It’s Christmas morning and I couldn’t think of a better gift to give than the gift of lasagna. This gluten free lasagna soup is creamy, cheesy, and loaded with a classic bolognese sauce.
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What is Gluten Free Lasagna Soup?
If you’ve found yourself asking this question, I question your creativity. That said, you’re not the only person who has asked that question.
The answer is simple really. Gluten free lasagna soup is only the most amazing creation to ever come out of my kitchen. It’s lasagna that’s made in one pot, with twice the amount of sauce and cheese (this is where things get soup-y), in significantly less time than traditional lasagna. Did I mention it’s gluten free??
So yes, you need this gluten free lasagna soup in your life.
Thank God for GF Lasagna Noodles
These gluten free no boil lasagna noodles are perfect in every way. Not only are they pretty darn close to the real thing (if you’ve tried a few different gluten free pastas you know how big this is), they are also no boil.
Meaning, you just add them to whatever recipe you’re using them in and throw it in the oven and you’re done! And that’s exactly what we’re doing here.
If you’re lucky enough to be able to eat gluten every day, they also make these in the normal, gluten-full, pasta version too!
Click on the Allergen Icons below to find more allergy friendly recipes like this one!
This recipe does not contain the following allergens:Print
1 tbsp olive oil
1 lb sweet italian chicken sausage (ground beef or pork sausage work too)
1 yellow onion
5 cloves garlic
48 oz tomato sauce
1/2 cup red wine
2 cups chicken broth
3 tsp salt
2 tsp pepper
2 tsp crushed red pepper
3 tsp dried basil
3 tsp dried oregano
Half a package of cream cheese
1 package barilla gluten free lasagna noodles
A log of fresh mozzarella cheese
1/2 cup cheddar cheese, grated
1/2 cup minced parsley
1/2 cup minced basil
1 cup ricotta cheese (optional garnish)
Optional add ins: spinach, mushrooms (substituted for meat in the sauce)
1. In a heavy bottomed soup pot, mix the olive oil and sausage (removed from casing) over medium heat until browned and cooked through. Add chopped onion and garlic and cook for 5 minutes or until onion becomes translucent. Pour in crushed tomatoes, broth, seasoning, and wine. Cover and simmer for 20 minutes.
2. Preheat oven to 350. Add cream cheese to the sauce and mix to combine. Break the noodles in half (as best as you can, they may split into multiple pieces, it’s okay!). Layer the noodles, slices of mozzarella, parsley, cheddar cheese and any other veggies you want to add.
3. Cover and bake for 30 minutes or until cheese is melted through and noodles are soft. Garnish with additional fresh basil, parsley, black pepper and ricotta cheese. Enjoy!
- Category: Soup
- Method: Baked
- Cuisine: Italian
Keywords: Gluten Free Lasagna Soup, Lasagna Soup