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Zucchini Noodle Lasagna Soup

Makes 3 servings:

Ingredients

  • 1 lb Morningstar Farms Crumbles
  • 3 Garlic cloves, fresh
  • 1 Green bell pepper
  • 1 handful Parsley or basil, fresh
  • 2 (14 oz) jars Tomatoes
  • 1 Yellow bell pepper
  • 1/4 cup yellow onion, diced
  • 3 Zucchini, medium
  • 6 cups Broth, homemade or low sodium
  • 1 tbsp Italian seasoning, dried
  • 2 tbsp Olive oil
  • 3 oz Parmesan
  • 3 TB ricotta cheese

Directions

  1. Heat oil in a large stockpot over medium heat. Add onion, bell pepper, and garlic, and sauté for 3-4 minutes.

  2. Stir in the beef crumbles and cook, stirring and breaking the meat, until warm, about 5-7 minutes.

  3. Add in diced tomatoes, Parmesan rinds, Italian seasonings, broth, a pinch of sea salt, and pepper.

  4. Bring to a boil, then reduce the heat, cover and simmer for 25-30 minutes.

  5. Stir in the zucchini noodles and Parmesan, and simmer for additional 1-2 minutes.

  6. Serve soup hot, garnished with fresh chopped herbs such as basil and parsley and a tablespoon of ricotta cheese.

Zucchini Noodle Lasagna Soup