Zucchini Noodle Lasagna Soup

Name: Zucchini Noodle Lasagna Soup
Cuisine: European, Mediterranean, Italian
Ingredients: 1 lb Morningstar Farm Crumbles; 3 garlic cloves; 1 green bell pepper; 1 handful parsley or basil, fresh; 2 14oz jar tomatoes; 1 yellow bell pepper; 1/4 cup yellow onion diced; 3 zucchini medium.; 6 cups broth, homemade or low sodium; 1 tbsp Italian season; 2 tbsp olive oil; 3 oz parmesan; 3 tbsp ricotta cheese

1 step

Updated at: Sat, 04 Nov 2023 23:09:23 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories571.8 kcal (29%)

Total Fat29.4 g (42%)

Carbs32.2 g (12%)

Sugars15.4 g (17%)

Protein53.1 g (106%)

Sodium2978.4 mg (149%)

Fiber6.3 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1 lbvegan crumbles

2 x 14 oztomatoes

1yellow bell pepper

¼ cupyellow onion

diced

3zucchini

medium

6 cupsbroth

homemade or low sodium

1 TbspItalian season

2 Tbspolive oil

3 ozparmesan

3 Tbspricotta cheese

Instructions

Step 1

Heat oil in a large stockpot over medium heat. Add onion, bell pepper, and garlic, and sauté for 3-4 minutes. Stir in the beef crumbles and cook, stirring and breaking the meat, until warm, about 5-7 minutes. Add in diced tomatoes, Parmesan rinds, Italian seasonings, broth, a pinch of sea salt, and pepper. Bring to a boil, then reduce the heat, cover and simmer for 25-30 minutes. Stir in the zucchini noodles and Parmesan, and simmer for additional 1-2 minutes. Serve soup hot, garnished with fresh chopped herbs such as basil and parsley and a tablespoon of ricotta cheese.