Description
All the comfort of classic lasagna in a cozy, low-carb soup form. This Ground Beef Zucchini Lasagna Soup is hearty, cheesy, and packed with flavor — perfect for chilly nights or easy weeknight dinners.
Ingredients
Scale
- 1 pound lean ground beef
- 2 medium zucchini, sliced into thin ribbons
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Sauté diced onion and minced garlic until softened and fragrant, about 3-4 minutes.
- Add ground beef and cook until browned, breaking it apart with a spoon as it cooks.
- Stir in tomato paste, diced tomatoes, Italian seasoning, salt, and pepper. Cook for 2 minutes to combine flavors.
- Pour in chicken broth and bring to a gentle simmer.
- Add zucchini ribbons and stir gently to incorporate.
- Simmer for 15–20 minutes until zucchini is tender.
- Stir in mozzarella and parmesan cheese until melted and well combined.
- Ladle into bowls and top with a dollop of ricotta cheese before serving.
Notes
- Use a vegetable peeler to get perfect zucchini ribbons.
- Add red pepper flakes for a touch of heat.
- Let the soup rest for 5-10 minutes before serving to thicken slightly.
- Fresh herbs like basil or parsley make great garnishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 6g
- Sodium: 810mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 90mg