Description
Experience all the warmth and comfort of a classic lasagna in a light, keto-friendly bowl. This delightful soup swaps traditional pasta for tender hearts of palm, simmered in a rich, aromatic broth with seasoned ground beef and fire-roasted tomatoes. Perfect for busy weeknights, this deconstructed meal offers the signature heartiness of Italian cuisine while supporting a balanced, low-carb lifestyle. It is a wonderfully cozy, nutrient-dense bowl that brings rustic charm to your dining table without any of the heavy grains or unnecessary carbs.
Ingredients
2 tablespoons garlic-infused olive oil
3.5 ounces beef bacon, finely chopped
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
Instructions
Heat the garlic-infused olive oil in your multi-cooker or a large dutch oven over medium-high heat.
Add the beef bacon and leeks, sautéing until the bacon is crisp and leeks are tender.
Add the ground beef to the pot, browning it thoroughly and breaking it up with a spoon.
Stir in the tomato paste and cook for 1-2 minutes until it deepens in color.
Pour in the water, beef broth, and crushed tomatoes, then stir in the Italian seasoning, salt, and pepper.
Seal the lid and cook on high pressure for 10 minutes or simmer on the stovetop for 30 minutes.
Release the pressure and stir in the hearts of palm and heavy cream, cooking for an additional 3-5 minutes until the hearts of palm are tender.
Serve hot, topped with shredded mozzarella, parmesan, and fresh parsley.
Notes
Use coconut cream for a dairy-free alternative to heavy cream. Hearts of palm can be found in the canned vegetable aisle of most grocery stores. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 85mg