Gluten Free Slow Cooker (or Instant Pot) Lasagna Soup
 
 
Ingredients
Soup
  • 1 lb ground beef or ground mild italian sausage (or mixture)
  • ½ cup onion, diced
  • 2-3 cloves garlic, minced
  • 1 jar pasta sauce (25 oz)
  • 2 tsp italian seasoning
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 4 cups low sodium chicken broth
  • 8 ounces gluten free pasta (macaroni or shells work well)
  • Dairy free mozzarella for topping
  • Cashew ricotta, recipe below
Cashew Ricotta
  • 1 cup raw cashews, soaked in hot water for about 15 minutes, then drained and rinsed
  • ¼ cup water
  • 1 tsp lemon juice
  • 1 tbsp nutritional yeast
  • 1 small garlic clove
  • salt and pepper to taste
Instructions
Soup
  1. Brown the meat and drain the excess fat. (You can skip this step if you have a very lean ground beef.)
  2. Put all soup ingredients (but NOT the pasta, cheese, or ricotta) into your slow cooker and stir to combine.
  3. Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours. It's a slow cooker, and if you've pre-cooked your meat it's a very forgiving recipe in terms of time.
  4. About 30 minutes before you are ready to serve, set your slow cooker to low and stir in the uncooked pasta noodles.
  5. Allow the noodles to cook until done, about 30 minutes.
  6. Serve the soup and top with dairy free mozzarella and cashew ricotta.
Cashew Ricotta
  1. Blend all ingredients in food processor, adding more lemon juice and garlic to taste. Add more water if necessary to get to the consistency you like. The key is to taste as you go to get exactly the flavor and consistency that you want. You can easily overpower with too much lemon or garlic, so add these slowly until you get the flavor you want.
Recipe by Our Life in the Shire at https://www.ourlifeintheshire.com/gluten-free-lasagna-soup/