Lasagna Soup
This lasagna soup transforms a comfort food classic into something that supports your blood sugar goals without sacrificing any of the cozy flavors you're craving. The secret lies in using protein-rich pea noodles instead of traditional pasta, which adds fiber and plant-based protein while keeping the signature lasagna taste and texture.With layers of Italian sausage, and rich tomato sauce, every spoonful delivers the satisfaction of traditional lasagna in a warming soup that keeps your energy stable. The pea noodles hold up beautifully in the broth and provide that familiar pasta experience while contributing significantly more nutrition than refined wheat noodles.This is comfort food that actually nourishes you - proof that you don't have to choose between what tastes good and what makes you feel good.
Equipment
Ingredients
- 12 uncooked lasagna noodles
- ¼ c. olive oil
- 1 yellow onion diced
- 8 cloves garlic minced
- 2 tsp oregano
- 3 tsp thyme
- 4 tsp Italian seasoning
- 1 lb grass fed ground beef or bison
- 1 lb pastured pork sausage casing removed
- 2 tsp salt
- ¾ tsp freshly ground black pepper
- 1 bunch kale minced
- 1 14.5 ounce can whole tomatoes I like San Marzano or one jar pasta sauce (I like Rao’s Homemade)
- 6 c. bone broth
- 1 Tbsp parsley chopped (plus more for serving)
- Optional: ½ c. cashew cream or Forager cashew yogurt to make the soup “creamy”
Instructions
- Bring a large pot of water to boil. Break the lasagna noodles into smaller, random pieces, cook about one minute less than the package recommends, remove from heat when they become almost tender, then drain and set aside.
- In a large cast iron pot heat the olive oil over medium heat. Add the onion, garlic, and herbs and cook for about 2 minutes, or until the onions are soft and translucent.
- Increase the heat to medium-high and add the ground beef, sausage, salt, and pepper. Saute until the meat is fully cooked, breaking it into small bits as it cooks.
- Drain off the grease.
- Add the tomatoes and their juices, crushing them as they cook to allow them to incorporate into the dish.
- Stir in the stock slowly, then add the parsley.
- Bring soup to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
- Taste and adjust the salt and pepper as needed.
- If using, add the cashew cream, and stir to combine.
- Add the noodles, then simmer for 5 minutes to complete the dish.
- Dish up soup and serve.
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