Paleo Lasagna Soup

Why This Paleo Twist Works

This Paleo Lasagna Soup distills the heartiness of traditional lasagna into a rich, broth‑based bowl—without grains or dairy. The zucchini “noodles” provide zesty texture, and dairy‑free ricotta or cashew cream delivers creamy satisfaction. Plus, it’s a one‑pot wonder that’s easy to customize and cleanse‑friendly.

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Ingredients & Overview

Makes 6 servings | Prep Time: 15 min | Cook Time: 35 min | Total: ~50 min

For the Soup Base:

• 1 lb. ground turkey or beef (optional for vegetarian)

• 1 tbsp olive oil

• 1 medium yellow onion, finely chopped

• 3 garlic cloves, minced

• 1 tsp dried oregano

• 1 tsp dried parsley (or basil)

• Salt & pepper, to taste

• 1 (28 oz) can crushed tomatoes

• 4 cups low‑sodium chicken or vegetable broth

• 2 medium zucchinis, sliced thin to mimic lasagna noodles

For the Dairy‑Free “Ricotta” Swirl:

• 1 cup soaked raw cashews, blended with about ¼ cup water until smooth (or use Paleo-compatible dairy-free ricotta)

• Salt & garlic powder, to taste

• Optional: Nutritional yeast (for cheesy richness)

Garnish:

• Fresh basil or parsley, chopped

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Instructions

1. Sauté Aromatics & Protein

In a large pot, heat olive oil over medium heat. Add onions and cook until softened (~3 minutes). Stir in garlic, then seasoning herbs, salt, and pepper.

If using meat, add it now and cook until browned. Drain if needed.

2. Build the Broth & Simmer

Add crushed tomatoes and broth. Bring to a simmer. Let it cook for 10 minutes to blend flavors.

3. Add Zucchini Noodles

Gently stir in zucchini slices. Simmer until just tender (~5 minutes)—they should still hold shape.

4. Finish with Dairy‑Free Creaminess

Off heat, gently swirl in the cashew cream until blended, transforming the broth into a creamy, velvety texture.

5. Serve & Garnish

Ladle into bowls and sprinkle with fresh basil or parsley. The juices will glisten with herbaceous flavor reminiscent of lasagna.

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Smart Tips & Creative Variations

• Boost Fiber: Add mushrooms, bell peppers, or spinach during step 2.

• Make It Faster: Use pre-sliced zucchini noodles (“zoodles”) to save slicing time.

• Spicy Notes: Add chili flakes or a dash of smoked paprika for warmth.

• Vegetarian Mode: Skip the meat and add cooked lentils or crumbled tempeh for protein.

• Keto Friendly: Swap zucchini for thinly sliced eggplant or yellow squash.

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Frequently Asked Questions

• Why cashews as ricotta? They create rich, creamy texture without dairy—perfect for Paleo and vegan diets.

• Can I freeze this? Yes—but freeze before adding zucchini. Reheat gently and add fresh zucchini just before serving.

• Is it quick to make? Absolutely—ready in under an hour with minimal cleanup.

• Any allergies alternatives? Substitute almond-based dairy-free ricotta or omit if nuts are an issue.

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Nutritional Snapshot (Approx. per Serving)

• Calories: ~300–350 kcal

• Protein: ~18 g (with meat)

• Fat: ~18 g (mostly from cashews and oil)

• Carbohydrates: ~20 g

• Fiber: ~5 g

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Why You’ll Love It

This soup delivers authentic comfort food vibes—heresy-free. It hits that rich, creamy, lasagna‑like satisfaction while staying Paleo. It’s easy, nutritious, low-carb, and instantly elevates any clean-eating meal plan.

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What to Pair It With

• Serve alongside a crisp green salad for freshness

• Add a side of roasted cauliflower or Brussels sprouts

• Finish with fruit like berries or an almond-date ball for sweet balance

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Final Thoughts

If you’re craving the essence of lasagna—rich tomato sauce, chewy noodles, creamy swirl—in a healthier format, this Paleo Lasagna Soup is an ideal meal. It’s celebratory, cozy, and perfect for clean-eating goals.

Pin it under “Paleo Comfort Food,” “One‑Pot Meals,” or “Low‑Carb Family Dinners.”