Ingredients
Scale
- 1 tbsp olive oil
- 1/2 pound ground beef
- 1/2 pound ground Italian pork
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 jar (24 oz) marinara sauce
- 1 can (14.5 oz) diced tomatoes (liquid included)
- 4 cups low sodium chicken broth
- 1 tbsp Italian seasoning
- 1/4 tsp sea salt (adjust as needed)
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper flakes (optional for spicy)
- 2 cups spinach (optional)
- 1 box (10 oz) gluten-free lasagna noodles, broken in half
Instructions
- Add olive oil to a large stock pot or Dutch oven.
- Sauté the onion and garlic until fragrant and the onions turn translucent.
- Add the ground beef and Italian sausage; cook until browned. Drain excess fat.
- Add marinara sauce, diced tomatoes, chicken broth, Italian seasoning, red pepper flakes, sea salt, and black pepper. Stir and bring to a rolling boil.
- Add broken gluten-free lasagna noodles and let it simmer for about 15 minutes or until noodles are cooked through, stirring frequently.
- Add spinach and let it wilt in the hot soup. Taste and adjust spices and broth as needed.
- Serve the soup hot, optionally topping with ricotta cheese or cottage cheese.
Notes
You can add toppings like fresh herbs or serve with gluten-free bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 80mg
Keywords: gluten free, lasagna soup, quick meals, comforting soup