I’ve been dreaming up this recipe for a looooong time. I have this ongoing list of recipe ideas on my phone, but then other recipes will pop into my head and those old recipes will be forgotten about. But when the temperature was a balmy 12 degrees F yesterday, I thought it was finally a good time to whip this guy up. Nothing makes me happier than a bowl of soup on a freezing cold day. JK. That was a straight up lie. You know what makes me happier? Sitting on a beach in a swimsuit drinking a margarita. That makes me much happier. But this soup still hits the spot while Denver has gone down the crapper when it comes to weather. Luckily the weatherman said that we haven’t hit the all time low record of -24 degrees F. So I guess I’m cool with 12. Count your blessings, am I right?
There are a few things you need to know about this soup before you make you it and love your life:
- It’s made with Cappello’s Lasagna Sheets. These lasagna noodles don’t need to be pre-cooked. All you need to do is thaw them out of the freezer then dunk them in the soup for a couple minutes. They are made with almond flour, cage-free eggs, tapioca flour, xanthan gum, and sea salt, which means they are paleo! What a rad company. And they are Colorado-based. Love them. But you can also use gluten free noodles, if you prefer!
- It’s topped with Kite Hill Ricotta Cheese. This alternative ricotta cheese is made with almond Milk (Water, Almonds), salt, enzymes, tartaric Acid, cultures. What a cool creation. If you’re a no-no when it comes to dairy, this is a great choice! But if you’re a yes-yes when it comes to dairy, simply use regular ricotta cheese, instead. You do you, baby boo!
- Last but not least, this soup is made with Kettle & Fire Bone Broth. If you’re making soups, USE BONE BROTH! There are so many health benefits when it comes to bone broth so just do it. No stock, just bone broth, ok? Just trust me and care for your body. It’s quite simple.
Ok, I think we can stop talk about soup at this point. Instead, let’s talk about the fact that I slept until 5:30am today. What a miracle. My body has been betraying me lately and waking me up at 4:30am every day, but it gave me a break today. It’s probably due to the fact that I watched 3 HOURS of the Bachelor. Three freaking hours. Thank god I watched it the next day so I could fast forward through the commercials, but I was still exhausted after watching all of it. And now they have another episode on tonight. That’s how dramatic these girls are on this season – they need 5 HOURS IN ONE WEEK to get through all of it. I had to take 2 seasons off of the Bachelor because Colton was as interesting as watching hair grow and Hannah said bbbbbbbuuuuuuut far too much, but I’m here for this season. Peter is a hot mess that simply wants to bang every girl so he’s telling every single one that he’s falling for them. And all the girls are young so they are super unstable and mean to each other. And I get it, I was 23 once. If you followed along when I first started my blog, you know I was incredibly unstable, as well. Luckily, my instability only played out online for 5 people to witness, instead of on television for millions to watch. Man, The Bachelor is pure gold. Google Mykenna’s tongue right now and enjoy the rest of your afternoon. You’re welcome!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- 1 pound bulk hot italian sausage
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 48 ounces chicken bone broth
- 28 ounce can of crushed tomatoes
- 1 bundle dino kale, torn from stem, massaged and roughly chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 package thawed almond flour lasagna noodles*
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- almond milk ricotta cheese**
- fresh basil leaves
- Place a large soup pot or dutch oven over medium heat. Add italian sausage and onion to the pot and break sausage into small pieces. Cook until no pink remains and the onions become translucent. Add garlic and cook for 2 more minutes. Then add the tomato paste, mix to combined, and cook for another 2 minutes.
- Next add the chicken broth, tomatoes, kale, oregano, thyme, and parsley. Bring to a low boil. Once boiling, add the almond flour lasagna noodles, cover with lid, and cook for about 5 minutes, until the lasagna noodles are soft. Add salt and black pepper then taste to see if any more salt is needed.
- Top soup off with almond milk ricotta cheese and fresh basil leaves before serving!
*I used Cappello’s Lasagna Sheets (made from almond flour) – I found that the entire package was too many noodles, so I recommend cutting that amount in 1/2
**I used Kite Hill almond milk ricotta cheese
More Soups to Soothe Your Soul:
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Oh, Hi! I’m Juli.
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