I am a big fan of soup, but for some reason it’s not a consistent item on our weekly menu. Most soups are quick and simple to make and you can throw in as many vegetables as you like — making it as healthy and hearty as you want. I’ve been trying to test foods that are outside our regular dinner-menu plans and today, I was struck with the idea of making a soup that my kids are more likely to eat. Combining two of their favourite dinners into a soup and it worked!
This pizza lasagna soup tastes just like pizza thanks to the tomato sauce and pepperoni and reminds me of lasagna with the inclusion of the broken lasagna pieces as noodles. It’s filling, so simple to make and doesn’t take a long time until you can sit down and enjoy a delicious bowl (or two). This recipe is gluten-free, but can be made with regular wheat lasagna noodles and works just the same. Also, it tastes just as good without any cheese if you’re dairy free, but I’ve included some notes on how to include dairy if it’s not on your do not eat list.
- 1 pound of ground beef or ground pork
- 1 yellow onion; chopped
- 1 cup mushrooms; washed and chopped
- 1 box of chicken stock (make sure you use a gluten-free brand)
- 1 can of tomato sauce
- 1 cup pepperoni slices; chopped (make sure you use a gluten-free type)
- 8-10 broken rice lasagna noodles
- 2 teaspoons of oregano
- 1 tablespoon olive oil
- sat and pepper to taste
- In a large pot, combine the ground beef, onion and mushroom and olive oil. Cook over medium heat, stirring occasionally until beef is browned.
- Add the chicken stock, tomato sauce, oregano and salt and pepper. Bring to a boil over medium heat, then reduce and simmer for 20 minutes.
- Add broken rice lasagna noodles and continue simmering for 10 minutes or until lasagna noodles have softened.
- Serve and enjoy!
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