Keto Lasagna Soup – Cozy, Low-Carb Comfort in a Bowl

This Keto Lasagna Soup brings all the rich, cheesy flavors of classic lasagna without the heavy carbs. It’s warm, hearty, and ready in under an hour, making it perfect for weeknights. You’ll get layers of savory broth, seasoned meat, and creamy ricotta without the noodles.

It’s also easy to customize, budget-friendly, and great for meal prep. If you love lasagna but want to keep things low-carb, this soup will quickly become a favorite.

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Keto Lasagna Soup - Cozy, Low-Carb Comfort in a Bowl

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 1 tablespoon olive oil or avocado oil
• 1 pound ground Italian sausage (mild or hot), casings removed
• 1/2 pound ground beef (80/20 or leaner)
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 (14.5-ounce) can fire-roasted diced tomatoes (no sugar added)
• 3 cups low-sodium beef broth (or chicken broth)
• 1 cup marinara sauce (no sugar added, keto-friendly)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon fennel seeds (optional, for authentic sausage flavor)
• 1/2 teaspoon smoked paprika (optional)
• Salt and black pepper to taste
• 2 cups chopped green cabbage or 2 small zucchini, ribboned into “noodles”
• 1/2 cup heavy cream (optional for a creamier soup)
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese, plus more for serving
• Fresh basil or parsley, chopped, for garnish

Method

 

1. Brown the meat: Heat oil in a large pot over medium-high. Add Italian sausage and ground beef. Cook, breaking it up with a spoon, until browned and slightly crisp at the edges, about 6–8 minutes. Drain excess fat if needed.
2. Sauté the aromatics: Add onion and a pinch of salt. Cook until translucent, about 3–4 minutes. Stir in garlic and cook 30 seconds, just until fragrant.
3. Build the base: Stir in tomato paste and cook 1 minute to caramelize. Add diced tomatoes, broth, marinara, oregano, basil, red pepper flakes, fennel seeds, and smoked paprika. Season with salt and pepper.
4. Simmer: Bring to a gentle boil, then reduce to a simmer. Cook 10–15 minutes to let the flavors develop.
5. Add the “noodles”: Stir in cabbage or zucchini. Simmer 5–7 minutes, until tender but not mushy. Taste and adjust salt and pepper.
6. Finish creamy (optional): Stir in heavy cream for a richer, silky texture. Warm through for 1–2 minutes without boiling.
7. Make the cheesy topping: In a small bowl, mix ricotta, mozzarella, and Parmesan. Add a pinch of salt and pepper. This becomes your “lasagna layer.”
8. Serve: Ladle soup into bowls. Dollop or swirl in a spoonful of the cheese mixture. Garnish with fresh basil or parsley and extra Parmesan.

What Makes This Recipe So Good

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• All the flavor, fewer carbs: You get the classic lasagna taste—Italian sausage, tomato, herbs, and cheese—without the pasta.
• Simple, one-pot friendly: Minimal cleanup, straightforward steps, and pantry-friendly ingredients.
• Protein-packed and satisfying: Keeps you full thanks to ground meat, cheese, and a rich, savory broth.
• Great for meal prep: The flavors deepen after a day in the fridge, and it reheats beautifully.
• Customizable: Swap meats, adjust spice, and choose your favorite keto “noodle” options, like cabbage ribbons or zucchini.

Ingredients

• 1 tablespoon olive oil or avocado oil
• 1 pound ground Italian sausage (mild or hot), casings removed
• 1/2 pound ground beef (80/20 or leaner)
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 (14.5-ounce) can fire-roasted diced tomatoes (no sugar added)
• 3 cups low-sodium beef broth (or chicken broth)
• 1 cup marinara sauce (no sugar added, keto-friendly)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon fennel seeds (optional, for authentic sausage flavor)
• 1/2 teaspoon smoked paprika (optional)
• Salt and black pepper to taste
• 2 cups chopped green cabbage or 2 small zucchini, ribboned into “noodles”
• 1/2 cup heavy cream (optional for a creamier soup)
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese, plus more for serving
• Fresh basil or parsley, chopped, for garnish

Step-by-Step Instructions

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1. Brown the meat: Heat oil in a large pot over medium-high. Add Italian sausage and ground beef.

   Cook, breaking it up with a spoon, until browned and slightly crisp at the edges, about 6–8 minutes. Drain excess fat if needed.

2. Sauté the aromatics: Add onion and a pinch of salt. Cook until translucent, about 3–4 minutes.

   Stir in garlic and cook 30 seconds, just until fragrant.

3. Build the base: Stir in tomato paste and cook 1 minute to caramelize. Add diced tomatoes, broth, marinara, oregano, basil, red pepper flakes, fennel seeds, and smoked paprika. Season with salt and pepper.
4. Simmer: Bring to a gentle boil, then reduce to a simmer.

   Cook 10–15 minutes to let the flavors develop.

5. Add the “noodles”: Stir in cabbage or zucchini. Simmer 5–7 minutes, until tender but not mushy. Taste and adjust salt and pepper.
6. Finish creamy (optional): Stir in heavy cream for a richer, silky texture.

   Warm through for 1–2 minutes without boiling.

7. Make the cheesy topping: In a small bowl, mix ricotta, mozzarella, and Parmesan. Add a pinch of salt and pepper. This becomes your “lasagna layer.”
8. Serve: Ladle soup into bowls.

   Dollop or swirl in a spoonful of the cheese mixture. Garnish with fresh basil or parsley and extra Parmesan.

How to Store

• Refrigerator: Store the soup (without the cheese mixture) in an airtight container for 4–5 days. Keep the ricotta mixture separate and add it when serving.
• Freezer: Freeze the soup without dairy for up to 3 months.

  Thaw overnight in the fridge, then reheat gently and stir in cream and cheese before serving.

• Reheating: Warm on the stove over medium heat until hot. Add a splash of broth if it thickens. Avoid boiling once dairy is added.

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Health Benefits

• Low-carb and keto-friendly: By skipping noodles and using low-sugar marinara, this soup keeps net carbs lower while still feeling indulgent.
• High in protein: Ground beef and sausage help support satiety and muscle maintenance, especially helpful on a low-carb plan.
• Nutrient-dense add-ins: Cabbage or zucchini add fiber, vitamin C, and potassium with minimal carbs.
• Balanced fats: Cheese and cream provide satisfying fats that help keep you full and support a steady energy curve.

Pitfalls to Watch Out For

• Hidden sugars: Some marinara sauces and canned tomatoes add sugar.

  Choose no-sugar-added options to keep carbs down.

• Overcooking veggies: Zucchini gets mushy fast. Add it near the end and keep an eye on texture. Cabbage holds up better if you prefer a sturdier “noodle.”
• Too salty: Sausage, broth, and cheese all bring salt.

  Taste before adding more salt and choose low-sodium broth when possible.

• Separating dairy: Boiling after adding cream or cheese can cause curdling. Keep the heat gentle once dairy goes in.

Recipe Variations

• Chicken or turkey: Use ground chicken or turkey and swap beef broth for chicken broth for a lighter version.
• All-beef, no sausage: Go with all ground beef and add extra fennel seed and Italian seasoning for that classic flavor.
• Veggie-forward: Add mushrooms, spinach, or riced cauliflower. Sauté mushrooms with the onion for the best flavor.
• Dairy-free option: Skip the cheese blend and cream.

  Add a drizzle of olive oil and a spoonful of nutritional yeast for a savory finish.

• Spicy kick: Use hot Italian sausage, extra red pepper flakes, and a pinch of cayenne.
• Pesto swirl: Finish bowls with a small spoonful of basil pesto for herb-forward richness. Choose a low-carb pesto or make your own.
• Ricotta clouds: Instead of mixing cheeses, spoon plain ricotta on top and shower with Parmesan for a lighter finish.