Low Carb Lasagna Soup (Instant Pot / Slow Cooker)

Ingredients

• 30 ml (2 tablespoons)garlic-infused olive oil
• 99 g (3.5 ounces)raw pancetta, cubed
• 75 g (½ cup)leek, dark green parts only, finely chopped
• 454 g (1 pound)ground beef
• 30 ml (2 tablespoons)tomato paste
• 240 ml (1 cup)water
• 480 ml (2 cups)low-sodium beef broth, homemade or shop-bought; low FODMAP if needed
• 794 g (28-ounce can)fire-roasted crushed tomatoes
• 45 ml (3 tablespoons)Italian seasoning, homemade or shop-bought; low FODMAP if needed
• 10 ml (2 teaspoons), or to tastesalt
• 5 ml (1 teaspoon)ground black pepper
• 340 g (12-ounce package)hearts of palm lasagna sheets, drained, rinsed, patted dry and chopped into thirds
• 60 ml (¼ cup), optionalheavy cream, lactose-free if needed, or coconut cream for Paleo/Whole30
• About 113 g (1 cup)mozzarella cheese, lactose-free if needed, finely shredded
• About 50 g (½ cup)parmesan cheese, finely shredded, or additional mozzarella
• To taste, optionalfresh Italian parsley, finely chopped, for garnish

Instructions

1. 1

   Prepare ingredients

   For the Instant Pot method, prepare everything except the cream and cheese before you begin cooking. Drain the hearts of palm sheets in a fine-mesh sieve, rinse under cold water, pat dry with paper towels and chop into thirds.

2. 2

   Brown pancetta

   Select Sauté on a 6-quart or 8-quart Instant Pot, or a comparable electric pressure cooker. When the display reads Hot, add the garlic-infused olive oil and swirl to coat the pot. Add the pancetta and cook, stirring often, for about 5 minutes, until it begins to brown at the edges. Remove it with a slotted spoon and set aside, leaving as much of the oil and juices in the pot as possible.

3. 3

   Cook the leek

   Add the leek to the Instant Pot and sauté for 2 minutes, stirring frequently.

4. 4

   Brown the beef

   Add the ground beef and break it into small pieces with a spatula. Sauté for about 5 minutes, stirring frequently, until browned.

5. 5

   Fry tomato paste

   Add the tomato paste and sauté for 1 minute, stirring constantly.

6. 6

   Deglaze the pot

   Press Cancel. Add the water and scrape the bottom of the pot clean with a spatula.

7. 7

   Combine soup ingredients

   Add the beef broth, crushed tomatoes, Italian seasoning, salt, pepper, chopped hearts of palm sheets and cooked pancetta. Stir to combine.

8. 8

   Pressure cook soup

   Close the lid and set the pressure release valve to Sealing. Select Pressure Cook or Manual and set the timer for 20 minutes. When the cycle finishes, manually release the pressure by moving the valve to Open, then press Cancel and open the lid.

9. 9

   Finish and serve

   If using cream, let the soup cool for a few minutes before stirring it in; otherwise, stir the soup. Ladle into bowls. Combine the shredded mozzarella and parmesan in a small bowl, top each serving with the cheese, garnish with parsley if desired and serve.

10. 10

    Prepare ingredients

    For the slow cooker method, prepare everything except the cream and cheese before you begin cooking. Drain the hearts of palm sheets in a fine-mesh sieve, rinse under cold water, pat dry with paper towels and chop into thirds.

11. 11

    Brown pancetta

    Heat a large frying pan over medium heat. Add the garlic-infused olive oil and swirl to coat the pan. Add the pancetta and sauté for about 5 minutes, until it begins to brown at the edges. Remove it with a slotted spoon and set aside, leaving the juices in the pan.

12. 12

    Cook the leek

    Add the leek to the pan and sauté for 2 minutes, stirring often.

13. 13

    Brown the beef

    Add the ground beef, breaking it into small pieces with a spatula. Sauté for about 5 minutes, until browned.

14. 14

    Fry tomato paste

    Add the tomato paste and sauté for 1 minute, stirring constantly.

15. 15

    Deglaze the pan

    Slowly pour the water into the pan, scraping the bottom clean with a spatula. Transfer the pan contents to a slow cooker.

16. 16

    Combine soup ingredients

    Add the broth, crushed tomatoes, Italian seasoning, salt, pepper, chopped hearts of palm sheets and cooked pancetta to the slow cooker. Stir to combine and cover with the lid.

17. 17

    Slow cook soup

    Cook for 4 hours on High or 6–8 hours on Low.

18. 18

    Finish and serve

    Remove the lid. If using cream, let the soup cool for a few minutes before stirring it in; otherwise, stir the soup.

19. 19

    Add cheese

    Ladle the soup into bowls. Combine the shredded mozzarella and parmesan in a small bowl, then top each serving with the cheese mixture. Garnish with parsley if desired and serve.

What is lasagna soup?

Lasagna soup takes cues from the familiar Italian baked pasta dish, bringing tomato, beef, herbs and cheese together in a spoonable meal. This version uses chopped hearts of palm sheets instead of conventional pasta, and can be cooked under pressure or gently in a slow cooker.

The pancetta adds savoury depth, while the cheeses provide a rich finish. Cream is optional, so you can leave it out or use coconut cream for the stated Paleo/Whole30 option.

Nutrition and macros by portion

The nutrition label shows one serving as written: 329 calories, 26g protein, 13g carbs, 21g fat.

The beef and cheese contribute much of the protein, while the tomatoes, leek and hearts of palm provide carbohydrates. The olive oil, pancetta, cream and cheeses account for much of the fat. For a more balanced plate, serve a bowl with a side salad or extra vegetables.

Choosing the ingredients

Pancetta: Cook it until its edges begin to brown, then lift it out while leaving the cooking juices in the pot or pan. Those juices help flavour the leek and beef.

Hearts of palm: Drain, rinse and pat the sheets dry before chopping them into thirds. The pieces go into the soup with the other ingredients, so there is no need to cook them separately.

Seasoning: The recipe calls for Italian seasoning and fire-roasted crushed tomatoes. If you need low-FODMAP ingredients, use products labelled or prepared to suit that requirement.

Build flavour before simmering

Brown the pancetta first, then cook the leek and beef in the remaining fat and juices. Breaking the beef into small pieces helps it distribute throughout the broth.

Tomato paste: Stir it constantly for 1 minute before adding liquid. Scrape the pot or pan thoroughly when you add the water so the browned bits are loosened.

Check the texture and timing

Instant Pot: The recipe sets a 20-minute pressure-cooking time, after the ingredients have been sautéed and combined. Release the pressure manually once the cycle is complete.

Slow cooker: Cook for 4 hours on High or 6–8 hours on Low. The recipe gives time rather than a separate doneness test, so follow the stated setting and timing.

Finish each bowl

Cream: If using it, let the soup cool for a few minutes before stirring it in. This gives the soup a creamy finish; skipping it keeps the bowl without that addition.

Cheese: Mix the shredded mozzarella and parmesan together before adding them to the bowls. Parsley is an optional fresh garnish.

To serve: Pair the soup with a simple green salad or a side of vegetables if you want a more varied meal. Keep any extra seasoning or accompaniments separate so everyone can adjust their bowl.

Recipe notes & tips

• Pat the hearts of palm sheets dry after rinsing so they are ready to chop and add.
• Use a slotted spoon to lift out the pancetta while keeping its cooking juices in the pot or pan.
• Break the beef into small pieces as it browns for a more even distribution in the soup.
• Scrape the cooking surface well when adding the water to loosen the browned bits.
• Let the soup cool briefly before stirring in the cream, if using.
• Combine the two shredded cheeses before topping the bowls.

Variations

• Cream-free: Leave out the optional cream for a less creamy finish.
• Coconut cream: Use coconut cream instead of heavy cream for the stated Paleo/Whole30 option.
• Lactose-free: Choose lactose-free cream and mozzarella if needed.
• Cheese swap: Use additional mozzarella in place of the parmesan.
• Fresh finish: Scatter chopped Italian parsley over the bowls just before serving.

Common mistakes to avoid

• Skipping the rinse: Rinse the hearts of palm sheets with cold water after draining, then pat them dry.
• Discarding the pancetta juices: Lift out the cooked pancetta with a slotted spoon and leave the juices behind.
• Burning the tomato paste: Stir it constantly for its 1-minute sauté.
• Leaving browned bits behind: Scrape the bottom of the pot or pan as you add the water.
• Adding cream too soon: Let the soup cool for a few minutes before stirring in the cream.
• Mixing cheese into the whole pot: Combine the shredded cheeses separately and add them to individual bowls.

How to store

Refrigerate leftover soup in a covered container and use within 3–4 days. Reheat gently on the hob or in the microwave until hot, stirring as needed; add the cheese when serving.

Frequently asked questions