Protein Packed Gnocchi Lasagna Soup by thetessasmith

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Protein Packed Gnocchi Lasagna Soup

cook:

45 min

6 servings

This gnocchi soup is probably more of a beef soup plus gnocchi than a gnocchi soup plus beef. But that just doesn’t sound as enticing. 😉 I wanted this to have all the vibes of lasagna without actually being lasagna. Now that I’m pregnant my first and foremost concern is getting in a ton of protein with every meal! 🤰🏼 You can always double up on the gnocchi if you want a little pillowy bit in every bite, but I personally wanted the gnocchi to be present without giving me carb overload. 🤌🏻 Between the marinara (I used Summer Lemon Marinara from @getsauz 🍋🍅) and ricotta I promise it’ll feel like you’re eating lasagna but in the healthiest and bestest way. 🥰 Plusss let’s chat nutrients: ✨Bell peppers contain 3x the amount of Vitamin C as an orange ✨Swiss chard packs on iron, magnesium, potassium, and vitamins A, C, and K ✨Collagen provides essential amino acids ✨Beef (always @butcher_box) provides protein, iron, zinc, selenium, vitamin B6, vitamin B12, magnesium, and potassium.

Ingredients

• Oil for cooking (ideally olive, algae, tallow, or ghee)
• 2 lbs ground beef
• 2 cloves garlic, sliced
• 1 large yellow or white onion, diced
• 1 red, yellow, or orange bell pepper, diced
• 1 bunch collards, stems removed, leaves roughly chopped
• 1 tomato, chopped
• 6 cups bone broth
• 16 oz gnocchi
• 25 oz jar marinara
• 1/2 cup whole milk ricotta, plus more for topping
• Salt and pep for seasoning

Directions

1.
Heat oil in a large dutch oven or pot over medium high heat. Once shimmering add in 1 pound of ground beef at a time. Add the beef to the pan in chunks, trying to maintain some bit of space between each piece while still getting as much surface area as possible. Let that cook undisturbed for 5-7 minutes, until the bottom is deeply browned. This will bring SO MUCH flavor! During this time season it with salt and pepper. Use a spatula or spoon to stir and break up the beef. Cook for 1-2 more minutes and transfer to a bowl. Repeat with the other pound of beef and set aside.
• Oil for cooking (ideally olive, algae, tallow, or ghee)
• 2 lbs ground beef
• Salt and pep for seasoning
2.
Lower the heat to medium. Now that you have a bunch of beef fat in the pan, add in the garlic, onion, and pepper. Let that cook, stirring occasionally, until softened and onions are turning translucent. If you see the onions browning, move on!
• 2 cloves garlic, sliced
• 1 large yellow or white onion, diced
• 1 red, yellow, or orange bell pepper, diced
3.
Add in the collards and tomatoes and cook until wilted, just 1-2 minutes.
• 1 bunch collards, stems removed, leaves roughly chopped
• 1 tomato, chopped
4.
Add the bone broth, increase the temp to medium/high, and bring to a boil. Once boiling add the gnocchi and cook until the gnocchi starts to float to the top.
• 6 cups bone broth
• 16 oz gnocchi
5.
Turn the heat to medium/low and add in the marinara (pro tip: add a tiny bit of water to the jar after everything has been poured out, shake it up, and use that remaining watery marinara), and 1/2 cup of ricotta. Stir to combine and taste for seasoning. You’ll likely have to add a decent amount of salt.
• 25 oz jar marinara
• 1/2 cup whole milk ricotta, plus more for topping
• Salt and pep for seasoning
6.
Serve with an additional dollop of ricotta.
• 1/2 cup whole milk ricotta, plus more for topping
7.
ENJOY!

Protein Packed Gnocchi Lasagna Soup

thetessasmith

Cook

45 min

This gnocchi soup is probably more of a beef soup plus gnocchi than a gnocchi soup plus beef. But that just doesn’t sound as enticing. 😉 I wanted this to have all the vibes of lasagna without actually being lasagna. Now that I’m pregnant my first and foremost concern is getting in a ton of protein with every meal! 🤰🏼 You can always double up on the gnocchi if you want a little pillowy bit in every bite, but I personally wanted the gnocchi to be present without giving me carb overload. 🤌🏻 Between the marinara (I used Summer Lemon Marinara from @getsauz 🍋🍅) and ricotta I promise it’ll feel like you’re eating lasagna but in the healthiest and bestest way. 🥰 Plusss let’s chat nutrients: ✨Bell peppers contain 3x the amount of Vitamin C as an orange ✨Swiss chard packs on iron, magnesium, potassium, and vitamins A, C, and K ✨Collagen provides essential amino acids ✨Beef (always @butcher_box) provides protein, iron, zinc, selenium, vitamin B6, vitamin B12, magnesium, and potassium.

Read more

6 servings

US

original

metric

Picture for Protein Packed Gnocchi Lasagna Soup

6 servings

US

original

metric

Ingredients

Oil for cooking (ideally olive, algae, tallow, or ghee)

2 lbs ground beef

2 cloves garlic, sliced

1 large yellow or white onion, diced

1 red, yellow, or orange bell pepper, diced

1 bunch collards, stems removed, leaves roughly chopped

1 tomato, chopped

6 cups bone broth

16 oz gnocchi

25 oz jar marinara

½ cup whole milk ricotta, plus more for topping

Salt and pep for seasoning

Directions

Step 1

Heat oil in a large dutch oven or pot over medium high heat. Once shimmering add in 1 pound of ground beef at a time. Add the beef to the pan in chunks, trying to maintain some bit of space between each piece while still getting as much surface area as possible. Let that cook undisturbed for 5-7 minutes, until the bottom is deeply browned. This will bring SO MUCH flavor! During this time season it with salt and pepper. Use a spatula or spoon to stir and break up the beef. Cook for 1-2 more minutes and transfer to a bowl. Repeat with the other pound of beef and set aside.

Oil for cooking (ideally olive, algae, tallow, or ghee)

2 lbs ground beef

Salt and pep for seasoning

Step 2

Lower the heat to medium. Now that you have a bunch of beef fat in the pan, add in the garlic, onion, and pepper. Let that cook, stirring occasionally, until softened and onions are turning translucent. If you see the onions browning, move on!

2 cloves garlic, sliced

1 large yellow or white onion, diced

1 red, yellow, or orange bell pepper, diced

Step 3

Add in the collards and tomatoes and cook until wilted, just 1-2 minutes.

1 bunch collards, stems removed, leaves roughly chopped

1 tomato, chopped

Step 4

Add the bone broth, increase the temp to medium/high, and bring to a boil. Once boiling add the gnocchi and cook until the gnocchi starts to float to the top.

6 cups bone broth

16 oz gnocchi

Step 5

Turn the heat to medium/low and add in the marinara (pro tip: add a tiny bit of water to the jar after everything has been poured out, shake it up, and use that remaining watery marinara), and 1/2 cup of ricotta. Stir to combine and taste for seasoning. You’ll likely have to add a decent amount of salt.

25 oz jar marinara

½ cup whole milk ricotta, plus more for topping

Salt and pep for seasoning

Step 6

Serve with an additional dollop of ricotta.

½ cup whole milk ricotta, plus more for topping

Step 7

ENJOY!

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