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5 from 1 vote

Lasagna Soup (with Gluten-Free Option)

Servings: 6
Author: tessa

Ingredients

  • 10 ounces lasagna noodles gluten-free noodles can be used
  • 2 tablespoons coconut oil or other fat for sauteing
  • 1 pound ground beef
  • 1 large onion finely chopped
  • 4 cloves minced garlic
  • 3 teaspoons Italian seasoning or 1 teaspoon each oregano thyme, and basil
  • 1 teaspoon sea salt or to taste
  • 6 - 8 cups homemade chicken or beef stock amount depends on how brothy you like it
  • 24 ounces favorite spaghetti sauce could use a full can of pureed stewed tomatoes in a pinch
  • 8 ounces shredded mozzarella
  • 8 ounces cottage cheese or ricotta cheese
  • 4 ounces grated Parmesan cheese

Instructions

  • Cook the lasagna noodles until al dente (still firm when bitten) and set aside.
  • In a large stock pot over medium heat, saute the onion, garlic, and ground beef until meat is cooked through.
  • Stir in the spices and sea salt.
  • Stir in the broth and spaghetti sauce until combined.
  • Bring to a slow boil, reduce heat, cover and simmer for 15 minutes to let flavors blend.
  • Meanwhile, mix together the three cheeses in a bowl and set aside with the cooked noodles.
  • To serve, place some noodles in a bowl, top with the hot soup, then dollop preferred amount of cheese mixture on top, mixing to melt.

Notes

Any pasta shape can work in this recipeI have a dairy-free "cheese" sauce that could be used too. You can find it as part of my mom's lasagna recipe here.