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Keto pasta fagioli

Keto Pasta Fagioli

A hearty Italian-inspired keto soup with low-carb pasta, savoury broth, and vegetables. Perfect for a cozy, filling meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 Persons
Course: Main Course
Cuisine: Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground beef or sausage
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 cup diced celery
  • 1 cup diced zucchini
  • 4 cups beef broth
  • 1 cup sugar-free tomato sauce
  • 1 tsp Italian seasoning
  • 1 cup cooked keto pasta (or zucchini noodles)
  • Salt & pepper to taste
  • Fresh parsley for garnish

Equipment

  • 1 Large pot or Dutch Oven
  • 1 Wooden spoon
  • 1 Knife and Cutting Board
  • 1 Measuring cups and spoons

Method
 

  1. Saute Veggies: Heat olive oil in a large pot and sauté diced onion, minced garlic, and celery until soft and fragrant.
  2. Cook Meat: Stir in beef/sausage and break apart with a spoon so that it cooks, browning and then cooking through.
  3. Add Broth and Sauce: Pour in beef broth and sugar-free tomato sauce, mixing well to combine the flavours.
  4. Season the soup: Stir in Italian seasoning, diced zucchini and sprinkle with salt and pepper, then allow the soup to gently simmer for 20 minutes.
  5. Add Pasta: Stir in cooked keto pasta or zoodles and cook for another 5 minutes to let flavours meld.
  6. Rest & Serve: Allow the soup to rest for 5 minutes, top with fresh parsley and serve immediately as a delicious keto meal.

Notes

  • Shirataki noodles or zucchini noodles are great as low-carb pasta.
  • Allow the soup to stand a few minutes so flavours can develop.
  • Refrigerate leftovers for 3 days; flavors will continue to improve over night.
  • Love the little bit of something extra parmesan cheese brings to any and everything.
  • Opt for ground turkey or chicken for a lighter protein choice.