Rye Free Lasagna Soup

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

6 servings

For the soup

2 tbsp garlic-infused olive oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Culinary Tours Garlic Infused Spanish Extra Virgin Olive Oil Garlic Infused Extra Virgin Olive Oil - 8.5oz - Good & Gather™Good & Gather Garlic Infused Extra Virgin Olive Oil Frederik's by Meijer Extra Virgin Garlic Infused Olive Oil
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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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