Description
A hearty and comforting gluten-free lasagna soup that’s also dairy-free, perfect for chilly evenings.
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
- 1 can (14.5 oz) diced tomatoes (liquid included)
- 4 cups low sodium chicken broth
- 1 tbsp Italian seasoning
- 1/4 tsp sea salt (adjust)
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 cups spinach (optional)
- 1 box (10 oz) gluten-free lasagna noodles (broken in half)
Instructions
- Add olive oil to a large stock pot over medium heat and warm it for a minute or two.
- Toss in chopped onion and minced garlic. Sauté until fragrant and onions turn translucent, about 3-4 minutes.
- Add ground beef and Italian sausage. Cook, stirring frequently until browned. Drain excess fat.
- Stir in marinara sauce, diced tomatoes, chicken broth, Italian seasoning, red pepper flakes (if desired), salt, and pepper. Bring to a rolling boil.
- Once boiling, add broken gluten-free lasagna noodles. Simmer for about 15 minutes, stirring frequently.
- Before serving, stir in spinach until it wilts, taste, and adjust seasoning or broth if necessary.
- Serve hot, optionally topping bowls with ricotta or cottage cheese.
Notes
For a thicker soup, reduce the amount of broth by 1 cup. Store in the fridge for up to 4 days or freeze for up to 2 months.