First, place a large pot over medium-high heat. Add ground beef, black pepper, garlic powder, onion powder, dried basil, and dried oregano to the pot. Stir well and crumble ground beef, stirring until ground beef is cooked through. Transfer the cooked ground beef to a medium bowl and set aside.
Return the pot to the heat. Add oil to the pot and cook the onion and garlic until fragrant. Add the ground beef back to the pot along with tomato paste. Cook for a few minutes until the tomato paste is dark in color.
Pour in chicken broth and stir, then add salt and tomatoes. Bring mixture to boil, then reduce heat and simmer 10 minutes.
While mixture simmers, make cashew cream by adding cashews and water to high-speed blender and blending on high speed until completely smooth. After mixture has simmered 10 minutes, pour cashew cream into pot and heat through, approximately 2 minutes.
Divide the ribboned zucchini between serving bowls and pour the lasagna soup over the zucchini along with fresh basil. Drizzle olive oil on top of soup.
Enjoy this warm and hearty lasagna soup recipe whenever you want something gluten-free, healthy, dairy-free, Whole30, and simply delicious!