Iowa Girl Eats · by Kristin Porter★ 5.0 (1)
Gluten Free Lasagna Soup
NUTRITION · PER SERVING40M COOK
CAL 37%·PRO 77%
CARBS 73G39% OF CAL
5G FIBER57G OTHER11G TOTAL SUGAR
FAT 34G42% OF CAL
15G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty soup combining ground beef, sausage, pasta, and vegetables in a tomato broth with melted cheese. It delivers lasagna comfort in 30 minutes.
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View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 lb ground sweet Italian sausage (Johnsonville recommended)
- 1/2 lb lean ground beef
- 1 small yellow onion or large shallot (chopped)
- 3 cloves garlic (pressed or minced)
- salt and pepper
- 24 - 26 oz jar high-quality spaghetti or marinara sauce
- 5 cups chicken stock or broth
- 1-1/2 teaspoons dried parsley flakes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red chili pepper flakes (optional)
- 12 oz gluten free Mafalda (or other medium-cut pasta, Jovial brown rice recommended )
- 16 oz whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
- salt (to taste)
At a glance
PER SERVING · TIME 40M
CAL 37%·PRO 77%
CARBS 73G39% OF CAL
5G FIBER57G OTHER11G TOTAL SUGAR
FAT 34G42% OF CAL
15G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1826mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1013mg
- Calcium
- 438mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1826MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.