Description
A comforting and hearty gluten free lasagna soup that combines all the flavors of traditional lasagna in a bowl.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces gluten free lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add onion and garlic, cooking until softened.
- Stir in crushed tomatoes, vegetable broth, basil, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add broken lasagna noodles and cook until tender, about 10-12 minutes.
- Remove from heat and stir in ricotta cheese.
- Top with mozzarella and Parmesan cheese before serving.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Freeze leftovers for up to 2 months.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Gluten Free Lasagna Soup, lasagna, soup, Italian