Gluten-Free Lasagna Soup
This Gluten-Free Lasagna Soup is made with ground beef, classic Italian herbs, gluten-free lasagna noodles, crushed and diced tomatoes, all cooked in a delicious broth base. Then finished with a topping of cheesy goodness. Parmesan, mozzarella and ricotta cheese are added to complete this hearty and delicious soup. Made in one-pot; this lasagna soup is comforting and perfect to enjoy on a chilly winter day without the hassle of making a traditional lasagna.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion
- 4 cloves of garlic
- 1 lb ground beef
- 1 tsp pink sea salt
- 1 tsp black pepper
- 2 tsp Italian seasoning
- 1 tsp oregano
- 1 tsp crushed red pepper flakes
- 2 tbsp fresh basil
- 1- 15 oz can crushed tomatoes
- 1- 15 oz can diced tomatoes
- 1 qt vegetable broth (low-sodium)
- 1 cup water
- 9 oz gluten-free lasagna noodles
For Serving:
- parmesan cheese
- mozzarella cheese
- ricotta cheese
- fresh basil
Instructions
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Start by prepping ingredients; thinly dice onion, mince garlic, thinly chop fresh basil and measure 2 tablespoons. Break lasagna noodles into bite sizes.
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Place 5.5 qt dutch oven, or similar size pot, drizzle olive oil and bring to a heat on medium-high heat. Add diced onion and minced garlic. Sauté for 2 minutes until onion starts to translucent. Toss in ground beef and begin to brown. Use a spatula to break beef into small pieces.
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As beef is browning, add in spices; pink sea salt, black pepper, Italian seasoning, oregano, crushed red pepper flakes, and fresh basil. Stir beef as it browns and mix the spices in.
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Once beef has browned, stir in crushed tomatoes and diced tomatoes. Once all is well combined, pour in vegetable broth and water. Bring to a boil.
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Once broth starts to boil, add broken lasagna noodles. Allow noodles to boil for 12-14 minutes until they are cooked through. Stir occassionaly to prevent noodles and beef from sticking to the bottom of the pot. Taste soup at this point and add more salt if desired for flavor. Keep in mind that soup will later be topped with cheese which will add more salt to it.
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Turn heat off and cover pot with lid. Remove from stovetop and allow to continue simmering for 5-10 minutes until soup stops bubbling.
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Top soup with parmesan cheese, mozzarella cheese, ricotta cheese, and fresh basil. Serve immediately and enjoy!
Recipe Notes
Tips and Substitutions:
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- Cook noodles separately if making the soup for later- This recipe calls for noodles to be cooked with the soup. However, if you're making the soup ahead of time, I highly suggest to cook the noodles separately. Cooked noodles soak up a lot of liquid which then result in mushy noodles. Cook noodles according to package instructions, which are usually to boil salted water, add noodles and cook anywhere from 8-15 minutes depending on the noodles you are using.
- Use different kind of meats- Substitute ground beef for ground chicken or turkey for a leaner option.
- Drain beef to remove some of the fat- After the beef has browned and before you add the tomatoes, drain beef to remove some of the excess fat if desired.
- Add sausage if you'd like- Stir in sausage with the beef as it browns if you usually like some sausage in your lasagna.
- Use any kind of Gluten-Free noodles-I love using broken up lasagna noodles. But you can use any noodles you'd like or have on hand. Finding gluten-free lasagna noodles is not always easy.
- Want to make it dairy-free?- Simply substitute every cheese for your favorite dairy-free cheese options.