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a bowl of lasagna soup, topped with ricotta cheese, parmesan cheese and fresh basil

Keto Lasagna Soup

  • Author: Kyndra Holley
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings 1x
  • Diet: Gluten Free


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.


Units Scale
  • 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 1/2 cups marinara sauce
  • 1/2 cup heavy cream
  • 1/2 cup full-fat ricotta cheese, plus more for garnish
  • 1/2 cup shredded Parmesan cheese, for garnish
  • 1/4 cup chopped fresh basil, for garnish


  1. 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.
  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. 
  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. Mix in the cream and ricotta cheese.
  4. 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.
  5. Before serving, top each bowl of soup with a spoonful of ricotta cheese, a couple teaspoons of Parmesan cheese, and some fresh basil.


  • 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


  • Serving Size: 1 cup
  • Calories: 210
  • Fat: 15g
  • Carbohydrates: 6.8g
  • Fiber: 1.4g
  • Protein: 13g

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