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Lasagna Soup
Ingredients
- 2 14.5-ounce cans diced tomatoes
- 1 12-ounce bag fresh or frozen riced cauliflower steamed
- 1 1/4 cups canned full-fat unsweetened coconut milk
- 1 6-ounce can tomato paste
- 2 teaspoons garlic salt
- 1 1/2 teaspoons dried basil
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 1 tablespoon fresh minced garlic
- 1 pound ground beef or ground Italian sausage
- 1 tablespoon Italian seasoning omit if using Italian sausage
- 2-4 cups beef broth or chicken broth
- 8 ounces gluten-free pasta I love Banza, omit for Whole30
Instructions
- In a blender, or food processor, combine the tomatoes, steamed cauliflower, coconut milk, tomato paste, garlic salt, and basil and blend until the mixture is very smooth. Set aside.
- In a large soup pot, heat the oil over medium heat. Add the onion, garlic, and ground meat seasoned with the Italian seasoning (unless you are using the Italian sausage). Cook until the onion is translucent and the meat is no longer pink in the center, about 10 minutes.
- Add the tomato mixture, 2 cups broth, and pasta to the soup pot and increase the heat to high. Cook, covered, for 8-10 minutes, stirring occasionally, until the pasta is tender. If the soup is too thick, add up to 2 more cups of broth. Top with the cheese, if using, and serve.
Nutrition
Calories: 490kcalCarbohydrates: 32gProtein: 27gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 51mgSodium: 1374mgPotassium: 571mgFiber: 8gSugar: 5gVitamin A: 19IUVitamin C: 28mgCalcium: 101mgIron: 8mg
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