Description
A hearty and comforting gluten-free lasagna soup that’s quick to make and perfect for chilly nights. This dish is naturally dairy-free and packed with rich flavors.
Ingredients
Scale
- 1 tbsp olive oil
- 1/2 pound ground beef
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 jar (24 oz) marinara sauce
- 1 can (14.5 oz) diced tomatoes (liquid included)
- 4 cups low sodium chicken broth
- 1 tbsp Italian seasoning
- 1/4 tsp sea salt (adjust)
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper flakes (optional for spicy)
- 2 cups spinach (optional)
- 1 box (10 oz) gluten-free lasagna noodles (broken in half)
Instructions
- Add olive oil to a large stock pot or dutch oven. Sauté chopped onion and minced garlic until fragrant and translucent, about 3-5 minutes.
- Add ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat.
- Stir in marinara sauce, diced tomatoes, chicken broth, Italian seasoning, red pepper flakes, salt, and pepper. Mix well and bring to a boil.
- Add broken lasagna noodles, reduce heat, and let simmer for about 15 minutes while stirring occasionally.
- Before serving, add spinach and let it wilt for 2-3 minutes. Adjust spices to taste.
- Serve hot, optionally topped with ricotta or cottage cheese.
Notes
For added creaminess, top with dairy-free cheese alternatives. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Gluten Free, Lasagna Soup, Comfort Food, Dairy Free, Hearty Soup