Crazy-Good Gluten-Free Lasagna Soup (30-Mins)

Name: Crazy-Good Gluten-Free Lasagna Soup (30-Mins)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 large yellow onion (chopped); 6 garlic cloves (minced); 1 pound bulk sweet Italian sausage; 1 teaspoon dried oregano; ¼ teaspoon ground nutmeg; ¼ teaspoon crushed red pepper; 1 teaspoon salt; ¼ teaspoon pepper; 3 tablespoons tomato paste; 6 cups gluten-free chicken broth; 1 (24 ounce) jar marinara sauce; 10 ounces dried gluten-free lasagna noodles (broken crosswise into 1-inch pieces); ¼ cup heavy cream; 1½ cup whole-milk ricotta; ⅓ cup grated Parmesan; ¼ teaspoon salt; ⅛ dash pepper; pinch nutmeg; fresh basil leaves (for serving)

5 steps

Prep:5minCook:30min

Enjoy an absolutely perfected lasagna soup recipe made with gluten-free noodles in only 30 minutes! This comforting homemade soup includes a simple list of ingredients, but doesn't shy away from robust flavor thanks to an easy shortcut - using jarred marinara sauce. Gluten-free lasagna noodles are cooked to perfection (never mushy!) in rich Italian sausage tomato soup base and topped with creamy dollops of ricotta, parmesan topping. Delizioso!

Updated at: Thu, 21 Nov 2024 12:27:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories621.9 kcal (31%)

Total Fat31.9 g (46%)

Carbs55.9 g (22%)

Sugars9.5 g (11%)

Protein26.4 g (53%)

Sodium2635.4 mg (132%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

In a Dutch oven or large pot, heat the oil over medium heat. Add the onion, cook and stir until translucent, about 5 minutes. Add the garlic and stir for 30 seconds more.

Step 2

Add the sausage, oregano, nutmeg, crushed red pepper, salt and pepper. Cook, breaking up the meat with a spoon, until no longer pink, about 5 minutes. Add the tomato paste. Cook and stir for 1 minute more.

Step 3

Add the chicken broth and marinara sauce. Increase heat to medium-high and bring to a boil. Stir in the lasagna noodles. Reduce the heat to medium-low and simmer, uncovered, for about 12-15 minutes, stirring frequently so the noodles don't stick together. Start checking the noodles around 10 minutes because you'll want the noodles to just al dente. Be careful to not overcook since GF noodles can turn mushy fast.

Step 4

While the noodles are cooking, combine the ricotta, Parmesan, ¼ tsp salt, ⅛ tsp pepper, and nutmeg in a medium bowl. Set aside.

Step 5

Remove the soup from the heat and stir in the heavy cream. Serve the soup, topped with a large dollop of the ricotta mixture and optional fresh basil.

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