Gluten-Free Lasagna Soup Recipe – Giadzy

Name: Gluten-Free Lasagna Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6

You must be signed in as a member to print this content

Lasagna soup has taken the internet by storm, but our lightened-up version offers all the cozy comfort without the heaviness. This dish has everything you love about lasagna – hearty sausage, tender pasta, creamy ricotta and rich tomato flavor – but in a more refreshing, broth-based format. The real star is the whipped ricotta topping: it’s airy, seasoned just right, and makes the soup irresistibly creamy when stirred in. Perfect for a satisfying yet balanced weeknight dinner that feels like a hug in a bowl.

Gluten-Free Lasagna Soup

Rated 5.0 stars by 1 users

Prep Time

20 minutes

Cook Time

40 minutes

Ingredients

For the whipped ricotta topping:

1 cup whole milk ricotta cheese
1/2 teaspoon Giadzy Spicy Seasoned salt

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1/2 cup freshly grated parmesan cheese

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.

For the soup:

2 (14-ounce) cans Datterini tomatoes

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
2 tablespoons olive oil

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1 pound sweet Italian sausage, casing removed
1 carrot, chopped into 1/3 inch pieces
1 onion, chopped into 1/3 inch pieces
1 celery rib, chopped into 1/3 inch pieces
2 garlic cloves, smashed and peeled
2 teaspoons Giadzy Spicy seasoned salt, divided
1 small bunch Tuscan Kale, chopped into 1 inch pieces
1 (2-inch) piece parmesan cheese rind
2 cups low sodium chicken broth
4 cups water
1/2 pound gluten free taccole pasta, such as Giadzy

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
3/4 cup packed basil leaves, chopped

Instructions

In a food processor, combine the ricotta and salt. Puree until smooth and glossy, scraping down the sides as needed with a rubber spatula. Add the parmesan and pulse to combine. Transfer to a bowl and reserve. Add the tomatoes to the processor and puree until smooth.
Heat a large Dutch oven over medium high heat. To the hot pan add the oil and heat another few seconds. Add the sausage to the pan and cook, breaking it apart with the back of a wooden spoon into small pieces, until the sausage is cooked through and just beginning to brown, about 7 minutes. Add the carrot, onion, celery and garlic to the pan, along with 1 teaspoon seasoning salt and cook, stirring often until the vegetables are beginning to soften and are fragrant, another 6 minutes. Stir in the kale and the remaining salt and cook until wilted, about 4 minutes. Stir in the pureed tomatoes, parmesan rind, chicken broth and water. Bring to a simmer and reduce the heat to maintain a gentle simmer. Cook, stirring occasionally until the flavors have married, about 10 minutes.
Turn the heat up to a more rigorous simmer, and add the ½ pound of gluten free taccole pasta. Cook the pasta until just al dente, about 8 to 10 minutes. Stir in the basil. Taste the broth and add more seasoned salt, if necessary.
Ladle into bowls and dollop with some of the whipped ricotta to stir into the soup. Drizzle with additional olive oil if desired
Cook’s note: If you want to serve the soup later, cook the soup with just 1 cup of water as opposed to 4 and do not add the pasta. When ready to serve, cook the pasta separately in boiling water and add to the heated-up soup separately.