Gluten Free Lasagna Soup

By jmartin

Ingredients

• 2 Tbs. extra virgin olive oil
• 1 lb. ground sirloin
• Coarse salt & fresh ground pepper, as desired
• 1 large onion, chopped
• 2 carrots, peeled and grated
• 3-4 cloves garlic, minced
• 32 oz. chicken broth
• 1 (28 oz.) can crushed Italian tomatoes
• 1 lb. gluten free lasagna noodles, broken into pieces
• basil leaves, torn
• 1 c. ricotta cheese
• Grated parmigiano-reggiano cheese, for garnish

Details

Servings 4
Adapted from glutenfreechecklist.com

Preparation

Step 1

Heat the olive oil in a soup pot over medium-high heat. Add the beef, season with salt & pepper and cook until browned, 3-4 minutes. Stir in onion, carrots and garlic; cook until softened, 5-7 minutes. Stir in 2 c. water, chicken broth and tomatoes; cover and bring to a boil. Add the pasta and cook until al dente. Serve immediately, topped with parmigiano-reggiano and basil leaves if desired.