Tuesday, April 16, 2013

Paleo Lasagna Soup

A while back, I ran across a recipe for lasagna soup over on Epicurean Vegan. Vegan does not always make for the best Paleo dishes, but it can be a great starting point. Her recipe used fake sausage, a bouillon cube and glutenous lasagna noodles. I wasn't about to ingest that combination of ingredients. Some of the swaps were easy. Italian sausage and ground turkey as the meat, homemade chicken broth instead of water and bouillon to make a richer soup and Cappello's grain-free lasagna instead of the glutenous pasta. I also found myself improvising as I was actually making the soup. I was completely out of oregano! What does a girl do when she runs out of oregano without having to drive two miles to the nearest grocery store since the onions were already sauteing on the stove? Yes, I could have asked one of my neighbors. They did come to the rescue when I ran out of chili powder the last time I made my chili recipe. Instead, it dawned on me that I had plenty of Italian seasoning in the cupboard. I Googled the main ingredients in Italian seasoning and it sounded like a perfect flavor for the soup. 

Paleo Lasagna Soup
Adapted from Epicurean Vegan
Serves: 8
Prep time: 5 minutes   Cook time: 30 minutes

  • 1 T. coconut oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 12 oz. bulk Italian Sausage (I used Mulay’s Sweet Italian Sausage by removing the casings)
  • ½ pound ground turkey
  • 1 T. Italian seasoning
  • 1/8 – ¼ t. Red Pepper Flakes (depending on how much heat you prefer)
  • 2 – 14 oz. cans diced fire-roasted tomatoes
  • 1 cup spaghetti sauce
  • 6 cups chicken broth, preferably homemade
  • 2 bay leaves
  • 1 package of Cappello’s lasagna noodles, torn into bite-sized pieces
  • Sea salt and freshly-ground pepper, to taste

  1. Melt coconut oil in a soup pot over medium-high heat.
  2. Add onions and garlic, stirring occasionally, for 5-7 minutes.
  3. Add Italian sausage and ground turkey and break up with a wooden spoon, stirring to incorporate with the onions and garlic. Cook, stirring occasionally, about 6-8 minutes or until no longer pink.
  4. Season with Italian seasoning, red pepper flakes, sea salt and pepper.
  5. Add diced tomatoes, spaghetti sauce, chicken broth and bay leaves. Stir until combined.
  6. Bring soup to a boil, lower the heat and simmer, stirring occasionally, for 10-15 minutes so the flavors can meld.
  7. Add the lasagna noodles right at the end, stirring so they don't clump together. Cook for only 30-45 seconds. Remove from heat immediately.
  8. Serve alongside Paleo garlic knots and a side salad or sauteed vegetables for a delicious meal. 

Note: Cappello's Pasta can be purchased at many Colorado stores (check out their website for a complete listing). Unfortunately, if you live outside of Colorado, it's only available through their website. I would highly recommend asking your local health food store or market to carry their pastas. 

Hope you enjoy! Now that I've tested out the lasagna noodles, I will definitely be trying them in a true lasagna dish. I'm not sure which type of lasagna yet. I also may try making cashew ricotta cheese, or maybe even Vegan cheddar cheese for crumbling on top or in between layers. 


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