Recipes

Keto Lasagna Soup

This rich and creamy Keto Lasagna Soup is the ultimate in comfort food. It has all the delicious flavors of a classic lasagna, but in soup form – ground beef and Italian sausage cooked with onions and garlic, mixed with an herb infused marinara sauce, savory beef stock, silky cream and ricotta and parmesan cheeses. Who needs the pasta anyway?Best of all, it only dirties one pot.

a bowl of cream lasagna soup, topped with ricotta cheese, parmesan cheese and fresh basil

Ingredients in Keto Lasagna Soup

ingredients laid out in individual bowls to make lasagna soup

Ingredient Notes

  • Onion and garlic: These add an immense amount of flavor to any dish you are cooking. In my opinion, all good soups start with a based of sautéed onion and garlic. The tip to cooking onion and garlic is to do it at a low temperature. Too much heat and they will taste bitter and acrid.

  • Ground beef: This keto lasagna soup is also fantastic made with ground pork, or a combination of beef and pork. It is also excellent with ground bison or even lamb.

  • Beef stock: If you do not have beef stock, you can also use chicken stock or vegetable stock.

  • Heavy cream: The heavy cream in this lasagna soup recipe adds a rich, silky texture. You can also make it with half and half.

  • Marinara sauce: For this recipe I like to use my Three Cheese Garlic Marinara Recipe of my Pesto Marinara Sauce recipe, but you can also used a jarred sauce. You can even use 2 cups of crushed tomatoes, 1 can of tomato paste and 1 tablespoon dried Italian herbs.

  • Ricotta cheese: Ricotta cheese is a pretty classic ingredient when it comes to lasagna, but this low carb lasagna soup recipe is also delicious made with cottage cheese or cream cheese.

  • Parmesan cheese: The parmesan adds a nice salty, nutty flavor. But this low carb lasagna soup is also delicious topped with melty mozzarella cheese.

Step by Step Instructions

step by step photos detailing how to make lasagna soup in a dutch oven

How to make Keto Lasagna Soup

STEP 1: Heat the butter in a Dutch oven or large pot over medium-low heat. Add the onion, garlic, and a pinch each of salt and pepper. Cook until the onion is translucent and the garlic is fragrant.

STEP 2: Increase the heat to medium, add the ground beef to the pot, and cook until browned, breaking up the meat with a spatula as it cooks. Drain the excess grease. 

STEP 3: Add the beef stock and marinara sauce to the pot. Bring to a boil, then reduce the heat to low to maintain a gentle simmer.

STEP 4: Mix in the cream and ricotta cheese. Simmer, stirring occasionally, for 30 to 45 minutes. This is when the flavors really come together. Taste and add additional salt and pepper, if needed.

a dutch oven full of rich, creamy tomato soup

STEP 5: Before serving, top each bowl of soup with a spoonful of ricotta cheese, a couple teaspoons of Parmesan cheese, and some fresh basil.

a bowl of tomato soup, garnished with cheese and basil with a pot of soup behind it

Recipe Tips and Variations

  • Storage: Store leftovers in the refrigerator for up to 5 days.

  • Reheating: I like to reheat this on the stovetop. If it gets too thick in the refrigerator, you can add a little extra beef stock to thin it out.

  • Add pasta: If you are not concerned with keeping this lasagna soup low in carbs, it is delicious with some fresh pasta added – cheese stuffed tortellini or ravioli. (Try this Tomato Tortellini Soup Recipe)

  • Top it with croutons: For a nice crunchy element, I like to top this soup with some of my low carb croutons.

  • Serve it with crackers: What goes better with soup than crackers? This keto lasagna soup is delicious served with these Garlic Parmesan Keto Crackers or these Rosemary and Thyme Keto Crackers.

  • Change up the protein: This is also delicious with ground Italian sausage or even shredded chicken.

  • Add more vegetables: Amp up the nutrition with some extra vegetables. This is delicious with some fresh spinach and mushrooms added.

a bowl of lasagna soup, topped with ricotta cheese, parmesan cheese and fresh basil

Frequently Asked Questions

Can this be made in a slow cooker?

Yes, absolutely. Simply sauté the onion, garlic, and ground beef and then add it to the slow cooker with the rest of the ingredients. Cook on low for 6 hours.

Can this be made dairy free?

Yes. You can make this dairy free by swapping out the heavy cream for full fat coconut milk, the butter for olive oil, and replacing the Parmesan cheese and ricotta cheese with a plant based or nut based alternative.

a bowl of creamy tomato soup, topped with ricotta cheese, parmesan cheese and fresh basil

More low carb lasagna recipes

  • “Just Like the Real” Thing Lasagna

  • Eggplant Lasagna

  • Chicken Cordon Bleu Lasagna

  • Low Carb Lasagna Stuffed Peppers

More low carb soup recipes

  • Spinach and Artichoke Dip Chicken Soup – keto, gluten free
  • Philly Cheesesteak Soup – keto, gluten free
  • Keto Wonton-less Soup – paleo, whole30
  • Keto Bacon Cheeseburger Soup – low carb, gluten free, sugar free

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Print

Keto Lasagna Soup



  • Author:
    Kyndra Holley

  • Total Time:
    1 hour 20 minutes

  • Yield:
    10 servings

  • Diet:
    Gluten Free


Print Recipe


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Description

I’ve always loved the flavors of a rich and hearty lasagna, but I’ve never been too keen on the thick, gummy lasagna noodles. I typically ate the insides, and what was left on my plate was a pile of limp noodles. This soup has all those same amazing flavors of a traditional lasagna, without the heaviness of the noodles. However, if you want to add something to simulate lasagna noodles, try making the noodles from my “Just Like the Real Thing” Lasagna recipe.


Ingredients


Units

  • 2 tablespoons butter
  • 1 medium onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • Sea salt and ground black pepper
  • 1 pound ground beef or 8 ounces ground beef and 8 ounces ground Italian sausage
  • 4 cups beef stock
  • 2 ½ cups marinara sauce
  • ½ cup heavy cream
  • ½ cup full-fat ricotta cheese, plus more for garnish
  • ½ cup shredded Parmesan cheese, for garnish
  • ¼ cup chopped fresh basil, for garnish


Instructions

  1. Heat the butter in a large Dutch oven or stockpot over medium-low heat. Add the onion, garlic, and a pinch each of salt and pepper. Cook until the onion is translucent and the garlic is fragrant.
  2. Increase the heat to medium, add the ground beef to the pot, and cook until browned, breaking up the meat with a spatula as it cooks. Drain the excess grease. 
  3. Add the beef stock and marinara sauce to the pot. Bring to a boil, then reduce the heat to low to maintain a gentle simmer. Mix in the cream and ricotta cheese.
  4. Simmer, stirring occasionally, for 30 to 45 minutes. This is when the flavors really come together. Taste and add additional salt and pepper, if needed.
  5. Before serving, top each bowl of soup with a spoonful of ricotta cheese, a couple teaspoons of Parmesan cheese, and some fresh basil.

Notes

  • Net carbs per serving: 5.4g
  • Storage: Store leftovers in the refrigerator for up to 5 days.
  • Reheating: I like to reheat this on the stovetop. If it gets too thick in the refrigerator, you can add a little extra beef stock to thin it out. 
  • Draining the excess grease: Be sure to drain the excess grease after cooking the ground beef. If you don’t, you will end up with an oily soup.
  • Add more vegetables: Amp up the nutrition with some extra vegetables. This is delicious with some fresh spinach and mushrooms added. 

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Soup Recipes
  • Method: Simmer
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup
  • Calories: 210
  • Fat: 15g
  • Carbohydrates: 6.8g
  • Fiber: 1.4g
  • Protein: 13g

Keywords: lasagna soup, keto soup recipes, low carb soup recipes, keto lasagna soup, low carb lasagna soup, gluten free soup recipes, easy soup recipes, ground beef recipes, ground beef soup recipes

The post Keto Lasagna Soup appeared first on Peace Love and Low Carb.

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