Mushroom Free Lasagna Soup
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Learn more →Ingredients
6 servings
For the soup
- 2 tbsp garlic-infused olive oil
- 1 lb italian pork sausage, casings removed
- 6 scallions, green tops only, thinly sliced (white parts discarded)
- 1 medium carrot, finely diced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp fennel seeds
- ½ tsp red pepper flakes
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 5 cups chicken broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 8 oz gluten free lasagna noodles, broken into roughly 2-inch pieces
- 1 cup baby spinach, loosely packed
For the ricotta topping
- 1 cup lactose-free ricotta cheese
- ¼ cup parmesan cheese, finely grated
- 2 tbsp fresh basil, finely chopped
- ¼ tsp black pepper
For serving
- extra parmesan cheese, for serving (optional)
- fresh basil leaves, for serving (optional)
Instructions
- 1
In a small bowl, stir together the ricotta, Parmesan, chopped fresh basil, and 1/4 tsp black pepper until combined. Set aside.
- 2
Heat the garlic-infused olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the sausage and cook, breaking it into small crumbles with a wooden spoon, for 6–8 minutes until browned and cooked through with no pink remaining. Use a slotted spoon to transfer the sausage to a plate, leaving the drippings in the pot.
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