Ingredients
Method
- In a large pot, heat olive oil over medium-high heat. Add diced onion, minced garlic, ground beef, and Italian sausage. Cook for 5–7 minutes, stirring often, until meat is mostly browned and onions have softened. Drain excess fat.
- Add diced tomatoes, marinara sauce, chicken broth, Italian seasoning, and salt. Stir well and bring to a boil. Reduce heat to medium-low, cover, and let simmer while you prepare the noodles.
- In a separate pot, bring water to a boil. Add gluten-free lasagna noodles and cook for 5–6 minutes until just al dente. Drain and cut noodles into bite-sized pieces.
- Add cooked noodles to the soup. Simmer together for another 5–10 minutes, stirring occasionally, until noodles are tender but not mushy.
- Ladle soup into bowls. Top with a scoop of dairy-free ricotta and a sprinkle of chopped parsley. Serve hot and enjoy.
Notes
To prevent mushy noodles, cook them separately and add just before serving. Freeze soup without noodles for best texture. For a vegan version, use plant-based meat alternatives and vegetable broth.