why make this recipe
Gluten Free Lasagna Soup is a delicious twist on traditional lasagna, ideal for those following a gluten-free and dairy-free diet. It combines all the flavors of lasagna into a warm, comforting soup that is easy to make and perfect for any night of the week. This recipe is not only healthy but also satisfying, making it a great option for family dinners or meal prep.
how to make Gluten Free Lasagna Soup
Ingredients:
- 1 tbsp olive oil
- 1/2 pound ground beef
- 1/2 pound ground Italian pork
- 1 small onion (chopped)
- 4 cloves garlic (minced)
- 1 jar (24 oz) marinara sauce (I use Rao’s Marinara)
- 1 can (14.5 oz) diced tomatoes (liquid included)
- 4 cups low sodium chicken broth (plus more for reheating)
- 1 tbsp Italian seasoning
- 1/4 tsp sea salt (adjust)
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper flakes (optional for spicy)
- 2 cups spinach (optional)
- 1 box (10 oz) gluten free lasagna noodles (broken in half)
Directions:
First, add the olive oil to a large stock pot or Dutch oven. Sauté the onion and garlic until fragrant and the onions turn translucent. Add the ground beef and Italian sausage. Cook until browned and the meat is cooked through. Drain any excess fat. Add the marinara sauce, diced tomatoes, broth, Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir and bring to a rolling boil. Add the broken lasagna noodles. Let simmer for about 15 minutes or until the noodles are done, stirring frequently to prevent the noodles from clumping together. Before serving, add the spinach and let it wilt. Taste and adjust the amounts of spices and broth if needed. Serve with ricotta cheese or cottage cheese if desired.
how to serve Gluten Free Lasagna Soup
Serve the Gluten Free Lasagna Soup hot in bowls. You can top it with some dairy-free cheese or fresh herbs for extra flavor. It pairs well with gluten-free bread or a simple salad for a complete meal.
how to store Gluten Free Lasagna Soup
Store any leftovers in an airtight container in the refrigerator. It will keep well for about 3-4 days. To reheat, simply warm it on the stove, adding a little extra broth if needed to loosen it up.
tips to make Gluten Free Lasagna Soup
- Use a good quality marinara sauce for the best flavor.
- You can substitute ground turkey or chicken for the beef and pork if desired.
- Feel free to add more vegetables such as zucchini or bell peppers for added nutrition.
- Adjust the spice levels according to your taste by using more or less red pepper flakes.
variation
For a vegetarian option, skip the meat and add more vegetables, like bell peppers, mushrooms, and carrots. You can also use lentils as a protein source.
FAQs
Q: Can I freeze Gluten Free Lasagna Soup?
A: Yes, you can freeze it. Just make sure to store it in airtight containers. Thaw in the refrigerator before reheating.
Q: What if I can’t find gluten-free lasagna noodles?
A: You can use any gluten-free pasta shapes you prefer. Just adjust the cooking time as needed.
Q: How can I make this recipe spicier?
A: Add more red pepper flakes or some chopped jalapeños for extra heat.
Gluten Free Lasagna Soup
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 0.5 pound ground beef
- 0.5 pound ground Italian pork
- 1 small onion, chopped
- 4 cloves garlic, minced
- 24 oz marinara sauce I use Rao’s Marinara
- 14.5 oz diced tomatoes, with liquid
- 4 cups low sodium chicken broth plus more for reheating
- 1 tbsp Italian seasoning
- 0.25 tsp sea salt adjust to taste
- 0.25 tsp ground black pepper
- 0.25 tsp red pepper flakes optional for spicy
- 2 cups spinach optional
- 10 oz gluten free lasagna noodles, broken in half
Instructions
Cooking Instructions
- Add the olive oil to a large stock pot or Dutch oven. Sauté the onion and garlic until fragrant and the onions turn translucent.
- Add the ground beef and Italian sausage. Cook until browned and the meat is cooked through. Drain any excess fat.
- Add the marinara sauce, diced tomatoes, chicken broth, Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir and bring to a rolling boil.
- Add the broken lasagna noodles and let simmer for about 15 minutes or until the noodles are done, stirring frequently to prevent the noodles from clumping together.
- Before serving, add the spinach and let it wilt. Taste and adjust the amounts of spices and broth if needed.