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Tasty Gluten Free and Dairy Free Lasagna Soup

This comforting lasagna soup combines the flavors of traditional Italian lasagna in a light, hearty, and gluten-free format, perfect for chilly evenings or cozy family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 7 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1.5 tablespoon olive oil Use a high-quality extra virgin olive oil for the best flavor.
  • 1 lb ground beef Choose grass-fed for added flavor and nutrition. Alternatively, you can use ground turkey.
  • 1 lb Italian sausage Mild links with casings removed bring depth of flavor.
  • 1/2 onion diced Sweet or yellow onions work well.
  • 4 cloves garlic Fresh garlic adds flavor; the fresher the garlic, the better the taste!
  • 18 oz diced tomatoes A can without added sugar or preservatives is ideal.
  • 3.5 cups marinara sauce Opt for a quality store-bought brand or homemade.
  • 5 cups chicken broth Use low-sodium broth to control saltiness.
  • 2.5 teaspoon Italian seasoning A blend of herbs for Italian flavor.
  • 3/4 teaspoon salt Adjust based on the salt content in your broth and marinara.
  • 1 box gluten-free lasagna Broken into 1-inch pieces; look for blends of rice and quinoa.
  • 1 cup ricotta cheese Use dairy-free if preferred.

Method
 

Preparation
  1. Heat olive oil in a large pot over medium-high heat. Add diced onion and cook for 2-3 minutes until softened.
  2. Stir in minced garlic and cook for another 30 seconds.
Cooking the Base
  1. Add ground beef and Italian sausage to the pot, cooking while breaking it apart for about 5-7 minutes until browned.
  2. Drain excess fat.
Combining Ingredients
  1. Stir in diced tomatoes, marinara sauce, chicken broth, Italian seasoning, salt, and bay leaf.
  2. Bring to a boil, then reduce heat and let simmer for 15 minutes.
Cooking the Noodles
  1. Cook the gluten-free lasagna noodles in a separate pot until just al dente, about 5-7 minutes. Drain and break into 1-inch pieces.
Final Touches
  1. Add noodle pieces to the soup and simmer uncovered for an additional 5-10 minutes.
  2. Remove the bay leaf, ladle soup into bowls, and top each serving with a scoop of ricotta cheese and fresh parsley.

Notes

Store leftovers in the fridge for up to 3 days, or freeze for up to 3 months. If too thick, add broth or water to reach desired consistency. Experiment with adding seasonal vegetables for added nutrition.