Gluten Free Lasagna Soup
A comforting and satisfying soup with all the flavors of classic lasagna, made gluten-free and dairy-free.
Ingredients
Base Ingredients
- 1 tablespoon Olive oil For sautéing
- 1 medium Onion, chopped Builds savory base
- 2 cloves Garlic, minced Use fresh for best flavor
- 1 pound Ground turkey or beef Turkey is lighter; beef adds flavor
- 1 can Crushed tomatoes Brings body to the soup
- 2 tablespoons Tomato paste Enhances richness
- 4 cups Chicken or vegetable broth Make sure it's gluten-free
- 2 teaspoons Italian seasoning For classic Italian flavors
- 1 teaspoon Dried basil Adds herbal notes
- 1 cup Full fat coconut milk or cashew cream For creamy finish
- 2 cups Fresh spinach or kale Adds color and nutrition
Noodles
- 8 ounces Gluten free lasagna noodles or short pasta Choose sturdy noodles
Seasoning
- to taste Salt and pepper Essential for flavor
- optional Red pepper flakes For added heat
Instructions
Preparation
- Warm olive oil in a large pot over medium heat.
- Add chopped onion and a pinch of salt; cook until translucent.
- Stir in minced garlic and cook until fragrant.
- Add ground turkey or beef; break it up and cook until browned.
- For a meatless version, add mushrooms and sear until they release moisture.
Building Flavor
- Stir in tomato paste and let it toast for one minute.
- Pour in crushed tomatoes and broth; stir in Italian seasoning, dried basil, and pepper.
- Bring to a gentle simmer and let bubble for 10-15 minutes.
Finishing Touches
- Add gluten-free pasta and simmer until just tender, or cook separately.
- Swirl in coconut milk or cashew cream and add spinach until wilting.
- Ladle into bowls, top with chopped basil, and serve.
Notes
For thicker texture, simmer longer. Cook noodles separately if storing leftovers to prevent sogginess.