Lasagna Soup (Gluten-free and Dairy-free)

February 19, 2020 • Mains • dairy-free, gluten-free, healthy • No comments

Lasagna was always a staple family meal growing up and to this day is always served at our family parties. I wanted to make a healthier version, and thought having it in soup form would be nice and cozy during the winter months! Banza lasagna pasta is a gluten-free, higher protein, lower carb alternative to traditional pasta. And by using Kite Hill Almond Milk Ricotta and nutritional yeast in place of traditional ricotta and Parmesan this dish can also be made dairy-free! The other important thing to pay attention to is the tomato sauce you use. I like sauces like Cucina Antica because they have no added sugars. Just make sure to read the label before you buy! My last tip is to use fresh herbs such as parsley and basil as they really make the soup fragrant and take it to the next level.

Ingredients

• 1/2 lb ground turkey
• 1/2 yellow onion chopped
• 2 tsp olive oil
• 1/2 tbsp minced garlic
• 1 beefsteak tomato
• 1 tbsp tomato paste
• 1 jar or about 3 cups tomato sauce (I like Cucina Antica Tomato Basil)
• 4 cups low sodium vegetable broth
• 1 cup water
• 1/4 tsp dried thyme
• 1/4 tsp dried basil
• 1/4 tsp dried oregano
• 1/2 box Banza lasagna pasta (4.5 oz)
• 1 tbsp fresh parsley (plus additional to garnish)
• 1 small handful of spinach
• 1 tbsp Parmesan cheese (or nutritional yeast for dairy-free option)
• Ricotta cheese for topping (Kite Hill Almond Milk Ricotta for dairy-free option)
• Pesto for topping (I highly recommend Gotham Greens vegan pesto)
• Salt
• Black pepper

Instructions

1. Heat 1 tsp of olive oil in a frying pan on medium-heat then saute ground turkey meat (seasoned with a bit of black pepper and salt) for 14 to 16 minutes until cooked through. Remove pan from heat and set aside.
2. While the turkey meat is cooking, prepare the veggies. Chop the tomatoes and the onion.
3. Heat 1 tsp of olive oil in a large soup pot on medium-heat then add in the chopped onion and saute about 3 minutes until it becomes soft. Then add in minced garlic and saute another minute.
4. Next add the chopped tomato, tomato paste, tomato sauce, vegetable broth, dried thyme, dried basil, dried oregano and water to the pot. Mix and bring to a boil then reduce heat, cover, and simmer 20 minutes.
5. Meanwhile, in a separate medium-sized pot, bring water to a boil. With your handles gently break the dry Banza lasagna strips into fourths. Once the water is boiling, add pasta to the boiling water and cook for 4 minutes. Once the pasta is done, strain and run under cool water, and set aside.
6. Once the soup has simmered for 20 minutes, remove the pot from the heat and mix in the cooked turkey meat and the cooked lasagna pasta. Also mix in fresh parsley, spinach, Parmesan cheese (or nutritional yeast), and salt and pepper to taste.
7. Top each individual serving with a dollop of ricotta cheese and pesto. Garnish each bowl with fresh parsley and basil.
8. Enjoy!!