Zoodle Lasagna Soup

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I am a sucker for anything that remotely resembles a pasta dish and lasagna is one of my favourites. Marry that love with my fall cravings for soup, and you get a match made in heaven with this Zoodle Lasagna Soup!

The added bonus is this soup is wholesome, gluten-free and absolutely delicious. Each time I make it, my plan is to have it available to eat throughout the week but it usually ends up devoured before a new work week even begins.

Depending on the size of the zucchini I have on hand, I may either spiralize the zucchini if they are smaller or use a mandolin or vegetable peeler to peel the zucchini into lasagna-like noodles. The other cool thing about this recipe is you can switch out the zucchini noodles for really any other squash you prefer or regular or gluten-free lasagna noodles (my favourite GF pasta noodle brand is Rizopia).

Given we are cattle farmers, we have plenty of ground beef on hand but you could also substitute the ground beef in this recipe with turkey. It would turn out just as delicious, I think.

Finally, serve up this soup with a crusty baguette. Have you tried Udi’s Gluten-Free French Baguettes? They are absolutely delicious and I don’t think the Farmer has figured out they are gluten-free yet!

So, if you’re working on next week’s meal plan or thinking of something hearty and delicious to curl up in front of the fireplace with, definitely give this Zoodle Lasagna Soup a try and let me know what you think!

Zoodle Lasagna Soup

Tools You’ll Need

• Dutch Oven or large pot
• Spiralizer, Mandolin or Vegetable Peeler
• Ground Beef Masher
• Garlic Press

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 large garlic cloves, minced
• 2 pounds ground beef
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon red pepper flakes
• 1 (28 oz) can fire roasted crushed tomatoes
• 3 tablespoons tomato paste
• 4 cups chicken broth
• 2-3 parm rinds*
• 2 medium zucchini, spiralized or sliced

Directions

1. Heat olive oil in a dutch oven over medium heat and sauté onions and garlic for 2-3 minutes.
2. Add ground beef to the pot. Break up the meat using the ground beef masher and cook until the beef is browned.
3. Add seasonings (salt, pepper, Italian seasoning and red pepper flakes) and cook for another 2-3 minutes.
4. Add tomato paste, broth, parmesan rind. Cover and let simmer for 15-20 minutes.
5. Spiralize your zucchini noodles and pat dry. Add to the soup right before serving.

Meal prepping tip– spiralize and refrigerate the zoodles separately for up to 3 days. Add to the heated soup before eating.

*Once I use up a block of parmesan cheese, I always chop up the rind into chunks and freeze. These rinds are perfect to throw into pasta and pizza sauces.