Gluten-Free Lasagna Soup

Name: Gluten-Free Lasagna Soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: ½ lb Italian Sausage (1/2 lb ground Italian sausage); 1 lb Ground Beef (1 lb lean ground beef); 2 pieces Zucchini (2 medium zucchini chopped into bite-size pieces); ¼ cup Celery (1/4 cup celery finely chopped); ½ cup Red Bell Pepper (1/2 cup red bell pepper finely chopped); ½ cup Yellow Onion (1/2 cup onion diced); ½ cup Carrot (1/2 cup carrots coarsely chopped); 1 piece Marinara Sauce (1 24 oz jar marinara pasta sauce); 1 piece Chicken Broth (1 32oz carton unsalted chicken broth); ¼ cup Sun-dried Tomato Pesto (1/4 cup sun-dried tomato pesto); 8 oz Brown Rice Pasta (8 oz GF brown rice pasta spirals I love Tinkyada brand); 6 tbsp Ricotta Cheese (6 TBSP ricotta cheese); ½ cup Parmesan Cheese (1/2 cup shredded parmesan cheese)

Gluten-Free Lasagna Soup - Soup (Italian)

40 minItalian

Servings6

Add to grocery list

Plan it in the app to put it on your week.

Gluten Free
Egg Free

Steps

1Heat 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
2In a large dutch oven or stockpot, cook sausage and ground beef over medium heat until browned, about 6-8 minutes.
3Drain fat from meat and add meat back to the pan
4Add carrots, onions, celery and red pepper to the meat and cook for 5-7 minutes, until carrots are beginning to soften.
5Add zucchini, tomato pesto, chicken broth and marinara.
6Bring to a quick boil, reduce heat to low and simmer for 10 minutes.
7Add in pasta and cook for 2-3 minutes until pasta is warmed.
8Ladle soup into bowls and top with 1 tbsp ricotta and shredded parmesan cheese.