½lbground Italian sausagecheck label for GF ingredients
1tablespoonoil
½yellow onion, diced
1green bell pepper, dicedoptional
1zucchini, dicedoptional
1cfresh mushrooms, slicedoptional
2cloves garlic, minced
2tablespoontomato paste
124 oz jarmarinara sauce
¼teaspoonred pepper flakes
2tablespoondried parsley
½teaspoondried oregano
1teaspoondried basil
6cchicken brothvegetable broth is optional
9gluten free lasagna noodles, broken into pieces
2cfresh spinach leavesoptional
salt and pepper to taste
optional- dairy free cheese, a dairy free ricotta cheese dollop with each serving, fresh basil
Instructions
In a large stock pan over medium heat, cook the ground beef and sausage until browned. Drain grease.
Add in onion and garlic. Saute for 5 minutes, stirring occasionally. Add in diced green bell pepper and other optional veggies-- diced zucchini or sliced mushrooms.
Then add in tomato paste, marinara sauce, spices, and broth.
Now bring to a boil.
Add in broken lasagna noodles and reduce heat to medium. Occasionally stir noodles.
Just before noodles are tender to serve, 8-9 minutes, add in spinach and dairy free cheese of choice.
Serve with a dollop of dairy free ricotta, and fresh basil.
If desiring to make this ahead of time, freeze the soup without the noodles, spinach, and cheese in a freezer safe container. Then thaw soup in the refrigerator and reheat over the stove top when ready to serve. Add in noodles, spinach, and cheese as the recipe card directs.