Peace Love and Low Carb Presents

KETO  LASAGNA  SOUP

low carb - gluten free - one pot - less than 30 minutes

This keto lasagna soup has the flavor of a classic lasagna, but in soup form - ground beef, cooked with onions and garlic, mixed with an herby marinara sauce, beef stock, cream and cheeses.

ground beef

beef stock

cream

marinara

garlic

butter

parmesan cheese

basil

salt & pepper

onion

ricotta  cheese

INGREDIENTS

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.

01

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.

02

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.

03

Mix in the cream and ricotta cheese. Simmer, stirring occasionally, for 30 to 45 minutes. This is when the flavors really start to come together.

04

Before serving, top each bowl of soup with a spoonful of ricotta cheese, a couple teaspoons of Parmesan cheese, and some fresh basil.

05

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.

For more delicious low carb and gluten free soup and stew recipes, be sure to visit peaceloveandlowcarb.com