What Makes This Recipe So Good

Whole30 lasagna soup takes all the tasty flavors you love in a traditional lasagna, and turns it into a dairy free, gluten free, pasta free, Whole30-compliant soup that’s perfect for cool days. You can’t beat that!It’s such an easy recipe to throw together at the last minute, which is great if your weekdays are typically pretty busy (to put it nicely). Plus, since it’s a one-pot meal, the clean-up is a breeze!As good as this soup is fresh (and believe me, it’s REALLY GOOD fresh) – it might be even better as leftovers. Let any leftover soup cool completely, then transfer it to an airtight container and refrigerate it up to 5 days. I would store the sliced zucchini separately from the soup then add it when you’re ready to eat. If you want a freezer meal, the same rules apply – but you can freeze the soup up to 3 months!

Key Ingredients

Zucchini – Noodles are a no-go on Whole30 (a moment of silence, please). So how do you make a Whole30 lasagna soup without noodles? Easy! Zucchini! Long, super thin strips of zucchini mimic traditional lasagna sheets, plus they give you an extra helping of veggies.Cashews – Traditional lasagna includes layers of ricotta, buuuuttttt that’s not Whole30, either. Instead, we’ll get that delicious creaminess from a simple but delicious homemade cashew cream. And no need to soak the cashews in advance if you’re using a high-speed blender!

Chef’s Tips

For added nutrients, replace the low-sodium chicken broth with a bone broth like my Instant Pot bone broth. Since it’s made from bones, it’s packed full of incredible vitamins and nutrients that your body will love.Ground chicken or ground turkey can be used in place of the ground beef. You can also use zucchini noodles instead of long slices of zucchini if you prefer them!Be extra sure that your ingredients (especially the tomato products) don’t include any added sugars or other non-Whole30 additives! If you need a refresher on the rules, I’ve got a super convenient reference article here.

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