Gluten Free Dairy Free Lasagna Soup
This Gluten Free Dairy Free Lasagna Soup has all the flavors of lasagna, except in soup form! It comes together in less than 30 minutes and makes delicious leftovers. I've also included a Whole30 / Paleo version!
- 1 tbsp olive oil
- 1 lb ground beef
- 1 lb Italian sausage (ground)
- 1/2 onion, diced
- 3 cloves minced garlic
- 1 18 oz jar diced tomatoes with juices, a 14.5 oz can will work as well
- 2.5 cups marinara sauce, I like Rao's Homemade brand
- 3.5 cups chicken broth
- 2 tsp Italian seasoning
- 1/2 tsp sea salt
- 1 box Jovial Foods lasagna sheets, or Natural Heaven Hearts of Palm Lasagna noodles
- Kite Hill Ricotta Cheese, for serving
- fresh parsley, for serving
First, heat the oil in a large stock pot over medium high heat. Add in the diced onion, garlic, ground beef, and Italian Sausage. Sauté for 5-7 minutes until the onions are softened and the meat is mostly cooked through. Drain any extra fat from the pan.
Add in the marinara sauce, the diced tomatoes with their juices, the chicken broth, Italian seasoning, and salt. Stir and bring it to a boil. Cover the pot and reduce the heat to medium low. Let it simmer while you make the lasagna noodles.
Bring another pot of water to a boil and add the lasagna noodles. Cook for 5-6 minutes until they are soft enough to cut with a knife, but still too hard to eat. Drain the pasta and cut it into 1-2 inch pieces. Add the pieces to the soup pot and continue cooking it over medium low heat for 5-10 minutes (stirring occasionall) or until the noodles are cooked to your liking. Serve topped with a scoop of Kite Hill Ricotta Cheese and fresh parsley, if desired.
Calories: 677kcal, Carbohydrates: 39g, Protein: 30g, Fat: 44g, Saturated Fat: 15g, Cholesterol: 111mg, Sodium: 1873mg, Potassium: 900mg, Fiber: 4g, Sugar: 5g, Vitamin A: 453IU, Vitamin C: 19mg, Calcium: 74mg, Iron: 4mg