A flavorful, comforting soup with all the taste of lasagna, made completely gluten free and dairy free for a cozy meal.

1 tbsp olive oil

1 medium onion, diced

3 garlic cloves, minced

1 lb ground turkey or beef

1 tsp dried oregano

1 tsp dried basil

1/2 tsp crushed red pepper flakes (optional)

1/2 tsp salt

1/4 tsp black pepper

4 cups gluten free chicken or vegetable broth

1 (28 oz) can crushed tomatoes

1 (15 oz) can tomato sauce

8 oz gluten free lasagna noodles, broken into bite-sized pieces

1 cup unsweetened almond milk (or other dairy-free milk)

1 cup dairy free ricotta or cashew ricotta

Fresh basil, chopped (for garnish)

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Heat olive oil in a large soup pot over medium heat. Add onion and sauté for 3–4 minutes until softened.

Stir in garlic and cook for 30 seconds until fragrant.

Add ground turkey or beef, breaking it apart, and cook until browned, about 5–6 minutes.

Mix in oregano, basil, crushed red pepper flakes, salt, and black pepper.

Pour in broth, crushed tomatoes, and tomato sauce. Stir to combine and bring to a simmer.

Add broken lasagna noodles and cook uncovered for 10–12 minutes, stirring occasionally, until pasta is tender.

Stir in almond milk for creaminess. Taste and adjust seasoning if needed.

Serve hot, topping each bowl with a dollop of dairy free ricotta and fresh basil.

For richer flavor, sauté the meat with a splash of balsamic vinegar before adding tomatoes.

To meal prep, make the soup without noodles and store in the fridge; cook noodles fresh when reheating.

Swap dairy free mozzarella for ricotta for a melty topping.