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