Low FODMAP Lasagna Soup

A comforting and hearty soup that captures the classic flavors of lasagna while being gentle on the tummy.

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course, Soup

Cuisine Italian

Servings 4 servings

Calories 320 kcal

8 oz Gluten-Free Lasagna Noodles A fantastic base that mimics traditional lasagna without the gluten.
1 lb Ground Turkey or Beef Lean proteins that can be substituted with plant-based options.
28 oz Canned Diced Tomatoes Provides the base of the broth.
4 cups Chicken or Vegetable Broth A hearty liquid to enhance the savory flavors.
2 cups Carrots, diced For a hint of sweetness and texture.
2 cups Zucchini, diced Add any vegetables you enjoy.
2 cups Spinach, fresh Can substitute with kale.
1 tbsp Fresh Basil, chopped Elevates the dish with Italian flavor.
1 tbsp Fresh Oregano, chopped Adds additional Italian essence.
1 tbsp Nutritional Yeast Adds a cheesy flavor without dairy.
to taste Salt and Pepper To season the soup.

In a large pot over medium heat, brown the ground turkey or beef until cooked through, about 5-7 minutes.
Add diced carrots and zucchini to the pot; sauté until slightly tender, about 5 minutes.
Stir in the canned diced tomatoes, chicken or vegetable broth, and nutritional yeast. Bring the mixture to a gentle simmer.
Break the gluten-free lasagna noodles into bite-sized pieces and add them to the pot. Allow everything to simmer for 10-15 minutes, until the pasta is cooked.
Just before serving, stir in the fresh spinach, basil, and oregano. Cook until the spinach is wilted.
Taste and adjust the seasoning with salt and pepper as needed.

This soup can be frozen for up to 3 months. For a lighter version, consider using zucchini noodles instead of gluten-free pasta.

Keyword Comfort Food, Gluten-Free, Healthy Soup, Lasagna Soup, Low FODMAP