Save A comforting, deconstructed lasagne served as a hearty gluten-free soup, finished with a luxurious drizzle of truffle oil.
I made this soup on a chilly evening for my family, and everyone loved how it turned the classic lasagne into something quick, warm, and spoonable. The truffle oil elevated every bowl, making it a restaurant-worthy meal at home.
Ingredients
- Lean ground beef or turkey: 350 g
- Olive oil: 1 tablespoon
- Onion: 1 medium, finely chopped
- Garlic cloves: 2, minced
- Carrot: 1 large, diced
- Celery stalks: 2, diced
- Canned diced tomatoes: 400 g
- Tomato paste: 2 tablespoons
- Gluten-free chicken or vegetable broth: 1 liter (4 cups)
- Gluten-free lasagne sheets: 150 g, broken into pieces
- Ricotta cheese: 100 g
- Grated Parmesan cheese: 50 g
- Shredded mozzarella: 100 g
- Dried oregano: 1 teaspoon
- Dried basil: 1 teaspoon
- Chili flakes: 1/2 teaspoon (optional)
- Salt and freshly ground black pepper: to taste
- Fresh parsley: 2 tablespoons, chopped
- Truffle oil: 2–3 teaspoons
Instructions
- Sauté Aromatics:
- 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 Protein:
- Increase heat to medium-high, add ground beef or turkey, and cook until browned, breaking it up as it cooks.
- Incorporate Tomatoes & Spices:
- Stir in tomato paste, diced tomatoes, oregano, basil, chili flakes, salt, and pepper. Cook for 2–3 minutes.
- Add Broth:
- Pour in the broth and bring to a gentle boil.
- Cook Pasta:
- Add broken gluten-free lasagne sheets. Simmer uncovered for 12–15 minutes, stirring occasionally, until pasta is al dente.
- Add Cheeses:
- Stir in ricotta, mozzarella, and half the Parmesan until melted and creamy.
- Adjust Seasoning:
- Taste and adjust seasonings as needed.
- Finish & Serve:
- Ladle soup into bowls. Drizzle each serving with truffle oil, sprinkle with remaining Parmesan and parsley.
Save My kids loved breaking the lasagne sheets and adding them to the simmering pot, making dinner prep a little more fun and interactive for everyone.
Required Tools
Large soup pot, wooden spoon, ladle, chopping board and knife
Allergen Information
Contains dairy (ricotta, Parmesan, mozzarella). Contains celery. Gluten-free, but check additional labels for certified safety.
Nutritional Information
Calories per serving: 445. Total fat: 18 g. Carbohydrates: 39 g. Protein: 30 g.
Save A drizzle of truffle oil on top turns this soup into a memorable main dish. Serve hot for best flavor and texture.
Recipe Guide
- → Can I use turkey instead of beef?
Yes, ground turkey is a great substitute for beef and keeps the soup light yet flavorful.
- → How do I make it vegetarian?
Swap the ground meat for plant-based mince or increase the amount of vegetables like mushrooms or zucchini.
- → What kind of gluten-free pasta works best?
Break gluten-free lasagne sheets into pieces so they cook evenly and absorb savory broth without becoming mushy.
- → Can I add extra vegetables?
Absolutely. Add spinach, zucchini, or bell peppers for more nutrition and color.
- → Is truffle oil necessary?
While truffle oil adds a luxurious finish, you can skip it or use a drizzle of olive oil if preferred.
- → How is the soup thickened?
Ricotta, mozzarella, and Parmesan cheeses melt into the soup, creating a creamy, hearty consistency.