Lasagna Soup
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
Scale
- 1 pound bulk hot italian sausage
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 48 ounces chicken bone broth
- 28 ounce can of crushed tomatoes
- 1 bundle dino kale, torn from stem, massaged and roughly chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 package thawed almond flour lasagna noodles*
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- almond milk ricotta cheese**
- fresh basil leaves
Instructions
- Place a large soup pot or dutch oven over medium heat. Add italian sausage and onion to the pot and break sausage into small pieces. Cook until no pink remains and the onions become translucent. Add garlic and cook for 2 more minutes. Then add the tomato paste, mix to combined, and cook for another 2 minutes.
- Next add the chicken broth, tomatoes, kale, oregano, thyme, and parsley. Bring to a low boil. Once boiling, add the almond flour lasagna noodles, cover with lid, and cook for about 5 minutes, until the lasagna noodles are soft. Add salt and black pepper then taste to see if any more salt is needed.
- Top soup off with almond milk ricotta cheese and fresh basil leaves before serving!
Notes
*I used Cappello’s Lasagna Sheets (made from almond flour) – I found that the entire package was too many noodles, so I recommend cutting that amount in 1/2
**I used Kite Hill almond milk ricotta cheese
Find it online: https://paleomg.com/lasagna-soup/