The BEST Low FODMAP Lasagna Soup

Name: The BEST Low FODMAP Lasagna Soup
Prep time: 600 min
Cook time: 1800 min
Total time: 2400 min
Yield: 4
Cuisine: Italian
Ingredients: 1 cup Leeks (1 cup (80 g) leek (green leaves only, finely chopped)*); 3 cup Spinach (3 cup (90.09009009009 g) English spinach (roughly chopped)); 3 pieces Carrot (3 medium (179.64071856287 g) carrot (peeled & diced)); 250 g Ground Beef (250 g lean ground beef); 250 g Pork (250 g lean ground pork); 2 tbsp Garlic Infused Oil (2 tbsp garlic infused oil*); ¼ tsp Dried Thyme (0.25 tsp dried thyme); ¼ tsp Red Pepper Flakes (0.25 tsp dried chilli flakes*); 1 tsp Dried Oregano (1 tsp dried oregano*); 400 g Roma Tomato (400 g plain roma/plum tomatoes with juice canned*); 2 tbsp Tomato Paste (2 tbsp tomato paste); ½ tsp Granulated Sugar (0.5 tsp white sugar); 2 tsp Worcestershire Sauce (2 tsp worcestershire sauce*); 4 cup Low Fodmap Chicken Stock (4 cup (1000 ml) low FODMAP chicken stock/vegetable stock (we made 4 cups using 1.5 tsp of Massel Chicken Flavoured Stock Powder)*); 110 g Pasta Sheet (110 g gluten free pasta sheet for lasagna (broken into pieces)*); ½ cup Mozzarella Cheese (0.5 cup (56.818181818182 g) mozzarella cheese (grated)); 4 tbsp Ricotta Cheese (4 tbsp ricotta); ½ cup Basil (0.5 cup fresh basil (roughly chopped))

The BEST Low FODMAP Lasagna Soup - Lunch, Dinner (Italian)

2400 minItalian

Servings4

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Egg Free
Soy Free

Ingredients

For 4 servings

Leeks1 cup · 1 cup (80 g) leek (green leaves only, finely chopped)*
Spinach3 cup · 3 cup (90.09009009009 g) English spinach (roughly chopped)
Carrot3 pieces · 3 medium (179.64071856287 g) carrot (peeled & diced)
Ground Beef250 g · 250 g lean ground beef
Pork250 g · 250 g lean ground pork
Garlic Infused Oil2 tbsp · 2 tbsp garlic infused oil*
Dried Thyme¼ tsp · 0.25 tsp dried thyme
Red Pepper Flakes¼ tsp · 0.25 tsp dried chilli flakes*
Dried Oregano1 tsp · 1 tsp dried oregano*
Roma Tomato400 g · 400 g plain roma/plum tomatoes with juice canned*
Tomato Paste2 tbsp · 2 tbsp tomato paste
Granulated Sugar½ tsp · 0.5 tsp white sugar
Worcestershire Sauce2 tsp · 2 tsp worcestershire sauce*
Low Fodmap Chicken Stock4 cup · 4 cup (1000 ml) low FODMAP chicken stock/vegetable stock (we made 4 cups using 1.5 tsp of Massel Chicken Flavoured Stock Powder)*
Pasta Sheet110 g · 110 g gluten free pasta sheet for lasagna (broken into pieces)*
Mozzarella Cheese½ cup · 0.5 cup (56.818181818182 g) mozzarella cheese (grated)
Ricotta Cheese4 tbsp · 4 tbsp ricotta
Basil½ cup · 0.5 cup fresh basil (roughly chopped)

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Steps

1Prep the veggies. Wash and finely dice the green leek leaves, roughly chop the spinach, and peel and dice the carrot.
2Place a large frypan over medium-high heat, add the garlic infused oil and fry the beef and pork until just browned. Next, add the chopped carrot and leek and cook for 2 minutes, until they start to soften. Add the thyme, chilli/red pepper flakes, and oregano, then season with a few grinds of salt and pepper. Cook for a further minute.
3Drain any excess fat from the frypan, then transfer the beef and pork mixture into a large saucepan. Add the canned tomatoes, tomato paste, Worchestershire sauce, sugar, and stock/broth. Stir well and bring to a rolling boil over medium-high heat.
4Reduce the heat to medium-low and stir through the pasta and spinach. Cook until the pasta is tender, stirring every couple of minutes (ours took about 8 minutes).
5While the pasta cooks, mix the mozzarella and ricotta cheese in a small bowl.
6When the pasta is cooked, remove the soup from the heat and stir through the fresh basil, reserving a few leaves for serving. Ladle the soup into bowls and add a dollop of the cheese mixture. Garnish with a few basil leaves and season with black pepper. Serve the low FODMAP lasagna soup hot.