Keto Lasagna Soup Recipe

When the weather turns crisp and cozy cravings hit, my go-to comfort food has to be Keto Lasagna Soup. Imagine all the hearty, cheesy layers of classic lasagna transformed into a warm, savory bowl.

This dish is a lifesaver for anyone chasing flavor while staying committed to their keto lifestyle. Packed with bold Italian seasonings, rich tomato broth, and velvety cheese swirls, every spoonful is indulgence redefined.

Pair it with Garlic Mozzarella Bread for the ultimate low-carb dunk, and balance it out with a Shaved Zucchini Salad dressed in lemon and olive oil it’s the kind of trio that feels like a restaurant-worthy experience right at home.

Behind the Recipe

This recipe came about during a phase when I was missing traditional lasagna but didn’t feel like assembling layers or turning on the oven.

Soup felt like the easiest answer, and with a few adjustments to keep things low carb, this version was born.

The Italian sausage brings depth, the marinara adds brightness, and the ricotta swirl at the end makes the whole bowl feel like you’re digging into a creamy lasagna filling.

What’s So Great About This Dish?

• It’s guilt-free comfort food. There’s something magical about indulging in lasagna flavors without the carb overload, and my waistline thanks me every time.
• It’s ridiculously easy to make. No layers, no baking just one pot and a handful of simple steps.
• It’s endlessly customizable. I’ve swapped in spicy Italian sausage or added fresh spinach for extra nutrients. Readers, the possibilities are endless!
• It’s perfect for meal prep. The flavors deepen overnight, making leftovers even better the next day.
• It keeps me on track. This recipe has been my go-to whenever I need a satisfying, low-carb option to curb cravings.

I didn’t think lasagna could get better—until I tried this keto lasagna soup! It’s rich, cheesy, and full of flavor without the carbs. Totally hit the spot and kept me full for hours. Even my non-keto husband loved it. This one’s going in my weekly dinner rotation for sure!

— Ashley Monroe, Georgia

Recipe Origin or Trivia

Lasagna soup has become a popular modern comfort dish, especially among those following keto or low carb lifestyles.

Instead of noodles, the soup relies on hearty meat, tomatoes, and cheese to build flavor, with cream added to keep it silky and satisfying.

It’s essentially a deconstructed lasagna turned into a warming soup, borrowing from Italian-American flavors while keeping things simple.

Chef’s Pro Tips for Perfect Results

• Brown the sausage well the caramelization brings huge flavor.
• Use a marinara sauce with no added sugar to keep it keto.
• Add heavy cream at the end to avoid curdling.
• Garnish generously with fresh basil for brightness.
• Swirl ricotta into hot soup so it melts slightly but stays creamy.

Kitchen Tools You’ll Need

1. Measuring spoons
2. Ladle
3. Spatula
4. Large Dutch oven or stockpot
5. Grater
6. Cutting board

Low Carb Ingredients Behind This Flavor

• ½ cup shredded Parmesan cheese, for garnish
• ½ cup full-fat ricotta cheese, plus more for garnish
• 1 medium onion, diced
• Sea salt and ground black pepper
• 1 lb ground Italian sausage
• ¼ cup chopped fresh basil, for garnish
• 4 cups vegetable stock
• 2 cloves garlic, minced
• 2½ cups marinara sauce
• 2 tbsp butter
• ½ cup heavy cream

Ingredient Substitutions

• Italian sausage: Use ground beef, turkey, or chicken sausage.
• Vegetable stock: Chicken broth works well for deeper flavor.
• Ricotta: Cottage cheese (blended smooth) works as a sub.
• Parmesan: Substitute with pecorino or asiago.
• Heavy cream: Use mascarpone or cream cheese for a thicker soup.
• Marinara: Use crushed tomatoes and Italian seasoning.

Ingredient Spotlight

Italian Sausage:
This is the heart of the soup. Its built-in seasoning — fennel, garlic, oregano — brings most of the lasagna flavor without needing dozens of added spices.

Ricotta Cheese:
Provides that unmistakable lasagna creaminess. When stirred into the hot broth, it melts slightly and creates soft, silky pockets of cheese throughout the soup.

Instructions for Making This Recipe

Step 1: Heat butter in a large Dutch oven or stockpot over medium-low heat.

Step 2: Sauté onion, garlic, and a pinch of salt and pepper until the onion turns translucent and the garlic becomes fragrant.

Step 3: Increase the heat to medium and add ground sausage.

Step 4: Cook until browned, breaking it apart with a spatula.

Step 5: Drain any excess grease from the pot.

Step 6: Pour in the vegetable stock and marinara sauce, and bring the mixture to a boil.

Step 7: Lower the heat to maintain a gentle simmer, then mix in cream and ricotta cheese.

Step 8: Let the soup simmer for 30–45 minutes, stirring occasionally to develop the flavors.

Step 9: Taste the soup and adjust salt and pepper as needed.

Step 10: Serve with a topping of ricotta, Parmesan cheese, and fresh basil.

Nutrition Facts (Approximate per serving, 6 servings)

Nutrition	Value
Calories	210g
Carbohydrates	6.8g
Fat	15g
Protein	13g
Cholesterol	74g

Texture & Flavor Secrets

• Browning the sausage creates savory bits that flavor the entire soup.
• Heavy cream keeps the broth velvety without thinning the flavor.
• Ricotta creates soft, cozy pockets of cheese with every bite.
• Fresh basil contrasts the richness and keeps the dish from feeling heavy.

Cooking Tips & Tricks

• For extra heat, add crushed red pepper flakes while sautéing.
• Add spinach or kale for a low-carb vegetable boost.
• Blend a cup of soup and add it back in for extra thickness.
• Use freshly grated Parmesan for the best melt and sharpness.

What to Avoid

1. Don’t boil the soup after adding cream — it may separate.
2. Avoid marinara sauces with added sugar; they spike carbs.
3. Don’t drain too much of the sausage fat — it adds flavor.
4. Avoid over-salting until after adding parmesan and ricotta.

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Make-Ahead and Storage Tips

• Refrigerate for 3–4 days in an airtight container.
• Reheat gently over low heat — avoid boiling.
• Freeze without the cream and ricotta; add those after thawing.
• Soup thickens as it sits — add a splash of stock when reheating.

What to Serve With It

• Keto Garlic Bread
• Caesar Salad
• Roasted Broccoli
• Zucchini Noodles
• Caprese Salad
• Sautéed Spinach
• Parmesan Crisps

Creative Leftover Transformations

• Simmer until thickened and use as a lasagna filling.
• Add more cream and cheese for a keto pasta sauce.
• Pour over sautéed zucchini noodles.
• Use as a base for stuffed peppers.

Additional Tips

• Use hot Italian sausage if you want extra kick.
• Stir in a spoonful of pesto for more basil flavor.
• Add mushrooms for more depth.
• Top with mozzarella for a melty, stretchy finish.

Make It a Showstopper

Serve in deep white bowls, swirl a spoonful of ricotta on top, sprinkle shaved parmesan, and finish with a handful of fresh basil. A drizzle of olive oil adds shine and a restaurant-style finish.

Variations to Try

1. Spicy Lasagna Soup: Add crushed red pepper or use hot sausage.
2. Extra Creamy: Add 2 oz cream cheese.
3. Veggie Boost: Add zucchini, spinach, or mushrooms.
4. Pesto Lasagna Soup: Stir in a spoonful of basil pesto.
5. Cheesy Bake Version: Top with mozzarella and broil until bubbly.

FAQs

1. Can I make this soup dairy-free?
   Not easily — cream and cheese are essential to the texture.
2. Can I use chicken instead of sausage?
   Yes, ground chicken works with added Italian seasoning.
3. Is store-bought marinara okay?
   Yes — just choose one with no added sugar.
4. Can I make it thicker?
   Simmer longer or add cream cheese.
5. Can I freeze the soup?
   Yes, but freeze it before adding dairy.
6. Can I add vegetables?
   Spinach, mushrooms, and zucchini are great choices.
7. Can I make this spicy?
   Add red pepper flakes or hot sausage.
8. What stock works best?
   Vegetable or chicken stock both work.
9. Can I meal prep this?
   Absolutely — it reheats very well.
10. Can I skip the ricotta?
    Yes, but it won’t have the same lasagna-like creaminess.