Description
This creamy Whole30 lasagna soup is hearty, packed with flavor, and paleo-friendly. Made with homemade Italian-style beef, zucchini noodles, and rich cashew cream, it’s a comforting and healthy family favorite.
Ingredients
- For the Italian Sausage
- 1 lb ground beef (halal)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp black pepper
- For the Soup
- 1 tbsp olive oil (plus more for serving)
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 3–4 tbsp tomato paste
- 2 cups low-sodium chicken broth
- 1 (15 oz) can crushed or diced tomatoes (no added sugar)
- 1–1½ tsp salt
- 1 cup raw cashews
- 1 cup hot water
- 1 large zucchini, thinly sliced
- ½ cup chopped fresh basil
Instructions
- Heat a large pot over medium-high heat. Add ground beef and spices. Cook, breaking apart, until fully browned. Transfer to a bowl.
- In the same pot, add olive oil and reduce heat to medium. Cook onion for 4–5 minutes until soft.
- Add garlic and cook for 30–60 seconds until fragrant.
- Return beef to the pot and stir in tomato paste. Cook 2–3 minutes until slightly darkened.
- Add chicken broth, salt, and tomatoes. Bring to a boil, then simmer for 10 minutes.
- Blend cashews with hot water until smooth to make cashew cream.
- Stir cashew cream into the soup and heat through for 2 minutes.
- Place zucchini slices in bowls, ladle soup over, and top with fresh basil and olive oil.
Notes
- Ensure tomato products have no added sugar for Whole30 compliance.
- For keto, substitute cashew cream with heavy cream (not Whole30).
- Coconut milk can be used for a Whole30-friendly alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: Italian