Description
A comforting and delicious twist on classic lasagna, this gluten-free lasagna soup is hearty, flavorful, and perfect for a cozy meal. It combines the rich taste of lasagna with the warmth of a soup, featuring a tomato-based broth, gluten-free pasta, and a creamy ricotta cheese topping.
Ingredients
Scale
- 1 lb ground beef or turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 2 cups gluten-free pasta (e.g., rice, corn, or quinoa-based)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Cook the Meat: In a large pot, cook the ground beef (or turkey) over medium heat until browned. Add the chopped onion and garlic, cooking until softened.
- Simmer the Soup: Stir in crushed tomatoes, broth, basil, oregano, red pepper flakes, and salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add the Pasta: Add gluten-free pasta and cook for another 10-12 minutes until the pasta is tender.
- Finish and Serve: Serve the soup in bowls, topping each with a spoonful of ricotta and a sprinkle of mozzarella cheese.
Notes
- Feel free to swap in ground chicken or beef, depending on your preference.
- If you prefer a thicker soup, you can add more pasta or reduce the broth.
- For extra flavor, sprinkle with fresh basil or parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 380
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g