Greek Pasta and Lamb Soup, gluten-free
Experience the comforting flavors of a classic dish with this Greek Pasta Soup, which offers a gluten-free twist. Featuring tender lamb, gluten-free pasta, and a delicious tomato broth, this meal is ideal for a cozy dining experience. Whether you desire a hearty soup or seek a simple dinner option, this recipe will quickly warm you up. Let's start cooking!
When life gives you lemons, you make lemonade. But what does that have to do with Gluten-Free Greek Pasta and Lamb Soup? It's all about making the best of what you have. Let me explain.
Traditionally, this Greek Pasta Soup is made with KRITHARAKI, also known as orzo pasta. If you can find gluten-free orzo, go for it! But when you can't, it's time to get creative. Enter gluten-free elbow pasta—just as delicious, and it turned out perfectly!
When I originally posted a photo of this soup on Instagram (featuring a gluten-free orzo I brought back from Greece, as seen below), many of you asked for the recipe. So, here it is—a simple, comforting dish that feels like a warm hug.
You might notice that we serve our soup in mugs. Why? My family and I love enjoying soup from mugs, especially while cozied up on the couch watching a movie.
Other Nourishing Recipes
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Baked Meatballs and Potatoes in a Rich Tomato Sauce, gluten-free
Minestrone Soup with Butter Beans, gluten-free
Stuffed Baked Chicken Breast, gluten-free
Lamb Cutlets with Sage and Chickpeas, gluten-free
Greek Pasta and Lamb Soup, gluten-free
Serves 6
Prep time: 10 minutes
Cook time: 1 hour 15 minutes
INGREDIENTS
6 lamb neck or forequarter chops
340g gluten-free Barilla pasta elbows
2 tbsp tomato paste
3 teaspoons sea salt
Garnish:
Freshly grated dairy-free parmesan cheese
Finely chopped fresh parsley or basil leaves
Instructions:
Prepare the Stock: In a large, wide-based pot, add enough water to cover the lamb necks or chops by about 5 cm (2 inches) and bring to a boil. Once boiling, add the lamb pieces to the pot and skim off any impurities that rise to the surface. Cover the pot with a lid, reduce the heat to a simmer, and let it cook for 1 hour.
Prepare the Lamb: After 1 hour, strain the stock to remove the lamb. Set the lamb aside to cool. Once cooled, shred the meat into small, bite-sized chunks, and reserve for later use.
Flavor the Stock: Return the strained stock to the pot and bring it back to a gentle boil and add the sea salt and tomato paste. Stir until the tomato paste is fully dissolved and the stock is well combined.
Cook the Pasta: Add the gluten-free pasta elbows to the stock and cook over medium heat for approximately 4 minutes. Note that gluten-free pasta may require more time than traditional wheat pasta, so adjust as needed.
Finish the Soup: Add the shredded lamb back into the soup and continue cooking for an additional 10 minutes, or until the pasta is tender and cooked through (it should not be al dente but tender and silky). If the soup becomes too thick, add more boiling water as necessary to reach your desired consistency.
Serve: Turn off the heat and let the soup sit for 5 minutes before serving. Ladle the soup into bowls or large mugs, and garnish with freshly grated dairy-free parmesan cheese and a sprinkle of finely chopped parsley or basil leaves.
Enjoy this hearty and comforting Greek Pasta Soup with a touch of fresh herbs and cheese!
Have you tried this recipe?
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