Lasagna soup (half the calories!!)

Ingredients

• 1 lb Ground Beef (80% lean, can substitute ground turkey or Italian sausage)
• 1 tsp Salt (Kosher or table salt)
• 0.5 tsp Black Pepper (Freshly ground)
• 2 stalks Celery (Trimmed and diced)
• 1 medium Onion (Diced)
• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 1 tsp Italian Seasoning
• 0.25 tsp Crushed Chili Flakes (Adjust for heat preference)
• 2 cloves Garlic (Minced)
• 2 tbsp Tomato Paste
• 2 cups Low‑Sugar Marinara Sauce (No added sugar)
• 4 cups Kettle & Fire Bone Broth (Beef flavor, rich in collagen)
• 1 cup Ricotta Cheese (Full‑fat for creaminess)
• 2 medium Zucchini (Spiralized or diced into bite‑size pieces)
• 0.5 cup Parmesan Cheese (Freshly grated)

Instructions

1. Prep Vegetables

   Dice the onion and celery, mince the garlic, and spiralize or dice the zucchini into bite‑size pieces.

   Time: PT5M

2. Brown the Meat

   Heat the stockpot over medium‑high heat, add the ground beef, season with salt and pepper, and cook until browned, breaking it up with a spoon.

   Time: PT5M

   Temperature: Medium‑high

3. Sauté Aromatics

   Add the diced onion and celery to the pot and sauté until softened, about 3 minutes.

   Time: PT3M

   Temperature: Medium

4. Add Seasonings

   Stir in garlic powder, onion powder, Italian seasoning, chili flakes, and the minced garlic; cook for 2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium

5. Incorporate Tomato Paste

   Add the tomato paste and cook, stirring constantly, for 1 minute to caramelize the sugars.

   Time: PT1M

   Temperature: Medium

6. Add Liquids and Simmer

   Pour in the low‑sugar marinara sauce and bone broth, stir to combine, and bring the mixture to a gentle simmer.

   Time: PT10M

   Temperature: Medium

7. Stir in Ricotta

   Reduce heat to low and whisk in the ricotta cheese until fully incorporated, creating a creamy texture.

   Time: PT3M

   Temperature: Low

8. Add Zucchini Noodles

   Add the zucchini pieces, return to a gentle simmer, and cook for 5‑7 minutes until the zucchini is tender but not mushy.

   Time: PT7M

   Temperature: Medium

9. Finish and Serve

   Ladle the soup into bowls, sprinkle with freshly grated Parmesan, and serve hot.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

10g

Fat

20g

Fiber

3g