Description
A comforting, hearty lasagna soup made in one pot, merging all the flavors of classic lasagna with the convenience of soup.
Ingredients
- 24 ounces Tomato Sauce (Primal Kitchen Roasted Garlic Tomato Sauce recommended)
- 32 ounces Chicken Broth (bone broth is a great alternative)
- 1 pound Ground Beef
- 9 ounces Gluten-Free Lasagna Noodles (like Jovial)
- 4-6 cups Baby Spinach
- 2 cups Filtered Water
- 1 Sweet Onion, diced
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
- 1/2 teaspoon Dried Basil
- 1/2 teaspoon Dried Oregano
Instructions
- Sauté the diced sweet onion in olive oil in a large pot over medium heat until translucent, about 3-5 minutes.
- Add the ground beef, dried basil, dried oregano, and salt. Cook until the meat is 90% done, about 5-7 minutes.
- Stir in the chicken broth, tomato sauce, and filtered water. Break the gluten-free lasagna noodles into smaller pieces and add to the pot. Cover with a lid.
- Simmer for 15 minutes for flavors to meld and noodles to soften.
- Uncover the pot and stir in the baby spinach. Simmer for an additional 15 minutes until the spinach wilts and the soup is heated through.
- Serve hot, garnished with fresh herbs or cheese if desired.
Notes
For best results, break the noodles into smaller pieces and customize the spinach with other greens if you prefer.
