Gluten Free Lasagna Soup
A hearty and comforting twist on classic lasagna, this gluten-free and dairy-free soup is packed with rich Italian flavors, making it perfect for a cozy dinner.
Ingredients
For the Soup Base
- 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 marinara sauce (24 oz) I use Rao's Marinara
- 1 can diced tomatoes (14.5 oz) liquid included
- 4 cups low sodium chicken broth plus more for reheating
- 1 tbsp Italian seasoning
- 1/4 tsp sea salt adjust to taste
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper flakes optional for spice
- 2 cups spinach optional
- 1 box gluten-free lasagna noodles (10 oz) broken in half
Instructions
Preparation
- Add the olive oil to a large stock pot or Dutch oven. Sauté the onion and garlic until fragrant and the onions turn translucent.
- Add the ground beef and Italian pork. Cook until browned and the meat is cooked through. Drain any excess fat.
- Stir in the marinara sauce, diced tomatoes, broth, Italian seasoning, red pepper flakes (if using), salt, and pepper. Bring the mixture to a rolling boil.
- Once boiling, add the broken lasagna noodles. Allow to simmer for about 15 minutes or until the noodles are tender, stirring frequently to prevent clumping.
- Before serving, stir in the spinach and let it wilt. Taste and adjust spices and broth as needed.
Notes
For added texture and flavor, top each bowl with ricotta or cottage cheese. A sprinkle of fresh basil or oregano can also enhance the taste. This soup can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months. Adjust seasonings as per preference; a touch of nutmeg can enhance the flavors.