Ingredients
Scale
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 lb ground meat (beef, turkey, or plant-based)
- 1 splash canned crushed tomatoes or dry white wine
- 4 cups vegetable or chicken stock
- 1 can (15 oz) diced tomatoes
- 2 teaspoons Italian herbs (basil, oregano)
- 2 cups gluten-free small pasta (like risoni or broken lasagna-style noodles)
- 1 cup dairy-free ricotta (blended firm tofu + nutritional yeast + lemon)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil, for garnish
Instructions
- In a 5–6 quart Dutch oven over medium-high heat, brown the onion, garlic, and ground meat until caramelized.
- Deglaze the pan with a splash of canned crushed tomatoes or dry white wine.
- Add the stock, diced tomatoes, and herbs; simmer for 20 minutes.
- Stir in gluten-free pasta and cook until al dente, about 8–10 minutes.
- Finish by stirring in the dairy-free ricotta and olive oil, for a creamy consistency.
- For a thicker broth, blend a portion of the soup and return it to the pot.
Notes
Brown meat well for deeper flavor. Adjust salt throughout the cooking process to avoid over-salting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free, Dairy-Free