1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper (any color), chopped
1 lb ground beef, ground turkey, or Italian sausage
1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
4 cups chicken or vegetable broth
1 tsp Italian seasoning
1/2 tsp dried basil
1/2 tsp dried oregano
Pinch of red pepper flakes (optional)
1 bay leaf
6–8 gluten-free lasagna noodles (or 1 cup gluten-free penne/rotini), broken into bite-sized pieces
1/2 cup fresh parsley, chopped (divided)
1 cup ricotta cheese
1 cup shredded mozzarella cheese
Fresh basil, for garnish
Salt and black pepper to taste
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, garlic, and bell pepper. Sauté until tender and fragrant, about 5-7 minutes.
Add ground meat (beef, turkey, or Italian sausage) to the pot. Cook, breaking it up with a spoon, until browned. Drain any excess fat.
Stir in crushed tomatoes, tomato paste, chicken or vegetable broth, Italian seasoning, dried basil, dried oregano, red pepper flakes (if using), and bay leaf. Bring to a simmer.
Add the broken gluten-free lasagna noodles (or other pasta) to the soup. Cook according to package directions, or until al dente, stirring occasionally to prevent sticking (approximately 8-10 minutes).
Stir in half of the chopped fresh parsley. Season with salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the hot soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of shredded mozzarella cheese, and the remaining fresh parsley and fresh basil for garnish.
Serve immediately and enjoy your comforting gluten-free lasagna soup!
