Gluten Free Lasagna Soup
This hearty and comforting Gluten Free Lasagna Soup captures all the flavors of traditional lasagna while being a gluten-free option. It’s loaded with ground meat, chunky tomatoes, and plenty of cheese.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Cutting board
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or turkey Vegetable or ground chicken can be used as a lighter alternative.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 4 cups gluten-free chicken or vegetable broth
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups gluten-free pasta shells or lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese Plus extra for topping.
- ½ cup grated Parmesan cheese
- fresh basil or parsley for garnish Optional.
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef or turkey and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
- Add the diced onion and minced garlic to the pot. Sauté for an additional 3-4 minutes until the onion is translucent.
- Stir in the crushed tomatoes, tomato sauce, chicken or vegetable broth, Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, stir in the gluten-free pasta shells or broken lasagna noodles. Reduce the heat to a simmer and cook according to the pasta package instructions, usually about 10-12 minutes.
- In a separate bowl, mix together the ricotta cheese, mozzarella cheese, and grated Parmesan cheese.
- Once the pasta is cooked, remove the pot from heat and dollop the cheese mixture into the soup, stirring gently to combine.
- Serve hot, topping each bowl with extra shredded mozzarella and a sprinkle of fresh basil or parsley if desired.
Notes
You can use vegetable or ground chicken as a lighter alternative to beef or turkey.
Feel free to add other vegetables like mushrooms or spinach for added nutrition.
Leftover soup can be stored in the refrigerator for 3-4 days and reheats well.