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Gluten Free Lasagna Soup

A cozy and hearty soup that captures the classic flavors of lasagna in a gluten-free format. Packed with protein and vegetables, it’s a wholesome meal for the family.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Gluten-Free, Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the base
  • 1 tbsp olive oil
  • 1/2 pound ground beef
  • 1/2 pound ground Italian pork
  • 1 small onion (chopped)
  • 4 cloves garlic (minced)
For the soup
  • 1 jar marinara sauce (24 oz) Recommended: Rao's Marinara
  • 1 can diced tomatoes (14.5 oz) Liquid included
  • 4 cups low sodium chicken broth Plus more for reheating
  • 1 tbsp Italian seasoning
  • 1/4 tsp sea salt Adjust to taste
  • 1/4 tsp ground black pepper
  • 1/4 tsp red pepper flakes Optional for spice
  • 2 cups spinach Optional
  • 1 box gluten free lasagna noodles (10 oz, broken in half)

Method
 

Preparation
  1. Add the olive oil to a large stock pot or dutch oven. Sauté the onion and garlic until fragrant and the onions turn translucent.
  2. Add the ground beef and Italian sausage. Cook until browned and the meat is cooked through. Drain any excess fat.
Cooking
  1. Add the marinara sauce, diced tomatoes, broth, Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir and bring to a rolling boil.
  2. Add the broken lasagna noodles. Let simmer for about 15 minutes or until the noodles are done, stirring frequently to prevent noodles from clumping together.
  3. Before serving, add the spinach and let it wilt. Taste and adjust the amounts of spices and broth if needed.

Notes

This soup is best served hot and can be garnished with fresh herbs or dairy-free cheese for an extra flavor kick. Pair it with a side of gluten-free bread or a crisp salad for a complete meal. Store leftover soup in an airtight container for up to 4 days in the fridge or freeze in portions for up to 3 months.