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Noodle-less 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.