All the comforting flavor of traditional lasagna casserole presents itself in this simple, easy-to-make, low carb lasagna soup.
The inspiration behind this recipe is a family favorite one that I had tweaked throughout the years to make it taste the best it could. To make it Trim Healthy Mama approved, I only had to swap the regular pasta with Dreamfields pasta.
In case you’re unfamiliar with Dreamfields pasta, here’s a bit about it. It is coated with special stuff that prevents the body from absorbing the majority of the carbs, making it lean and easy on blood sugar (so long as it is cooked properly). But, it tastes just like regular pasta. Just be sure to cook it properly so that this unique quality (the spiffy coating) is retained.
Luscious Lasagna Soup
- 1 pound ground meat (beef, elk, venison, turkey, chicken, sausage, etc.)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 box (13.25 ounces) Dreamfields penne rigate pasta (or riced cauliflour, konjac noodles, zucchini noodles, or spaghetti squash)
- 5 cups beef stock or broth
- 1 egg yolk, beaten
- 1 can (12 ounces) tomato paste
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon mineral salt
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes, optional
- ½ teaspoon glucomannan or xanthan gum, optional
- 1% small curd cottage cheese
- mozzarella cheese, shredded
- In a stock pot, cook the ground meat and onions together until the meat is browned and the onion is tender.
- Add garlic. Sauté for a minute or two until garlic is lightly browned.
- Put meat mixture in a bowl and set aside.
- In the same pot, cook the pasta according to the package directions. Drain and set aside.
- Pour the broth or stock into the stock pot. Before allowing it to heat, whisk in the egg yolk, tomato paste, oregano, basil, parsley, garlic powder, onion powder, salt, pepper, and red pepper flakes.
- Add the cooked meat mixture and gluccie or xanthan gum to the soup. Bring to a boil over medium-high heat, stirring often, until thickened.
- Remove from the heat. Carefully and slowly (handful at a time) add the cooked pasta to the soup.
- Serve with a dollop (about 1 tablespoon worth) cottage cheese and shredded mozzarella.