Easy gluten free lasagna soup that is hearty and delicious
Add oil, garlic, onion and bell pepper to a dutch oven or stock pot. Heat on medium heat. Saute for 6-8 minutes, or until the onions are translucent.
Add the ground beef and season it with the basil, oregano, thyme, rosemary, marjoram, parsley, salt, pepper, and granulated garlic.
Once the beef is mostly browned add the tomato sauce, tomato paste, and broth.
Stir to combine and bring to a boil. Increase the heat slightly if needed.
Once a light boil begins add the broken lasagna pieced and cook 10 minutes.
Serve topped with parmesan, or vegan parm if desired. Enjoy!