Save to Pinterest A comforting, deconstructed lasagne served as a hearty gluten-free soup, finished with a luxurious drizzle of truffle oil. It makes for a cozy bowl that brings out all the classic lasagne flavors without any gluten.
I first made this soup on a chilly weeknight when craving lasagne but needed something quicker and gluten-free. It has since become a staple, loved for its comfort and convenience.
Ingredients
- Lean ground beef or turkey: 350 g
- Olive oil: 1 tablespoon
- Onion, finely chopped: 1 medium
- Garlic cloves, minced: 2
- Carrot, diced: 1 large
- Celery stalks, diced: 2
- Canned diced tomatoes: 400 g
- Tomato paste: 2 tablespoons
- Gluten-free chicken or vegetable broth: 1 liter (4 cups)
- Gluten-free lasagne sheets, broken into pieces: 150 g
- Ricotta cheese: 100 g
- Grated Parmesan cheese: 50 g
- Shredded mozzarella: 100 g
- Dried oregano: 1 teaspoon
- Dried basil: 1 teaspoon
- Chili flakes (optional): 1/2 teaspoon
- Salt and freshly ground black pepper: to taste
- Fresh parsley, chopped: 2 tablespoons
- Truffle oil: 2–3 teaspoons
Instructions
- Sauté vegetables:
- Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes until softened.
- Add garlic:
- Add garlic and cook for 1 minute until fragrant.
- Brown the meat:
- Increase heat to medium-high, add ground beef or turkey, and cook until browned, breaking it up as it cooks.
- Add tomatoes and season:
- Stir in tomato paste, diced tomatoes, oregano, basil, chili flakes, salt, and pepper. Cook for 2–3 minutes.
- Add liquids:
- Pour in the broth and bring to a gentle boil.
- Add pasta:
- Add broken gluten-free lasagne sheets. Simmer uncovered for 12–15 minutes, stirring occasionally, until pasta is al dente.
- Add cheese:
- Stir in ricotta, mozzarella, and half the Parmesan until melted and creamy.
- Taste and adjust:
- Taste and adjust seasonings as needed.
- Serve:
- Ladle soup into bowls. Drizzle each serving with truffle oil, sprinkle with remaining Parmesan and parsley.
Save to Pinterest My family adores this soup, especially on cold evenings when the kitchen fills with the scent of basil and truffle. It quickly became our favorite comfort meal, requested again and again.
Required Tools
Large soup pot, wooden spoon, ladle, chopping board and knife
Allergen Information
Contains dairy (ricotta, Parmesan, mozzarella) and celery. Gluten-free, but always read pasta and broth labels.
Nutritional Information (per serving)
Calories: 445. Total Fat: 18 g. Carbohydrates: 39 g. Protein: 30 g.
Save to Pinterest Enjoy this rich soup fresh and hot with a final drizzle of truffle oil for added flair. It’s comfort food reimagined for gluten-free dining.
Common Recipe Questions
- → Can I make this vegetarian?
Yes, substitute the meat with plant-based mince or increase the vegetables. Vegetable broth works well, too.
- → What type of truffle oil should I use?
White truffle oil lends a delicate aroma, while black truffle oil provides deeper earthiness. Either works beautifully.
- → Is there a dairy-free alternative?
Try plant-based cheeses and a non-dairy Parmesan for a dairy-free, gluten-free option.
- → How do I ensure the soup is gluten-free?
Always check pasta and broth labels to confirm they are certified gluten-free, as some may contain gluten traces.
- → What vegetables can I add for more flavor?
Spinach or zucchini are excellent additions, adding nutrition and bright color to the soup.
- → How do I serve the soup?
Serve hot with a drizzle of truffle oil, fresh parsley, extra Parmesan, and gluten-free garlic bread.