No Noodle Lasagna Soup
13.0g
Net Carbs
27.8g
Protein
27.0g
Fat
1.8g
Fiber
417
Calories
Cooking tip: When you crave the flavors of lasagna, but not the time investment, try this low carb soup. Allowing the meat to cook undisturbed helps develop flavor depth and nice texture for the meat, so we encourage setting a timer to really let the meat brown before breaking it into smaller chunks and finishing the cooking process.
Ingredients:
- 2 tablespoons olive oil
- 3/4 cup (120g) chopped yellow onion
- 2 tablespoons minced or pressed fresh garlic
- 3/4 pound 93% lean ground beef
- 1/4 pound hot Italian sausage
- 1 teaspoon Italian seasoning blend
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 tablespoon tomato paste
- 4 cups beef bone broth
- 2 cups water
- 1 1/2 cups no sugar added marinara sauce
- 1 large zucchini (323g), cut into thin ripple coins on the bias
- 3/4 cup (186g) whole milk ricotta
- 6 tablespoons (30g) grated parmesan
- 1/4 cup heavy cream
- 18 leaves fresh basil (9g), roughly torn
- 6 tablespoons (42g) shaved parmesan cheese
Directions:
- In a heavy soup pot over medium heat, warm oil. Add onion and sauté until becoming translucent, about 3 minutes. Add garlic, stirring until fragrant, about 30 seconds. Scrape onions and garlic to the sides of the pot and add the ground beef and sausage into the middle of the pan. Cook undisturbed for 2 minutes, until one side is browned, flip and allow the other side to brown for 2 minutes more. Sprinkle with Italian seasoning, salt, pepper, nutmeg, and red pepper flakes and use a wooden spoon to break up the meat until fully cooked, another 2 minutes. Stir in tomato paste and cook until fragrant, another minute. Pour in bone broth, water and marinara sauce. Stir to combine, increase heat to medium-high and bring to a boil. Stir in zucchini, reduce heat to simmer, and cook until zucchini is warmed through and they reach your desired level of tenderness, about 5 minutes for tender-crisp.
- While the soup is simmering, in a small bowl, combine ricotta and grated parmesan cheese until well combined.
- Remove soup from heat and stir in heavy cream and fresh basil. Taste and add salt and red pepper flakes to your preference. Serve 1 2/3 cups soup in a shallow bowl with a 2-tablespoon dollop of ricotta mixture and garnish with shaved parmesan and more fresh basil if desired.
