One-Pot Lasagna Soup


2 Tbsp avocado oil

1 lb. grass-fed ground beef

1 lb. breakfast sausage

4 cloves garlic, minced

28 oz. diced tomatoes, with juice

6 oz. tomato paste

1 teaspoon dried oregano

1-2 Tbsp dried basil, to taste

¼ cup dried parsley

½ -1 teaspoon sea salt, to taste

¼ teaspoon ground black pepper

32 oz. beef broth

1 large zucchini

1 teaspoon balsamic vinegar

Ricotta cheese, optional for topping

Parmesan cheese, optional for topping

Mozzarella cheese, optional for topping



1. In a large pot, heat the oil over medium-high heat.

2. Add the ground beef, sausage, and garlic. Cook until browned, breaking up meat with a wooden spoon as needed. Drain fat if desired.

3. Stir in the diced tomatoes, tomato paste, oregano, basil, parsley, salt, pepper, and beef broth. Bring to a boil.

4. While the soup is heating up, chop the ends off the zucchini, then cut it lengthwise. After that, chop into thin slices.

5. Once the soup is boiling, add the zucchini. Boil 3-5 minutes, or until zucchini is tender.

6. Stir in balsamic vinegar. Taste and adjust seasoning as needed. If the soup tastes “flat” it needs more salt.

7. Stir the ricotta cheese into the soup or just add some to the top, along with some shredded parmesan cheese and/or mozzarella cheese. 

8. Enjoy!


Serves 10

Inspired by Cassidy’s Craveable Creations

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