Gluten Free Lasagna Soup
This comforting Gluten Free Lasagna Soup combines classic lasagna flavors in a warm, hearty bowl suitable for those with gluten and dairy restrictions.
Ingredients
For the Soup Base
- 1 tbsp olive oil
- 0.5 pound ground beef
- 0.5 pound ground Italian sausage
- 1 small onion, chopped
- 4 cloves garlic, minced
- 24 oz jar marinara sauce Rao's Marinara is recommended
- 14.5 oz can diced tomatoes liquid included
- 4 cups low sodium chicken broth plus more for reheating
- 1 tbsp Italian seasoning
- 0.25 tsp sea salt adjust to taste
- 0.25 tsp ground black pepper
- 0.25 tsp red pepper flakes optional for a spicy kick
- 2 cups spinach optional for extra nutrition
- 10 oz box gluten-free lasagna noodles broken in half
Instructions
Preparation
- In a large stock pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté until fragrant and the onions turn translucent.
- Add the ground beef and ground Italian sausage to the pot. Cook until browned and fully cooked through, stirring occasionally.
- If there's excess fat, drain it off.
- Pour in the marinara sauce and diced tomatoes, including their liquid.
- Add the low sodium chicken broth, Italian seasoning, sea salt, black pepper, and red pepper flakes if using. Stir to combine.
Cooking
- Bring the mixture to a rolling boil. Then reduce heat and let it simmer.
- Add the broken lasagna noodles and let the soup simmer for approximately 15 minutes, or until the noodles are tender. Stir frequently to prevent clumping.
- Just before serving, stir in the spinach until wilted.
- Taste and adjust seasoning as needed. Add more chicken broth if desired.
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Notes
For serving, ladle soup into bowls with a mix of meat, noodles, and spinach. Top with dairy-free ricotta or cottage cheese if desired. Garnish with fresh herbs and serve with gluten-free bread or a salad.