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Gluten Free Lasagna Soup

Gluten free lasagna soup with Italian sausage, crushed tomatoes, and tender GF pasta simmered in a rich tomato broth. Finished with a ricotta-mozzarella dollop that melts right into each bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb Italian sausage, casings removed Brown and drain fat before adding back to the soup.
  • 1 onion, diced
  • 4 garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 8 oz gluten-free pasta Use brown rice lasagna noodles or GF penne; break lasagna sheets if needed.
  • Salt and pepper to taste Season after the pasta is tender.
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • fresh basil Serve on top of the soup and/or dollop.

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup
  1. Brown the Italian sausage in a large pot; drain excess fat and set the sausage aside.
  2. Sauté the diced onion for 4 minutes in the same pot, then add the minced garlic and cook for 1 minute.
  3. Stir in the tomato paste and cook for 1-2 minutes, until it darkens slightly.
  4. Add the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, and red pepper flakes; bring the mixture to a boil.
Simmer with GF pasta
  1. Add the gluten-free pasta and return the sausage to the pot, then simmer according to the pasta package instructions (usually 8-12 minutes) until tender.
  2. Season the soup with salt and pepper to taste.
Make the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, parmesan, and fresh basil until combined.
  2. Serve the soup topped with a generous spoonful of the cheese dollop, letting it melt into the hot tomato broth.

Notes

Pro tip: drain the sausage well so the broth stays rich (not greasy). Store leftovers in the refrigerator up to 3 days; reheat gently on the stove until hot. Freezing is not ideal because GF pasta can soften further after thawing. For a dairy-light swap, use part-skim ricotta and reduced-fat mozzarella while keeping the same ratios for the dollop.