Gluten-Free Lasagna Soup

Cozy up with a bowl of rich and hearty Gluten-Free Lasagna Soup, a soul-warming comfort food that merges the best of Italian lasagna with the ease of a one-pot meal. Bursting with bold flavors from tender ground beef or turkey, fresh vegetables like zucchini and bell peppers, and a medley of aromatic spices, this gluten-free twist on a classic is perfect for those with dietary restrictions. Broken gluten-free lasagna noodles simmer directly in the savory tomato broth, creating a lasagna-like experience in every spoonful. Finished with a creamy dollop of ricotta, Parmesan, and mozzarella cheese blend, and garnished with fresh basil, this soup is as satisfying as it is simple to prepare. Ready in under an hour and packed with wholesome ingredients, it’s an irresistible dinner option for busy weeknights or a cozy weekend indulgence.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

In a large soup pot, heat the olive oil over medium heat.

Step 2

Add the diced onion and sauté for 4-5 minutes until translucent.

Step 3

Stir in the minced garlic and cook an additional 1 minute until fragrant.

Step 4

Add the ground beef (or turkey) to the pot, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.

Step 5

Mix in the chopped zucchini and red bell pepper, cooking for another 3-4 minutes until they begin to soften.

Step 6

Stir in the crushed tomatoes, tomato paste, and gluten-free broth.

Step 7

Add the dried basil, oregano, thyme, salt, and black pepper, stirring to combine.

Step 8

Bring the mixture to a boil, then reduce the heat to low and let simmer for 15 minutes.

Step 9

Increase heat to medium and stir in the broken gluten-free lasagna noodles. Cook according to package instructions until al dente, about 8 minutes.

Step 10

Mix in the spinach and cook until just wilted, about 1-2 minutes.

Step 11

In a small bowl, combine ricotta, Parmesan, and mozzarella cheese.

Step 12

Ladle the soup into bowls, and top each serving with a generous scoop of the ricotta cheese mixture and fresh basil.

Step 13

Serve immediately, enjoying the warm, comforting flavors.

Nutrition Facts

Serving size	3515.5 grams (3515.5g)

Amount per serving	% Daily Value*
Calories	3386

Total Fat 181.40g	233%
Saturated Fat 75.30g	376%
Polyunsaturated Fat 2.70g
Cholesterol 600mg	200%
Sodium 7725mg	336%
Total Carbohydrate 288.60g	105%
Dietary Fiber 34.10g	122%
Total Sugars 58.80g
Protein 176.80g	354%

Vitamin D 0IU	0%
Calcium 2873mg	221%
Iron 31mg	173%
Potassium 5974mg	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.

Source of Calories

Fat: 46.7%

Protein: 20.2%

Carbs: 33.0%