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Gluten Free Lasagna Soup

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A warm, comforting soup combining hearty lasagna flavors in a quick and easy format, perfect for chilly evenings.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef or Italian sausage (or a mix of both)
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups chicken or vegetable broth
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste
  • 8 ounces gluten-free lasagna noodles, broken into pieces
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil or parsley, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the diced onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
  4. Add the ground beef or sausage to the pot, breaking it up with a spoon as it cooks. Cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
  5. Stir in the crushed tomatoes, chicken or vegetable broth, dried basil, dried oregano, red pepper flakes (if using), and season with salt and pepper. Bring the mixture to a boil.
  6. Once boiling, reduce the heat and let it simmer for about 10-15 minutes to allow the flavors to meld.
  7. Add the broken gluten-free lasagna noodles to the soup and continue to simmer for an additional 10-12 minutes, or until the noodles are cooked and tender.
  8. Meanwhile, in a separate bowl, mix together the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese until well combined.
  9. Once the noodles are tender, ladle the soup into bowls. Add a generous dollop of the ricotta mixture to each serving.
  10. Sprinkle the remaining mozzarella and Parmesan cheese on top of the soup in the bowls. If desired, place under a broiler for a couple of minutes to melt the cheese nicely.
  11. Garnish with fresh basil or parsley before serving.

Notes

This soup pairs well with a simple green salad or garlic bread. Leftovers can be stored for up to 3 days in the fridge or frozen for up to 3 months.

Nutrition

Find it online: https://delishrecipezbylucy.com/gluten-free-lasagna-soup-recipe/

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