Gluten Free Lasagna Soup
Servings: 6 servings
Calories: 327kcal
Ingredients
- 1 large onion, diced
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 pound ground Italian sausage
- 1 24oz jar marinara
- 4 cups low sodium broth (chicken or beef)
- 1 tablespoon Italian seasoning
- 10 oz broken gluten free lasagna noodles
- ¼ cup fresh basil
- cheese (optional)
Instructions
- In a large pot, cook the onion, salt and garlic powder over medium heat for 5 minutes. If using fresh onion then add a tablespoon of oil to the pan for cooking.
- Add in the sausage and cook for 5-7 minutes, until cooked through. Use a spoon to break up into small pieces as it cooks.
- Add in the marinara, broth and seasoning and warm for 5 minutes. Add in the noodles, reduce to medium/low, cover and cook 15-20 minutes, stirring regularly, until the noodles are tender.
- Top with fresh basil and cheese if desired. Store leftovers covered in the fridge for up to a week.
Nutrition
Calories: 327kcal | Carbohydrates: 47g | Protein: 18g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 40mg | Sodium: 945mg | Potassium: 341mg | Fiber: 2g | Sugar: 4g | Vitamin A: 177IU | Vitamin C: 25mg | Calcium: 44mg | Iron: 8mg