Gluten Free Lasagna Soup
A cozy and satisfying gluten-free soup that packs all the flavors of lasagna without the hassle of layering and baking.
Ingredients
For the soup
- 12 pieces Gluten-free lasagna noodles, broken into chunky pieces Can substitute with gluten-free penne or fusilli
- 1 pound Ground beef or turkey Optional to leave out for vegetarian option or substitute with mushrooms
- 1 Yellow onion, diced
- 3 cloves Garlic, minced
- 28 ounces Crushed tomatoes, 1 large can Tomato passata can be used as well
- 5 cups Chicken broth or veggie broth Use low-salt if watching sodium
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- 1 cup Ricotta cheese
- 1 cup Shredded mozzarella
- ½ cup Parmesan cheese Optional but adds flavor
Instructions
Preparation
- Brown ground beef (or turkey, or skip to keep it veggie) in a large pot.
- Add diced onion and cook until softened.
- Stir in minced garlic and Italian seasoning, cooking for a minute.
- Pour in crushed tomatoes and broth; bring to a simmer.
Cooking the noodles
- Add broken gluten-free lasagna noodles to the pot.
- Stir occasionally to prevent sticking; add more broth or water if mixture looks too thick.
- Cook for about 10 minutes, checking noodles for tenderness.
Serving
- Ladle soup into bowls and top each with a dollop of ricotta, a sprinkle of mozzarella, and as much Parmesan as desired.
- Add fresh basil as a garnish if desired.
Notes
To prevent noodle mushiness when freezing, undercook noodles by 2 minutes before freezing. Store in freezer-safe containers and reheat gently on the stove with extra broth if needed. Consider serving with gluten-free garlic bread or a side salad.