Gluten-Free Easy Lasagna Soup Recipe
A quick and delicious gluten-free lasagna soup packed with flavor, made for busy nights and picky eaters.
Ingredients
- 1 pound ground beef or turkey
- 1 medium onion diced
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes
- 1 can 28 ounces crushed tomatoes
- 4 cups chicken or vegetable broth
- 2 cups gluten-free lasagna noodles broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat a large pot over medium heat. Add ground meat and cook until browned, breaking it into small pieces.
- Add onion and garlic. Sauté for 3 minutes until softened and aromatic.
- Stir in oregano, basil, and red pepper flakes. Let the spices bloom for a minute.
- Pour in crushed tomatoes and broth. Stir well and bring to a gentle boil.
- Add broken lasagna noodles. Reduce heat and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
- Adjust salt and pepper. Taste to balance flavors.
- Serve hot with dollops of ricotta, shredded mozzarella, and Parmesan on top. Garnish with fresh basil leaves.
Notes
Nutritional Information (Per Serving)
Additional Notes/Tips
- Calories: 450
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 30g
- Vitamin A: 15%
- Calcium: 20%
- Vitamin C: 10%
- Iron: 18%
- Magnesium: 12%
Additional Notes/Tips
- Use zucchini noodles for a lower-carb twist.
- Swap ricotta for cottage cheese if preferred.
- Add a splash of red wine to the broth for depth.
- Garnish with fresh parsley for an extra pop of color.
- Pair with gluten-free garlic bread to complete the meal.