One of my absolute favorite meals is lasagna! It’s one of the dishes I always requested from my grandmother growing up. So now that I am taking active steps to change my lifestyle, Lasagna is one dish I miss a lot. Well, not anymore! This zucchini lasagna soup is packed with flavor and it is Whole30 and Paleo friendly!
Zucchini lasagna soup has become on of my favorite dishes. Especially this winter! It is comforting, delicious and it comes together quicker than you would think. It’s a meal the whole family will enjoy! And it’s just as hearty as a pan of lasagna!
Now of course, you can some of the ingredients in your pot of lasagna soup according to your needs. You can use ground chicken or turkey in place of the ground beef. This is especially great is you are interested in lowering the calories in your soup. And another thing I love about this soup is you can switch up the noodles. I like to use zucchini noodles. But, you can certainly use other vegetable noodles or pasta.
Other Noodles we enjoy in our Whole30 Zucchini Lasagna Soup:
- Butternut squash noodles: you can easily spiralize butternut squash to make noodles! I recommend roasting the butternut squash noodles then adding it directly to your soup when you’re ready to serve. If you are using an inspiralizer, try spiralizing the noodles on blade A (this blade will give you Lasagna shaped noodles)
- Spaghetti squash: you can also use roasted spaghetti squash in your soup. Simply cut the spaghetti squash in half, remove the seeds, rub the inside with your fat of choice (ghee, olive or avocado oil), season with a little salt and pepper, then roast at 400 degrees for 40-45 minutes. Again, add the butternut squash noodles when you are ready to serve the soup.
- Potato noodles: much like the butternut squash nooldles, you can spiralize the potato using an inspiralizer (on blade A). Then roast the noodles before adding them to the soup upon serving. Check out our full Sweet Potato Noodles recipe for a full breakdown.
So this weekend, make this delicious pot of soup and enjoy it with your family around the fireplace.Print
Enjoy all the flavors of lasagna without all the calories with a delicious bowl of zucchini lasagna soup. It’s hearty, easy to make and delicious.
2 tbsp. extra virgin olive oil
1 onion (diced)
1/2 a red bell pepper (diced)
1/2 a green bell pepper (diced)
2 garlic cloves (finely minced)
salt and pepper
1 lb. ground beef
2 tbsp. tomato paste
2 tbsp. coconut aminos
1 tbsp. italian seasoning (I like Primal Palate’s Amore seasoning)
1 tsp. paprika
(2) 14.5-ounce cans of fire roasted diced tomatoes
4 cups of organic Whole30 compliant mushroom broth
1 bay leaf
2 medium-sized zucchinis
Crusty bread to serve (if you are not doing a Whole30)
Begin by heating the olive oil in a large dutch oven or soup pot over medium-high heat. Now, add the onions, bell peppers, and garlic to the pot. Sauté the vegetables for about 7 minutes until they are almost cooked through. Season the vegetables with a few pinches of salt and black pepper.
Now, add the ground beef to the pot and break the meat apart using a potato masher or your spoon. Continue to cook the vegetable and meat mixture until the meat is browned. Then, stir in the tomato paste, coconut aminos, Italian seasoning, and paprika. Cook the mixture for about 2 minutes. Add the diced tomatoes and mushroom broth to the pot. Stir the soup, and add the bay leaf to the pot. Cover the pot, lower the heat to medium-low and simmer the soup for 10 minutes. Remove the lid from the pot, stir the soup and continue to simmer the soup (uncovered) for another 10 minutes. Now, remove the bay leaf and discard it. Taste the soup and season with more salt to taste.
Now, use a mandoline or a vegetable peeler to make lasagna-like zucchini noodles. Pat the noodles dry using paper towels and add the noodles to the soup when you are ready to serve. You can also spiralize the zucchinis (if you have an inspiralizer, spiralize the noodles on blade A to give them a “lasagna noodles” feel).
If you are not on a Whoe30, you can serve your soup with pieces of crusty bread.
If you’re prepping this soup for the week, I would recommend only prepping enough zucchini noodles for 2 days at a time. Do not add the zucchini noodles to the soup until you are ready to eat. This will keep the noodles fresh until you’re ready to eat.
Keywords: Zucchini lasagna soup, whole30 soup