Gluten Free Lasagna Soup
This comforting Gluten Free Lasagna Soup combines the classic flavors of lasagna in a warm, hearty bowl. It's perfect for a cozy dinner while being gluten-free, making it suitable for everyone.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon or spatula
- 1 Measuring cups
- 1 Measuring spoons
- 1 Ladle
- 1 Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef or Italian sausage
- 28 ounces crushed tomatoes 1 can
- 4 cups vegetable broth or chicken broth
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 ounces gluten-free pasta such as penne or rotini
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- optional fresh basil leaves for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Add the ground beef or Italian sausage to the pot, cooking until browned. Make sure to break it up into small pieces as it cooks, approximately 8-10 minutes.
- Stir in the crushed tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring the mixture to a simmer.
- Add the gluten-free pasta to the pot, and cook according to the package instructions until al dente, usually about 8-10 minutes.
- In a small bowl, combine the ricotta cheese, half of the mozzarella cheese, and grated Parmesan cheese. Stir until well mixed.
- Serve the soup in bowls, adding a generous spoonful of the cheese mixture on top of each serving. Sprinkle the remaining mozzarella cheese on top as well.
- Garnish with fresh basil leaves if desired and enjoy your hearty Gluten Free Lasagna Soup!
Notes
You can add vegetables like spinach or zucchini for extra nutrition. Feel free to adjust the seasoning and spices to suit your taste. This soup can be stored in the refrigerator for up to 3 days or frozen for later use.