Fall is my favorite time of year. It follows high temperatures, often over 100 degrees Fahrenheit. That’s Central California living. We live about 25 miles south of the south entrance of Yosemite. Today was in the low 90s, but the overcast, gray skies inspired this gluten free lasagna soup. It is a perfect way to use up broken pieces of uncooked lasagna noodles. It is also a wonderful way to use leftover ricotta cheese. I had an entire tub that was about to go bad.
Note: As usual, I have added the gluten-free brands of products that I use. However, those brands are not required. Just be sure they are gluten-free.
Add some autumn to your recipe box by making this delicious, gluten free lasagna soup. It satisfies cravings for lasagna and is much easier to make.
- 1/2 teaspoon salt, or to taste
- 2 teaspoons olive oil
- 8 oz. (10) gluten free lasagna noodles (Tinkyada), broken into pieces (or easy, homemade gluten free egg noodle pasta
- 1 Tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1/2 lb. gluten-free Italian sausage, casings removed (NY Style - mild or hot) (or ground beef)
- 1 large garlic clove, minced or grated
- 1 Tablespoon fresh minced oregano (or 1 teaspoon dried)
- 2 Tablespoons gluten-free tomato paste (Del Monte - most are GF in the U.S.)
- 1 qt. /4 cups reduced-sodium gluten free beef broth (or chicken broth) (Better Than Bouillon)
- 1 15-oz can diced tomatoes (Del Monte)
- 1/2 cup fresh basil, cut into thin strips
- 1/3 cup freshly grated Parmesan cheese (or Kraft shaker)
- 1/4 cup heavy whipping cream
- Gluten-free ricotta cheese, for garnish
- Fresh basil, for garnish
- Bring a stockpot full of water to a boil. Add salt and oil. Then add lasagna noodles and cook until tender, about 10 minutes. Rinse under cold water and drain. Coat with additional oil to prevent sticking, if necessary. Set aside.
- Preheat a large pot over medium heat. Add oil; swirl around. Add onion and saute until tender, approximately 5 minutes. Add garlic and oregano; saute an additional minute.
- Increase heat to medium-high and add sausage. Break it up. (Using a long two--prong fork or pastry cutter works well.) Cook until brown, about 4 minutes.
- Add beef broth, tomatoes and 1 cup water. Bring to a low boil and reduce heat. Simmer, uncovered, until the broth reduces/thickens slightly, 10 - 15 minutes.
- Add noodles, basil, Parmesan, and heavy cream. Cook about 3 additional minutes.
- Ladle soup into serving bowls and top with additional basil and Ricotta cheese.
*If you are soy-free, be cautious of beef broth as it may likely contain soy.
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