The night I made this soup, I asked Jesse what he wanted for dinner. He suggested spaghetti squash with meat sauce, but I told him I didn’t feel like spaghetti. We’d been having it for dinner quite a bit and I felt like I needed a break. What’s funny, is that the recipe I whipped up is basically a thinner and soupier spaghetti sauce with squash noodles mixed in. Hence the name, spaghetti soup. So, I ended up eating a variation of spaghetti anyway. I guess I must have wanted it unconsciously.
- 1 lb ground chicken
- 1 Tbsp grass-fed ghee
- 1 medium onion, chopped
- 3 stalks celery, chopped
- 1 cup sliced crimini mushrooms
- 4 cloves garlic, minced
- 2 large carrots, grated
- 1.5 cups frozen kale
- 2 cups no-sugar added marinara sauce (I used Monte Bene Spicy Marinara)
- 1 26.4 oz box Pomi chopped tomatoes (or a 28 oz can)
- 2-3 cups bone broth (or decent store bought broth/stock)
- Sea salt and pepper to taste
- 2 tsp dried oregano
- 1/2 tsp Italian seasoning
- 2 tsp dried thyme
- Red pepper flakes to taste, optional
- 1/2 large cooked spaghetti squash, scraped into strands with fork
- Italian herb-infused olive oil for drizzling, optional, but highly recommended
- Melt the ghee in a soup pot over medium heat. Add the garlic, onion and ground chicken. Saute a few minutes, breaking up the ground chicken with a spatula. Then, add the celery and mushrooms and continue to cook, until the meat is fully browned.
- Add the marinara sauce, tomatoes, frozen kale, grated carrots, broth and seasonings, and mix well. Bring soup to a simmer, then reduce heat to medium-low and let cook for 10-15 minutes, stirring occasionally.
- Add the cooked spaghetti squash strands and adjust seasonings if need be. Serve with Italian herb-infused olive oil drizzled on top, if desired.
Yields: 5-6 servings
- 1 lb grass-fed ground beef
- 1/2 Tbsp grass-fed ghee
- 1 cup crimini mushrooms, sliced
- 1 medium zucchini (or 2 small), sliced
- 3 heirloom tomatoes, diced
- 1 tsp sea salt
- 1 tsp ground fennel
- 1/2 tsp ground sage
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- White or black pepper to taste
- 1 – 8 oz can tomato sauce (make sure there’s no sugar in it; I like Muir Glen organic tomato sauce)
- Few splashes of broth (any kind you like)
- Olives of choice for garnish, optional (I like Castelvetrano best)
- Heat ghee in a large skillet over medium heat. Add meat to the pan and break up with a spatula. After browning for a few minutes, mix in the mushrooms. Continue to cook a few more minutes, or until mushrooms are softened and meat is cooked through.
- Add in the spices and remaining ingredients, except for the olives. Mix together well and let cook over medium-low heat.
- Once the zucchini has cooked and softened to your liking, and the sauce mixture has cooked down a little bit, remove the pan from the heat.
- Serve hash on top of mashed cauliflower and garnish with olives, if using.
For the cauliflower mash:
- 1 head cauliflower, chopped into medium-sized florets (I used orange cauliflower)
- 1 – 2 Tbsp grass-fed butter
- Sea salt and pepper to taste
- Steam cauliflower florets until fork tender, about 10 – 12 minutes.
- Add cauliflower to the food processor with the butter, sea salt and pepper. Blend until smooth.