Description
A comforting bowl of soup that captures the hearty flavors of traditional lasagna while being gluten-free and dairy-free.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 lb ground beef or turkey
- 1 bell pepper, chopped
- 8 oz gluten-free pasta (rotini or penne)
- 1 (14 oz) can crushed tomatoes
- 4 cups vegetable broth
- 2 cups spinach
- Dairy-free cheese
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- Optional: red pepper flakes and fresh basil for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced onion and minced garlic, sauté for 3-5 minutes until fragrant.
- Push onions to the side and add ground beef or turkey, cooking until browned.
- Stir in Italian seasoning, salt, and pepper, cooking until fragrant.
- Add chopped bell peppers and sauté for 2-3 minutes.
- Pour in crushed tomatoes and vegetable broth; bring to a gentle simmer.
- Add gluten-free pasta and cook according to package instructions until al dente.
- In the last few minutes, stir in fresh spinach and top each bowl with dairy-free cheese.
- Garnish with fresh basil before serving.
Notes
Leftovers can be refrigerated in an airtight container. To reheat, add extra broth to prevent the pasta from getting mushy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 40mg