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Gluten Free Lasagna Soup

Gluten free lasagna soup simmers broken lasagna noodles in a tomato-rich broth with Italian pork sausage. Each bowl gets a creamy ricotta, mozzarella, Parmesan, and parsley topping.
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Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 560
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 tbsp olive oil
  • 1 lb Italian pork sausage gluten-free, mild, bulk or casings removed
  • 1 onion medium yellow, diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 6 cups chicken broth gluten-free
  • 1 tsp Italian seasoning
  • 0.5 tsp salt kosher
  • 0.25 tsp black pepper
  • 8 oz lasagna noodles gluten-free, broken into bite-size pieces
For the topping
  • 1 cup ricotta cheese whole-milk
  • 0.5 cup mozzarella cheese shredded
  • 0.25 cup Parmesan cheese grated
  • 2 tbsp parsley fresh, chopped

Method
 

Cook the soup
  1. Heat the olive oil in a 6-quart pot over medium heat, then add the sausage and onion and cook for 6–8 minutes, breaking up the sausage, until browned and the pork reaches 160°F.
  2. Stir in the garlic and tomato paste and cook for 1 minute.
  3. Add the crushed tomatoes, chicken broth, Italian seasoning, salt, and pepper and bring to a boil.
  4. Reduce the heat and simmer for 15 minutes, then stir in the broken lasagna noodles and simmer for 8–12 minutes, or according to the package directions, until just tender.
Make the topping
  1. While the soup simmers, stir together the ricotta, mozzarella, Parmesan, and parsley in a small bowl.
Serve
  1. Ladle the soup into bowls and top each serving with a spoonful of the ricotta mixture.

Notes

For the best texture, cook the noodles until just tender. Refrigerate leftovers for 3–4 days or freeze the soup, noting that the noodles may soften; add a dairy-free ricotta and mozzarella alternative if avoiding dairy.