If you crave the flavors of lasagna but need to keep your meal grain free and dairy free, this paleo lasagna soup is perfect. It is hearty, packed with Italian flavors, is easy to make, and is comforting on those cold nights. It has a rich tomato broth, filled with ground beef, onions, garlic, fresh herbs, nutritional yeast, and topped with a yummy paleo ricotta cheese.
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Ingredients
- Olive oil
- Ground beef
- Onion
- Dried oregano
- Garlic
- Salt
- Pepper
- Tomato paste
- Crushed tomatoes
- Chicken broth
- Fresh basil
- Fresh oregano
- Paleo pasta
- Dairy free ricotta cheese
- Nutritional yeast
Let’s talk about a few of my favorite paleo ingredients.
My favorite dairy free ricotta cheese is the Kite Hill Ricotta. The ricotta is made from almond milk and is truly so close to regular ricotta. I use it in this soup, when I make paleo lasagna, or even paleo baked ziti. I love it so much sometimes I just top my pasta and marinara with it. It gives it a nice creaminess to the pasta.
Next up, let’s talk paleo pasta. My favorite is the Jovial Grain Free Pasta. There are many shapes and it is made from cassava flour. It is great to use in any recipe that calls for pasta.
Time to make soup!
- Heat a large Dutch oven to medium heat. Add in the olive oil and sauté the beef until it is no longer pink.
- Add in the onion and dried oregano, cook for 6-7 minutes. You want the onion to be translucent. Add in the garlic, salt, and pepper. Cook for 2 minutes.
- Add in tomato paste and stir. Next, add in the crushed tomatoes, chicken broth and the fresh herbs.
- Simmer for 20 minutes. Add in cooked pasta. Top soup with more fresh herbs and a dollop of dairy free ricotta cheese. YUM!
Paleo Lasagna Soup
Paleo lasagna soup is a comforting one pot soup. A rich tomato broth, with ground beef, onions, garlic, herbs, and topped with paleo ricotta.
6
20
minutes20
minutes40
minutesIngredients
1 teaspoon olive oil
1 1/2 pounds ground beef
1 onion, chopped
1 tablespoon dried oregano
3 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
6 ounces tomato paste
28 ounces crushed tomatoes
64 ounces chicken broth
2 tablespoons nutritional yeast
6 tablespoons fresh basil, torn
2 tablespoons fresh oregano, minced
16 ounces paleo pasta, cooked
8 ounces dairy free ricotta cheese
Directions
- Heat a large Dutch oven to medium heat. Add in the olive oil and sauté the beef until it is no longer pink.
- Add in the chopped onions and dried oregano. Cook for 6-7 minutes.
- Add in the garlic and salt, cook for another 2 minutes.
- Add in the tomato paste and stir. Next up, add in the crushed tomatoes, chicken broth, nutritional yeast, and fresh herbs (leave a little to top the soup after its cooked if you want).
- Simmer the soup for 20 minutes.
- Add in the cooked pasta and ladle in to a bowl. Top with dairy free ricotta and fresh herbs. ENJOY!
Nutrition Facts
- Serving Size: 1 serving
- Total number of serves: 6
- Calories: 589kcal
- Fat: 30.4g
- Saturated Fat: 12.2g
- Cholesterol: 106mg
- Sodium: 2212mg
- Potassium: 1231mg
- Carbohydrates: 46g
- Fiber: 7.1g
- Sugar: 12g
- Protein: 35.3g
- Vitamin A: 52mcg
- Vitamin C: 20.6mg
- Calcium: 223mg
- Iron: 7mg
- Vitamin D: 0.2mcg
- Vitamin E: 4.1mg
- Vitamin K: 37.3mcg
- Thiamin: 0.3mg
- Riboflavin: 0.6mg
- Niacin: 8.5mg
- Vitamin B6: 0.8mg
- Vitamin B12: 2.6mcg
- Folate: 49.2mcg
- Pantothenic Acid: 1.2mg
- Phosphorus: 373mg
- Magnesium: 89mg
- Zinc: 6mg
- Selenium: 46.4mcg
- Copper: 0.6mg
- Manganese: 0.9mg
Pair this soup with my Italian Chopped Salad for a great Italian inspired meal. This soup can be made a few days in advance. Leave the pasta out until you are ready to eat it the soup, otherwise the pasta will soak up the broth.
