# What You’ll Need:
→ Proteins
01 - 12 ounces lean ground beef or turkey
02 - 1 tablespoon olive oil
→ Vegetables & Aromatics
03 - 1 medium onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 large carrot, diced
06 - 2 celery stalks, diced
07 - 14 ounces canned diced tomatoes
08 - 2 tablespoons tomato paste
→ Liquids
09 - 4 cups gluten-free chicken or vegetable broth
→ Pasta
10 - 5 ounces gluten-free lasagne sheets, broken into pieces
→ Dairy
11 - 3.5 ounces ricotta cheese
12 - 1.75 ounces grated Parmesan cheese
13 - 3.5 ounces shredded mozzarella
→ Seasonings & Garnish
14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - 1/2 teaspoon chili flakes (optional)
17 - Salt and freshly ground black pepper, to taste
18 - 2 tablespoons fresh parsley, chopped
19 - 2 to 3 teaspoons truffle oil
# How to Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add the chopped onion, carrot, and celery. Sauté for 5 minutes until the vegetables have softened.
02 - Add minced garlic and cook for one minute until fragrant.
03 - Increase heat to medium-high. Add the ground beef or turkey and cook, breaking it up with a wooden spoon, until browned throughout.
04 - Stir in tomato paste, canned diced tomatoes, oregano, basil, chili flakes, salt, and pepper. Cook for 2 to 3 minutes to allow the flavors to meld.
05 - Pour in the gluten-free broth and bring the mixture to a gentle boil.
06 - Add the broken gluten-free lasagne sheets. Simmer uncovered for 12 to 15 minutes, stirring occasionally, until the pasta is al dente.
07 - Reduce heat to low and stir in ricotta, shredded mozzarella, and half of the grated Parmesan until they melt into the soup.
08 - Taste the soup and adjust salt and pepper as needed.
09 - Ladle soup into bowls. Drizzle each serving with truffle oil, sprinkle with remaining Parmesan, and garnish with chopped parsley.
