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Lasagna Soup

Crock Pot or Stock Pot


1 lb of extra lean beef

4 tsp olive oil

4 garlic cloves minces

1 tsp salt and more to taste

1 tsp pepper and more to taste

2 tbsp dried parsley

1 tbsp dried oregano

4 tbsp of fresh basil

8 cups sugar free, carb free beef broth

½ cup tomato paste

1.5 cups tomato sauce

2 cups diced tomatoes with liquid

1.5 cups sliced mushrooms

½ cup diced green onions

2 cups fresh baby spinach


In a large skillet add olive oil, green onion and garlic. Cook until garlic is fragrant, now add extra lean ground beef and cook until well browned. You will need to stir and break up the beef while cooking. Drain off excess fat after beef is browned.

Transfer beef to either crock pot or stock pot. Add in beef broth, tomatoes, tomato sauce, tomato paste and mushrooms. Stir is oregano, salt, pepper and basil stir well and cook on low in crock pot and low simmer in stock pot.

15 minutes before you are ready to serve stir in the fresh spinach, and test taste to see if you need to add additional seasoning to suit your taste.

Divide this recipe into 8 servings -each serving contains 4 oz of protein and 2 cups of vegetables.

Garnish with Fresh basil.

Phase 1 – Soak Mac and Cheese noodles until el dente- drain and add to 1 serving of soup, add in the cheese powder and stir well.

Phase 1 – Add in I serving of any kind of Konjac pasta and heat through.

Phase 4 – Add in Parmesan rind 4 to 8 ounces. You can garnish with additional cheese.

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