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30-Minute Gluten-Free Lasagna Soup — homemade gluten-free lasagna soup recipe

30-Minute Gluten-Free Lasagna Soup

A comforting, quick-cooking one-pot meal that captures all the flavors of classic lasagna in a gluten-free soup format.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes optional
  • 6 cups gluten-free beef broth
  • 1 can crushed tomatoes 14.5oz
  • 1 can diced tomatoes 14.5oz, undrained
  • 8 oz gluten-free lasagna noodles broken into pieces
  • 1/2 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh basil for garnish
  • Salt and pepper to taste

Equipment

  • Large pot

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat, add ground beef, cook until browned, and drain excess fat.
  2. Add onion, garlic, oregano, basil, and red pepper flakes; sauté for 2-3 minutes until the onion is translucent.
  3. Pour in beef broth, crushed tomatoes, and diced tomatoes, then bring the mixture to a boil.
  4. Stir in the broken lasagna noodles, reduce heat to a simmer, and cook for 10-12 minutes until noodles are tender.
  5. Reduce heat to low, stir in heavy cream, mozzarella, and Parmesan until melted, and season with salt and pepper.
  6. Serve hot, garnished with fresh basil.

Notes

Ensure all ingredients, including broth and noodles, are certified gluten-free. Serve warm with fresh herbs.