Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage (or meatless alternative)
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon Italian seasoning
- 1 bay leaf
- Salt and pepper, to taste
- 8 oz gluten free lasagna noodles or pasta of choice
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup grated parmesan cheese
- Optional: fresh basil or parsley, red pepper flakes, balsamic vinegar, sautéed veggies (spinach, mushrooms, zucchini, etc.)
Instructions
- Heat olive oil in a large pot over medium heat. Add your protein of choice and cook until browned.
- Add diced onion and garlic, sauté for 5 minutes until softened and fragrant.
- Stir in tomato paste and cook for 1 minute. Then add crushed tomatoes, broth, bay leaf, Italian seasoning, salt and pepper. Simmer for 15 minutes.
- If eating immediately, break gluten free noodles into pieces and add to the soup. Simmer until just al dente, about 10 minutes. (If meal prepping, cook noodles separately.)
- Turn off heat and gently stir in ricotta for creaminess. Top with mozzarella and parmesan.
- Finish with fresh herbs, red pepper flakes, or a swirl of balsamic if desired. Serve hot and enjoy!
Notes
To avoid soggy leftovers, store soup and pasta separately. Freeze soup base without noodles for best texture. Add fresh cheese when reheating for full lasagna flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg