Low-Carb Lasagna Soup
Directions
- 1To make the ricotta mixture, combine ricotta, mozzarella, parmesan, parsley, salt, and pepper in a bowl and mix well. Place the mixture in the fridge.
- 2Heat olive oil in a large pot or Dutch oven over medium heat.
- 3Add diced onion to the pot and sauté for a few minutes until translucent.
- 4Add minced garlic to the pot and cook for another few minutes.
- 5Add tomato paste to the pot, mix it with the onions and garlic, and cook for a couple of minutes.
- 6Add ground beef and ground Italian sausage to the pot. Break up the meat and season with salt, pepper, and Italian blend.
- 7Cook the meat until it's browned.
- 8Add marinara sauce, beef bone broth, and diced tomatoes to the pot. Mix everything together.
- 9Rinse the Palmini lasagna in a colander under running water.
- 10Cut the rinsed Palmini lasagna into smaller pieces on a cutting board.
- 11Add the cut Palmini lasagna pieces to the soup.
- 12Add chopped basil to the soup, lower the heat to a simmer, and let it cook for 10-15 minutes.
- 13Before serving, grate mozzarella and parmesan cheese into the soup and mix it in.
- 14Serve the lasagna soup and enjoy.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 yellow onion diced
- 2 tbsp tomato paste
- 6 gloves of garlic minced
- 1 lb lean ground beef (93/7)
- 1 lb mild ground italian sausage
- Salt
- pepper
- Italian blend
- 24 oz jar of marinara
- 2 cups beef bone broth
- 14.5 oz can diced tomatoes
- 2 packages Palmini Lasagna
- 0.75 cup fresh chopped basil
- 1 cup shredded mozzarella
- 0.75 cup grated parm
- 16 oz ricotta
- 0.75 cup shredded mozzarella
- 0.5 cup grated parmesan
- 0.5 cup chopped parsley
Equipment
large potDutch ovenwooden spoonbowlspatulacolanderknifecutting boardladlegrater
Tips
- Palmini Lasagna is a great low-carb and low-calorie alternative to regular noodles.
- Some measurements are estimated, adjust ingredients to your liking. You can also cut recipe in 1/2 if you would like to make a smaller batch.