Monday, February 27, 2012

Spaghetti Soup - gluten free and dairy free

I have a standing request for this pasta soup from my 11 year old. She wants to eat this almost daily in the cold months. The recipe is simple, and hearty, which is perfect for lunches that travel!

3/4 lb pasture raised ground beef or stew meat
1 onion - diced
7 celery heart stalks, chopped
1 1/2 cups chopped carrots
1 jar all natural spaghetti sauce of choice, or homemade
1 16oz can of diced tomatoes
2 cups (dry measurement) rice noodles of choice
3 cloves garlic, pressed or diced
32 oz beef or chicken stock
salt, pepper, parsley to taste

In soup pan, brown meat. Add onions and saute. While that is cooking on a low/medium heat, chop your carrots and celery. Add to mixture and cook for 15 minutes at medium heat. Add broth, sauce, spices, tomatoes and bring to boil. Add pasta and cook at a low boil for 15 minutes. Reduce heat to simmer and cook for 30 minutes more.


  1. my daughter is 3 and going to be going to school soon im preparing myself to make the best gluten/dairy/egg/nut free lunches possible. I came upon your website and have found heaven. i made this recipe and it turned out fantastic. do you think it would be ok freezing?

  2. I'm glad you have found some recipes and ideas that work for your family! Yes, you can freeze this recipe, but the noodles really fall apart on the reheat. If you don't mind that, then do it as normal, but if you don't think you like the sound of noodle pieces then you will want to cook your noodles in broth and water, separately for the reheat. :)