Gluten Free Lasagna Soup

For a healthy and comforting, one-pot dinner- check out this gluten free lasagna soup! No layering required.

Prep:
15
minutes
Cook:
30
minutes
TOtal:
45
minutes

Ingredients

  • Olive oil
  • 1 lb. ground beef
  • 1 lb. ground chicken
  • 1 large onion, diced
  • 2 - 4 bell peppers, diced
  • 3 cloves of garlic, minced
  • 2 - 4 zucchinis, diced
  • 1 jar of marinara sauce (about 24 oz.)
  • 8 c. low-sodium chicken broth
  • 1 Tbsp. oregano
  • 2 Tbsp. Italian seasoning
  • 6 - 9 gluten free lasagna noodles
  • 8 oz. ricotta
  • 1 c. mozzarella and/or Parmesan

Instructions

  • In a large saucepan, heat 1-2 Tbsp. of olive oil over medium heat. Brown the ground meat, cooking for 8-10 minutes. Season with salt and pepper. Remove and set aside.
  • In the same saucepan, heat 2 Tbsp. of olive oil over medium-high heat. Sauté the onion, bell peppers, and garlic for 5-8 minutes. Season with salt and pepper. Meanwhile, air fry the diced zucchini for 8-10 minutes. Spray with a little olive oil and season with salt and pepper. (Or you can sauté the zucchini in the saucepan before the other veggies. Then, remove and set aside.)
  • Lower the saucepan to medium. Then, add the marinara sauce, chicken broth, oregano, and Italian seasoning. Next, break up the noodles and add to the pan. Allow to cook for 7-10 minutes, until noodles are tender. Turn off the heat. Then, stir in the ricotta cheese and zucchini. Ladle into bowls. Finally, sprinkle with shredded cheese.