Lasagna Soup - Whole30 Version

This is for my Whole30 peeps. This on-plan (gluten free, dairy free) soup is perfect for those cold winter months. It’s hearty and packed with flavor. It’s lasagna in a bowl!

Ingredients:

• 1 lb italian sausage

• 2 tbsp olive or avocado oil

• 1 medium onion, chopped

• 6 cloves garlic, minced

• 2 tbsp tomato paste

• 28 oz can peeled tomatoes (San Marzano preferred)

• 7 cups chicken broth

• 2 tsp dried parsley

• 2 tsp dried oregano

• 2 tsp dried basil

• 1 tsp red pepper flakes

• ½ cup on-plan unflavored nut milk

• salt/pepper to taste

• 1 tbsp chopped fresh basil (for garnish)

• Eat as is or serve over hearts of palm noodles or zoodles

Instructions:

1. In a large pan, brown 1 lb on-plan italian sausage

2. Once browned, remove from pan and add 2 tbsp olive oil or avocado oil

3. Add 1 onion chopped. Let cook for approximately 5 minutes

4. Add 6 minced garlic cloves and let cook for 1-2 minutes

5. Add 2 tbsp tomato paste and incorporate into onion/garlic mixture

6. Add 28oz can of peeled tomatoes and gently break up tomatoes

7. Add 7 cups chicken broth

8. Add parsley, basil, oregano, parsley, red pepper flakes and salt and pepper

9. Return browned italian sausage to the pot

10. Add ½ cup nut milk and bring to a boil

11. Reduce to medium/low heat and let it cook for 15 minutes

12. Enjoy