What is a gluten-free alternative to flour in soup?

To thicken a soup without using wheat flour, cornstarch or arrowroot starch are excellent gluten-free alternatives. You would typically create a slurry by mixing a tablespoon of the starch with a few tablespoons of cold water before whisking it into the simmering soup. Thankfully, a brothy recipe like this Gluten Free Lasagna Soup doesn't require any thickeners at all.

What soups are gluten-free at Panera?

Panera Bread's menu can change seasonally, but they often have a few gluten-conscious options. In the past, their Turkey Chili and Vegetarian Autumn Squash Soup have been made without gluten-containing ingredients. However, because of the high risk of cross-contamination in a bakery environment, it is always best to check their current nutritional information online and speak with the manager at your local store.

Which canned soups are gluten-free?

Several popular brands offer certified gluten-free canned soups. Progresso has a well-known line of gluten-free options, and brands like Amy's Kitchen and Pacific Foods also have many choices. The most important step is to always look for the "gluten-free" certification on the label to be safe, though making a fresh pot of Gluten Free Lasagna Soup is always a delicious guarantee.

The Ultimate Gluten Free Lasagna Soup (In One Pot!)

Name: The Ultimate Gluten Free Lasagna Soup (In One Pot!)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Italian-American
Ingredients: 1 tablespoon olive oil; 1 pound ground beef; 1 small onion, chopped; 4 cloves garlic, minced; 1 jar (24 oz) marinara sauce; 1 can (14.5 oz) diced tomatoes, liquid included; 4 cups low sodium chicken broth (plus more for reheating); 1 tablespoon Italian seasoning; ¼ teaspoon sea salt; ¼ teaspoon ground black pepper; ¼ teaspoon red pepper flakes (optional); 2 cups spinach (optional); 1 box (10 oz) gluten free lasagna noodles, broken into pieces

Description

This Gluten Free Lasagna Soup has all the rich, savory flavors of a classic baked lasagna, but it’s ready in a fraction of the time and made all in one pot. It’s the ultimate cozy and comforting meal.

Ingredients

Scale

1 tablespoon olive oil

1 pound ground beef

1 small onion, chopped

4 cloves garlic, minced

1 jar (24 oz) marinara sauce

1 can (14.5 oz) diced tomatoes, liquid included

4 cups low sodium chicken broth (plus more for reheating)

1 tablespoon Italian seasoning

¼ teaspoon sea salt

¼ teaspoon ground black pepper

¼ teaspoon red pepper flakes (optional)

2 cups spinach (optional)

1 box (10 oz) gluten free lasagna noodles, broken into pieces

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Instructions

1. Add olive oil to a large stock pot or dutch oven over medium-high heat. Sauté the onion and garlic until fragrant and translucent.

2. Add the ground beef and Italian sausage. Cook until browned and cooked through, breaking up the meat with a spoon. Drain any excess fat.

3. Add the marinara sauce, diced tomatoes, broth, Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir and bring to a rolling boil.

4. Add the broken lasagna noodles. Reduce heat and let simmer for about 15 minutes or until the noodles are tender, stirring frequently to prevent clumping.

5. Just before serving, stir in the spinach and let it wilt (about 1 minute). Taste and adjust seasonings if needed.

6. Serve hot, with a dollop of ricotta or cottage cheese if desired.

Notes

Storage: Store any leftover lasagna soup in an airtight container in the refrigerator for up to 5 days.

Reheating: The noodles will absorb broth as the soup sits. Add more broth or water when reheating to reach your desired consistency.

Prep Time: 15
Cook Time: 25
Category: Soup
Method: Simmering
Cuisine: Italian-American