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Keto Lasagna Soup

Keto Lasagna Soup

A warm, hearty, and low-carb twist on traditional lasagna that’s cheesy, savoury, and perfect for keto followers. Comfort food in a bowl without the guilt!
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 Persons
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef (or ground turkey)
  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 2 cups zucchini, chopped (as noodle substitute)
  • 1½ cups low-carb marinara sauce
  • 4 cups beef broth
  • 1 tsp Italian seasoning
  • 1 tsp Paprika
  • Salt & pepper to taste
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella
  • ½ cup grated parmesan
  • Fresh basil for garnish

Equipment

  • 1 Large soup pot
  • 1 Wooden spoon
  • 1 Knife and Cutting Board
  • 1 Measuring Cups & Spoons
  • 1 Ladle

Method
 

  1. Saute Aromatics: In a large soup pot, heat olive oil. Add the onions and garlic, cooking until soft and fragrant.
  2. Cook Meat: Throw in ground beef, salt, pepper, paprika and brown.
  3. Add Sauce and Broth: Add low-carb marinara sauce and beef broth, stir everything together to create the soup base.
  4. Add Vegetables: Stir in chopped zucchini cubes instead of pasta and Italian herbs. Simmer 20 minutes until flavors merge.
  5. Stir In Cheese: Whisk in ricotta and mozzarella until smooth.
  6. Cool and Serve: Remove from the heat,allow the vegetables to rest for 5 minutes, garnish with basil, and serve hot.

Notes

  • Use zucchini or eggplant slices instead of pasta for a true keto replacement.
  • For extra creaminess, add heavy cream before serving.
  • Store leftovers in an airtight container for up to 3 days.
  • Use ground turkey or chicken for a lighter version.
  • Fresh basil and parmesan elevate the flavour.