Noodle-less Lasagna Soup
Lasagna is a favorite at our house. For something healthier, I like making it into a soup with extra vegetables and pairing it with crusty sourdough bread, if desired, instead of noodles. This makes it less carb-heavy, more nutrient-dense, and easier to digest.
In the summer, I like adding summer squash. But in the colder months when summer squash is no longer in season, chopped carrots and celery are a wonderful replacement.
Lasagna Soup
Ingredients
- ghee
- 1 lb grass-fed ground beef
- 1-2 yellow onions
- 6 cloves of garlic minced
- 1-2 zucchini peeled and diced
- 1 24 oz jar of marinara sauce
- 1.5 cup stock/broth
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 cup whole milk ricotta cheese or cottage cheese always look for dairy that is organic and from grass-fed cows!
- 1/2 cup shredded mozzarella
- 1/2 cup shredded parmesan plus more for topping
- sourdough bread for serving
Instructions
- In a large pot over medium heat, melt the ghee. Then add the ground beef, breaking up with a wooden spoon. Add the onions. Add salt and pepper. Cook until beef is browned and onions are soft.
- Add the zucchini and garlic. Cook for an addition 2 minutes, stirring frequently.
- Pour in the marinara and broth. Bring to a simmer and add the herbs. Add additional salt and pepper to taste
- Let simmer with the lid off for 10 minutes (not boil)
- Meanwhile, mix together the ricotta, mozzarella, and parmesan. Add salt and pepper to this mixture
- Reduce the heat to low. Once its stopped simmering, dollop the cheese mixture on top of the soup. Put the lid on and let it cook for 5 minutes
- Remove from heat. Serve with additional parmesan and fresh basil. Serve with crusty sourdough bread if desired.