Gluten Free Dairy Free Lasagna Soup

If you love lasagna but don’t like making it because it’s so labor intensive then you will LOVE this recipe. This comes together in less than 30 minutes and the tastes just like lasagna.


Olive oil

1 lb ground beef

1 lb Italian sausage

1/2 onion

Marinara sauce – I like Rao’s Homemade

Canned diced tomatoes

Chicken Broth

Italian seasoning

Minced garlic

Sea salt

Kite Hill Ricotta for topping – this is optional but a great dairy free cheese option! You can also use regular cheese if you tolerate dairy.

Jovial Foods lasagna sheets



First, heat the oil in a large stock pot over medium high heat. Add in the diced onion, garlic, ground beef, and Italian Sausage. Sauté for 5-7 minutes until the onions are softened and the meat is mostly cooked through. Drain any extra fat from the pan. Add in the marinara sauce, the diced tomatoes with their juices, the chicken broth, Italian seasoning, and salt. Stir and bring it to a boil. Cover the pot and reduce the heat to medium low. Add the lasagna pieces to the soup pot and continue cooking it over medium low heat for 5-10 minutes or until the noodles are cooked to your liking. Serve topped with a scoop of Kite Hill Ricotta Cheese and fresh parsley, if desired.


***If you plan on making this ahead of time, it's a good idea to cook the pasta completely separately and add it right before serving. This will prevent the gluten free pasta from absorbing all of the broth!

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