This one-pot lasagna soup has all the flavors of classic lasagna without the layers or extra cleanup. Savory ground beef and Italian sausage, tender noodles, rich tomato broth, and a touch of creamy coconut come together in a single pot. It’s gluten-free, dairy-free, high in protein, and thick enough to eat with a fork. Perfect for quick weeknight dinners or any time you want a hearty meal that’s simple to make.
Ingredients: One Pot Lasagna Soup
olive oil
garlic
onion
ground beef
ground Italian sausage
Italian seasoning
salt + pepper
crushed tomatoes
diced tomatoes
beef bone broth
coconut cream
gluten-free lasagna noodles
dairy-free ricotta (optional)
basil
red pepper flakes
Using quality ingredients makes this soup simple and satisfying. Gluten-free Jovial brown rice lasagna noodles keep the recipe clean and accessible while holding up perfectly in the thick broth. Kettle & Fire beef bone broth is my favorite bone broth that helps make this soup high in protein without extra work. Coconut cream adds a subtle creaminess without dairy, and I like adding Kite Hill dairy-free ricotta on top for extra flavor and texture.
How to Make it:
- Heat olive oil in a large pot and sauté garlic and onion until soft and fragrant.
- Add ground beef and Italian sausage and cook, breaking up the meat until fully browned.
- Stir in Italian seasoning, salt, pepper, crushed tomatoes, diced tomatoes, and bone broth and bring to a gentle simmer.
- Pour in coconut cream and stir to combine.
- Add broken gluten-free lasagna noodles and simmer until noodles are tender and the soup thickens.
- Serve in bowls topped with Kite Hill dairy-free ricotta, fresh basil, and red pepper flakes.
Extra Tips
- Reduce broth slightly for a thicker soup.
- Break noodles into smaller pieces so they cook evenly. Turn off heat once cooked.
- Add spinach, kale or any vegetables you have on hand.
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One-Pot Lasagna Soup
Ingredients
- 1 tbsp olive oil
- 1 tsp minced garlic
- 1 medium onion diced
- 1 lb ground beef
- 1 lb ground Italian sausage
- 1 tbsp Italian seasoning
- 2 tsp salt
- 1 tsp pepper
- 14.5 oz can crushed tomatoes
- 14.5 oz can diced tomatoes
- 3 cups beef bone broth
- 1/2 cup coconut cream
- 3/4 box box gluten-free lasagna noodles broken into small pieces
Toppings:
- dairy-free ricotta Kite Hill
- chopped basil
- red pepper flakes
Instructions
- Heat olive oil in a large pot and sauté garlic and onion until soft and fragrant.
- Add ground beef and Italian sausage and cook, breaking up the meat until fully browned.
- Stir in Italian seasoning, salt, pepper, crushed tomatoes, diced tomatoes, and bone broth and bring to a gentle simmer.
- Pour in coconut cream and stir to combine.
- Add broken gluten-free lasagna noodles and simmer until noodles are tender and the soup thickens.
- Serve in bowls topped with Kite Hill dairy-free ricotta, fresh basil, and red pepper flakes.
