Simple Keto Lasagna Soup

If you ask me, keto lasagna soup is pure comfort in a bowl.

This hearty soup gives you all the cozy flavors of traditional lasagna without the heavy pasta. Rich tomato broth mingles with Italian sausage, creamy ricotta, and plenty of melted mozzarella cheese.

It’s loaded with zucchini noodles that soak up all those good flavors while keeping things low-carb. Fresh basil and garlic help tie everything together just like your favorite lasagna recipe.

It’s a satisfying weeknight dinner that won’t leave you missing the noodles, perfect for chilly evenings when you want something warm and filling.

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What Kind of Ground Meat Should I Use?

You’ve got some flexibility with the ground meat in this keto lasagna soup. You can go with a full pound of ground beef, or mix things up by using half ground beef and half ground Italian sausage for extra flavor. If you choose all ground beef, aim for 80/20 or 85/15 fat content – you want some fat for flavor, but not so much that your soup becomes greasy. The Italian sausage option adds nice herbs and spices that really complement the marinara base, so don’t hesitate to try that combo if you’re feeling adventurous. Just make sure to break up the meat well as it cooks so you get nice, bite-sized pieces throughout your soup.

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Options for Substitutions

This keto-friendly soup is pretty forgiving when it comes to swaps, so here are some options to work with what you have:

• Ground beef: You can use ground turkey, ground chicken, or even ground pork instead. If using leaner meats like turkey or chicken, add an extra tablespoon of butter or olive oil to keep the richness.
• Italian sausage: Regular ground pork sausage works fine, or just use all ground beef if that’s what you have. You might want to add a pinch of Italian seasoning to make up for the missing herbs.
• Heavy cream: Half-and-half can work in a pinch, though the soup won’t be quite as rich. For dairy-free, try full-fat canned coconut milk, but add it at the very end to prevent curdling.
• Marinara sauce: Make sure to check the carb count on your sauce – some brands are higher than others. You can also use crushed tomatoes with added Italian herbs if you prefer.
• Ricotta cheese: Cottage cheese works as a substitute, though the texture will be slightly different. You can also use cream cheese, but start with just 1/4 cup as it’s richer.
• Fresh basil: Dried basil works too – use about 1 tablespoon instead of 1/4 cup fresh. Fresh oregano or parsley also make nice garnishes.

Watch Out for These Mistakes While Cooking

The biggest mistake when making keto lasagna soup is not properly browning your ground meat, which robs the soup of that rich, deep flavor you’re after – make sure to break up the meat well and let it develop a nice brown crust before adding liquids.

Another common error is adding the heavy cream and ricotta too early or at too high heat, which can cause the dairy to curdle and create an unappetizing texture, so always stir these in at the very end over low heat.

Don’t skip seasoning each layer as you build the soup – taste and adjust salt and pepper after browning the meat, again after adding the stock and marinara, and once more before serving to ensure every spoonful is properly seasoned.

Finally, resist the urge to boil the soup vigorously once you’ve added the cream, as gentle simmering will keep everything smooth and creamy instead of separated and grainy.

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What to Serve With Keto Lasagna Soup?

This hearty soup is pretty filling on its own, but I love serving it with some keto-friendly garlic bread made from almond flour or cauliflower bread for that authentic Italian feel. A simple Caesar salad with crispy romaine and extra parmesan makes a great side that won’t kick you out of ketosis. If you want to make it even more indulgent, try adding some crispy bacon bits on top or serve it alongside some roasted zucchini sticks that you can use for dipping. For a lighter option, a fresh arugula salad with olive oil and lemon pairs nicely with all those rich, cheesy flavors.

Storage Instructions

Refrigerate: This keto lasagna soup keeps really well in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day because all those flavors have time to meld together. Just wait for the garnishes like fresh basil and extra cheese until you’re ready to serve.

Freeze: You can freeze this soup for up to 3 months, but I recommend freezing it before adding the ricotta and cream. Those dairy ingredients can sometimes get a bit grainy when frozen and thawed. Just add them back in when you reheat!

Warm Up: Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally to prevent the cream from separating. If it seems too thick after storing, just add a splash of beef broth to thin it out. Top with fresh ricotta, Parmesan, and basil right before serving for the best taste.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 110-130 g
• Fat: 160-180 g
• Carbohydrates: 65-80 g

Ingredients

For the soup:

• 2 tbsp butter
• 1 medium yellow onion, diced (about 1 cup)
• 2 garlic cloves, minced
• Sea salt and black pepper, to taste
• 1 lb ground beef or 8 oz ground beef and 8 oz ground italian sausage
• 4 cups beef broth
• 2 1/2 cups tomato marinara sauce
• 1/2 cup heavy whipping cream
• 1/2 cup whole milk ricotta cheese

For the toppings:

• Extra ricotta cheese, for serving
• 1/2 cup shredded parmesan cheese, for garnish
• 1/4 cup fresh basil leaves, chopped

Step 1: Sauté the Aromatics

• 2 tbsp butter
• 1 medium yellow onion, diced (about 1 cup)
• 2 garlic cloves, minced
• sea salt and black pepper, to taste

Melt the butter in a large Dutch oven or stockpot over medium-low heat.

Add the diced onion, minced garlic, and a pinch each of sea salt and black pepper.

Sauté until the onion becomes translucent and the garlic is fragrant, stirring often to prevent any browning.

Step 2: Brown the Meat

• 1 lb ground beef or 8 oz ground beef and 8 oz ground Italian sausage

Increase the heat to medium.

Add the ground beef (or a mix of ground beef and ground Italian sausage) to the pot with the sautéed aromatics.

Cook the meat, breaking it up with a spatula, until it is fully browned.

Once browned, drain off the excess grease to avoid an oily soup base.

Step 3: Add Liquid Ingredients and Dairy

• 4 cups beef broth
• 2 1/2 cups tomato marinara sauce
• 1/2 cup heavy whipping cream
• 1/2 cup whole milk ricotta cheese

Pour in the beef broth and tomato marinara sauce, stirring to combine with the browned meat and aromatics.

Bring the mixture to a boil, then lower the heat to maintain a gentle simmer.

Stir in the heavy whipping cream and ricotta cheese until fully incorporated.

I like to use the highest-quality ricotta I can find for the creamiest texture.

Step 4: Simmer and Season

Allow the soup to simmer gently, uncovered, for 30 to 45 minutes, stirring occasionally.

This step helps the flavors meld together and the soup to thicken slightly.

Taste the soup towards the end of the simmering time and add more salt and black pepper if needed.

For even deeper flavor, I like to let it simmer a bit longer if you have the time.

Step 5: Garnish and Serve

• extra ricotta cheese, for serving
• 1/2 cup shredded Parmesan cheese, for garnish
• 1/4 cup fresh basil leaves, chopped

Ladle the hot soup into bowls.

Top each serving with a generous spoonful of extra ricotta cheese, a couple teaspoons of shredded Parmesan cheese, and a sprinkle of fresh chopped basil before serving.

The garnishes really bring fresh flavor and an authentic touch to each bowl.

Simple Keto Lasagna Soup

Delicious Simple Keto Lasagna Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 16 minutes mins

Cook Time 34 minutes mins

Total Time 50 minutes mins

Servings 4

Calories 2200 kcal

Ingredients

  

For the soup:

• 2 tbsp butter
• 1 medium yellow onion, diced (about 1 cup)
• 2 garlic cloves, minced
• sea salt and black pepper, to taste
• 1 lb ground beef or 8 oz ground beef and 8 oz ground Italian sausage
• 4 cups beef broth
• 2 1/2 cups tomato marinara sauce
• 1/2 cup heavy whipping cream
• 1/2 cup whole milk ricotta cheese

For the toppings:

• extra ricotta cheese, for serving
• 1/2 cup shredded Parmesan cheese, for garnish
• 1/4 cup fresh basil leaves, chopped

Instructions

 

• Melt the butter in a large Dutch oven or stockpot over medium-low heat. Add the diced onion, minced garlic, and a pinch each of sea salt and black pepper. Sauté until the onion becomes translucent and the garlic is fragrant, stirring often to prevent any browning.
• Increase the heat to medium. Add the ground beef (or a mix of ground beef and ground Italian sausage) to the pot with the sautéed aromatics. Cook the meat, breaking it up with a spatula, until it is fully browned. Once browned, drain off the excess grease to avoid an oily soup base.
• Pour in the beef broth and tomato marinara sauce, stirring to combine with the browned meat and aromatics. Bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Stir in the heavy whipping cream and ricotta cheese until fully incorporated. I like to use the highest-quality ricotta I can find for the creamiest texture.
• Allow the soup to simmer gently, uncovered, for 30 to 45 minutes, stirring occasionally. This step helps the flavors meld together and the soup to thicken slightly. Taste the soup towards the end of the simmering time and add more salt and black pepper if needed. For even deeper flavor, I like to let it simmer a bit longer if you have the time.
• Ladle the hot soup into bowls. Top each serving with a generous spoonful of extra ricotta cheese, a couple teaspoons of shredded Parmesan cheese, and a sprinkle of fresh chopped basil before serving. The garnishes really bring fresh flavor and an authentic touch to each bowl.