Gluten-Free Lasagne Soup Truffle (Print)

Satisfying gluten-free lasagne soup with meat, melted cheeses, and truffle oil for a luxurious Italian experience.

# Components:

→ Proteins

01 - 12 oz lean ground beef or 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 oz canned diced tomatoes
08 - 2 tablespoons tomato paste

→ Liquids

09 - 4 cups gluten-free chicken or vegetable broth

→ Pasta

10 - 5.3 oz gluten-free lasagne sheets, broken into pieces

→ Dairy

11 - 3.5 oz ricotta cheese
12 - 1.75 oz grated Parmesan cheese
13 - 3.5 oz shredded mozzarella

→ Seasonings & Garnish

14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - 1/2 teaspoon 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

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrot, and celery; sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Increase heat to medium-high, add ground beef or turkey. Cook until meat is browned, breaking it up with a wooden spoon.
04 - Blend in tomato paste, diced tomatoes, oregano, basil, chili flakes, salt, and pepper. Cook for 2–3 minutes.
05 - Add gluten-free broth and bring mixture to a gentle boil.
06 - Stir in broken lasagne sheets. Simmer uncovered for 12–15 minutes, stirring occasionally, until pasta is al dente.
07 - Add ricotta, mozzarella, and half of the Parmesan. Stir until cheeses are melted and soup is creamy.
08 - Taste soup and adjust seasoning if needed.
09 - Ladle soup into bowls. Drizzle with truffle oil and top with remaining Parmesan and chopped parsley.

# Expert Advice:

01 -
  • Rich Italian flavors in a fuss-free format
  • Perfect for gluten-free diets and cozy family dinners
02 -
  • Double-check labels for gluten-free certification on pasta and broth
  • This recipe contains dairy and celery
03 -
  • Swap ricotta for cottage cheese for a lighter option
  • Finish with white truffle oil for a more delicate aroma

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