1 tbsp olive oil

1 lb ground beef (or ground turkey/chicken)

1 lb Italian sausage (ground; can use turkey sausage for lighter option)

½ onion, diced

3 cloves garlic, minced

1 18 oz jar diced tomatoes (with juices; or 14.5 oz can)

2.5 cups marinara sauce (store-bought or homemade)

3.5 cups chicken broth (or vegetable broth)

2 tsp Italian seasoning

½ tsp sea salt (or to taste)

1 box gluten-free lasagna noodles (e.g., Jovial Foods; or Hearts of Palm lasagna for Whole30/Paleo)

Dairy-free ricotta cheese for serving (Kite Hill or preferred brand)

Fresh parsley or basil for garnish

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Cook Meat and Aromatics:
Heat olive oil in a large stock pot over medium-high heat. Add diced onion, garlic, ground beef, and Italian sausage. Sauté 5–7 minutes until onions are soft and meat is mostly cooked. Drain excess fat.
Add Sauce and Seasonings:
Stir in marinara sauce, diced tomatoes with juices, chicken broth, Italian seasoning, and sea salt. Bring to a boil, then reduce heat to medium-low and cover to simmer.
Cook Gluten-Free Noodles:
Boil noodles in a separate pot for 5–6 minutes until soft but still firm. Drain and cut into 1–2 inch pieces.
Combine Noodles with Soup:
Add noodles to the simmering soup. Cook 5–10 minutes over medium-low heat, stirring occasionally, until noodles are tender.
Serve:
Serve hot, topped with a scoop of dairy-free or regular ricotta cheese and garnished with fresh parsley or basil.

Gluten-Free Noodles: Cook partially before adding to soup to avoid mushiness.
Make-Ahead Tip: Store noodles separately; combine just before serving.
Dairy-Free Option: Use Kite Hill or other vegan ricotta. Vegan mozzarella or parmesan shreds also work well.
Extra Veggies: Add spinach, zucchini, or bell peppers at the end of cooking for a nutrient boost.
Leftovers: Store in an airtight container in the fridge for 3–4 days. Noodles may absorb liquid, giving a thicker, lasagna-like consistency.