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!
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
So excited for you to try this soup! I know you'll love it as much as we do!
July 28th, 2016
June 23, 2017
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.