Description
All the delicious flavors of classic lasagna in one easy, hearty soup! Ground beef, tomatoes, and gluten-free pasta come together in a flavorful broth, with a creamy three-cheese topping added to each bowl.
Ingredients
For the Soup
- 1 lb ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce, or 1 pint home-canned tomato sauce
- 4 cups broth (chicken, beef, or turkey)
- 8 gluten-free lasagna noodles, broken into bite-sized pieces (or 8 ounces of your favorite gluten-free pasta)
- Unrefined sea salt and black pepper, to taste
- Fresh basil, chopped, for serving (optional)
- Additional grated Parmesan, for serving (optional)
For the Cheese Mixture
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon unrefined sea salt
Instructions
- In a large soup pot over medium heat, brown the ground beef, breaking it apart as it cooks. Drain excess grease if needed, reserving a little in the pot.
- Add the diced onion and cook until tender, about 3-5 minutes.
- Add the minced garlic and Italian seasoning. Stir and cook for about 30 seconds, until fragrant.
- Stir in the crushed tomatoes, tomato sauce, and broth. Season with salt and pepper to taste.
- Bring to a boil, then reduce heat and simmer for 5-10 minutes to allow the flavors to meld.
- Add the broken lasagna noodles or other gluten-free pasta. Cook according to package directions, stirring occasionally, until tender. Add extra broth if needed.
- Meanwhile, combine ricotta, mozzarella, Parmesan, Italian seasoning, garlic powder, and salt in a medium bowl. Stir well.
- Ladle the hot soup into individual bowls. Top each serving with a generous spoonful of the cheese mixture.
- Garnish with chopped fresh basil and additional Parmesan, if desired. Serve immediately.
Notes
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Pasta options: Any gluten-free pasta shape will work. I’ve used both lasagna noodles and penne.
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Broth options: Chicken, beef, and turkey broth all work well.
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Consistency: Add more broth for a thinner soup or use less for thick, hearty lasagna bowls.
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Freeze-dried tomatoes: I often substitute my homegrown freeze-dried diced tomatoes for canned crushed tomatoes. Use an amount equivalent to the rehydrated tomatoes called for, adjusting broth or water as needed.
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Leftovers: Pasta absorbs liquid and swells as the soup sits. Add extra broth when reheating, or use less pasta when making a double batch.
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Make ahead: For the best pasta texture, prepare the soup base ahead of time and cook the pasta just before serving.