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Low FODMAP Lasagna Soup

A comforting and tasty lasagna soup that's low in FODMAPs, perfect for family dinners or a cozy night in.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive oil For sautéing
  • 2 medium Carrots, diced Adds sweetness and crunch
  • 2 stalks Celery, diced Foundation of flavor
  • 1 pound Ground turkey or beef Choose according to preference
  • 28 ounces Canned diced tomatoes Opt for low-sodium
  • 4 cups Vegetable broth Look for low FODMAP options
  • 2 teaspoons Italian seasoning Adds depth of flavor
  • 1 medium Zucchini, sliced Sneaks in extra vegetables
  • 8 ounces Gluten-free lasagna noodles Broken into pieces
  • 1/4 cup Nutritional yeast For a cheesy flavor
  • 1/4 cup Fresh basil, chopped For garnish

Method
 

Cooking Instructions
  1. In a large pot, heat the olive oil over medium heat. Add diced carrots and celery. Sauté for about 3-4 minutes until they begin to soften.
  2. Stir in your ground turkey or beef. Cook until browned, breaking it up with a spoon as it cooks.
  3. Add the canned tomatoes and vegetable broth. Stir in the Italian seasoning, and bring the mixture to a gentle boil.
  4. Toss in the zucchini slices and broken gluten-free noodles. Reduce the heat and let it simmer for about 10 minutes, or until the noodles are tender.
  5. Stir in the nutritional yeast for a creamy finish. Adjust seasoning with salt and pepper to taste.
  6. Ladle the soup into bowls and top with fresh basil. Enjoy!

Notes

This soup is flexible; feel free to swap in lentils or chickpeas for a vegetarian option. Pair with gluten-free garlic bread or a salad for a complete meal. Store in an airtight container for up to 4 days, or freeze for up to 3 months.