DifficultyIntermediate

I was inspired by a post I saw on Instagram for lasagne soup. I don't remember whose post it was but it gave me the idea to incorporate the flavours and ingredients that I normally use in my lasagne and incorporate them into a soup. I was surprised just how much this soup tastes like lasagne. If you have a lasagne craving, this soup can satisfy that craving without diary and with far less carbs. You can replace the lasagne noodles with zucchini (use a vegetable peeler and peel zucchini lengthwise to create long strips to make this even lower carb and Whole30 friendly. You can also customize this soup to include your favourite lasagne ingredients.

Yields6 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
 4 tbsp extra virgin olive oil
 1 large onion, chopped
 1 pound Italian sausage or vegan sausage
 5 cloves garlic, finely sliced
 1 tbsp dried basil
 2 tbsp dried oregano
 3 stalks celery, chopped
 3 tbsp concentrated tomato paste
 1 can tomatoes (28 ounce/750 grams)
 6 cups chicken stock/broth
 1 ½ cups water
 1 sweet pepper (red, yellow or orange), chopped
 1 10 ounce package gluten free lasagne
 1 10 ounce (283 gram) package cut spinach or 8 cups fresh spinach
1

Add olive oil to a deep soup pot or dutch oven and turn heat to medium. Add onions and cook until softened, about 10-15 minutes. Add the sausage and cook until sausage is cooked through. Add the garlic and celery and sauté for another minute.

2

Add the dried spices and cook for a minute or two then add the tomato paste and stir for another minute or two. Pour in the tomatoes, then the stock and water and bay leaves and turn heat up to bring the soup to a boil. Once it has come to a boil turn heat down and simmer for another hour. While the soup simmers heat up another pot for the noodles. Salt the water and once water has boiled add the lasagne noodles and cook for 1/3 of the recommended cooking time on the package.

3

Once noodles have cooked a little, drain and rinse with cold water. When they are cool use kitchen shears to cut each noddle into 3-4 pieces crosswise. Add sweet pepper and then noodles. Heat for another 5 minutes or so and just before serving remove bay leaves and add the spinach and stir.

4

Top each bowl with grated vegan parmesan and serve.

Ingredients

 4 tbsp extra virgin olive oil
 1 large onion, chopped
 1 pound Italian sausage or vegan sausage
 5 cloves garlic, finely sliced
 1 tbsp dried basil
 2 tbsp dried oregano
 3 stalks celery, chopped
 3 tbsp concentrated tomato paste
 1 can tomatoes (28 ounce/750 grams)
 6 cups chicken stock/broth
 1 ½ cups water
 1 sweet pepper (red, yellow or orange), chopped
 1 10 ounce package gluten free lasagne
 1 10 ounce (283 gram) package cut spinach or 8 cups fresh spinach

Directions

1

Add olive oil to a deep soup pot or dutch oven and turn heat to medium. Add onions and cook until softened, about 10-15 minutes. Add the sausage and cook until sausage is cooked through. Add the garlic and celery and sauté for another minute.

2

Add the dried spices and cook for a minute or two then add the tomato paste and stir for another minute or two. Pour in the tomatoes, then the stock and water and bay leaves and turn heat up to bring the soup to a boil. Once it has come to a boil turn heat down and simmer for another hour. While the soup simmers heat up another pot for the noodles. Salt the water and once water has boiled add the lasagne noodles and cook for 1/3 of the recommended cooking time on the package.

3

Once noodles have cooked a little, drain and rinse with cold water. When they are cool use kitchen shears to cut each noddle into 3-4 pieces crosswise. Add sweet pepper and then noodles. Heat for another 5 minutes or so and just before serving remove bay leaves and add the spinach and stir.

4

Top each bowl with grated vegan parmesan and serve.

Lasagne Soup (Dairy Free Gluten Free)