Gluten-Free Lasagna Soup

12/13/2022

Gluten-Free Lasagna Soup

Lasagna Soup is literally comfort food at its finest and this recipe is going to be a staple in my kitchen on a weekly basis now! It has the heartiness and comfort of a true lasagna but it comes together so much more quickly, in just one pot for easy cleanup, and in true Weeknight Bite fashion, I lightened it up and made it gluten-free and full of healthy ingredients! It's made with super simple ingredients, most of which you probably already have on hand in your pantry, and you can easily modify it and make it your own by adding any of your favorite veggies, opting for a dairy-free cheese, using a different pasta shape, or switching up the protein. No matter how you whip it up, I guarantee it's going to be a huge hit in your house!

Ingredients
1 tbsp extra virgin olive oil
1 pound ground beef
1/2 onion, chopped
2 garlic cloves, minced
1 cup marinara sauce
1 tbsp tomato paste
1 14.5-ounce can diced tomatoes
1 tbsp Italian seasoning
4 cups low-sodium chicken or beef broth
2 cups water
6 gluten-free lasagna noodles, broken into bite-sized pieces (or grain-free pasta for paleo-friendly)
1 bunch Tuscan kale, chopped (about 2 cups)
1/2 cup ricotta cheese (or dairy-free ricotta, if preferred)
1/3 cup shredded mozzarella cheese (or dairy-free, if preferred)
Salt & pepper to taste
Fresh basil for garnish

serves  4. 
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1. Warm olive oil in a large pot over medium heat. Add onion and ground beef and sauté/crumble the beef for about 5 minutes. Season with salt and pepper.
2. Add minced garlic and cook another 2 minutes. Then add Italian seasoning, tomato paste, canned tomato (and all the juices), marinara, broth, and water. Give everything a stir.
3. Bring to a boil, then reduce heat and stir in the broken lasagna noodles. Cook until noodles are tender.
4. While the soup cooks, mix ricotta and mozzarella together in a bowl. Set aside.
5. Once noodles are tender, stir the chopped kale into the soup and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
6. Ladle soup into bowls, then top with a couple dollops of ricotta mixture and garnish with fresh basil leaves. Enjoy!​

So excited for you to try this soup! I know you'll love it as much as we do!