Gluten Free Dairy Free Lasagna Soup

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!

Course Dinner

Cuisine Italian

Prep Time 5

Cook Time 30

Total Time 35

Servings people

Calories 677kcal

Author Mary Smith

Ingredients

1 tbsp olive oil
1 lb ground beef
1 lb Italian sausage (ground)
½ 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
½ tsp sea salt
1 box Jovial Foods lasagna sheets or Natural Heaven Hearts of Palm Lasagna noodles, or gluten free pasta of choice - see notes for cooking tips
Kite Hill Ricotta Cheese for serving
fresh parsley for serving

Instructions

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.

Video

Notes

For using gluten free pasta, I recommend cooking them separately for half the amount of time listed on the box, then continue cooking in the soup until al dente.

If you plan on making this ahead of time, it's a good idea to cook the pasta completely separately and add it right before serving. This will prevent the gluten free pasta from absorbing all of the broth!

Nutrition