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Lasagna Soup

Hearty Lasagna Soup: Comfort in Every Delicious Spoonful

This Hearty Lasagna Soup brings comforting flavors in just 30 minutes, perfect for gluten-free and paleo diets.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soups
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 pound Ground Beef Can swap for ground turkey.
  • 1 pound Ground Italian Sausage Can be omitted or replaced with plant-based sausage.
  • 1 small Onion Any onion variety will do.
  • 3-4 cloves Garlic Fresh minced is best.
  • 24 ounces Marinara Sauce Choose a high-quality sauce.
  • 14.5 ounces Diced Tomatoes Can use fresh tomatoes if available.
  • 4 cups Low Sodium Chicken Broth Vegetable broth for a vegetarian option.
  • 1 tablespoon Italian Seasoning Fresh herbs like basil can be used.
  • to taste Sea Salt Use black pepper as well.
  • to taste Black Pepper
  • optional Red Pepper Flakes Omit for a milder flavor.
For the Greens and Pasta
  • 2 cups Spinach Can substitute with kale.
  • 10 ounces Gluten-Free Lasagna Noodles Other gluten-free pasta can be used.

Equipment

  • large stock pot
  • spatula

Method
 

Step-by-Step Instructions
  1. In a large stock pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped small onion and minced garlic, sauté for about 3-4 minutes until translucent.
  2. Add 1 pound of ground beef and 1 pound of ground Italian sausage to the pan. Cook for 5-7 minutes until browned, breaking the meat apart.
  3. Pour in 24 ounces of marinara sauce and a 14.5-ounce can of diced tomatoes. Add 4 cups low sodium chicken broth, 1 tablespoon Italian seasoning, sea salt, black pepper, and optional red pepper flakes. Stir and bring to gentle boil for 2 minutes.
  4. Break 10 ounces of gluten-free lasagna noodles into smaller pieces and add to the soup. Reduce heat to medium-low and simmer for about 15 minutes, stirring occasionally.
  5. Fold in 2 cups of fresh spinach and cook for an additional 2-3 minutes until wilted.
  6. Ladle the soup into bowls and top with ricotta or cottage cheese if desired. Serve immediately.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 7gVitamin A: 4000IUVitamin C: 30mgCalcium: 150mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 5 days. Freeze for up to 3 months. Adjust seasoning before serving.

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