Gluten Free Lasagna Soup (Print Version)

# Ingredients:

→ Base

01 - 1 tablespoon olive oil
02 - ½ pound ground beef
03 - ½ pound ground Italian pork
04 - 1 small onion, chopped
05 - 4 cloves garlic, minced

→ Sauce & Broth

06 - 1 jar (680g) marinara sauce
07 - 1 can (410g) diced tomatoes with liquid
08 - 4 cups low sodium chicken broth

→ Seasonings

09 - 1 tablespoon Italian seasoning
10 - ¼ teaspoon sea salt
11 - ¼ teaspoon ground black pepper
12 - ¼ teaspoon red pepper flakes (optional)

→ Additions

13 - 2 cups fresh spinach (optional)
14 - 280g gluten free lasagna noodles, broken in half

# Instructions:

01 - Heat olive oil in a large stockpot or dutch oven. Sauté onion and garlic until fragrant and translucent. Add ground beef and Italian sausage, cooking until thoroughly browned. Drain excess fat.
02 - Add marinara sauce, diced tomatoes with liquid, chicken broth, Italian seasoning, salt, pepper, and red pepper flakes (if using). Stir thoroughly and bring mixture to a rolling boil.
03 - Add broken gluten-free lasagna noodles to the boiling broth. Reduce heat and simmer for approximately 15 minutes until noodles are tender, stirring frequently to prevent clumping.
04 - Just before serving, add spinach and allow to wilt. Taste and adjust seasonings as needed. Serve hot, with dairy-free ricotta alternative if desired.

# Notes:

01 - Store in airtight container in refrigerator for up to 5 days. Add additional broth when reheating if desired.
02 - For slow cooker preparation, refer to original recipe instructions.

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