I cook dinner the noodles individually whereas the soup is simmering then add a portion to every bowl earlier than ladling the soup inside. Works completely.
Craving lasagna for dinner, however have a crazy-busy evening forward? I’ve obtained you!
Serve with Heat Gluten Free Focaccia
The way to Make Gluten Free Lasagna Soup
Step 1: Brown the bottom meats.
Warmth a big soup pot or Dutch oven over medium-high warmth then add equal elements floor beef and candy Italian sausage, plus chopped shallots or onions. Saute, breaking the meat up because it cooks, till it’s midway cooked via, then add minced recent garlic, season with salt and pepper, and cook dinner during.
Drain the meat combination then return it to the pot.
Step 2: Add the sauce, broth, and seasonings.
To the pot add marinara or spaghetti sauce, hen inventory or broth, plus dried herbs together with parsley, oregano, and basil. Stir to mix then simmer the soup for 20 minutes, uncovered, stirring sometimes.
Recipe Tip
Add among the hen inventory to the empty jar of sauce, screw the lid on high, then shake to launch the sauce clinging to the perimeters so that you don’t waste a drop!
Step 3: Prepare dinner the pasta.
Whereas the soup is simmering, add gluten free Mafalda, or one other medium-cut pasta like rotini, to a big pot of salted, boiling water. Prepare dinner in line with package deal instructions then drain and put aside.
Step 4: Make the cheese filling/dollop.
Whereas the soup is simmering, and the pasta is cooking, make the cheese filling which ordinarily could be unfold into a skinny layer contained in the lasagna, however is dolloped into every bowl on this soup recipe.
To a medium-size mixing bowl add entire milk ricotta cheese, shredded mozzarella cheese, freshly grated parmesan cheese, and salt to style then stir to mix. This combination might be made as much as 3 days forward of time.
Step 5: Mix then serve.
Add a portion of cooked noodles inside every bowl then high with a ladleful of soup adopted by a dollop of cheese filling. Once more, I counsel you employ your spoon to take a small portion of the cheese filling earlier than scooping up the soup and noodles. That method you possibly can actually style the ricotta combination. So good!!
The way to Retailer and Reheat
Retailer the soup, cheese filling, and noodles individually within the fridge. I wish to retailer the noodles in a Ziplock bag with the air pressed out. I extremely advocate brown rice noodles versus a corn rice mix as a result of they don’t harden within the fridge.
To reheat, add the chilly noodles and soup broth to a bowl then cowl with a paper towel and microwave till scorching. Add a dollop of cheese filling then devour!
I hope you’re keen on each chunk of this simple, tacky lasagna dupe – get pleasure from!
Extra Hearty Gluten Free Soups
- 1/2 lb floor candy Italian sausage, Johnsonville really helpful
- 1/2 lb lean floor beef
- 1 small yellow onion or massive shallot, chopped
- 3 cloves garlic, pressed or minced
- salt and pepper
- 24 – 26 oz jar high-quality spaghetti or marinara sauce, Gino’s (regional) or Rao’s really helpful
- 5 cups hen inventory or broth
- 1-1/2 teaspoons dried parsley flakes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crimson chili pepper flakes, non-compulsory
- 12 oz gluten free Mafalda, or different medium-cut pasta, Jovial brown rice really helpful
For the cheese topping:
- 16 oz entire milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
- salt, to style
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Warmth a big Dutch oven or soup pot over medium-high warmth. Add the bottom Italian sausage, floor beef, and onion/shallot, then brown, breaking the meat up because it cooks. When the meat is midway cooked via, add the garlic then season with salt and pepper. As soon as utterly cooked via, drain the meat then return it to the pot.
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Add the tomato sauce to the pot then pour among the hen broth/inventory into the empty jar, screw the lid on high, and shake to launch the sauce clinging to the perimeters. Pour into the soup pot together with the remaining inventory then add the dried parsley flakes, dried basil, dried oregano, and crimson chili pepper flakes, if utilizing. Stir to mix then flip the warmth to excessive to convey the soup to a simmer. As soon as simmering, flip the warmth right down to medium-low then gently simmer the soup for 20 minutes uncovered, stirring sometimes.
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In the meantime, convey a big pot of water to a boil over excessive warmth then add salt to style (I usually eyeball and add ~1 Tablespoon sea salt to a big pot of water). Add the pasta then cook dinner in line with package deal instructions. Drain then put aside.
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Whereas the soup is simmering and the pasta is cooking, add the elements for the cheese topping in a medium-size mixing bowl then stir to mix.
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Add a portion of cooked noodles to every bowl then ladle the soup on high. Dollop with a scoop of the cheese topping then serve. I like to recommend you are taking a small scoop of cheese topping with every chunk, vs stirring it into the soup to soften. Both method is scrumptious, however the soup tastes most like lasagna while you take a bit of little bit of cheese topping with every spoonful of soup.
- The cheese topping combination might be made as much as 3 days forward of time.
Energy: 708kcal, Carbohydrates: 60g, Protein: 40g, Fats: 34g, Saturated Fats: 16g, Polyunsaturated Fats: 3g, Monounsaturated Fats: 12g, Trans Fats: 0.1g, Ldl cholesterol: 119mg, Sodium: 1483mg, Potassium: 910mg, Fiber: 3g, Sugar: 8g, Vitamin A: 1036IU, Vitamin C: 10mg, Calcium: 367mg, Iron: 4mg
Dietary values are estimates solely. Please learn our full vitamin data disclaimer.
Photographs by Ashley McLaughlin
