Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Lasagna Soup

Brunch, Gluten Free, Meats, Pasta, Vegan, VegetarianRespond to this post »

Last winter I saved a ton of Lasagna Soup recipes from Instagram.  Never did get around to making any though.

Until today.

Now I wish I hadn’t waited so long.  Tastes just like Lasagna, but takes a fraction of the the time and effort.

Don’t wait, make it soon, it’s fabulous……

Lasagna Soup

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Category: Brunch, Gluten Free, Meats, Pasta, Vegan, Vegetarian

Lasagna Soup


  • 3 cloves of garlic, chipped
  • 1 pound ground turkey/beef/vegan crumble/or skip the meat still good!
  • salt and pepper to taste
  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 3 Tbsp tomato paste
  • 24 ounce jar of your favorite pasta sauce or homemade
  • pinch of red pepper flakes (optional)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 7 cups chicken/veg broth
  • 9-10 sheets of lasagna noodles, broken into smaller pieces
  • 3 cups fresh spinach
  • A big dollop of ricotta cheese per bowl or vegan cheese
  • Fresh basil leaves


Get a large pot or deep pan on medium high heat, add turkey or meat of choice if using.

Add a bit of salt and pepper and maybe oil if your meat is not high in fat.

Cook until just done, will cook in sauce later as well.

Remove to bowl and set aside for now.

Add olive oil to pot and add onion, cook until soft but not browned, about 4 mins or so.

Add garlic and tomato paste and cook another minute.

Now add broth, pasta sauce, and cooked turkey and mix well.

Add the broken pasta and push down into the sauce.

Simmer for 15-20 minutes, or until you feel the pasta is cooked to your preference.

Stir in fresh spinach until wilted.

Ladle soup into warmed bowls, top with a big dollop of ricotta cheese and some fresh basil and serve.

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