Description
A cozy, dairy-free interpretation of classic lasagna transformed into a comforting soup, perfect for any occasion.
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
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 cups spinach (optional)
- 1 box (10 oz) gluten free lasagna noodles (broken in half)
Instructions
- In a large stock pot or Dutch oven, add the olive oil and heat over medium.
- Sauté the chopped onion and minced garlic until the onions are translucent and the garlic is fragrant.
- Add the ground beef and Italian sausage, breaking the meat apart with a wooden spoon. Cook until browned and fully cooked through, ensuring to drain any excess fat.
- Stir in marinara sauce, diced tomatoes (with their liquid), chicken broth, Italian seasoning, red pepper flakes (if using), salt, and pepper. Bring the mixture to a rolling boil.
- Once boiling, add the broken lasagna noodles and reduce the heat to a simmer. Let it cook for about 15 minutes, stirring frequently to avoid clumping.
- Before serving, stir in the spinach and cook until it wilts. Taste and adjust seasoning or broth as necessary.
- Serve warm, topping with optional ricotta or cottage cheese if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6g
- Sodium: 550mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg