Gluten Free Lasagna Soup
This Gluten Free Lasagna Soup is a cozy one pot dinner with rich tomato flavor, tender gluten free noodles, savory meat, and optional creamy ricotta.
Equipment
- Large stockpot or Dutch oven
- Wooden spoon
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Ladle
Ingredients
- 1 tbsp olive oil
- ½ lb ground beef
- ½ lb ground Italian pork, or use 1 lb ground beef total
- 1 small onion, chopped
- 4 cloves garlic, minced
- 24 oz marinara sauce
- 14.5 oz diced tomatoes with juices
- 4 cups low sodium chicken broth, plus extra for reheating
- 1 tbsp Italian seasoning
- ¼ tsp sea salt, adjust to taste
- ¼ tsp black pepper
- ¼ tsp red pepper flakes, optional
- 2 cups spinach, optional
- 10 oz gluten free lasagna noodles, broken into pieces
- ricotta cheese, dairy free ricotta, or cottage cheese, optional for serving
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion and garlic, then cook until softened and fragrant.
- Add ground beef and Italian pork. Cook until fully browned, then drain excess fat.
- Stir in marinara sauce, diced tomatoes, chicken broth, Italian seasoning, sea salt, black pepper, and red pepper flakes if using.
- Bring the soup to a boil. Add broken gluten free lasagna noodles, then simmer for about 15 minutes, stirring often, until the noodles turn tender.
- Stir in spinach and cook just until wilted. Taste and adjust seasoning or broth as needed.
- Serve hot with ricotta, dairy free ricotta, or cottage cheese if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Add extra broth when reheating because the noodles absorb liquid. For make ahead prep, cook the noodles separately and add them before serving. Avoid overcooking gluten free pasta because it can turn mushy.