Description
This keto lasagna soup captures all the rich, cheesy flavors of traditional lasagna in a hearty, low-carb bowl. Made with ground beef, marinara, Italian herbs, and cheese, it’s a comforting one-pot meal without the noodles.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 lb ground beef (or Italian sausage)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 2 cups low-carb marinara sauce
- 4 cups beef broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Add diced onion and garlic. Sauté for 3–4 minutes until softened and fragrant.
- Stir in diced tomatoes, marinara sauce, and beef broth. Add Italian seasoning, basil, red pepper flakes (if using), salt, and pepper. Bring to a boil.
- Reduce heat and simmer uncovered for 15–20 minutes to let flavors blend and soup slightly thicken.
- In a small bowl, mix together ricotta, mozzarella, and Parmesan cheese.
- Ladle soup into bowls and top each with a generous scoop of the cheese mixture.
- Garnish with fresh herbs if desired. Serve hot.
Notes
- Use full-fat cheeses for the best keto-friendly macros and creaminess.
- Swap ground beef for Italian sausage or turkey if preferred.
- This soup can be stored in the fridge for up to 4 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 5g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg