Quick Description
This Zucchini Noodle Beef Lasagna Soup features rich, flavorful beef broth, tender zucchini noodles, and a blend of ricotta, mozzarella, and parmesan cheeses, all topped with fresh basil. It’s a delicious, low-carb alternative to classic lasagna, perfect for a cozy, comforting dinner.
Servings & Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 30–40 minutes
- Total Time: 45 minutes
Ingredients List
- 4 tablespoons olive oil
- 1 whole onion, diced (about 1 small or medium onion)
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 1.34 lbs ground beef (85% lean)
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 cups water (or to your desired consistency)
- 14 oz crushed tomatoes
- 2 oz fresh basil, chopped
- 4 oz heavy whipping cream
- 1.5 oz ricotta cheese
- 3 oz mozzarella cheese, shredded
- 2 oz parmesan cheese, shredded
- 2 whole zucchinis, sliced into noodles
- 2 teaspoons kosher salt (or to taste)
- ½ teaspoon black pepper (or to taste)
Garnish (optional):
- Ricotta cheese
- Fresh basil
- Mozzarella cheese
- Parmesan cheese
Instructions
Step 1: Prepare the Soup Base
-
Sauté the Aromatics:
- In a large pot, heat 4 tablespoons of olive oil over medium heat.
- Add the diced onion and cook for 3–4 minutes until softened.
- Add the minced garlic, Italian seasoning, and red pepper flakes (if using), and sauté for another 1–2 minutes until fragrant.
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Brown the Beef:
- Add the ground beef to the pot and cook, breaking it up with a spoon, until browned, about 5–7 minutes.
- Stir in the tomato paste and cook for another 1 minute, mixing it into the beef.
Step 2: Add the Liquids
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Add Broth and Tomatoes:
- Pour in the beef broth, water, and crushed tomatoes. Stir well to combine.
- Bring the soup to a simmer and cook for 15 minutes, allowing the flavors to meld together.
Step 3: Add the Cream and Cheese
-
Stir in the Cream and Cheeses:
- Reduce the heat to low and stir in the heavy whipping cream, ricotta cheese, mozzarella, and parmesan.
- Continue stirring until the cheeses melt and the soup becomes creamy.
Step 4: Prepare the Zucchini Noodles
-
Add the Zucchini Noodles:
- Add the zucchini noodles to the soup and cook for about 5–7 minutes, until the zucchini is tender but still firm.
- Taste and adjust the seasoning with kosher salt and black pepper.
Step 5: Garnish and Serve
-
Garnish the Soup:
- Serve the soup in bowls and garnish with a spoonful of ricotta cheese, fresh basil, extra mozzarella, and parmesan cheese.
Additional Notes
- Zucchini Noodles: If you prefer firmer zucchini noodles, sauté the zucchini in a separate pan with a little olive oil before adding it to the soup to release some moisture.
- Meat Options: You can substitute the ground beef with ground turkey, chicken, or Italian sausage for a different flavor.
- Extra Veggies: For added nutrients, you can throw in some spinach, mushrooms, or bell peppers when adding the zucchini noodles.
Dietary Info
- Low-Carb
- Gluten-Free
- Dairy-Based
- High-Protein
Ingredient Details & Substitutions
- Zucchini Noodles: You can use spiralized zucchini or zucchini ribbons for noodles.
- Ground Beef: For a lighter version, opt for lean ground turkey or chicken.
- Cheese: If you’re looking for a lighter version, swap ricotta cheese for cottage cheese.
Recipe Variations & Serving Suggestions
- Spicy Lasagna Soup: Add cayenne pepper or hot sauce for extra heat.
- Make it Cheesy: Top the soup with a bit more mozzarella and Parmesan cheese for an extra cheesy finish.
- Side Dishes: Serve with a side of garlic bread or a fresh green salad for a complete meal.
Storage & Make-Ahead
- Refrigerate: Leftovers can be stored in an airtight container in the fridge for 3–4 days.
- Freeze: You can freeze the soup (without zucchini noodles) for up to 1 month. Add fresh zucchini noodles when reheating.
Nutrition (Per Serving)
- Calories: 350 kcal
- Protein: 28 g
- Fat: 24 g
- Carbs: 10 g
- Net Carbs: 6 g
- Fiber: 4 g
FAQs
Q: Can I make this ahead of time?
Yes! You can make the soup in advance and store it in the fridge. Just add the zucchini noodles when you’re ready to serve.
Q: Can I make this in a slow cooker?
Yes! After browning the beef, transfer everything (except the zucchini noodles and cream) to a slow cooker. Cook on low for 4–6 hours and add the zucchini noodles and cream just before serving.
Q: Can I use frozen zucchini?
Frozen zucchini tends to release more moisture, which could make the soup watery. Fresh zucchini works best, but if using frozen, sauté it to reduce moisture before adding it to the soup.
Optional Personal Story
This Zucchini Noodle Beef Lasagna Soup is one of my go-to dishes when I want something hearty and comforting but low-carb. The zucchini noodles provide the perfect lasagna substitute without the carbs, and the creamy cheese filling makes it feel indulgent, yet guilt-free. It’s an easy weeknight dinner that’s always a crowd-pleaser!
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Try this Zucchini Noodle Beef Lasagna Soup tonight! It’s a deliciously rich and cheesy twist on lasagna, with a fraction of the carbs. You’ll love how easy and satisfying it is!
