Let’s Talk About This Soup

Some nights, I just want all the cozy lasagna flavor without boiling noodles or turning on the oven. That’s where my Gluten-Free Lasagna Soup with Quinoa and Fresh Basil comes in. It’s warm, creamy, and comforting, but also light and nourishing. The quinoa gives it a wonderful texture tiny grains that soak up the tomato and basil like little flavor sponges. It’s one of my favorite quinoa bowl recipes because it tastes indulgent but keeps things fresh and healthy. A spoonful of ricotta stirred in at the end makes it feel like a hug in a bowl.

Why I Love It (And You Will Too)

This one pot lasagna soup is comfort food made simple and gluten-free. I love how it’s filling, full of Italian flavor, and easy enough for busy weeknights or lazy dinners.

Here’s what makes it so good:

• Naturally gluten-free and full of protein from the quinoa.
• Creamy without being heavy.
• High in fiber and super satisfying.
• Totally customizable with veggies, cheese, or lean meat.
• Cooks in one pot for minimal cleanup.

It’s wholesome, hearty, and perfect when you want healthy comfort food that still feels special.

What You’ll Need

The Essentials

• Quinoa: I use white quinoa it cooks fluffy and mild.
• Crushed Tomatoes: A rich base for that lasagna flavor.
• Onion & Garlic: Always the heart of Italian soups.
• Broth: Vegetable or chicken both work great.
• Tomato Paste: Deepens the flavor and color.
• Italian Herbs: Basil, oregano, and thyme for a classic touch.
• Ricotta Cheese: Adds that signature creamy lasagna soup texture.
• Fresh Basil: For brightness and a pop of green at the end.

Optional Add-Ins

• Spinach or Zucchini for veggies.
• Mozzarella for extra melty goodness.
• Ground Turkey or Chicken for more protein.
• Red Pepper Flakes if you like it spicy.

Everything cooks together in one pot, filling the kitchen with the smell of garlic and tomato it’s pure comfort.

Here’s How I Make It

Step 1: Sauté the good stuff.
A little olive oil, onion, garlic, and tomato paste. I cook them until they smell amazing and the tomato paste darkens a bit.

Step 2: Build the base.
I add crushed tomatoes, broth, and a good stir. It’s already looking like the start of something cozy.

Step 3: Add quinoa and let it simmer.
The quinoa goes right into the pot uncooked it soaks up the tomato flavor as it cooks. I season it with Italian herbs, salt, and pepper.

Step 4: Creamy finish.
Once the quinoa is tender, I stir in ricotta and a splash of milk or almond milk. It turns rich and creamy without feeling heavy.

Step 5: Final touches.
I toss in fresh basil and maybe a little spinach. The soup smells incredible fresh, savory, and just like lasagna in a bowl.

Step 6: Serve and enjoy.
A sprinkle of mozzarella and Parmesan on top, and it’s ready. Every spoonful is creamy, tangy, and packed with flavor.

If you love easy soups like this, you might also enjoy my One Pot Vegetarian Lasagna Soup with Zucchini and Ricotta or my Low Carb Lasagna Soup with Cauliflower and Ground Chicken.

Make It Your Way

You can change this soup to fit your mood or pantry here are a few ways I like to switch it up:

• Vegan: Skip the cheese and add a bit of coconut milk.
• Extra Protein: Add ground turkey or serve leftovers as a quinoa breakfast bowl with a poached egg.
• More Veggies: Try mushrooms, peppers, or kale.
• Cheesy: Melt mozzarella on top under the broiler.
• Spicy: Stir in red pepper flakes or hot sauce.

This soup even gets better the next day it thickens beautifully, making it perfect for meal prep or healthy snacks later in the week.

Before You Go

This Gluten-Free Lasagna Soup with Quinoa and Fresh Basil is the kind of meal that reminds me why I love cooking at home. It’s warm, easy, and full of flavor just right for busy nights when you still want something made from scratch. Try it this week and make it your own. Whether you keep it simple or load it with veggies, it’s bound to become one of your go-to healthy comfort food recipes.