This Gluten-Free Lasagna Soup with Zucchini Noodles is a lighter, healthier twist on the classic comfort dish. By swapping pasta for spiralized zucchini noodles, you still get the rich tomato broth, cheesy ricotta topping, and cozy lasagna flavor—without the gluten. It’s nourishing, flavorful, and perfect for nights when you want comfort without feeling weighed down.
Table of Contents
Why You’ll Love This Gluten-Free Lasagna Soup
I grew up with baked lasagna as the ultimate family meal, but I wanted a version that was both lighter and easier on the stomach. Using zucchini noodles (zoodles) not only makes this soup gluten-free but also adds freshness and extra nutrients. The first time I made it, I was amazed by how the zucchini noodles absorbed the tomato broth while keeping their tender bite. This soup quickly became my go-to gluten-free comfort food.
Print
Gluten-Free Lasagna Soup with Zucchini Noodles
- Total Time: 30 minutes
- Yield: 4–6 servings
Description
This Gluten-Free Lasagna Soup with Zucchini Noodles is a lighter twist on the classic. With zucchini noodles, tomato broth, and creamy ricotta, it’s cozy, wholesome, and perfect for a gluten-free comfort meal.
Ingredients
2 tbsp olive oil
1 medium onion, diced
4 cloves garlic, minced
1 lb ground turkey or chicken (optional)
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes
6 cups chicken or vegetable broth
4 cups spiralized zucchini noodles
1 tbsp Italian seasoning
¼ tsp red pepper flakes (optional)
Salt & pepper to taste
½ cup ricotta cheese
1 cup shredded mozzarella
¼ cup grated Parmesan
Fresh basil for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Sauté onion until softened.
2. Add garlic and cook 30 seconds more.
3. If using, stir in ground turkey or chicken and cook until browned.
4. Add crushed tomatoes, diced tomatoes, broth, Italian seasoning, red pepper flakes, salt, and pepper. Simmer for 10 minutes.
5. Add zucchini noodles and cook just 2–3 minutes until tender but not mushy.
6. Remove from heat and stir in ricotta, mozzarella, and Parmesan until creamy.
7. Garnish with fresh basil and serve hot.
Notes
Add zucchini noodles at the very end to prevent sogginess.
Make it vegetarian by skipping the meat and adding beans or mushrooms.
For a dairy-free option, use plant-based cheese alternatives.
Store in the fridge up to 3 days. For best results, store the soup base separately and add fresh zucchini noodles before reheating.
Freeze the tomato base without zucchini noodles; add fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Gluten-Free
- Method: One Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 370
- Sugar: 8g
- Sodium: 760mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 21g
- Cholesterol: 52mg
Keywords: Gluten-Free Lasagna Soup, Zucchini Noodle Lasagna Soup, Healthy Comfort Food, Gluten-Free Dinner
Ingredients You’ll Need
Serves 4–6
| Ingredient | Amount |
|---|---|
| Olive oil | 2 tbsp |
| Onion, diced | 1 medium |
| Garlic, minced | 4 cloves |
| Ground turkey or chicken (optional) | 1 lb |
| Crushed tomatoes | 28 oz can |
| Diced tomatoes | 14.5 oz can |
| Chicken or vegetable broth | 6 cups |
| Spiralized zucchini noodles | 4 cups |
| Italian seasoning | 1 tbsp |
| Red pepper flakes (optional) | ¼ tsp |
| Salt & black pepper | To taste |
| Ricotta cheese | ½ cup |
| Mozzarella, shredded | 1 cup |
| Grated Parmesan | ¼ cup |
| Fresh basil | For garnish |
How to Make Gluten-Free Lasagna Soup
Step-by-Step Instructions
1. Heat olive oil in a large pot over medium heat. Sauté onion until soft.
2. Add garlic and cook for 30 seconds until fragrant.
3. Stir in ground turkey or chicken if using, and cook until browned.
4. Add crushed tomatoes, diced tomatoes, broth, Italian seasoning, red pepper flakes, salt, and pepper.
5. Bring to a simmer and cook for 10 minutes.
6. Add zucchini noodles and cook just 2–3 minutes until tender but not mushy.
7. Remove from heat, stir in ricotta, mozzarella, and Parmesan.
8. Garnish with fresh basil and serve hot.
Why Zucchini Noodles Work So Well
Light & Fresh
Zoodles give the soup a fresh twist while cutting carbs and keeping the dish gluten-free.
Comfort Meets Health
You still get all the richness of lasagna without feeling heavy, making it ideal for balanced eating.
Variations
Make It Vegetarian
Skip the meat and add more zucchini, mushrooms, or beans for a hearty vegetarian option.
Dairy-Free Option
Use dairy-free ricotta and mozzarella for a fully gluten- and dairy-free soup.
Storage & Reheating
Store leftovers in the fridge for up to 3 days. Since zucchini noodles release water, add a splash of broth when reheating to refresh the texture. For best results, store the soup base separately and add fresh zoodles before serving.
FAQs
Do zucchini noodles get soggy?
They can if overcooked. Add them at the very end for best texture.
Can I freeze this soup?
Freeze the tomato base without zucchini noodles, then add fresh ones when reheating.
What tool should I use for zoodles?
A spiralizer works best, but you can also use a julienne peeler.
Conclusion
This Gluten-Free Lasagna Soup with Zucchini Noodles proves you don’t need pasta to enjoy rich lasagna flavors. It’s light yet cozy, nutritious yet comforting, and perfect for anyone looking for a healthier take on a classic favorite. One pot, gluten-free, and completely delicious.