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Keto Lasagna Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/keto-lasagna-soup-recipe/