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—with none of the carb-induced guilt.
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.
My first attempt at this soup was born out of necessity—classic lasagna simply didn’t fit my macros, and I refused to part ways with its nostalgic charm. With a few tweaks, this recipe became an instant hit. One tip I swear by? Use freshly shredded mozzarella for that pre-shredded cheese just can’t deliver.
It’s no wonder this recipe is trending. With the rise of keto diets, people are seeking satisfying comfort food without compromise. Studies even show that high-fat, low-carb meals like this can keep you fuller longer, making it easier to stay on track.
This soup doesn’t just warm you up—it wins you over.
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.
Keto Lasagna Soup Recipe
Equipment
- Measuring spoons
- Ladle
- Spatula
- Large Dutch oven or stockpot
- Grater
- Cutting board
Ingredients
- 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
Instructions
- Heat butter in a large Dutch oven or stockpot over medium-low heat.
- Sauté onion, garlic, and a pinch of salt and pepper until the onion turns translucent and the garlic becomes fragrant.
- Increase the heat to medium and add ground sausage.
- Cook until browned, breaking it apart with a spatula.
- Drain any excess grease from the pot.
- Pour in the vegetable stock and marinara sauce, and bring the mixture to a boil.
- Lower the heat to maintain a gentle simmer, then mix in cream and ricotta cheese.
- Let the soup simmer for 30–45 minutes, stirring occasionally to develop the flavors.
- Taste the soup and adjust salt and pepper as needed.
- Serve with a topping of ricotta, Parmesan cheese, and fresh basil.
Notes
- For a richer flavor, use homemade marinara sauce.
- Substitute ground beef with ground turkey or chicken for a leaner option.
| Nutrition | Value |
| Calories | 210g |
| Carbohydrates | 6.8g |
| Fat | 15g |
| Protein | 13g |
| Cholesterol | 74g |
Variations That Will Help You Customize Your Dish!
- Meat Swap: Use ground turkey, chicken, or pork instead of beef to suit your taste preferences or dietary needs.
- Vegetarian Option: Replace the ground meat with crumbled tofu, mushrooms, or a mix of your favorite low-carb vegetables like zucchini or eggplant.
- Cheese Blend: Experiment with different cheeses like mozzarella, provolone, or mascarpone for a unique flavor twist.
- Spice It Up: Add red pepper flakes, Italian seasoning, or smoked paprika for an extra kick of flavor.
- Low-Carb Pasta Addition: Stir in shirataki noodles or zucchini ribbons for a lasagna-like texture while keeping it keto-friendly.
