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Gluten Free Lasagna Soup

Gluten free lasagna soup with a rich tomato broth, Italian sausage, and gluten-free pasta cooked until tender. Finished with a warm ricotta-mozzarella cheese dollop that melts right into the center.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage, casings removed
Onion
  • 1 onion, diced
Garlic
  • 4 cloves garlic, minced
Crushed tomatoes
  • 1 can (28 oz) crushed tomatoes
Diced tomatoes
  • 1 can (14 oz) diced tomatoes
Chicken broth
  • 4 cup chicken broth
Tomato paste
  • 2 tbsp tomato paste
Italian seasoning
  • 1 tsp Italian seasoning
Dried basil
  • 1 tsp dried basil
Red pepper flakes
  • 0.5 tsp red pepper flakes
Gluten-free pasta
  • 8 oz gluten-free pasta (brown rice lasagna noodles or GF penne, broken if using lasagna sheets)
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • fresh basil For the dollop and finishing
Salt and pepper
  • Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown and build the broth
  1. Brown the Italian sausage in a large pot over medium-high heat, then drain the fat and set the sausage aside.
  2. Sauté the onion in the same pot for 4 minutes; cook until softened, then add the minced garlic and cook 1 minute with a fragrant aroma.
  3. Stir in the tomato paste and cook for 1–2 minutes to deepen the color.
  4. Add the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, and red pepper flakes, then bring the mixture to a boil.
Cook the pasta and finish
  1. Add the gluten-free pasta and return the sausage to the pot, then simmer according to the package instructions (usually 8–12 minutes) until the pasta is tender.
  2. Season the soup with salt and pepper to taste, adjusting for balance as the broth thickens slightly.
  3. Mix the cheese dollop ingredients (ricotta, shredded mozzarella, parmesan, and fresh basil) until combined and spoonable.
  4. Serve the soup topped with a generous spoonful of the cheese dollop, letting it melt in the center.

Notes

Pro tip: use brown-rice or GF penne/lasagna noodles labeled for boiling/simmering and keep the soup at a gentle simmer so the pasta doesn’t break down. Refrigerate leftovers in a sealed container for up to 3 days; reheat on the stove with a splash of broth if needed. Freezing is not recommended because GF pasta can soften more after thawing. For a dairy-light option, swap part-skim ricotta and reduced-fat mozzarella while keeping the parmesan for flavor.