Description
A cozy and comforting soup that combines the rich flavors of lasagna with the ease of a warm bowl of soup, perfect for those with gluten and dairy sensitivities.
Ingredients
Scale
- 1 tbsp olive oil
- 1/2 pound ground beef
- 1/2 pound ground Italian pork
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 jar (24 oz) marinara sauce
- 1 can (14.5 oz) diced tomatoes (liquid included)
- 4 cups low sodium chicken broth
- 1 tbsp Italian seasoning
- 1/4 tsp sea salt (adjust to taste)
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper flakes (optional for spice)
- 2 cups spinach (optional)
- 1 box (10 oz) gluten-free lasagna noodles (broken in half)
Instructions
- Heat olive oil in a large pot over medium heat, then sauté the onion and garlic until fragrant and translucent (3-4 minutes).
- Add ground beef and Italian sausage, cooking until browned and cooked through. Drain excess fat.
- Stir in marinara sauce, diced tomatoes, chicken broth, Italian seasoning, sea salt, black pepper, and optional red pepper flakes. Bring to a boil.
- Add broken gluten-free lasagna noodles, reduce heat and simmer for 15 minutes, stirring frequently.
- Add fresh spinach and stir until wilted. Taste and adjust seasoning as needed.
- Ladle the soup into bowls and serve as is or with a spoonful of ricotta or cottage cheese, if desired.
Notes
For added flavor, consider adding a splash of red wine during cooking. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg