Gluten-Free Lasagna Soup
Cozy up to a bowl of this hearty and flavorful Gluten-Free Lasagna Soup, a quick and comforting twist on a classic Italian favorite! Packed with rich, tangy tomato broth, tender chunks of ground beef or turkey, and colorful vegetables like zucchini and red bell pepper, this soup is elevated with perfectly broken pieces of gluten-free lasagna noodles for that authentic lasagna vibe. A trifecta of cheeses—ricotta, Parmesan, and mozzarella—melts into each bowl, creating a creamy, indulgent topping that's paired beautifully with fresh basil. This one-pot wonder is ready in under an hour, making it a weeknight-friendly choice that serves up all the cozy, cheesy, gluten-free comfort you crave.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef or ground turkey
- 1 medium zucchini, chopped
- 1 medium red bell pepper, chopped
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 4 cups gluten-free chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 8 ounces gluten-free lasagna noodles, broken into pieces
- 3 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 0.25 cup fresh basil, for garnish
Instructions
In a large soup pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 4-5 minutes until translucent.
Stir in the minced garlic and cook an additional 1 minute until fragrant.
Add the ground beef (or turkey) to the pot, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
Mix in the chopped zucchini and red bell pepper, cooking for another 3-4 minutes until they begin to soften.
Stir in the crushed tomatoes, tomato paste, and gluten-free broth.
Add the dried basil, oregano, thyme, salt, and black pepper, stirring to combine.
Bring the mixture to a boil, then reduce the heat to low and let simmer for 15 minutes.
Increase heat to medium and stir in the broken gluten-free lasagna noodles. Cook according to package instructions until al dente, about 8 minutes.
Mix in the spinach and cook until just wilted, about 1-2 minutes.
In a small bowl, combine ricotta, Parmesan, and mozzarella cheese.
Ladle the soup into bowls, and top each serving with a generous scoop of the ricotta cheese mixture and fresh basil.
Serve immediately, enjoying the warm, comforting flavors.
Nutrition Facts
Calories |
3386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.4 g | 233% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 7725 mg | 336% | |
| Total Carbohydrate | 288.6 g | 105% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 58.8 g | ||
| Protein | 176.8 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2873 mg | 221% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 5974 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
