"Lasagna" Soup with Gluten Free Mafalda

Recipe by Janae Cox, Clean Monday Meals. This rich and flavorful "lasagna" soup turns a familiar favorite into an easy, weeknight comfort dish, featuring our Brown Rice Mafalda for perfectly al dente bites—without the need to break up lasagna sheets!

Instructions

1. Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside.
2. Heat remaining 1 tablespoon olive oil in a pot, add chopped yellow onion and sauté until it begins to soften, about 3 minutes. Add in garlic and sauté 30 seconds longer.
3. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste.
4. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
5. Meanwhile, prepare mafalda according to instructions listed on package.
6. In a mixing bowl, using a fork, stir together mozzarella, Parmigiano and ricotta.
7. Stir cooked pasta into soup.
8. Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).