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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.