Whole30 Lasagna Soup

Whole30 Lasagna Soup

from 40aprons.com
Main Course
45 min
6 servings
362 kcal / serving

This creamy lasagna soup is hearty, packed with flavor, and Whole30 and paleo! With cashew cream, easy homemade Italian sausage, and zucchini "noodles," this is one of my family's favorite Italian soups.

Ingredients

  • 1 poundground beef
  • 1 teaspoonblack pepper
  • 1 teaspoongarlic powder
  • 1 teaspoononion powder
  • 1 teaspoondried basil
  • 1 teaspoondried oregano
  • 1 tablespoonextra-virgin olive oil (plus more for serving)
  • 1 mediumonion (chopped)
  • 3 clovesgarlic (chopped)
  • 3 tablespoonstomato paste (3 for mild flavor, 4 for richer flavor)
  • 2 cupslow-sodium chicken broth
  • 115-ounce can crushed or diced tomatoes
  • 1 teaspoonssalt
  • 1 cupraw cashews
  • 1 cuphot water
  • 1 largezucchini (ends trimmed, sliced very thin with knife or vegetable peeler)
  • ½ cupchopped fresh basil (plus thinly sliced leaves for serving)

Directions

  1. 1

    Place large pot over medium-high heat. Add ground beef, black pepper, garlic powder, onion powder, dried basil, and dried oregano to pot. Stir well and crumble ground beef, stirring periodically until ground beef is cooked through. Transfer cooked ground beef to medium bowl and set aside.

  2. 2

    Return pot to heat. Add oil and reduce heat to medium. Add onion and cook 4 to 5 minutes or until onion is translucent. Add garlic and cook 30 to 60 seconds or until garlic is fragrant, stirring frequently.

  3. 3

    Return ground beef to pot and add tomato paste. Cook 2 to 3 minutes or until edges bubble and tomato paste has darkened.

  4. 4

    Pour in chicken broth and stir, then add salt and tomatoes. Bring mixture to boil, then reduce heat and simmer 10 minutes.

  5. 5

    While mixture simmers, make cashew cream by adding cashews and water to high-speed blender and blending on high speed until completely smooth. After mixture has simmered 10 minutes, pour cashew cream into pot and heat through, approximately 2 minutes.

  6. 6

    Divide slices of zucchini evenly between serving bowls. Stir chopped basil into soup, then portion soup evenly between serving bowls. Drizzle olive oil on top of soup and garnish with additional basil, if desired. Serve warm.