Enjoy all the delicious flavors of comforting lasagna in the form of a yummy (and simple!) soup.
1 lb ground chicken
14.5 oz can of diced tomatoes
1 jar FODY Foods Tomato Basil Sauce**
4 cups of vegetable broth (1 Tbsp of FODY Foods vegetable broth or homemade for low FODMAP)
2 Tbsp oregano
2 Tbsp Italian seasoning***
1/4 tsp salt
1/4 tsp black pepper
8oz gluten free lasagna noodles, broken into pieces
2 handfuls of baby spinach
Fresh basil for garnish
In a large pot or dutch oven, heat the olive oil over medium heat. Add the ground chicken and cook while stirring occasionally. This will take about 6 minutes.
Next add the diced tomatoes, tomato basil sauce, vegetable broth, oregano, Italian seasoning, salt and pepper. Bring to a boil. Then, cover the pot and reduce the heat to low. Allow to simmer for about 10 minutes.
Add the noodles to the soup. Cover the pot and allow to simmer for about 15 minutes.
Give the soup a stir and add the two handfuls of spinach. Stir until wilted.
Serve warm and top with fresh basil for garnish.
You can also top with parmesan or mozzarella cheese if that sounds good to you!
*you can use 1 clove of garlic sauteed in 1 Tbsp of olive oil over medium heat if you are not concerned with FODMAPs.
**Traditional pasta sauce will work well here if you are not concerned with FODMAPs.
***For low FODMAP, make sure the ingredients do not contain onion or garlic.
This recipe has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University App.
Inspired by Lexi’s Clean Kitchen One Pot Lasagna Soup
- Serving Size: 1/4 of recipe
- Calories: 425
- Sugar: 9g
- Sodium: 1127mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 40g
Keywords: low fodmap, gluten free, grain free, dinner, one pot, simple, meal