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low carb lasagna soup

Low Carb Lasagna Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Italian
Servings 4 servings

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

For an extra depth of flavor, you can roast the zucchini slices before adding them to the soup. Additionally, adjust the seasoning to your taste; if you prefer a spicier soup, consider adding a pinch of red pepper flakes during cooking.
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