Gluten-Free Lasagna Soup (with dairy-free option!)
Gluten-free lasagna soup is hearty, meaty and bursting with Italian flavors. This easy and healthy comforting soup is great for any night of the week, and sure to be a crowd pleaser!
Servings: 7
Ingredients
- 1 lb ground Italian chicken or turkey sausage
- 1 lb lean ground turkey or grass-fed beef
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 Tbsp Italian seasoning
- Sea salt and black pepper, to taste
- 24 oz jar no sugar added marinara sauce
- 4 Tbsp tomato paste
- 8 cups chicken, beef or vegetable broth, plus more if you want a thinner soup
- 10 oz gluten-free pasta of choice (broken lasagna noodles, elbows, fusilini, penne, etc.)
- 10 oz frozen spinach
- 1/3 cup fresh Italian parsley, roughly chopped
Cheesy topping:
- 10 oz whole milk cottage cheese, preferably pasture-raised
- 1/3 cup grated raw Parmesan, preferably pasture-raised
- Black pepper, to taste
Instructions
- Add Italian sausage and ground meat to large soup pot over medium heat (add a small amount of extra virgin olive oil first, if needed, depending on how lean the meat is). Add Italian seasoning, and season to taste with sea salt and black pepper. Continue to cook over medium heat, breaking up the meat into small pieces.
- Once meat is mostly browned, add the onion and garlic. Continue to cook for 4-5 minutes, or until onion has softened. Then, add the marinara sauce, broth and tomato paste. Bring to a boil and then add the pasta. Reduce heat to keep a low boil, and cook pasta according to package instructions (I recommend erring on the lower end of pasta cooking time).
- Once pasta is done, reduce heat to low and add the spinach and chopped parsley. Cook 2-3 minutes or until spinach is thawed. Taste and add more sea salt, black pepper and/or Italian seasoning, if desired.
- Ladle soup into bowls and top with a dollop of the cheesy mixture (see notes for dairy-free topping option).
Notes
For dairy-free cheesy topping: use 8 oz almond milk ricotta (I recommend Kite Hill brand) and if desired, mix with nutritional yeast to taste for added cheesy flavor (I recommend starting with 1 Tbsp nutritional yeast and adding more from there). Mix in black pepper to taste. Then, dollop on top of soup.
Other dairy alternative to cottage cheese: whole milk ricotta OR half ricotta and half cottage cheese mixed with the raw Parmesan