Description

This comforting Low Carb Lasagna Soup recreates the soulful, classic flavors of Italian lasagna in a hearty, spoon-friendly form. By replacing traditional pasta with tender hearts of palm and using lean ground beef with aromatics, you get a deep, savory meal that is perfect for chilly evenings. It is a mindful, nutritious solution for those seeking the satisfaction of a slow-cooked meal without the heavy grains or time-consuming layering process.

Ingredients

2 tablespoons garlic-infused olive oil
3.5 ounces lean beef breakfast strips (substitute for pancetta)
1/2 cup leek, dark green parts only, finely chopped
1 pound lean ground beef
2 tablespoons tomato paste
1 cup water
2 cups low sodium beef broth
28 ounce can fire roasted crushed tomatoes
3 tablespoons Italian seasoning
2 teaspoons salt
1 teaspoon ground black pepper
12 ounce package hearts of palm lasagna sheets (drained, rinsed, and chopped into thirds)
1/4 cup heavy cream
1 cup mozzarella cheese, finely shredded
1/2 cup parmesan cheese, finely shredded
Fresh Italian parsley, finely chopped for garnish

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Instructions

Drain the hearts of palm sheets thoroughly, rinse with cold water, pat dry, and chop into thirds to mimic pasta ribbons.
Heat the garlic-infused olive oil in a large pot or Dutch oven over medium heat.
Add the beef breakfast strips and leeks, sautéing until the strips are crispy and leeks are softened.
Add the ground beef, breaking it up with a spoon and cooking until fully browned.
Stir in the tomato paste and cook for 1-2 minutes until fragrant and slightly caramelized.
Pour in the water, beef broth, and fire-roasted crushed tomatoes.
Add the Italian seasoning, salt, and pepper, then bring to a gentle simmer.
Partially cover and let the soup simmer for 15-20 minutes to allow the flavors to meld.
Stir in the chopped hearts of palm sheets and heavy cream, cooking for an additional 5 minutes.
Ladle the soup into bowls and top with shredded mozzarella, parmesan cheese, and fresh parsley before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove. If using hearts of palm in larger batches, store them separately to prevent them from becoming too soft in the broth.