Gluten Free Lasagna Soup (Dairy Free)

INGREDIENTS

• 1 tbsp olive oil
• 1/2 pound ground beef
• 1/2 pound ground Italian pork
• 1 onion small, chopped
• 4 cloves garlic minced
• 1 jar (24 oz) marinara sauce I use Rao's Marinara
• 14.5 oz can diced tomatoes liquid included
• 4 cups low sodium chicken broth plus more for reheating
• 1 tbsp Italian seasoning
• 1/4 tsp sea salt adjust
• 1/4 tsp ground black pepper
• 1/4 tsp red pepper flakes optional for spicy
• 2 cups spinach optional
• 1 box (10 oz) gluten free lasagna noodles broken in half

INSTRUCTIONS

1. 1 First, add the olive oil to a large stock pot or dutch oven. Sauté the onion and garlic until fragrant and onions turn translucent. Add the ground beef and Italian sausage. Cook until browned and meat is cooked through. Drain any excess fat.
2. 2 Add the marinara sauce, diced tomatoes, broth, Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir and bring to a rolling boil.
3. 3 Add the broken lasagna noodles. Let simmer for about 15 minutes or until the noodles are done, stirring frequently to prevent noodles from clumping together.
4. 4 Before serving, add the spinach and let it wilt. Taste and adjust the amounts of spices and broth if needed. Serve with ricotta cheese or cottage cheese if desired.