Gluten Free Lasagna Soup
A delicious twist on traditional lasagna, this gluten-free and dairy-free soup combines all the flavors of lasagna into a warm, comforting dish, perfect for family dinners or meal prep.
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.
Notes
Serve hot in bowls. You can top it with dairy-free cheese or fresh herbs for extra flavor. Pairs well with gluten-free bread or a simple salad for a complete meal. This soup can be frozen for later use; store in airtight containers.