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Zucchini Noddle Beef Lasagna Soup

Ingredients

  • 1 lb. grass feed ground beef
  • 2 Tbsps olive oil
  • 1 large yellow onion diced
  • 1 yellow bell pepper chopped
  • 1 green bell pepper chopped
  • 3 fresh garlic cloves minced or pressed
  • 2 14 oz jars diced tomatoes, with its juice
  • 1 Tbsp dried Italian seasoning
  • 6 cups homemade or low sodium broth beef, or vegetable broth
  • 3 oz. Parmesan rinds
  • 3 medium zucchini spiralized (Cleanfoodcrush.com/spiralizer )
  • a handful of fresh parsley or basil chopped

Instructions

  • Heat oil in a large stockpot over medium heat. Add onion, bell pepper and garlic, and sauté for 3-4 minutes.
  • Stir in the ground beef and cook, stirring and breaking the meat, until no longer pink, about 5-7 minutes.
  • Add in diced tomatoes, Parmesan rinds, Italian seasonings, broth, a pinch of sea salt, and pepper.
  • Bring to a boil, then reduce the heat, cover and simmer for 25-30 minutes.
  • Stir in the zucchini noodles, and simmer for additional 1-2 minutes.
  • Remove Parmesan rinds and discard.
  • Serve soup hot, garnished with fresh chopped herbs such as basil and parsley.