Low Carb Cabbage Lasagna Soup 🥬🍝

Ingredients

• 1 pound Lean Ground Beef (90% lean, break up while cooking)
• 1 tablespoon Olive Oil (for browning the beef)
• 1 teaspoon Salt (adjust to taste)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Italian Seasoning (optional but recommended)
• 2 cups No‑Sugar‑Added Tomato Sauce (low‑sugar marinara or crushed tomatoes with herbs)
• 2 cups Beef Broth (low‑sodium)
• 1 cup Chicken Broth (adds depth, can replace with more beef broth)
• 1 cup Water
• 1 head Green Cabbage (medium size, core removed, shredded)
• 1 cup Ricotta Cheese (full‑fat for best texture)
• 1 large Egg (room temperature)
• 1/4 cup Parmesan Cheese (freshly grated, for topping)

Instructions

1. Brown the Ground Beef

   Heat olive oil in a large pot over medium‑high heat. Add the ground beef, breaking it up with a wooden spoon, and cook until fully browned, about 8‑10 minutes.

   Time: PT10M

   Temperature: medium‑high

2. Season the Beef

   Stir in salt, black pepper, and Italian seasoning. Cook for another 2 minutes to let the spices bloom.

   Time: PT2M

   Temperature: medium

3. Prepare the Cabbage

   While the beef cooks, rinse the cabbage head, remove the core, and shred it on a cutting board using a chef’s knife or a shredder.

   Time: PT5M

4. Add Cabbage to the Pot

   Add the shredded cabbage to the pot with the browned beef. Stir to combine and let the cabbage wilt for about 2 minutes.

   Time: PT2M

   Temperature: medium

5. Add Liquids

   Pour in the no‑sugar‑added tomato sauce, beef broth, chicken broth, and water. Stir well to incorporate all ingredients.

   Time: PT1M

   Temperature: medium

6. Simmer the Soup

   Bring the mixture to a gentle boil, then reduce to a simmer. Cover the pot with a lid and let it cook for 15 minutes, or until the cabbage is tender and flavors have melded.

   Time: PT15M

   Temperature: simmer

7. Prepare Ricotta Mixture

   In a mixing bowl, combine ricotta cheese, the egg, a pinch of salt, a pinch of pepper, and 1/2 teaspoon Italian seasoning. Mix until smooth.

   Time: PT5M

8. Add Ricotta Dollops

   Drop spoonfuls of the ricotta mixture around the surface of the soup. Cover the pot again and let it heat through for 5 minutes; the ricotta will set into soft clouds.

   Time: PT5M

   Temperature: low

9. Finish and Serve

   Sprinkle grated Parmesan cheese over the top, give a final gentle stir, and ladle into bowls. Serve hot.

   Time: PT1M

   Temperature: hot

Nutrition Facts

Calories

340

Protein

24g

Carbohydrates

6g

Fat

17g

Fiber

2g