Lasagna Soup
A gluten and dairy free lasagna recipe in a soup form, giving a lighter lasagna and checking all the boxes.
Ingredients
Directions
- 1
Heat 2 tbsp olive oil in a large soup pot over medium heat. Add onions and garlic and saute until onions are translucent, about 5 minutes.
- 2
Add in meat and cook, stirring every few minutes, until browned and cooked through.
- 3
Skim off as much of the fat as possible then add in tomato paste, salt and italian seasoning. Stir into meat and allow tomato paste to brown lightly with meat for several minutes.
- 4
Add in tomato sauce, chicken stock and basil and stir well, making sure to scrape the bottom of the pan to release anything that has stuck.
- 5
Bring soup to a simmer then add in noodles. Reduce heat to low, cover and allow soup to cook until noodles are al dente and some of the liquid has been absorbed, about 10 minutes.
- 6
Remove lid and simmer uncovered for several minutes until noodles are fully cooked and soup has reached desired consistency.
