This gluten-free lasagna soup is cozy and comforting, just like a big hug! It’s loaded with Italian sausage and ground beef, garlic and flavorful herbs, and like its namesake, a melody of cheese. It’s SO easy to make, like you really can’t mess it up easy. The best thing though, it can be made dairy-free, and it tastes just as good.
*Don’t forget we get 20% off Kettle & Fire broth with code JAYME at www.kettleandfire.com.*
INGREDIENTS
1Tbsp extra virgin olive oil
1/2 lb ground beef
1/2 lb Italian sausage
1 small yellow onion, diced
1 Tbsp garlic, minced
1 (28oz) can crushed tomatoes
1 (6oz) can tomato paste
1 (15oz) can tomato sauce
4 cups beef broth (I use Kettle & Fire)
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/4 tsp red pepper flakes
1 (9oz) box gluten-free lasagna noodles (I use Jovial)
2 cups fresh spinach or kale
1 cup mozzarella, shredded
1/2 cup parmesan, shredded (more to garnish)
Salt, to taste
Fresh black pepper, to taste
Optional Toppings: fresh basil, fresh parsley, dollop of ricotta, red pepper flakes
HOW TO MAKE
-In a large pot or Dutch oven, heat olive oil over medium high heat.
-Add in the italian sausage, ground beef and onions. Cook until meat is browned and onions are softened, about 7-10minutes.
-Add in garlic and cook until fragrant, about 30 seconds. Stir so it doesn’t burn.
-Add in tomato paste, basil, oregano, rosemary, thyme, and red pepper. Cook for 1 minute.
-Add in crushed tomatoes, tomato sauce, and broth. Stir and bring to a boil.
-Simmer, uncovered, on low for 15 minutes.
-Break up the lasagna noodles into pieces, and stir into soup. Mine never break evenly, that’s ok.
-Cook according to package directions until al dente. Stir periodically so noodles don't stick together.
-Stir in spinach to the pot.
-Remove from heat, and stir in the parmesan and mozzarella cheeses until melted.
-Add salt and pepper, to taste.
-Ladle into bowls, and garnish with toppings of choice.
Comments