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Paleo Whole30 Lasagna Soup


  • 2 tablespoons avocado oil
  • 1 medium onion, diced*
  • 2 large garlic cloves*
  • 8 oz grass-fed ground beef
  • 8 oz Italian sausage
  • 1 28oz can diced tomatoes, with liquid
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons tomato paste*
  • 32 ounces chicken broth*
  • 2 medium zucchini, spiraled
  • 1/2 cup ricotta cheese* (leave out for paleo and Whole30)
  • 1/2 cup parmesan cheese* (leave out for paleo and Whole30)
  • 1/4 cup fresh basil, chopped


  • Begin by heating a large stockpot to medium-high heat. Once hot, add the oil, onion, and garlic. Cook for approximately 2-3 minutes until fragrant, then reduce the heat to medium. (I skipped this step since I didn't use onion or garlic.)
  • Now add the beef and sausage, cooking until no longer pink, about 5-6 minutes. 
  • Add in the tomatoes with liquid, oregano, basil, salt, crushed red pepper (if using), tomato paste and broth and bring to a boil. Once boiling, add in the zucchini noodles. Reduce the heat to simmer, and cook until the noodles are softened, about 3-4 minutes. 
  • Stir in the ricotta cheese, salt to taste. Pour the soup into the individual bowls while hot. Garnish with parmesan, if using, and a sprinkle with basil. (For this, we skip the cheese and just sprinkle with basil.)


*To make low FODMAP: I used green onion and 2 tablespoons garlic oil in place of the onion and garlic. I used my Italian Sausage that is low FODMAP, there is no store bought option. I left the tomato paste out and it still came out great. Don't add the cheese.