Gluten Free Lasagna Soup
This Gluten Free Lasagna Soup combines all the comforting flavors of traditional lasagna in a delicious, hearty soup. It's perfect for a cozy dinner and is quick to prepare and cook, making it a great weeknight meal option.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon or spatula
- 1 Measuring cups
- 1 Measuring spoons
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef or Italian sausage, casings removed
- 14.5 ounces diced tomatoes, undrained
- 4 cups beef broth
- 1 tablespoon tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes optional
- 2 cups gluten-free pasta such as penne or rotini
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- to taste salt and pepper
- for garnish fresh basil optional
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until softened, about 3-4 minutes.
- Add the ground beef or Italian sausage to the pot, breaking it up with a spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the diced tomatoes (with juice), beef broth, tomato paste, oregano, basil, and red pepper flakes (if using). Bring the mixture to a boil.
- Once boiling, reduce the heat to low and stir in the gluten-free pasta. Simmer for about 10-12 minutes, or until the pasta is cooked al dente, stirring occasionally.
- In a separate bowl, mix the ricotta cheese, half of the mozzarella, and the Parmesan cheese. Season with salt and pepper to taste.
- To serve, ladle the soup into bowls and add a generous scoop of the ricotta mixture on top. Sprinkle with the remaining mozzarella cheese and garnish with fresh basil if desired.
- Feel free to add vegetables such as spinach, zucchini, or bell peppers for extra nutrition.
Notes
Feel free to add vegetables such as spinach, zucchini, or bell peppers for extra nutrition.
This soup can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. To reheat, simply warm on the stove or in the microwave until heated through.
Adjust the spices to your preferred level of heat.