Imagine a steaming bowl of Low Carb Lasagna Soup, its rich aroma of Italian herbs filling your kitchen.
This delightful dish is a breeze to prepare, offering comfort and warmth with every spoonful.
As the ground beef browns and the broth simmers, flavors meld into a harmonious symphony, transforming simple ingredients into a cherished classic.
Ready to savor this delicious creation? Let’s bring this dish to life and enjoy it together.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 ladle
- 1 sharp knife
- 1 cutting board
- 1 measuring cup
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 can (15 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 zucchini, sliced
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup fresh basil, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Low Carb Lasagna Soup, you can follow this timeline:
Preparation and Cooking Timeline
- Reading and Preparation (5 minutes)
- Review the recipe and gather all ingredients and equipment needed.
- Prep Work (15 minutes)
- Dice the onion and mince the garlic.
- Slice the zucchini.
- Measure out the olive oil, ricotta cheese, Parmesan cheese, mozzarella cheese, and fresh basil.
- Cooking (30 minutes)
- 0-5 minutes:
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add 1 pound of ground beef and cook until browned, stirring frequently.
- Remove the beef from the pot and set aside.
- 5-10 minutes:
- In the same pot, sauté the diced onion and minced garlic until soft.
- 10-15 minutes:
- Return the beef to the pot.
- Add 4 cups of beef broth, 1 can of diced tomatoes, and 1 can of tomato paste.
- 15-20 minutes:
- Stir in 2 teaspoons of Italian seasoning, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Bring the mixture to a boil.
- 20-30 minutes:
- Reduce the heat and let the soup simmer for 20 minutes.
- At the 25-minute mark, add zucchini slices and cook for an additional 5 minutes.
- Resting Time (5 minutes)
- Remove the soup from heat and let it rest for 5 minutes.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add ground beef and cook until browned, stirring frequently.
Remove beef from pot and set aside.
In the same pot, sauté onion and garlic until soft.
Return the beef to the pot and add beef broth, diced tomatoes, and tomato paste.
Stir in Italian seasoning, salt, and pepper.
Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
Add zucchini slices and cook for an additional 5 minutes.
Remove from heat and let the soup rest for 5 minutes.
Serve hot, topped with a dollop of ricotta cheese, and sprinkle with Parmesan, mozzarella, and fresh basil.
Serving Tips
- Garlic Breadsticks: Pair with homemade or store-bought garlic breadsticks for a crunchy contrast to the soup.
- Caesar Salad: Serve alongside a classic Caesar salad for a fresh and crisp complement.
- Crusty Whole Grain Bread: Offer slices for dipping to absorb the savory flavors of the soup.
- Roasted Vegetables: Include a side of roasted vegetables like bell peppers or asparagus for added nutrition.
- Zucchini Noodles: For extra low-carb content, serve with zucchini noodles to mimic traditional pasta.
Storage
To store Low Carb Lasagna Soup, place it in an airtight container and refrigerate for up to 4 days.
For longer storage, freeze for up to 2 months.
Freezing
To freeze Low Carb Lasagna Soup, allow it to cool completely.
Then transfer to airtight containers or freezer bags.
Label with the date.
Freeze for up to three months.
Reheating
To reheat Low Carb Lasagna Soup, gently warm it on the stovetop over low heat.
Stir occasionally.
Alternatively, microwave individual portions in a microwave-safe bowl, covered, until heated through.
Final Thoughts
Low Carb Lasagna Soup is a delicious and hearty dish that captures the essence of traditional lasagna while being low in carbohydrates.
It’s a perfect option for those looking to enjoy Italian flavors without the extra carbs found in pasta.
This soup is rich in taste due to its combination of ground beef, tomatoes, and Italian seasoning.
The addition of zucchini provides a healthy, low-carb alternative to lasagna noodles, while the cheeses add creaminess and depth.
The preparation and cooking process is straightforward, making it an ideal recipe for both novice and experienced cooks.
The soup isn’t only comforting but also versatile; you can adjust the seasoning to match your personal preferences, adding more or less spice as desired.
Incorporating this soup into your meal rotation offers a satisfying and nutritious option that can be enjoyed any time of the year.
Whether you’re following a low-carb diet or simply seeking a new twist on a classic dish, Low Carb Lasagna Soup is sure to become a favorite in your household.
Frequently Asked Questions
Can I Use Ground Turkey Instead of Ground Beef?
Yes, you can substitute ground turkey for ground beef. It lowers saturated fat and calories, boosting your soup’s nutritional profile. Make certain you season well, as turkey’s milder flavor may need additional spices to enhance taste.
Is This Soup Gluten-Free?
Yes, the soup is gluten-free, as long as you verify all ingredients, like beef broth, are labeled gluten-free. It’s high in protein and low in carbohydrates, making it a nutritious option for gluten-sensitive individuals.
What Can I Substitute for Ricotta Cheese?
For a healthier twist, substitute ricotta cheese with cottage cheese or Greek yogurt. Both offer lower fat options and maintain protein content. Cottage cheese provides a similar texture, while Greek yogurt adds a creamy, tangy flavor.
How Can I Make the Soup Dairy-Free?
Swap the ricotta, Parmesan, and mozzarella with dairy-free alternatives like almond ricotta and nutritional yeast. Use olive oil instead of butter if present. These swaps maintain flavor while ensuring you enjoy a nutrient-rich, dairy-free meal.
Can I Make This Soup in a Slow Cooker?
Yes, you can make this soup in a slow cooker. Brown the beef and sauté the onions first, then transfer everything to the slow cooker. Cook on low for 6-8 hours. This method retains nutrients efficiently.
Low Carb Lasagna Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Ladle
- 1 sharp knife
- 1 Cutting board
- 1 measuring cup
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups beef broth
- 15 ounces diced tomatoes
- 6 ounces tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 zucchini sliced
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup fresh basil chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook until browned, stirring frequently.
- Remove beef from pot and set aside.
- In the same pot, sauté onion and garlic until soft.
- Return the beef to the pot and add beef broth, diced tomatoes, and tomato paste.
- Stir in Italian seasoning, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Add zucchini slices and cook for an additional 5 minutes.
- Remove from heat and let the soup rest for 5 minutes.
- Serve hot, topped with a dollop of ricotta cheese, and sprinkle with Parmesan, mozzarella, and fresh basil.
Notes
