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–+ servings
Gluten Free Lasagna Soup

Savor Every Spoonful of Gluten Free Lasagna Soup Tonight

This Gluten Free Lasagna Soup offers a warm, comforting one-pot meal embodying classic Italian flavors, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Soups
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive oil Consider avocado oil for a higher smoke point.
  • 1 pound Ground beef Can substitute with ground turkey or lentils.
  • 1 pound Ground Italian pork Replace with chicken sausage or use all ground beef.
  • 1 medium Onion Shallots can be used for a milder flavor.
  • 3 cloves Garlic Fresh garlic is preferred for the best taste.
  • 2 cups Marinara sauce Rao’s Marinara is recommended for quality.
  • 1 can Diced tomatoes Opt for fire-roasted for extra flavor.
  • 4 cups Low sodium chicken broth Vegetable broth works beautifully for a vegetarian twist.
  • 2 teaspoons Italian seasoning You can mix individual herbs if desired.
  • 1 teaspoon Sea salt Adjust to meet your taste preferences.
  • 0.5 teaspoon Ground black pepper Freshly ground is always the best choice.
  • to taste Red pepper flakes Optional for spice.
  • 3 cups Spinach Substitute kale, just be mindful of cooking time.
  • 8 oz Gluten free lasagna noodles Break them in half for easier incorporation.

Equipment

  • Large stockpot or Dutch oven

Method
 

Preparation Steps
  1. Heat 2 tablespoons of olive oil over medium heat in a large stockpot or Dutch oven. Add 1 chopped onion and 3 minced garlic cloves, sauté for 3-4 minutes until the onion is translucent.
  2. Add 1 pound of ground beef and 1 pound of ground Italian pork to the pot. Cook over medium-high heat for 5-7 minutes until browned, breaking the meat apart.
  3. Stir in 2 cups of marinara sauce, 1 can of diced tomatoes, and 4 cups of low sodium chicken broth. Add 2 teaspoons of Italian seasoning, 1 teaspoon of sea salt, and 0.5 teaspoon of ground black pepper. Bring to a boil.
  4. Reduce heat to medium-low and add 8 oz of broken gluten-free lasagna noodles. Simmer uncovered for 15 minutes, stirring frequently.
  5. Stir in 3 cups of fresh spinach and allow to sauté for about 2 minutes until wilted.
  6. Taste and adjust seasonings as desired. Serve the soup immediately, optionally topped with ricotta or dairy-free cheese.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 40gProtein: 22gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 1200IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Consider cooking gluten-free noodles separately for larger gatherings. Store leftovers in an airtight container for up to 5 days.

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