This rich and creamy Keto Lasagna Soup from my cookbook Craveable Keto is the ultimate in comfort food. It has all the delicious flavors of a classic lasagna, but in soup form - ground beef and Italian sausage cooked with onions and garlic, mixed with an herb infused marinara sauce, savory beef stock, silky cream and ricotta and parmesan cheeses. Who needs the pasta anyway? Best of all, it only dirties one pot.
Ingredients in Keto Lasagna Soup
Ingredient Notes
Step by Step Instructions
How to make Keto Lasagna Soup
STEP 1: Heat the butter in a Dutch oven or large pot over medium-low heat. Add the onion, garlic, and a pinch each of salt and pepper. Cook until the onion is translucent and the garlic is fragrant.
STEP 2: Increase the heat to medium, add the ground beef to the pot, and cook until browned, breaking up the meat with a spatula as it cooks. Drain the excess grease.
STEP 3: Add the beef stock and marinara sauce to the pot. Bring to a boil, then reduce the heat to low to maintain a gentle simmer.
STEP 4: Mix in the cream and ricotta cheese. Simmer, stirring occasionally, for 30 to 45 minutes. This is when the flavors really come together. Taste and add additional salt and pepper, if needed.
STEP 5: Before serving, top each bowl of soup with a spoonful of ricotta cheese, a couple teaspoons of Parmesan cheese, and some fresh basil.
Recipe Tips and Variations
Frequently Asked Questions
Yes, absolutely. Simply sauté the onion, garlic, and ground beef and then add it to the slow cooker with the rest of the ingredients. Cook on low for 6 hours.
Yes. You can make this dairy free by swapping out the heavy cream for full fat coconut milk, the butter for olive oil, and replacing the Parmesan cheese and ricotta cheese with a plant based or nut based alternative.
More low carb lasagna recipes
More low carb soup recipes
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Keto Lasagna Soup
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Diet: Gluten Free
Description
I've always loved the flavors of a rich and hearty lasagna, but I've never been too keen on the thick, gummy lasagna noodles. I typically ate the insides, and what was left on my plate was a pile of limp noodles. This soup has all those same amazing flavors of a traditional lasagna, without the heaviness of the noodles. However, if you want to add something to simulate lasagna noodles, try making the noodles from my “Just Like the Real Thing” Lasagna recipe.
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced (about 1 cup)
- 2 cloves garlic, minced
- Sea salt and ground black pepper
- 1 pound ground beef or 8 ounces ground beef and 8 ounces ground Italian sausage
- 4 cups beef stock
- 2 ½ cups marinara sauce
- ½ cup heavy cream
- ½ cup full-fat ricotta cheese, plus more for garnish
- ½ cup shredded Parmesan cheese, for garnish
- ¼ cup chopped fresh basil, for garnish
Instructions
- Heat the butter in a large Dutch oven or stockpot over medium-low heat. Add the onion, garlic, and a pinch each of salt and pepper. Cook until the onion is translucent and the garlic is fragrant.
- Increase the heat to medium, add the ground beef to the pot, and cook until browned, breaking up the meat with a spatula as it cooks. Drain the excess grease.
- Add the beef stock and marinara sauce to the pot. Bring to a boil, then reduce the heat to low to maintain a gentle simmer. Mix in the cream and ricotta cheese.
- Simmer, stirring occasionally, for 30 to 45 minutes. This is when the flavors really come together. Taste and add additional salt and pepper, if needed.
- Before serving, top each bowl of soup with a spoonful of ricotta cheese, a couple teaspoons of Parmesan cheese, and some fresh basil.
Notes
- Net carbs per serving: 5.4g
- Storage: Store leftovers in the refrigerator for up to 5 days.
- Reheating: I like to reheat this on the stovetop. If it gets too thick in the refrigerator, you can add a little extra beef stock to thin it out.
- Draining the excess grease: Be sure to drain the excess grease after cooking the ground beef. If you don't, you will end up with an oily soup.
- Add more vegetables: Amp up the nutrition with some extra vegetables. This is delicious with some fresh spinach and mushrooms added.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soup Recipes
- Method: Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Fat: 15g
- Carbohydrates: 6.8g
- Fiber: 1.4g
- Protein: 13g
Ofelia Gonzales says
This is a very satisfying soup - tasty and filling. The instructions were easy to follow.
Nita Wallace says
This is by far one of the best soup recipes I have ever used. There is a heartiness about this that fills you up and leaves you satisfied. Low Carb is just a bonus on this one. Thank you Kyndra for your amazing talent and your willingness to share it!
Wendy says
This was so good!! Really had a taste just like lasagna but as a comforting soup and low carb!!
Maureen Macdonald says
Absolutely delicious soup! This will be in my regular list of favourites! Amazing how much it actually tastes like lasagne!!
Lisa says
Could this be made in the crock pot?
Catherine Scott says
Could I use a meat sauce that I’ve already made in place of the ground beef and marinara sauce?
Nicole says
So good! Even better than expected.. funny how much it gave me the lasagna experience, I used jarred sauce and Italian sausage. The toppings are what made it amazing and played so perfectly with the soup base… The cool texture and almost sweet flavor of the ricotta in contrast to the hot flavorable soup, paired with the salty parmesan and fresh punch of basil ribbons… yum!! I’ll make again!! All the leftovers were eaten gladly! It felt like the treat it was.
Alison says
Great recipe! Added roasted spaghetti squash for a noodle substitute. The Craveable Keto Cookbook is full of great recipes! Thanks!
Anna says
Hi! Curious if anyone has made this minus the actual meat and using only Beef Stock?
Britt says
LOVE this recipe! I added fresh spinach and mushrooms and it was perfect. For my teenager I added some ravioli to his bowl and he loved it. We both agreed this should be a repeat soup this winter.