This Italian Ground Beef and Zucchini Soup is low carb and unbelievably quick and easy to make. It’s delicious served with some mozzarella cheese and — for those who aren’t going low carb — throw some sourdough breadsticks on the side for a delicious dinner!
Italian ground beef and zucchini soup is such a warm, hearty meal that you won’t even notice that it happens to be pretty low-carb. I love that this soup is so incredibly quick and easy to make and can be ready for dinner in less that 45 minutes, with only 10 minutes of hands-on time!
You’re sure to find this recipe in your winter rotation of quick, healthy meals.
Easy Ground Beef Dinner Idea
I love that this recipe uses ground beef. That automatically puts it in the top tier of easy dinner ideas for busy weeknights! Ground beef is so easy to have on hand and can even be used straight out of the freezer. This is one of those quick go-to meals that you can be prepared to make when you don’t have much time for dinner prep.
This recipe can be made with just 10 minutes of hands-on time and can be ready to eat in just 45 minutes!
Cheap and delicious low carb dinner
This meal is quite budget friendly for a low carb dinner. It uses ground beef and zucchini as the main components of the recipe, and there aren’t very many ingredients aside from the ground beef and zucchini. A big can of tomato sauce, an onion, and some Italian seasonings and you’ll be all set for this delicious, not too carby dinner.
If you have it on hand, shredded mozzarella or maybe some parmesan cheese are both great low-carb additions to the top of this soup!
Ground Beef and Zucchini Soup Recipe:
Ingredients:
1 lb Ground Beef
3 Medium Zucchini
1/2 Yellow Onion
1 28oz can Diced Tomatoes
2 tsp. Salt
3 cloves of Garlic, diced.
1/2 tsp. Dried Basil
1/2 tsp. Dried Oregano
1/2 tsp. Dried Thyme
Instructions:
Begin by browning your ground beef in a large pot over medium-medium high heat.
In the meantime, dice up your onion. Add it to the pot along with the salt, basil, oregano, and thyme. Allow the ground beef and onion mixture to cook until the ground beef is no longer pink and the onions are soft and translucent.
Chop up the zucchini (I like to quarter the zucchini longways and chop it up into chunks about 1/2 inch wide), and add it to the ground beef mixture. Also add the diced garlic. Cook, stirring occasionally, for a few more minutes.
Add the can of diced tomatoes and turn the heat down to medium low. Allow the soup to simmer, covered, for 1/2 hour. It will seem a bit thick at first, but will get juicer and more like soup as time goes on. After 1/2 hour you can choose to add a bit of water if the soup is too thick for your liking.
Serve and enjoy! I love serving this soup topped with shredded mozzarella cheese.
Get the Printable Recipe:
Italian Ground Beef and Zucchini Soup
This easy Italian Ground Beef and Zucchini Soup is low carb and incredibly delicious- not to mention budget friendly and quick to make!
Ingredients
- 1 lb Ground Beef
- 3 Medium Zucchini
- 1/2 Yellow Onion
- 1 28oz can Diced Tomatoes
- 2 tsp. Salt
- 3 cloves of Garlic, diced.
- 1/2 tsp. Dried Basil
- 1/2 tsp. Dried Oregano
- 1/2 tsp. Dried Thyme
Instructions
Begin by browning your ground beef in a large pot over medium-medium high heat.
In the meantime, dice up your onion. Add it to the pot along with the salt, basil, oregano, and thyme. Allow the ground beef and onion mixture to cook until the ground beef is no longer pink and the onions are soft and translucent.
Chop up the zucchini (I like to quarter the zucchini longways and chop it up into chunks about 1/2 inch wide), and add it to the ground beef mixture. Also add the diced garlic. Cook, stirring occasionally, for a few more minutes.
Add the can of diced tomatoes and turn the heat down to medium low. Allow the soup to simmer, covered, for 1/2 hour. It will seem a bit thick at first, but will get juicer and more like soup as time goes on. After 1/2 hour you can choose to add a bit of water if the soup is too thick for your liking.
Serve and enjoy! I love serving this soup topped with shredded mozzarella cheese.
Nutrition Information:
Yield:
4Serving Size:
1/4th RecipeAmount Per Serving: Calories: 318Total Fat: 17.5gSaturated Fat: 7.1gCholesterol: 76mgSodium: 1680mgCarbohydrates: 17.1gFiber: 3.8gSugar: 9.9gProtein: 25.2g
Nutrition information isn't always accurate.
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