Enjoy all the delicious flavors of comforting lasagna in the form of a yummy (and simple!) soup.

Pin Lasagna Soup here!

So, even though I don’t make or eat my mom’s lasagna very often not too long ago I absolutely had a lasagna craving and decided to put a fun twist on my mom’s recipe making it into a super flavorful and comforting soup!

For those with dietary restrictions or following a low FODMAP or modified low FODMAP diet, this recipe is made with low FODMAP ingredients!

FODY Foods sent me free samples to experiment with in this recipe and I am part of their affiliate program.  All opinions are my own.

For this recipe, I was able to use the FODY Foods garlic infused extra virgin olive oil (one of my favorite ingredients!) to really create that traditional Italian lasagna flavor.

Noodles – a very important part of lasagna! I have tried this with a brown rice lasagna noodle as well as an edamame lasagna noodle.  Both work amazingly well!  While I haven’t tried this with a zucchini noodle, I have a feeling that Lasagna Soup would still be flavorful and satisfying…so if you give zucchini noodles a try in this recipe, let me know!

Lasagna Soup {low FODMAP}

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• Author: Tara Deal Rochford
• Total Time: 35 min
• Yield: 4 servings 1x

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Description

Enjoy all the delicious flavors of comforting lasagna in the form of a yummy (and simple!) soup.

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Ingredients

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1 Tbsp FODY Foods garlic infused olive oil*

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

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Instructions

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!

Notes

*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

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: dinner
• Method: one pot
• Cuisine: italian

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 425
• Sugar: 9g
• Sodium: 1127mg
• Fat: 7g
• Saturated Fat: 1g
• Carbohydrates: 54g
• Fiber: 8g
• Protein: 40g

Your Turn:

• What is a holiday food or food tradition you enjoy this time of year?