Keto Lasagna Soup

Name: Keto Lasagna Soup
Total time: 40 min
Yield: 6 servings
Cuisine: Keto
Ingredients: 1 tablespoon olive oil; 1 pound ground beef or Italian sausage; 1 medium onion, chopped; 2 cloves garlic, minced; 1 (28 ounce) can crushed tomatoes; 1 (14.5 ounce) can diced tomatoes, undrained; 4 cups beef broth; 1/2 cup heavy cream; 2 tablespoons tomato paste; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon red pepper flakes (optional); Salt and black pepper to taste; 4 ounces low-carb pasta (such as Palmini lasagna sheets or lupin flour pasta), broken into bite-sized pieces; 1/2 cup ricotta cheese; 1/4 cup grated Parmesan cheese; 2 ounces shredded mozzarella cheese; 2 tablespoons fresh parsley, chopped, for garnish

Enjoy all the comforting flavors of classic lasagna in a hearty, low-carb soup, perfect for a cozy keto meal.

✓ Keto-friendly 7 g net / serving

40 min 6 servings Medium ♥ Save recipe

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7 g

net carbs

28 g

protein

30 g

fat

420

kcal

Ingredients

1 tablespoon olive oil

1 pound ground beef or Italian sausage

1 medium onion, chopped

2 cloves garlic, minced

1 (28 ounce) can crushed tomatoes

1 (14.5 ounce) can diced tomatoes, undrained

4 cups beef broth

1/2 cup heavy cream

2 tablespoons tomato paste

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon red pepper flakes (optional)

Salt and black pepper to taste

4 ounces low-carb pasta (such as Palmini lasagna sheets or lupin flour pasta), broken into bite-sized pieces

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

2 ounces shredded mozzarella cheese

2 tablespoons fresh parsley, chopped, for garnish

Method

Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef or sausage and cook, breaking it up with a spoon, until browned. Drain any excess fat.

Add chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.

Stir in crushed tomatoes, diced tomatoes, beef broth, heavy cream, tomato paste, oregano, basil, and red pepper flakes (if using). Bring the soup to a simmer.

Reduce heat to low, cover, and let the soup simmer for at least 15-20 minutes to allow the flavors to meld.

While the soup simmers, prepare the cheese topping: In a small bowl, combine ricotta cheese, Parmesan cheese, and mozzarella cheese. Season with a pinch of salt and pepper.

Add the broken low-carb pasta to the simmering soup and cook according to package directions, usually 5-8 minutes, until tender. If using Palmini, simply add and heat through for a few minutes.

Taste the soup and adjust seasonings (salt and pepper) as needed.

Ladle the hot soup into bowls. Top each serving with a dollop of the cheese mixture and a sprinkle of fresh parsley before serving.

Estimated values per serving. Not medical advice.