Gluten Free Lasagna Soup
This hearty Gluten Free Lasagna Soup captures the classic flavors of lasagna in a comforting, easy-to-make soup. Perfect for a weeknight dinner, it features rich tomato broth, gluten-free pasta, ground meat, and layers of cheese.
Equipment
- 1 Large pot or Dutch oven
- 1 Measuring cups and spoons
- 1 Cutting board
- 1 Ladle
- 6 Serving bowls
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or Italian sausage)
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable or chicken broth
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional) optional
- to taste salt
- to taste 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 garnish fresh basil optional
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until it becomes translucent.
- Add the minced garlic to the pot and cook for an additional minute, stirring frequently to avoid burning.
- Add the ground beef (or Italian sausage) to the pot. Break it apart with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat.
- Stir in the crushed tomatoes, broth, dried basil, dried oregano, red pepper flakes (if using), and season with salt and pepper. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to a simmer and add the broken gluten-free lasagna noodles. Cook for about 10-12 minutes, stirring occasionally until the noodles are tender.
- In a small bowl, combine the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Set aside.
- Before serving, check the seasoning and adjust if necessary. Ladle the soup into bowls, adding a dollop of the cheese mixture on top.
- Sprinkle with the remaining mozzarella and Parmesan cheese.
- Optionally, garnish with fresh basil leaves before serving.
Notes
You can customize the protein by using ground turkey or chicken instead of beef or sausage.
To make it vegetarian, replace the meat with mushrooms or lentils.
This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.