Hearty lasagne soup, gluten-free and packed with rich flavors, finished with creamy cheeses and truffle oil.
# What you'll need:
→ Proteins
01 - 12 ounces lean ground beef or ground turkey
02 - 1 tablespoon olive oil
→ Vegetables & Aromatics
03 - 1 medium onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 large carrot, diced
06 - 2 celery stalks, diced
07 - 14 ounces canned diced tomatoes
08 - 2 tablespoons tomato paste
→ Liquids
09 - 4 cups gluten-free chicken broth or vegetable broth
→ Pasta
10 - 5 ounces gluten-free lasagne sheets, broken into pieces
→ Dairy
11 - 3.5 ounces ricotta cheese
12 - 1.75 ounces grated Parmesan cheese
13 - 3.5 ounces shredded mozzarella cheese
→ Seasonings & Garnish
14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - 1/2 teaspoon crushed chili flakes (optional)
17 - Salt and freshly ground black pepper, to taste
18 - 2 tablespoons fresh parsley, chopped
19 - 2 to 3 teaspoons truffle oil
# Method:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Increase to medium-high heat. Add ground beef or turkey and cook until browned, breaking up meat as it cooks.
04 - Stir in tomato paste, canned diced tomatoes, oregano, basil, chili flakes, salt, and pepper. Cook for 2 to 3 minutes.
05 - Pour in gluten-free chicken or vegetable broth and bring mixture to a gentle boil.
06 - Add broken lasagne sheets to the pot. Simmer uncovered for 12 to 15 minutes, stirring occasionally, until pasta is al dente.
07 - Blend in ricotta cheese, mozzarella, and half the Parmesan. Stir until cheeses are fully melted and soup is creamy.
08 - Taste soup and adjust seasoning as needed.
09 - Ladle soup into bowls. Drizzle with truffle oil and sprinkle each with remaining Parmesan and fresh parsley.
