Zucchini Noodle Beef Lasagna Soup
This delightful soup captures all the delicious flavors of lasagna without any hassle, making it an ideal choice for a cozy weeknight dinner!
Ingredients
- 1 lb. grass-fed ground beef
- 2 tablespoons olive oil
- 1 large yellow onion finely chopped
- 1 large yellow bell pepper diced
- 1 large green bell pepper diced
- 3 cloves garlic minced or pressed
- 2 14 oz jars diced tomatoes with juice
- 1 tablespoon dried Italian seasoning
- 6 cups low-sodium beef or vegetable broth (homemade works great!)
- 3 oz. Parmesan cheese rinds
- 3 medium zucchinis spiralized into noodles
- a handful fresh parsley or basil chopped for garnish
Instructions
- Begin by warming olive oil in a large pot over medium heat. Add the chopped onion, bell peppers, and minced garlic. Sauté until they become tender and aromatic, around 3 to 4 minutes.
Cooking the Soup:
- Introduce the ground beef to the pot. Use a spoon to stir and crumble it until browned with no pink visible, which should take about 5 to 7 minutes.
- Add the diced tomatoes with their juices, then toss in the Parmesan rinds, Italian seasoning, and broth. Season lightly with salt and pepper, and bring it to a gentle boil.
- Once it reaches a boil, reduce the heat and cover. Allow it to simmer for 25 to 30 minutes, letting the flavors meld together beautifully.
- Fold in the zucchini noodles and let them cook for just 1 to 2 minutes until they soften slightly, ensuring they remain tender and not mushy.
- After cooking, remove and discard the Parmesan rinds. Ladle the soup into bowls and top with chopped parsley or basil for a fresh touch. Enjoy your warm soup!