Gluten Free Lasagna Soup
Gluten Free Lasagna Soup is a Mediterranean recipe that serves 4. One serving contains 556 calories, 20g of protein, and 28g of fat. For $2.92 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It works well as a soup. 1056 people were impressed by this recipe. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free diet. A mixture of gluten free lasagna noodles, tomato paste, oregano, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Gluten Free Recipe Box. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 76%. Similar recipes are Lasagna Soup (One-Pot or Slow Cooker + Gluten-Free), Creamy Vegan Corn and Red Pepper Blender Soup (gluten-free, soy-free, nut-free, grain-free, salt-free), and Gluten-Free Lasagna.
Servings: 4
Ingredients:
1 qt. /4 cups reduced-sodium gluten free beef broth (or chicken broth) (Better Than Bouillon)
1 15-oz can diced tomatoes (Del Monte)
1/2 cup fresh basil, cut into thin strips
Fresh basil, for garnish
1 large garlic clove, minced or grated
8 oz. gluten free lasagna noodles (Tinkyada), broken into pieces (or easy, homemade gluten free egg noodle pasta
1/2 lb. gluten-free Italian sausage, casings removed (NY Style - mild or hot) (or ground beef)
1 Tablespoon extra-virgin olive oil
2 teaspoons olive oil
1 Tablespoon fresh minced oregano (or 1 teaspoon dried)
1/3 cup freshly grated Parmesan cheese (or Kraft shaker)
Gluten-free ricotta cheese, for garnish
1/2 teaspoon salt, or to taste
2 Tablespoons gluten-free tomato paste (Del Monte - most are GF in the U.S.)
1/4 heaving whipping cream
1 medium yellow onion, chopped
Equipment:
pot
pastry cutter
bowl
ladle
Cooking instruction summary:
Bring a stockpot full of water to a boil. Add salt and oil. Then add lasagna noodles and cook until tender, about 10 minutes. Rinse under cold water and drain. Coat with additional oil to prevent sticking, if necessary. Set aside.Preheat a large pot over medium heat. Add oil; swirl around. Add onion and saute until tender, approximately 5 minutes. Add garlic and oregano; saute an additional minute.Increase heat to medium-high and add sausage. Break it up. (Using a long two--prong fork or pastry cutter works well.) Cook until brown, about 4 minutes.Add beef broth, tomatoes and 1 cup water. Bring to a low boil and reduce heat. Simmer, uncovered, until the broth reduces/thickens slightly, 10 - 15 minutes.Add noodles, basil, Parmesan, and heavy cream. Cook about 3 additional minutes.Ladle soup into serving bowls and top with additional basil and Ricotta cheese.
Step by step:
1. Bring a stockpot full of water to a boil.
2. Add salt and oil. Then add lasagna noodles and cook until tender, about 10 minutes. Rinse under cold water and drain. Coat with additional oil to prevent sticking, if necessary. Set aside.Preheat a large pot over medium heat.
3. Add oil; swirl around.
4. Add onion and saute until tender, approximately 5 minutes.
5. Add garlic and oregano; saute an additional minute.Increase heat to medium-high and add sausage. Break it up. (Using a long two--prong fork or pastry cutter works well.) Cook until brown, about 4 minutes.
6. Add beef broth, tomatoes and 1 cup water. Bring to a low boil and reduce heat. Simmer, uncovered, until the broth reduces/thickens slightly, 10 - 15 minutes.
7. Add noodles, basil, Parmesan, and heavy cream. Cook about 3 additional minutes.Ladle soup into serving bowls and top with additional basil and Ricotta cheese.
Nutrition Information:
covered percent of daily need
