Lasagna Soup No Gluten (Print Version)
# Ingredients:
→ Base
01 -
1 tbsp cooking oil
02 -
½ pound beef mince
03 -
½ pound Italian ground pork sausage
04 -
1 small diced onion
05 -
4 garlic cloves, finely chopped
→ Sauce & Broth
06 -
1 jar (680g) tomato pasta sauce
07 -
1 can (410g) chopped tomatoes with juice
08 -
4 cups reduced salt chicken stock
→ Seasonings
09 -
1 tbsp mixed Italian herbs
10 -
¼ tsp salt
11 -
¼ tsp cracked black pepper
12 -
¼ tsp chili flakes (if you like heat)
→ Additions
13 -
2 cups baby spinach leaves (if wanted)
14 -
280g wheat-free lasagna sheets, snapped in half
# Instructions:
01 -
Pour cooking oil into a big pot and warm it up. Cook onion and garlic till soft and see-through. Toss in beef mince and Italian pork, stir until fully cooked with no pink bits left. Pour off any extra fat.
02 -
Pour in pasta sauce, chopped tomatoes with juice, chicken stock, Italian herbs, salt, pepper, and chili flakes if you want some kick. Mix everything well and let it bubble up to a good boil.
03 -
Drop the broken wheat-free lasagna pieces into the bubbling mix. Turn down the heat and let it cook gently for about 15 mins till pasta gets soft. Stir often so nothing sticks together.
04 -
Right before you're ready to eat, throw in the spinach and let it soften. Give it a taste and add more seasoning if needed. Serve while hot, maybe with some dairy-free ricotta on top if you want.
# Notes:
01 -
Keep leftovers in a sealed container in the fridge for up to 5 days. When warming up, you might want to add some extra broth.
02 -
If you want to use a slow cooker, check the original cooking guide.