Gluten-Free Lasagna Soup
A simple and delicious recipe for gluten-free lasagna soup made with lean ground beef, Italian sausage, lots of healthy vegetables and GF pasta.
Servings 6 servings
Calories 418kcal
Ingredients
- ½ lb ground Italian sausage
- 1 lb lean ground beef
- 2 medium zucchini chopped into bite-size pieces
- ¼ cup celery finely chopped
- ½ cup red bell pepper finely chopped
- ½ cup onion diced
- ½ cup carrots coarsely chopped
- 1 24 oz jar marinara pasta sauce
- 1 32oz carton unsalted chicken broth
- ¼ cup sun-dried tomato pesto
- 8 oz GF brown rice pasta spirals I love Tinkyada brand
- 6 tablespoon ricotta cheese
- ½ cup shredded parmesan cheese
Instructions
- Heat water in a large pot to boiling and cook pasta to al dente, according to package directions. Drain, rinse with cold water (to stop the cooking process) and set aside
- In a large dutch oven or stockpot, cook sausage and ground beef over medium heat until browned, about 6-8 minutes.
- Drain fat from meat and add meat back to the pan
- Add carrots, onions, celery and red pepper to the meat and cook for 5-7 minutes, until carrots are beginning to soften.
- Add zucchini, tomato pesto, chicken broth and marinara.
- Bring to a quick boil, reduce heat to low and simmer for 10 minutes.
- Add in pasta and cook for 2-3 minutes until pasta is warmed.
- Ladle soup into bowls and top with 1 tablespoon ricotta and shredded parmesan cheese.
Nutrition
Serving: 1g | Calories: 418kcal | Carbohydrates: 30g | Protein: 23g | Fat: 23g