Description
A hearty and flavorful soup that combines the rich taste of lasagna with a keto-friendly twist.
Ingredients
Scale
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 4 cups beef broth
- 1 can (14 oz) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups chopped zucchini (lasagna noodle substitute)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned.
- Add onion, garlic, and bell pepper. Sauté until softened.
- Pour in beef broth and crushed tomatoes. Stir in oregano, basil, salt, and black pepper.
- Bring to a simmer and cook for 15 minutes.
- Add chopped zucchini and cook for another 5 minutes until tender.
- Stir in mozzarella and Parmesan cheese until melted.
- Serve hot, topped with a dollop of ricotta cheese.
Notes
- For extra flavor, use Italian seasoning instead of oregano and basil.
- Store leftovers in an airtight container for up to 3 days.
- Replace zucchini with eggplant for a different texture.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg