Servings: 6 servings 1x
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 1 medium zucchini, diced ¼-inch (1 ½ cups)
- 3 garlic cloves, minced
- 1 (24-ounce) jar Primal Kitchen marinara sauce
- 4 cups low-sodium broth (beef or chicken)
- 2 teaspoons Italian seasoning
- 1 teaspoon fine salt
- ½ teaspoon black pepper
- 8–9-ounces uncooked lasagna noodles broken into 2-inch pieces (or farfalle pasta), use gluten-free if needed
Optional Toppings:
- Ricotta cheese
- Parmesan cheese, shredded or grated
- Mozzarella cheese, shredded
- Fresh basil leaves, chopped
Instructions
- Select the ‘Saute’ button on the Instant Pot. Add the ground beef and onion. Use a spatula to break up the meat and cook for 6-7 minutes or until beef is almost cooked through, stirring occasionally. Add the garlic and continue to cook until beef is no longer pink, stirring occasionally.
- Add the zucchini, marinara sauce, broth, Italian seasoning, salt, pepper, and broken lasagna noodles. Stir to combine.
- Place the lid on the Instant Pot, turn the valve to the ‘sealing’ position. Cook for 3 minutes at high pressure. Allow for 5 minutes of natural pressure release before flipping the vent valve to ‘venting’ to release any remaining pressure.
- Stir, ladle into bowls. Top with dollops of ricotta and, if desired, additional Parmesan, mozzarella cheese, and/or chopped basil.
Notes
Stovetop directions: You can prepare this soup in a pot on the stovetop. Cook the ground beef and onion (drain if necessary), then add the zucchini, garlic, marinara, broth, Italian seasoning, salt, and pepper; heat 7-10 minutes. Then add the broken lasagna noodles; cook and stir until the noodles are tender, about 5 minutes more. Ladle soup into bowls and top as desired.
Store leftovers in a covered container in the fridge for up to 4 days.
Nutrition Information
- Serving Size: 1/6 of soup
- Calories: 320
- Fat: 6 g
- (Sat Fat: 2 g)
- Sodium: 655 mg
- Carbohydrate: 35 g
- (Fiber: 4 g
- Sugar: 8 g)
- Protein: 25 g
- Cholesterol: 48 mg