Gluten Free Lasagna Soup
A warm and comforting twist on traditional lasagna, this Gluten Free Lasagna Soup combines savory flavors into a one-pot meal that's easy to prepare and family-friendly.
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or turkey Can substitute with sausage or lentils for a plant-based option.
- 1 onion, diced
- 2 cloves garlic, minced Toasted for enhanced flavor.
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable or chicken broth
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- Salt and pepper to taste
- 9 gluten-free lasagna noodles, broken into pieces Can substitute with any gluten-free pasta.
- 2 cups spinach or kale Use whatever greens you prefer.
- 1 cup dairy-free cheese Optional for topping.
- Fresh basil for garnish
Instructions
Cooking
- In a large pot, heat olive oil over medium heat. Add ground meat and cook until browned.
- Add diced onion and garlic, sauté until softened.
- Stir in crushed tomatoes, broth, oregano, basil, salt, and pepper. Bring to a boil.
- Reduce heat, add broken lasagna noodles, and let simmer for about 15 minutes until noodles are tender.
- Stir in spinach or kale until wilted.
- Serve hot, topped with dairy-free cheese and fresh basil.
Notes
This soup can be stored in the fridge for 3-4 days or frozen for up to 3 months. Just let it cool before transferring to freezer bags. Reheat on the stove or microwave until warmed through.