This Paleo + Whole30 crockpot lasagna soup takes just 10 minutes to get everything prepped and in your crockpot or instant pot and is a great family dinner!
1cupmozzarella or shredded parmesan cheese(optional, omit for Whole30 or strict Paleo)
Instructions
For the crockpot:
Using your hands, break ground beef and Italian sausage into small pieces and drop the pieces into the crockpot. You don't need to cook the meat, place it in raw and it will cook in the crockpot. If you prefer to brown your meat you can, but it's totally optional.
Dice onion and garlic and add them to the crockpot. Sprinkle Italian seasoning over everything.
Pour in diced tomatoes, marinara sauce and chicken broth.
Cover and cook on low for 8 hours or on high for 4 hours.
Just before you are ready to serve, turn zucchini into noodles with a spiralizer. Chop basil and prepare cheese if you are using it.
When the crockpot is finished, remove the lid and stir in the zucchini noodles. Let the noodles sit in the crockpot and warm up for about 5 minutes.
Ladle soup into bowls and serve with toppings as desired.
For the Instant Pot:
Follow steps 1-3 above, adding the ingredients to the Instant Pot.
Secure the lid on the Instant Pot and close the pressure valve. Press the "manual" button (or "pressure cook" button) and set the time to cook for 30 minutes at high pressure. Once the time is up, quick release the pressure and leave the Instant Pot on the "keep warm" setting.
While the instant pot is cooking, turn zucchini into noodles with a spiralizer. Chop basil and prepare cheese if you are using it.
When the Instant Pot is finished, remove the lid and stir in the zucchini noodles. Let the noodles sit in the Instant Pot and warm up for about 5 minutes.
Ladle soup into bowls and serve with toppings as desired.