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Gluten Free Lasagna Soup

A comforting and creamy twist on traditional lasagna, this Gluten Free Lasagna Soup is a one-pot dish that’s easy to prepare and packed with flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main 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 marinara sauce (24 oz) I use Rao’s Marinara
  • 1 can diced tomatoes (14.5 oz) liquid included
  • 4 cups low sodium chicken broth plus more for reheating
  • 1 tbsp Italian seasoning
  • 1/4 tsp sea salt adjust to taste
  • 1/4 tsp ground black pepper
  • 1/4 tsp red pepper flakes optional for spicy
  • 2 cups spinach optional
  • 1 box gluten free lasagna noodles (10 oz) broken in half

Method
 

Preparation
  1. Add the olive oil to a large stock pot or Dutch oven. Sauté the onion and garlic until fragrant, and the onions turn a lovely translucent color.
  2. Toss in the ground beef and Italian sausage. Cook until they’re nicely browned and cooked through. Drain any excess fat.
  3. Add the marinara sauce, diced tomatoes, broth, Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir and bring to a rolling boil.
  4. Toss in the broken lasagna noodles. Let it simmer for about 15 minutes or until the noodles are cooked, stirring frequently to prevent clumping.
  5. Just before serving, add the spinach and watch it wilt into the flavorful mix. Taste and adjust spices and broth if needed.

Notes

Serve this soup hot and bubbling, garnished with a sprinkle of fresh herbs or a spoonful of dairy-free cheese. Store leftovers in the fridge for about 3-4 days or freeze for up to a month. Reheat with a splash of broth.