Lasagna Soup

Lasagna Soup

I’m freezing. Literally, I’m shivering as I write this.   Boston is COLD in the winter.  And there’s nothing quite like warming up on a cold winter night with a bowl of cozy, satisfying Lasagna Soup.  I was first introduced to Lasagna Soup by my best friend Alycia; she made this deliciousness for her family and I one night and we all barely spoke as we slurped up our soup at the dinner table.  Lasagna Soup is like your favorite Italian classic in a perfect little bowl. Plus, it’s gluten free and really easy!

You can make the pasta ahead of time if you’d like: I use a gluten free all-natural brown rice pasta like Tinkyada brand.  Leave the meat on the counter top for about an hour prior to adding it to the soup to get it to room temperature (don’t worry, it won’t go bad in an hour!)  Grated cheese is optional and this recipe is just as delicious without in my opinion. I do love the fresh basil torn in at the end, but that’s totally optional too. You could also make this soup with a lean ground beef in place of the turkey and pork and even sneak some greens in there like spinach for extra nutrients.  If you love this recipe as much as I do, please share!

Lasagna Soup

Makes about 16 cups or 8 to 10-ish servings (about 1 1/2 to 2 cups per serving depending on hunger!)
  • 1 package gluten free, brown rice pasta like Tinkyada brand, made according to package directions
  • Extra virgin olive oil
  • 1 lb. 93 or 94% lean ground turkey, brought to room temperature
  • 1 lb. lean ground pork, brought to room temperature
  • Your favorite Italian herbs, fresh or dried (whatever you have on hand – rosemary, thyme, parsley)
  • ½ heaping teaspoon red pepper flakes
  • Salt
  • Pepper
  • 2 onions, chopped
  • 4 stalks celery, chopped
  • 6 garlic cloves, minced
  • 2 tablespoons gluten free Worcestershire sauce
  • ¼ cup plus 2 heaping tablespoons organic tomato paste
  • 1 jar your favorite all-natural tomato sauce or marinara sauce (tomatoes, not tomato paste should be the first ingredient)
  • 6 cups gluten free, MSG free low sodium chicken stock (I like Saffron Road brand)
  • Drizzle of honey or pure maple syrup (not the fake stuff!)
  • Large handful of fresh basil, torn or chopped
  • Fresh Parmesan cheese (optional)
  1. Heat a large heavy bottom soup pot over medium high heat. Once the pot gets hot, add a drizzle of extra virgin olive oil.  Once the oil gets hot, add the turkey and pork.  Stir in your favorite Italian herbs (about ½ teaspoon of each if using dried and about a Tablespoon of each if using fresh), the red pepper flakes and a few pinches of salt and pepper.  Stir constantly.  Sauté until the meat is just about done (approximately 10 to 12 minutes.)
  2. Using a slotted spoon, remove the meat from the pot and transfer to a bowl. Leave as much fat as you can in the bottom of the soup pot.
  3. Add the onion and celery to the soup pot and sauté until soft, about 8 minutes.   Stir in the garlic and sauté another minute.  If the pan gets dry, just add a touch more olive oil.
  4. Stir in the Worcestershire sauce and the tomato paste and stir constantly for a minute or two, lowering the heat to medium if necessary.
  5. Stir in the tomato sauce and chicken stock.  Bring to a simmer.  Add the ground turkey and pork and gently simmer for about 15 minutes or so.  Season to taste with salt and pepper.
  6. Stir in a drizzle of honey or pure maple syrup (this helps to balance the flavors).  Add the cooked pasta and a handful (or two!) of fresh torn basil and let the flavors blend for a moment.
    Serve and top with grated cheese, if desired.

This recipe has a great balance of protein, carbs and fat and is a complete meal.

No Comments

Post A Comment

Pin It on Pinterest

Share This

Share this post with your friends!

WordPress Video Lightbox Plugin