Description
This Tasty Gluten Free and Dairy Free Lasagna Soup offers a rich and hearty Italian-inspired meal perfect for those avoiding gluten and dairy. Combining ground beef, Italian sausage, savory spices, and gluten-free lasagna noodles in a flavorful tomato broth, it delivers the comforting flavors of traditional lasagna in a warm and easy-to-make soup form.
Ingredients
Scale
Meat and Aromatics
- 1.5 tbsp olive oil
- 1 lb ground beef
- 1 lb Italian sausage (mild, casings removed)
- 1/2 onion, diced into 1/4-inch pieces
- 4 cloves garlic, minced
Broth and Seasoning
- 18 oz diced tomatoes (preferably Hunt’s)
- 3.5 cups marinara sauce
- 5 cups chicken broth
- 2.5 tsp Italian seasoning
- 3/4 tsp salt
- 1 bay leaf
Pasta and Garnish
- 1 box gluten-free lasagna noodles, broken into 1-inch pieces
- Ricotta cheese (dairy-free option: Kite Hill almond milk ricotta)
- Fresh parsley, chopped for garnish
Instructions
- Heat the oil and brown meats: In a large pot, heat 1.5 tablespoons of olive oil over medium heat. Add 1 pound each of ground beef and Italian sausage (casings removed) and cook until browned, breaking up the meat with a spoon for even cooking.
- Sauté aromatics: Add 1/2 diced onion and 4 minced garlic cloves to the pot. Cook for 3-4 minutes until onions are translucent and fragrant.
- Add tomatoes and liquids: Stir in 18 ounces of diced tomatoes, 3.5 cups marinara sauce, and 5 cups chicken broth. Mix well to combine all ingredients.
- Season the soup: Add 2.5 teaspoons Italian seasoning, 3/4 teaspoon salt, and 1 bay leaf to the pot. Stir to distribute the seasoning evenly.
- Simmer the soup: Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 10-15 minutes to meld the flavors.
- Add gluten-free lasagna noodles: Break the gluten-free lasagna noodles into 1-inch pieces and add them directly to the simmering soup. Cook according to package instructions, about 8-10 minutes, until tender.
- Final touches: Remove the bay leaf and adjust seasoning with extra salt if needed. Serve hot, topped with a dollop of dairy-free ricotta cheese and a sprinkle of fresh chopped parsley for brightness.
Notes
- Use gluten-free lasagna noodles to maintain the gluten-free nature of this soup.
- For a dairy-free version, substitute regular ricotta with Kite Hill almond milk ricotta or another plant-based ricotta.
- Breaking the noodles into small pieces helps mimic the texture of lasagna sheets in soup form.
- You can substitute chicken broth with vegetable broth for a lighter or vegetarian-friendly broth, but this will alter the diet classification.
- Adjust salt according to your broth’s sodium content.
