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gluten free lasagna soup

Gluten Free Lasagna Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Italian
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Ladle
  • 1 Knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 measuring spoon set

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can diced tomatoes 14.5 ounces
  • 3 cups beef broth
  • 2 cups water
  • 8 ounces gluten-free lasagna noodles broken into pieces
  • 1 cup marinara sauce
  • 1/2 cup ricotta cheese
  • 1 cup mozzarella cheese shredded
  • 1/4 cup parmesan cheese grated
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add ground beef and cook until browned, breaking it up with a wooden spoon.
  • Add diced onion and sauté until softened.
  • Stir in minced garlic and cook for 1 minute until fragrant.
  • Season with oregano, basil, salt, and pepper and mix well.
  • Pour in the diced tomatoes, beef broth, and water.
  • Bring the mixture to a boil.
  • Add the broken lasagna noodles and reduce heat to simmer.
  • Cook, stirring occasionally, until noodles are tender, about 15 minutes.
  • Stir in the marinara sauce and ricotta cheese until well combined.
  • Simmer for an additional 5 minutes.
  • Serve the soup in bowls and top with mozzarella, parmesan, and fresh parsley.

Notes

For best results, ensure that the gluten-free lasagna noodles are cooked al dente to avoid them becoming too soft in the soup. Adjust the seasoning to your taste and feel free to add a pinch of red pepper flakes for a bit of heat. The soup can be made a day in advance and reheated, which allows the flavors to develop even further.
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