Lasagna Soup
My Easy Lasagna Soup is even better than just eating the tradition thing because you get lasagna and you get soup.
GLUTEN FREE LUNCH RECIPESGLUTEN FREE SOUPS
Lauren Vasnelis
9/29/2026
Lasagna Soup
This Lasagna Soup has everything I love about lasagna without actually having to assemble a lasagna. It’s warm, hearty, tomatoey, loaded with ground turkey and gluten-free lasagna noodles, and finished with a big spoonful of creamy tofu ricotta.
I make mine with CADIA Brown Rice Lasagna noodles, which I was really happy with in this recipe. Gluten-free pasta can sometimes struggle in soup, especially when you’re reheating leftovers, but these noodles held up really well.
Finish each bowl with my homemade tofu ricotta, or use regular ricotta if dairy works for you, and you basically have a big bowl of cozy lasagna without all the layering.
Servings: 6
Prep Time: 10 minutes
Cook Time: About 40 minutes
Total Time: About 50 minutes
Equipment
Large Dutch Oven or Stockpot
Ingredients
2 onions, chopped
1 pound ground turkey
2 tablespoons minced garlic
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
1 (20-ounce) can tomato sauce
6 cups chicken broth (plus extra for sauteing)
1 (12-ounce) package CADIA Brown Rice Lasagna noodles
1 tablespoon Italian seasoning
1 teaspoon oregano
Salt & Pepper, to taste
Tofu ricotta, for serving
(Regular ricotta can be substituted, of course)
How to Make Lasagna Soup
1. Soften the Onions
Add the chopped onions to a large Dutch oven or stockpot.
Season with salt, black pepper, Italian seasoning, and oregano. Add a small amount of the chicken broth, just enough to help the onions cook without sticking.
Sauté for approximately 3–5 minutes, stirring occasionally, until the onions begin to soften.
I prefer using broth instead of oil here because I want my onions soft rather than crispy, and I don’t like an oily soup.
2. Cook the Ground Turkey
Add the ground turkey to the pot.
Cook until the turkey is completely cooked through, breaking it apart into smaller pieces as it cooks.
3. Add the Garlic and Tomato Paste
Add the minced garlic and tomato paste.
Stir everything together until the turkey and onions are evenly coated with the tomato paste.
Cook for approximately 1 minute. Keep this step quick so the garlic becomes fragrant without burning.
4. Build the Soup
Add the diced tomatoes, tomato sauce, and the remaining chicken broth.
Stir well to combine.
Bring the soup to a simmer and allow it to cook for approximately 20–25 minutes, giving all those flavors time to come together.
5. Cook the Lasagna Noodles
Bring the soup up to a rolling boil.
Add the lasagna noodles and cook according to the package directions.
If you’re planning to have leftovers, cook the noodles al dente. If you’re serving the entire pot immediately, you can cook them completely.
6. Serve
Ladle the soup into individual bowls while it’s hot.
Top each serving with a generous spoonful of tofu ricotta and enjoy!
Lauren’s Tips 💛
Skip the Oil: I sauté my onions with a little chicken broth. For soup, I want my onions soft, not crispy, and I really don’t like an oily broth. Add another small splash of broth if the pot starts getting too dry.
Think About Tomorrow’s Soup: If you know you’re going to have leftovers, don’t completely cook the pasta. Take it to al dente because those noodles will continue soaking up broth while the soup sits in the refrigerator.
I Recommend the CADIA Noodles: I used CADIA Brown Rice Lasagna noodles, and they held up really well. That’s important to me with gluten-free pasta because some varieties can get very soft or start breaking apart in soup.
Add the Ricotta to Individual Bowls: Rather than mixing the tofu ricotta into the entire pot, I like adding it on top of each serving. You get that creamy lasagna effect while still keeping the tomato broth underneath.
Notes
This recipe makes approximately 6 servings.
I use ground turkey, but another ground meat can be substituted if you prefer.
The recipe uses 1 tablespoon Italian seasoning plus 1 teaspoon oregano.
The 6 cups of chicken broth are divided. A small amount is used to soften the onions, and the remainder goes into the soup.
If the soup becomes thicker than you’d like, particularly after refrigeration, add a splash of chicken broth when reheating.
Gluten-free noodles can vary considerably in cooking time and texture. Follow the package directions for the pasta you’re using rather than relying on one universal cooking time.
For leftovers, slightly undercooking the noodles helps prevent them from becoming overly soft as they sit in the broth.
The soup itself is dairy-free when made as written with tofu ricotta. Regular ricotta can be substituted if dairy isn’t an issue.
My homemade tofu ricotta will have its own recipe on the blog and can be prepared separately.
If you’re strictly gluten-free, check the labels on your broth, tomato products, seasonings, pasta, and other packaged ingredients.
Like most hearty pasta soups, this will naturally become thicker as it sits because the noodles continue absorbing broth.
Frequently Asked Questions
Can I use regular lasagna noodles?
Absolutely. If you don’t need the recipe to be gluten-free, use your favorite traditional lasagna noodles and follow their package cooking directions.
Do I need to use CADIA Brown Rice Lasagna?
No, but I recommend it based on how it performed for me. The noodles held up particularly well in the soup. If you use another gluten-free lasagna noodle, keep an eye on its texture because different brands can behave very differently.
Should I break the lasagna noodles before adding them?
You can. Smaller pieces make the soup easier to eat with a spoon. There’s no need to make them perfectly uniform. Part of the appeal of lasagna soup is having those rustic pieces of lasagna noodle throughout the bowl.
Why do you cook the onions in chicken broth instead of oil?
I prefer the texture it gives the onions in soup, and I don’t like extra oil floating in my broth. A small amount of chicken broth gives the onions enough moisture to soften without crisping.
Can I substitute ground beef for ground turkey?
Yes. Ground beef would work well if that’s what you prefer. Just make sure it’s fully cooked before continuing with the recipe, and drain excess fat if necessary.
Can I use vegetable broth?
Yes. It will change the flavor slightly, but you can substitute vegetable broth if that’s what you have or prefer.
Why should I cook the noodles al dente for leftovers?
Pasta doesn’t stop absorbing liquid just because you’ve turned off the stove. If the noodles are already completely soft when you refrigerate the soup, they can become too soft as they sit in the broth overnight.
My leftover soup got really thick. What happened?
That’s normal. The lasagna noodles continue absorbing broth as the soup sits. When reheating, simply add some additional chicken broth until you get back to the consistency you like.
Can I make the soup ahead of time?
Yes, but if you’re intentionally making it ahead, I’d be particularly careful not to overcook the pasta. Another option is to prepare the soup base ahead and cook the noodles when you’re closer to serving.
Do I have to use tofu ricotta?
No. I use tofu ricotta to keep mine dairy-free, but regular ricotta is an easy substitute. You could also leave the ricotta off completely if you prefer.
Should I mix the ricotta into the whole pot?
I don’t. I prefer adding it directly to each bowl. That way, every serving gets a creamy spoonful on top, and you can mix as much or as little of it into the tomato broth as you want.
Is this supposed to be thick like traditional lasagna?
No. It’s still soup. You have the familiar flavors and ingredients of lasagna in a tomato-and-chicken-broth base. It will become somewhat thicker as the noodles release starch and absorb liquid, especially after it sits, but it shouldn’t start out with the consistency of baked lasagna.
