Gluten Free Lasagna Soup
why make this recipe
Gluten Free Lasagna Soup is a delicious and comforting dish that combines the flavors of traditional lasagna in a warm, hearty soup. This recipe is perfect for those following a gluten-free diet or anyone who enjoys a quick and easy meal packed with flavor. It’s a great way to enjoy the classic lasagna taste without the hassle of layering noodles and baking in the oven. Plus, it’s a one-pot meal that makes cleanup a breeze!
how to make Gluten Free Lasagna Soup
To make Gluten Free Lasagna Soup, follow these simple steps:
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
- 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)
Directions:
- Heat olive oil in a large stock pot or Dutch oven over medium heat. Sauté onion and garlic until fragrant and translucent.
- Add ground beef and Italian sausage; cook until browned. Drain excess fat.
- Stir in marinara sauce, diced tomatoes (with liquid), chicken broth, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Bring to a boil.
- Add the broken lasagna noodles and simmer for about 15 minutes until noodles are done. Stir frequently to prevent clumping.
- Before serving, stir in spinach and let it wilt. Adjust spices or broth as needed.
- Serve hot, optionally topped with ricotta cheese or cottage cheese.
how to serve Gluten Free Lasagna Soup
Serve your Gluten Free Lasagna Soup hot in bowls. You can top it with a dollop of ricotta cheese or cottage cheese for added creaminess. Pair it with some crusty gluten-free bread or a side salad for a complete meal. Enjoy this comforting dish with family and friends!
how to store Gluten Free Lasagna Soup
To store leftover Gluten Free Lasagna Soup, let it cool completely. Transfer it to an airtight container and refrigerate. It will stay fresh for up to three days. You can also freeze it for longer storage. Just be sure to leave some space in the container, as the soup may expand when frozen. To reheat, simply warm it on the stove or in the microwave.
tips to make Gluten Free Lasagna Soup
- For a richer flavor, use homemade marinara sauce or your favorite store-bought brand.
- Feel free to add more vegetables, such as bell peppers or mushrooms, for extra nutrition and flavor.
- If you prefer a bit of spice, increase the amount of red pepper flakes.
- Make sure to check the package of gluten-free lasagna noodles to avoid any gluten cross-contamination.
variation
You can make this soup vegetarian by replacing the meat with diced vegetables or plant-based sausage. You can also use different types of broth, such as vegetable broth, for a lighter version.
FAQs
Can I use regular lasagna noodles instead of gluten-free?
Yes, if you do not need the recipe to be gluten-free, feel free to use regular lasagna noodles.
How do I know when the noodles are cooked?
The noodles should be tender but not mushy. It usually takes about 15 minutes of simmering, but check them a minute or two before the time is up.
Can I make this soup ahead of time?
Yes, you can make it ahead of time. Just remember that the noodles may soak up more broth as it sits. You may need to add more broth when reheating.
Gluten Free Lasagna Soup
Ingredients
Method
- Heat olive oil in a large stock pot or Dutch oven over medium heat. Sauté onion and garlic until fragrant and translucent.
- Add ground beef and Italian sausage; cook until browned. Drain excess fat.
- Stir in marinara sauce, diced tomatoes (with liquid), chicken broth, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Bring to a boil.
- Add the broken lasagna noodles and simmer for about 15 minutes until noodles are done. Stir frequently to prevent clumping.
- Before serving, stir in spinach and let it wilt. Adjust spices or broth as needed.
- Serve hot, optionally topped with ricotta cheese or cottage cheese.
