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Description
A hearty and flavorful gluten-free lasagna soup that captures all the comforting tastes of traditional lasagna in a convenient soup format.
Ingredients
- 1 tablespoon olive oil
- ½ pound ground beef
- ½ 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 (plus more for reheating)
- 1 tablespoon Italian seasoning
- ¼ teaspoon sea salt, adjust
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (optional for spicy)
- 2 cups spinach (optional)
- 1 box (10 oz) gluten free lasagna noodles, broken in half
Instructions
- Add the olive oil to a large stock pot or dutch oven. Sauté the onion and garlic until fragrant and onions turn translucent.
- Add the ground beef and Italian sausage. Cook until browned and meat is cooked through. Drain any excess fat.
- Add the marinara sauce, diced tomatoes, broth, Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir and bring to a rolling boil.
- Add the broken lasagna noodles. Let simmer for about 15 minutes or until the noodles are done, stirring frequently to prevent noodles from clumping together.
- Before serving, add the spinach and let it wilt. Taste and adjust the amounts of spices and broth if needed.
- Serve with ricotta cheese or cottage cheese if desired.
Notes
- For a spicier soup, increase the red pepper flakes.
- You can substitute ground turkey or a plant-based crumble for the meat.
- Adjust seasoning to your preference.
- Ricotta cheese or cottage cheese can be added for extra creaminess and protein.