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Gluten Free Lasagna Soup

Hearty Gluten Free Lasagna Soup for Cozy Family Nights

This Gluten Free Lasagna Soup is a comforting, one-pot meal that captures the heartwarming flavors of traditional lasagna in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soups
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can use avocado oil for a higher smoke point.
  • 1 pound Ground Beef Can substitute with turkey or plant-based ground meat.
  • 1 pound Ground Italian Pork Substitute with more ground beef or meat alternative.
  • 1 medium Onion Chop finely for best results.
  • 3 cloves Garlic Fresh minced garlic is recommended for superior taste.
For the Soup Ingredients
  • 24 oz Marinara Sauce Rao's Marinara is highly recommended.
  • 14.5 oz Diced Tomatoes Canned is a convenient choice.
  • 4 cups Low Sodium Chicken Broth Use vegetable broth for a vegetarian version.
  • 1 tablespoon Italian Seasoning Oregano and basil can be substituted.
  • 1 teaspoon Sea Salt Adjust based on the saltiness of broth used.
  • 1/2 teaspoon Ground Black Pepper
  • 1/4 teaspoon Red Pepper Flakes Optional for a spicy kick.
For the Greens and Noodles
  • 2 cups Spinach Kale or Swiss chard can also be used.
  • 10 oz Gluten Free Lasagna Noodles Break them before adding for easier eating.

Equipment

  • Large stockpot

Method
 

Step-by-Step Instructions for Gluten Free Lasagna Soup
  1. In a large stockpot, heat 2 tablespoons of olive oil over medium heat for about 2 minutes. Add finely chopped onion and minced garlic, sautéing until the onions become translucent and fragrant, about 3-4 minutes.
  2. Stir in 1 pound of ground beef and 1 pound of ground Italian pork. Cook for approximately 5-7 minutes, breaking the meat apart with a spatula until browned and thoroughly cooked.
  3. Add 24 ounces of marinara sauce, 14.5 ounces of diced tomatoes, and 4 cups of low-sodium chicken broth. Sprinkle in Italian seasoning, sea salt, and ground black pepper. Stir and bring to a boil for about 5 minutes.
  4. Introduce 10 ounces of broken gluten-free lasagna noodles into the boiling soup. Stir well and reduce heat to a simmer, cooking for about 15 minutes until noodles are al dente.
  5. Fold in 2 cups of fresh spinach leaves, stirring until they wilt, about 2-3 minutes. Taste and adjust seasoning if necessary.
  6. Ladle the soup into bowls and top with dollops of ricotta or cottage cheese if desired. Serve warm.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 22gProtein: 22gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 850mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

Feel free to get creative with the ingredients and adapt them for dietary needs. For best results, store noodles separately to avoid sogginess.

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