Description
A comforting and hearty gluten-free lasagna soup that combines all the flavors of traditional lasagna in a warm, delicious bowl.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken or vegetable broth
- 2 cups gluten-free pasta
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
Instructions
- In a large pot, brown the ground beef over medium heat.
- Add the chopped onion and minced garlic, cooking until the onion is translucent.
- Stir in the crushed tomatoes, broth, basil, oregano, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Add the gluten-free pasta and cook according to package instructions until al dente.
- Stir in the ricotta cheese until well combined.
- Serve hot, topped with shredded mozzarella cheese.
Notes
- Feel free to add vegetables like spinach or zucchini for extra nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup can be frozen for up to 2 months; reheat before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg