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Gluten Free Lasagna Soup

A creamy and flavorful soup that captures all the qualities of traditional lasagna, perfect for chilly evenings and quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 lb ground beef (or turkey)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) crushed tomatoes
  • 2 cups chicken or vegetable broth
  • 8 oz gluten-free pasta (such as rotini or penne)
  • 2 cups fresh spinach
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • Salt and pepper to taste
  • Chopped fresh basil for garnish

Method
 

Cooking
  1. In a large pot, cook the ground beef over medium heat until browned. Drain excess fat if necessary.
  2. Add the diced onion and minced garlic to the pot. Cook until the onion becomes translucent, about 2-3 minutes.
  3. Stir in the crushed tomatoes, broth, oregano, basil, salt, and pepper. Bring to a simmer.
  4. Add the gluten-free pasta to the soup and let it cook according to the package instructions, usually about 8-10 minutes.
  5. Once the pasta is cooked, stir in the fresh spinach until wilted.
  6. Remove from heat and stir in the ricotta cheese until well combined.
  7. Ladle into bowls, sprinkle with mozzarella cheese, and garnish with fresh basil for a mouthwatering finish.

Notes

This soup pairs wonderfully with a light salad or garlic bread. Customize ingredients to suit your tastes, such as adding bell peppers or mushrooms.