Gluten Free Lasagna Soup
Enjoy the comforting flavors of traditional lasagna in a warm and hearty soup that’s completely gluten-free. This delicious dish combines layers of taste without the hassle of pasta sheets. Perfect for a cozy dinner!
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon or spatula
- 1 set Measuring cups and spoons
- 1 Ladle for serving
Ingredients
- 1 lb ground beef or turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 28 oz crushed tomatoes 1 can
- 4 cups chicken or vegetable broth
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups gluten-free pasta e.g., rotini or penne
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- to taste fresh basil leaves for garnish optional
Instructions
- In a large pot or Dutch oven, brown the ground beef or turkey over medium heat until fully cooked, breaking it into smaller pieces with a spatula. Drain excess fat if necessary.
- Add the diced onion, minced garlic, carrots, and celery to the pot. Sauté for about 5 minutes until vegetables are tender.
- Stir in the crushed tomatoes, chicken or vegetable broth, dried basil, dried oregano, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer. Add the gluten-free pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente.
- While the pasta cooks, in a small bowl, stir together the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese until well combined.
- When the pasta is done, remove the pot from heat. Stir in the ricotta mixture until incorporated.
- Serve the soup hot, topped with the remaining mozzarella and Parmesan cheeses, and garnish with fresh basil leaves if desired.
Notes
Feel free to customize by adding your favorite vegetables or using different types of ground meat.
You can make this soup in advance; it keeps well in the refrigerator for up to 3 days.
Reheat on the stove, adding a splash of broth if it thickens too much.