Gluten Free Lasagna Soup
This comforting gluten-free lasagna soup melds the rich flavors of traditional lasagna into a hearty, flavorful, and easy-to-make soup. Perfect for a cozy dinner!
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 measuring cups
- 1 measuring spoons
- 1 chopping board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef or ground turkey Can be swapped for a plant-based alternative.
- 28 oz crushed tomatoes
- 4 cups low-sodium chicken or vegetable broth
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 oz gluten-free lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- to taste fresh basil or parsley, for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté for about 3-5 minutes until softened.
- Stir in the minced garlic and cook for an additional minute.
- Add the ground beef or turkey to the pot, breaking it apart with a wooden spoon, and cook until browned (about 5-7 minutes). Drain excess fat if necessary.
- Pour in the crushed tomatoes, chicken or vegetable broth, Italian seasoning, salt, and black pepper. Stir to combine.
- Bring the soup to a boil, then reduce heat and simmer for 10 minutes.
- Add the broken gluten-free lasagna noodles and simmer for an additional 10-12 minutes, or until noodles are cooked al dente.
- In a separate bowl, combine the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese.
- To serve, ladle the soup into bowls and top each serving with a dollop of the ricotta mixture and a sprinkle of the remaining mozzarella and Parmesan cheese.
- Garnish with fresh basil or parsley if desired.
Notes
You can swap the ground meat for a plant-based alternative if making a vegetarian version.
Feel free to add other vegetables such as spinach, zucchini, or bell peppers for extra nutrition.
The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat on the stove before serving.