Keto Lasagna Soup Recipe

Introduction

This Keto Lasagna Soup offers all the comforting flavors of classic lasagna but in a warm, hearty bowl of soup. It’s rich, cheesy, and packed with savory Italian sausage and beef, perfect for a low-carb dinner that feels indulgent.

Ingredients

• 1 tbsp vegetable oil
• 1 lb Italian sausage (ground)
• ½ lb lean ground beef
• 1 medium white onion (chopped)
• 6 cloves garlic (minced)
• 2 tbsp tomato paste
• 1 14 oz can crushed tomatoes
• 2 cups tomato passata
• 2 ½ cups chicken broth (low sodium)
• 1 tsp fennel seeds
• 2 tsp Italian seasoning
• 2 tsp onion powder
• 1.5 tsp sea salt
• ½ tsp black pepper
• 8 oz mozzarella (shredded)
• ½ cup parmesan (grated)
• ½ cup fresh parsley (chopped)
• Additional parmesan (grated) for garnish
• Additional parsley (chopped) for garnish

Instructions

1. Step 1: Heat a large pot over medium-high heat and add the vegetable oil.
2. Step 2: Add Italian sausage, ground beef, and chopped onion. Break the meat apart and stir occasionally until browned, about 7-8 minutes.
3. Step 3: Stir in minced garlic and sauté for about 1 minute until fragrant.
4. Step 4: Add tomato paste, crushed tomatoes, tomato passata, chicken broth, fennel seeds, Italian seasoning, onion powder, sea salt, and black pepper. Mix well.
5. Step 5: Bring the soup to a boil, then reduce heat and let it simmer uncovered for about 20 minutes.
6. Step 6: Remove the pot from heat and stir in shredded mozzarella, grated parmesan, and chopped parsley until cheeses melt and blend in.
7. Step 7: Serve hot, garnished with extra parmesan and parsley to add a fresh, cheesy finish.

Tips & Variations

• For extra depth, brown the meat with a splash of red wine before adding the liquids.
• Switch out Italian sausage for ground turkey for a leaner option.
• Add a pinch of crushed red pepper flakes if you like a little heat.
• Use homemade chicken broth or low-sodium store-bought for best flavor control.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, stirring occasionally. This soup freezes well for up to 3 months; thaw in the fridge overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, simply omit the mozzarella and parmesan or use dairy-free cheese alternatives. The soup will still be flavorful thanks to the herbs and tomato base.

Is this recipe suitable for meal prep?

Absolutely! This soup stores well and can be portioned into individual containers for easy grab-and-go meals throughout the week.

Keto Lasagna Soup Recipe

Print Recipe

★★★★★

4.8 from 103 reviews

This Keto Lasagna Soup is a hearty, low-carb twist on the classic Italian lasagna, combining flavorful ground meats, rich tomato broth, and melted cheese into a comforting soup. Perfect for those following a ketogenic diet, it delivers all the deliciousness of lasagna in a quick, easy-to-make, one-pot meal.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Carbohydrate, Keto

Ingredients

Scale 1x2x3x

Meat and Aromatics

• 1 tbsp vegetable oil
• 1 lb Italian sausage (ground)
• ½ lb lean ground beef
• 1 medium white onion (chopped)
• 6 cloves garlic (minced)

Tomato Base

• 2 tbsp tomato paste
• 1 14 oz can crushed tomatoes
• 2 cups tomato passata

Liquids and Seasonings

• 2 ½ cups chicken broth (low sodium)
• 1 tsp fennel seeds
• 2 tsp Italian seasoning
• 2 tsp onion powder
• 1.5 tsp sea salt
• ½ tsp black pepper

Cheeses and Garnish

• 8 oz mozzarella (shredded)
• ½ cup parmesan (grated)
• ½ cup fresh parsley (chopped)
• Extra parmesan (grated) for garnish
• Extra parsley (chopped) for garnish

Instructions

1. Heat the pot: Heat up a large pot over medium-high heat and add the vegetable oil. This provides the base for cooking your meat and onions evenly.
2. Cook meats and onion: Add the Italian sausage, ground beef, and chopped white onion to the pot. Break the meat apart using a spoon, stirring frequently, and cook until browned, about 7-8 minutes. This step builds deep flavors for the soup.
3. Sauté garlic: Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. This enhances the aroma of the soup.
4. Add tomato ingredients and seasonings: Stir in the tomato paste, crushed tomatoes, tomato passata, chicken broth, fennel seeds, Italian seasoning, onion powder, sea salt, and black pepper. Mix thoroughly to combine all flavors.
5. Simmer the soup: Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes. This allows the flavors to meld and the soup to thicken slightly.
6. Add cheeses and parsley: Remove the pot from heat and stir in the shredded mozzarella, grated parmesan, and chopped fresh parsley until cheeses melt into the hot soup.
7. Garnish and serve: Ladle the soup into bowls and garnish with additional parmesan and parsley for color and extra flavor before serving.

Notes

• Use low sodium chicken broth to better control the saltiness of the soup.
• For a spicier version, consider adding red pepper flakes when sautéing the garlic.
• You can substitute ground turkey for a leaner protein option if desired.
• Fresh herbs enhance the flavor; however, dried parsley can be used if fresh is unavailable.
• This soup reheats well and can be stored in the refrigerator for up to 3 days.

Keywords: Keto, Lasagna Soup, Low Carb Soup, Italian Soup, Ground Beef Soup, Sausage Soup