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Gluten Free Lasagna Soup

Gluten Free Lasagna Soup Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1/2 lb Italian sausage
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 (28-oz) can crushed tomatoes
  • 4 cups beef broth
  • 8 oz gluten-free lasagna noodles
  • Kosher salt and black pepper
  • 1 cup whole milk ricotta
  • 1 cup shredded low-moisture mozzarella
  • 1/4 cup grated Parmesan
  • Fresh basil, for serving

Method
 

  1. Brown the ground beef and sausage in a large pot over medium-high heat until no longer pink, about 6 to 8 minutes.
  2. Add the onion and cook until softened, about 4 minutes. Stir in the tomato paste, garlic, oregano, and basil and cook for 1 to 2 minutes more.
  3. Pour in the crushed tomatoes and broth, season with salt and pepper, and simmer uncovered for 10 minutes.
  4. Add the broken lasagna noodles and simmer until al dente, 10 to 12 minutes, stirring occasionally.
  5. Mix the ricotta, mozzarella, and Parmesan together. Ladle soup into bowls, top with the cheese mixture, and garnish with fresh basil. Serve hot.

Notes

The soup thickens significantly as it cools; expect a slightly tighter texture the next day. Reheat with a splash of broth and add fresh cheese just before serving.