This simple stovetop recipe for creamy keto lasagna soup is made with soft palmini noodles. Only 4g net carbs in each serving!
Place the ground beef and onion in a saucepan over medium high heat on the stove. Saute until the meat is browned and the onions have softened. Drain any excess fat.
Reduce the heat to medium low and add the tomato paste and minced garlic. Saute for a minute longer.
Pour in the marinara sauce, chicken broth and Italian seasoning, as well as salt and pepper to taste. Stir to combine.
Add in the palmini noodles and the kale. Stir the kale into the mixture well.
Place a lid on the saucepan, and simmer for 20 minutes.
Remove the lid, add the heavy whipping cream and parmesan cheese. Stir to combine, and simmer another 5 minutes before serving.
Calories: 245 Per Serving
Net Carbs: 4 Net Carb Per Serving