Easy Gluten-Free Lasagna Soup With Pantry Staples

Heat a large pot over medium heat and add Italian chicken sausage, cooking until browned, about 5-7 minutes.

Add chopped kale to the pot; sauté until softened, about 5 minutes.

Stir in canned roasted red pepper and tomato soup and chicken stock; bring to a simmer.

Break chickpea lasagna noodles into pieces and add to the pot; cook until noodles are tender, about 10-12 minutes.

Ladle the soup into bowls and top with cheese mixture.

Garnish with fresh basil before serving.

Equipment Needed

Dietary

Allergens