Description
A comforting and quick soup that captures the flavors of lasagna without the fuss of layering.
Ingredients
Scale
- 1 lb ground beef or turkey
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 28 oz can crushed tomatoes
- 4 cups low-sodium chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 oz broken gluten-free lasagna noodles or small gluten-free pasta shapes
- 1 cup dairy-free ricotta
- Fresh basil (for garnish)
Instructions
- Brown the meat with onion and garlic in olive oil over medium-high heat until caramelized, about 6–8 minutes.
- Stir in tomato paste and cook for 1 minute.
- Add crushed tomatoes, broth, oregano, basil, salt, and pepper.
- Bring to a simmer.
- Add broken gluten-free noodles and simmer gently for 8–12 minutes until tender.
- Finish by stirring in dairy-free ricotta or spoon on top and garnish with fresh basil.
Notes
Great for busy weeknights and easy cleanup since everything is made in one pot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1½ cups
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg