Let Me Tell You About This Soup (Spoiler: It’s Comfort in a Bowl)

Okay, so here’s the deal: I never set out to make a lasagna soup, let alone a gluten-free one. But you know those chilly nights when you’re craving something cozy, but there’s no way you’re wrangling all those lasagna layers? That’s when this soup came to the rescue. I think I first made it in a fit of desperation with a box of gluten-free noodles and a suspiciously small chunk of mozzarella left in the fridge. My kids? They slurped it up like it was going out of style. Even my neighbor Karen, who swears she only eats salad “for dinner,” asked for seconds. True story. (Oh—and there was one time I totally charred the onions, but that’s a tale for another day…)

Why I Keep Making This (And You Might, Too)

I make this when I’m short on time but still want something that tastes a bit like a hug in a bowl. My family goes wild for this soup—probably because it’s got all those classic lasagna flavors without the fuss (and, let’s be honest, without half the dishes). Plus, it doesn’t matter if I forgot to buy ricotta or if the only pasta in the cupboard is that random shape no one likes. You can wing it! Also, it’s way easier to clean the pot than my ancient lasagna pan. (Not that I’m keeping score…)

What You’ll Need (And What You Can Swap)

1 lb (about 450g) ground beef or turkey – Sometimes I use Italian sausage if I’m feeling fancy, but my sister swears by ground chicken. It all works.
1 medium onion, diced – Yellow, white, red… whatever’s rolling around in your pantry.
3 cloves garlic, minced – Or a decent sprinkle of garlic powder if you can’t be fussed (I’ve been there).
1 bell pepper, chopped – Optional, but it adds a nice sweetness. Green or red, your call.
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes – Optional, but I like a little kick.
1 (28 oz/800g) can crushed tomatoes
4 cups (about 1 liter) chicken or veggie broth – I use Better Than Bouillon sometimes, but honestly, any stock works.
8 oz (about 225g) gluten-free pasta – Lasagna noodles broken up, or honestly any shape. Fusilli, penne, I even used macaroni once.
1/2 cup (120ml) heavy cream – Or half-and-half, or leave it out if you want it dairy-free (it’ll still be tasty).
Salt and pepper – To taste.
1 cup (100g) shredded mozzarella
1/2 cup (50g) ricotta or cottage cheese – My gran used to swear by Polly-O, but store brand is fine.
Fresh basil, for serving – Optional, but makes it look real fancy.

How I Actually Make It (No Need to Be Fancy!)

First, grab your biggest pot, because this soup likes to bubble. Brown the ground beef (or turkey, or whatever) over medium heat. If you’re like me, you’ll probably forget to salt it at this stage—no biggie, just fix it later.
Add the onion and garlic. Cook ‘til fragrant—about 3–4 minutes. If you burn the garlic, don’t stress, just scoop it out (I’ve done this more times than I care to admit).
Toss in the bell pepper, basil, oregano, and red pepper flakes. Cook another couple of minutes until that pepper softens a bit.
Now add your crushed tomatoes and broth. Give it all a good stir. Scrape any brown bits off the bottom; that’s flavor, not a mess (unless it’s really stuck, then maybe soak the pot later).
Bring the whole thing to a boil, then drop the heat to a gentle simmer. This is where I usually sneak a taste. Add salt and pepper, but not too much—it’ll intensify as it cooks.
Toss in the gluten-free pasta. If you’re using big lasagna noodles, break ‘em up (a little kitchen aggression is good for the soul). Let it cook until the pasta’s just done, usually 8–10 minutes. Don’t wander off—gluten-free pasta gets mushy fast if you’re not watching. Ask me how I know…
Turn off the heat. Stir in the heavy cream. It might look a bit weird, sort of streaky, but it’ll come together. Trust the process.
Ladle soup into bowls. Top with mozzarella and a dollop of ricotta or cottage cheese. Add some fresh basil if you’re feeling posh.

The Notes I Wish Someone Had Told Me

Gluten-free pasta goes from chewy to mushy in about a minute. If you’re making this ahead, I’d actually cook the pasta separately and add it to each bowl right before serving. (Honestly, sometimes I forget and it’s still good, just a bit softer.)
I think this soup tastes even better the next day, but there’s a catch—the pasta will soak up a lot of liquid. So add a splash of extra broth when you reheat.
You can totally skip the cream if dairy isn’t your thing. It’s still rich, just not as, well, creamy.

How I’ve Tweaked It (And When It Flopped)

Once I tried adding spinach for extra veg. It wilted nicely and nobody complained (miracle!).
Mushrooms are also great; just sauté them with the onions.
One time I tried using almond milk instead of cream. It… wasn’t my best idea. Too watery, kind of bland. Maybe soy cream would work, but I haven’t tried it.

Stuff You’ll Need (Or a Good Workaround)

Big ol’ soup pot or Dutch oven—if all you’ve got is a regular saucepan, just don’t fill it to the brim.
Ladle—for getting soup into bowls, but I’ve used a mug in a pinch. No shame.
Wooden spoon (though I lost mine once and used a spatula instead; worked fine!)

Creamy Gluten-Free Lasagna-Inspired Soup

Storing the Soup—If There’s Any Left

This soup keeps in the fridge for about three days, but honestly, in my house, it never lasts more than a day! The pasta soaks up some broth overnight—just add a splash of water or stock when you warm it up. (Or eat it cold like my weird cousin Dan. No judgment.)

How I Like to Serve It

I’m a big fan of adding a thick slice of gluten-free garlic bread on the side. My daughter likes a big handful of shredded mozzarella on top—and sometimes a drizzle of olive oil. We usually eat it in big mugs in front of the TV, which probably says a lot about our family. A green salad on the side never hurts, but let’s be honest, it’s the soup everyone’s after.

Things I Learned the Hard Way (Aka Pro Tips)

I once tried rushing the simmering bit and regretted it because the flavors hadn’t melded. Take your time here—it’s worth it.
If you forget to salt as you go, just fix it at the end. But don’t go overboard—salty soup is tough to fix.
Don’t skimp on the cheese at the end. (Actually, that’s not really a tip, just a personal philosophy!)

Questions I’ve Actually Been Asked (Yes, Really!)

Can I freeze this?
Sure thing, but the pasta can get a bit mushy when thawed. If you plan to freeze it, maybe leave the pasta out and add it fresh when you reheat. Or, just embrace the soft noodles—it’s still tasty.
Is there a vegetarian version?
Absolutely! Just skip the meat and use veggie broth. You can add extra veggies, beans, or even lentils. I love this version almost as much as the meaty one.
What’s your favorite gluten-free pasta?
I like Jovial or Barilla gluten-free (not sponsored, just what’s in my cupboard). Though honestly, I’ve used store brand and it worked fine.
Can I make this in a slow cooker?
You can, but add the pasta near the end or you’ll get noodle mush. I learned that the hard way! For a more detailed walk-through, I often check this Simply Recipes lasagna soup guide (just swap in gluten-free pasta and cream).
Why is my soup so thick the next day?
The pasta keeps soaking up broth. Just add more liquid and call it a day. (Or eat with a fork. I’m not your boss!)
What if I can’t find ricotta?
No worries—cottage cheese works, or skip it. You could also try vegan ricotta if that’s your thing. I actually got the idea from this vegan ricotta recipe once and it wasn’t too shabby.

So there you have it. My not-so-perfect, but totally delicious creamy gluten-free lasagna-inspired soup. If you try it and put your own spin on it, drop me a note—I love hearing about kitchen experiments, even the ones that go sideways. Happy souping!