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.
- Prep Time: 10 mins
- Cook Time: 30 mins
Keywords: Zucchini lasagna soup, whole30 soup