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–+ servings
Overhead view of Whole30 lasagna soup in a bowl with a spoon

Whole30 Lasagna Soup

mylifeinbalancegroup.com/whole30-lasagna-soup/
This creamy lasagna soup is hearty, packed with flavor, and Whole30 and paleo! With cashew cream, easy homemade Italian sausage, and zucchini "noodles," this is one of my family's favorite Italian soups.
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Recipe Makes (Approximate): 6 servings

Equipment

  • Large pot
  • Medium bowl
  • high-speed blender

Ingredients

For the Italian Sausage

For the Soup

  • 1 tablespoon extra-virgin olive oil (plus more for serving)
  • 1 medium onion (chopped)
  • 3 cloves garlic (chopped)
  • 3-4 tablespoons tomato paste (3 for mild flavor, 4 for richer flavor)
  • 2 cups low-sodium chicken broth
  • 1 15-ounce can crushed or diced tomatoes
  • 1-1 ½ teaspoons salt
  • 1 cup raw cashews
  • 1 cup hot water
  • 1 large zucchini (ends trimmed, sliced very thin with knife or vegetable peeler)
  • ½ cup chopped fresh basil (plus thinly sliced leaves for serving)

Instructions

  • Place large pot over medium-high heat. Add ground beef, black pepper, garlic powder, onion powder, dried basil, and dried oregano to pot. Stir well and crumble ground beef, stirring periodically until ground beef is cooked through. Transfer cooked ground beef to medium bowl and set aside.
    Ground beef in large pot
  • Return pot to heat. Add oil and reduce heat to medium. Add onion and cook 4 to 5 minutes or until onion is translucent. Add garlic and cook 30 to 60 seconds or until garlic is fragrant, stirring frequently.
  • Return ground beef to pot and add tomato paste. Cook 2 to 3 minutes or until edges bubble and tomato paste has darkened.
    Ground beef, onion, and tomato paste in large pot
  • Pour in chicken broth and stir, then add salt and tomatoes. Bring mixture to boil, then reduce heat and simmer 10 minutes.
    Chicken broth and tomato paste in large pot
  • While mixture simmers, make cashew cream by adding cashews and water to high-speed blender and blending on high speed until completely smooth. After mixture has simmered 10 minutes, pour cashew cream into pot and heat through, approximately 2 minutes.
    Cashew cream and lasagna soup in large pot
  • Divide slices of zucchini evenly between serving bowls. Stir chopped basil into soup, then portion soup evenly between serving bowls. Drizzle olive oil on top of soup and garnish with additional basil, if desired. Serve warm.
    Slices of zucchini in bowl

Recipe Notes

  • Tomato Products: Be sure both the tomato paste and the crushed or diced tomatoes do not contain any added sugars or sugar substitutes.
  • Make it Keto: Replace the 1 cup cashews and 1 cup hot water with 1 cup heavy cream or half-and-half. Note that this substitution would not be Whole30-compliant. For a keto & Whole30 option, you can try coconut milk instead of the homemade cashew cream.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 362calProtein: 22gFat: 24gSaturated Fat: 7gTrans Fat: 1gCholesterol: 51mgSodium: 740mgPotassium: 715mgTotal Carbs: 19gFiber: 3gSugar: 7gNet Carbs: 16gVitamin A: 344IUVitamin C: 14mgCalcium: 69mgIron: 5mg
Recipe By: Cheryl Malik
https://mylifeinbalancegroup.com/whole30-lasagna-soup/