Description
A delightful twist on classic lasagna, this Gluten Free Lasagna Soup is hearty and satisfying, perfect for those avoiding gluten and dairy.
Ingredients
- 1 tbsp olive oil
- 1/2 pound ground beef
- 1/2 pound ground Italian pork
- 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
- 1 tbsp Italian seasoning
- 1/4 tsp sea salt (adjust)
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper flakes (optional for spicy)
- 2 cups spinach (optional)
- 1 box (10 oz) gluten free lasagna noodles (broken in half)
Instructions
- In a large stock pot or dutch oven, add olive oil and sauté onion and garlic until fragrant and translucent.
- Add ground beef and Italian sausage; cook until browned and meat is cooked through. Drain excess fat.
- Add marinara sauce, diced tomatoes, broth, Italian seasoning, red pepper flakes, salt, and pepper. Stir and bring to a boil.
- Add broken lasagna noodles and let simmer for about 15 minutes or until noodles are done, stirring frequently.
- Before serving, add spinach and let it wilt. Adjust spices and broth if needed, and serve with ricotta or cottage cheese if desired.
Notes
Serve hot and garnish with fresh herbs. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian