Gluten Free Lasagna Soup
Ready in just 30 minutes, this Gluten Free Lasagna Soup is simple to prepare, loaded with classic lasagna flavor, and perfect for meal prep!
Servings: 6 servings
Equipment
- 1 Dutch Oven
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 garlic cloves minced
- 1 pound ground beef or ground turkey
- 2 spicy sausage links casing removed
- 14.5- ounce can crushed tomatoes
- 14.5- ounce can diced tomatoes
- 4 cups chicken broth or vegetable broth more as needed, see note
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes more as desired
- 1/2 teaspoon fine sea salt more as desired
- 1/4 teaspoon black pepper more as desired
- 1 tablespoon fresh basil chopped
- 8 ounces gluten-free lasagna noodles broken into bite-size pieces
- 2 cups fresh spinach optional
- Optional: Parmesan Cheese for serving
- Optional: Mozzarella Cheese for serving
- Optional: Ricotta Cheese or even Cottage Cheese for topping
- Additional Basil for garnish
Instructions
- In a large dutch oven, heat oil and sauté onion and garlic for 2-4 minutes until fragrant.1 tablespoon olive oil, 1 onion, 2 garlic cloves
- Add in turkey or beef and sausage, and cook until no pink remains, about 5-8 minutes.1 pound ground beef or ground turkey, 2 spicy sausage links
- Add in tomatoes, broth, spices, and fresh basil. Bring to a boil then reduce heat and let simmer for 10 minutes.14.5- ounce can crushed tomatoes, 14.5- ounce can diced tomatoes, 4 cups chicken broth or vegetable broth, 1 teaspoon Italian seasoning, 1/4 teaspoon red pepper flakes, 1/2 teaspoon fine sea salt, 1/4 teaspoon black pepper, 1 tablespoon fresh basil
- Take lasagna noodles and break them into 1.5 inch pieces. Really any pasta will work here!8 ounces gluten-free lasagna noodles
- Add in noodles and let simmer for 15-20 minutes until cooked. Remember the pasta will expand when you cook, hence adding extra broth if needed.
- Right before done, add in spinach, if adding, and let wilt, for 15-30 seconds. Taste and adjust spices as desired (especially if you add more broth!)2 cups fresh spinach
- Serve hot with basil and optional cheeses for garnish, as desired!Optional: Parmesan Cheese, Optional: Mozzarella Cheese, Optional: Ricotta Cheese or even Cottage Cheese, Additional Basil
Notes
Broth Note: When reheating for later, or if the noodles soak up too much broth, add additional chicken broth to the pot as desired. If so, taste and adjust spices as desired!
Make It In The Crock Pot: Cook onion, garlic, beef and sausage over medium-high heat until no pink remains; drain. Place in slow cooker. Add all remaining soup ingredients except pasta & spinach. Cover and cook on low 8 hours or high 3 hours. Cook pasta according to package directions. Stir in cooked pasta and spinach. Cover and cook an additional 10 minutes!
Storage:
- Store leftover soup in an airtight container in the fridge for 3-5 days. Add more broth and spices as needed when reheating!
- Omit the noodles, and freeze gluten-free lasagna soup for up to 3 months. When you’re ready to serve, thaw it in the fridge overnight, cook the noodles, and add them when reheating!
Nutrition
Serving: 1serving | Calories: 551kcal | Carbohydrates: 36.6g | Protein: 53g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 121mg | Sodium: 1200mg | Fiber: 8.2g | Sugar: 2.9g