Lasagna Soup (GF/DF) (Edit recipe)

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This cozy, dairy-free lasagna soup is packed with rich Italian flavors, protein, and extra veggies for a nutritious twist. Using Palmini lasagna noodles keeps it gluten-free and lower in carbs, while baby spinach adds a boost of greens!

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PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

14

Serves: 5

Ingredients

1 Tbsp Extra Virgin Olive Oil
1 lb Pasture Raised Ground Turkey - US Wellness Meats
1 whole Onion, diced
4 cloves Garlic, minced
3 cups Diced Tomatoes, 1 can
2 cups Chicken Bone Broth, Low Sodium - Bare Bones
3 cups Tomato Sauce, 1 can
.25 cup Tomato Paste
1 tsp Oregano, Dried
1 tsp Basil, Dried
1 pinch Salt and Pepper
2 cups Hearts of Palm Lasagna, Or GF lasagna noodle alternative
2 cups Baby Spinach
.5 cup Dairy-Free Ricotta - Kite Hill

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat olive oil in a large pot over medium heat. Add diced onion and garlic, cooking until fragrant and softened (about 3 minutes).
Add ground turkey and cook until browned, breaking it up with a spoon. Season with salt and pepper.
Stir in tomato paste, crushed tomatoes, tomato sauce, broth, oregano, basil. Bring to a simmer and let cook for 15-20 minutes.
Stir in the rinsed Palmini lasagna noodles and let them warm through for 5 minutes.
Stir in baby spinach and dairy-free ricotta, letting the spinach wilt slightly. Adjust seasoning as needed.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	348
Fat:	12 g
Carbohydrates:	30 g
Protein:	30 g
Cholesterol:	68 g
Sodium:	1236 mg
Fiber:	9 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.