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Gluten Free Lasagna Soup

A comforting twist on traditional lasagna, this Gluten Free Lasagna Soup combines all the rich flavors of lasagna in a warm broth, making it a perfect meal for family gatherings or cozy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground beef or turkey You can substitute with a vegetarian option like lentils or mushrooms.
  • 2 cups Gluten-free pasta Use varieties like penne or rotini.
  • 1 can Canned diced tomatoes (14.5 oz)
  • 1 can Tomato sauce (15 oz)
  • 4 cups Chicken or vegetable broth
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 1 tablespoon Italian seasoning
  • to taste Salt and pepper Adjust to your preference.
  • a handful Fresh basil, chopped (optional) For freshness and flavor.
  • 1 cup Mozzarella cheese, shredded
  • to taste Parmesan cheese, for serving (optional)

Method
 

Cooking
  1. In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant (about 2-3 minutes).
  2. Add in the ground beef (or turkey), breaking it apart as it cooks until browned. Drain any excess fat.
  3. Stir in the diced tomatoes, tomato sauce, and broth. Bring the mixture to a simmer.
  4. Add the Italian seasoning, salt, and pepper to taste. Let it simmer for about 10 minutes to blend the flavors.
  5. Add in the gluten-free pasta and cook according to the package instructions, usually around 8-10 minutes, until tender.
  6. Remove from heat and stir in chopped fresh basil and half of the mozzarella cheese until melted and creamy.
  7. Ladle into bowls, sprinkle with remaining mozzarella and Parmesan cheese, and enjoy!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months. Thaw overnight in the fridge and reheat gently as needed.