Ingredients
Scale
- 1 tablespoon olive oil
- ½ lb ground beef
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with liquid
- 4 cups low-sodium chicken broth (add more as needed for reheating)
- 1 tablespoon Italian seasoning
- ¼ teaspoon sea salt (adjust to taste)
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (optional, for spice)
- 2 cups spinach (optional)
- 1 box (10 oz) gluten-free lasagna noodles, broken in half
Instructions
- Sauté the aromatics: Heat the olive oil in your pot over medium heat. Toss in the chopped onion and minced garlic, and let them sizzle until your kitchen smells incredible and the onion turns translucent (about 3-5 minutes). Don’t rush this step—it builds the flavor foundation!
- Cook the beef: Add the ground beef and break it up with your spoon as it cooks. Once it’s browned and fully cooked, drain any excess fat.
- Build the broth: Stir in the sauce, diced tomatoes (with their liquid), chicken broth, Italian seasoning, salt, pepper, and red pepper flakes (if you like a little heat). Bring it all to a gentle boil.
- Cook the noodles: Toss in your broken lasagna noodles, and let them simmer gently. Stir occasionally to make sure they don’t stick together. This takes about 15 minutes, depending on the brand of noodles.
- Add the greens: Right before serving, stir in the spinach. It’ll wilt beautifully in the hot soup, adding a lovely freshness. Taste your soup and adjust the seasonings as needed.
Notes
When it comes to serving, I love keeping things casual yet elegant. Ladle the soup into bowls and sprinkle with fresh basil or parsley for a pop of green. If you’re not dairy-free, a dollop of ricotta or a sprinkle of Parmesan on top is heavenly. For a dairy-free garnish, try a spoonful of almond-based ricotta or nutritional yeast.
Pair the soup with a side of gluten-free garlic bread or a crisp green salad. The contrast of textures makes the meal feel complete.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner