Best Low FODMAP Lasagna Soup
A comforting and hearty soup that combines the rich flavors of traditional lasagna while accommodating a low FODMAP diet.
Ingredients
Main Ingredients
- 1 lb Ground turkey or beef Your choice of protein that keeps it lean and hearty.
- 2 medium Carrots Finely chopped for a touch of sweetness.
- 1 medium Bell pepper Colorful and crunchy, adding both flavor and visual appeal.
- 14.5 oz Canned diced tomatoes The base of our soup, bursting with flavor.
- 2 tbsp Tomato paste Intensifies the taste providing umami.
- 4 cups Low FODMAP vegetable broth Adds depth and warmth.
- 1 tbsp Italian seasoning A blend of dried herbs for lasagna flavor.
- 8 oz Gluten-free lasagna noodles Choose a brand that holds up well.
- 1/4 cup Nutritional yeast Adds a cheese-like flavor without dairy.
- 2 cups Spinach Packs vitamins without overpowering the dish.
Instructions
Preparation
- In a large pot, heat a splash of olive oil over medium heat. Add the ground meat and cook until browned, breaking it up into small pieces.
- Once the meat is browned, toss in the chopped carrots and bell peppers. Sauté for about 5 minutes until they soften.
- Stir in the diced tomatoes, tomato paste, and vegetable broth. Add the Italian seasoning and bring everything to a boil.
- While waiting for the mixture to boil, break the gluten-free lasagna noodles into bite-sized pieces and toss them in.
- Lower the heat and let the soup simmer for about 15-20 minutes, or until the noodles are fully cooked and tender.
- Stir in the fresh spinach and nutritional yeast just a couple of minutes before serving.
- Ladle out the soup into bowls and garnish with your favorite toppings, like fresh basil or a drizzle of olive oil.
Notes
Storage: This soup keeps well in the fridge for about 3-4 days. You can also freeze individual portions for quick dinners.