Keto Lasagna Soup

Forget the Noodles, Keep the Flavor: Your New Favorite Keto Lasagna Soup

Hey there, friend! Chef Emily here, waving from my probably-flour-dusted kitchen. Is there anything more comforting than a big, bubbling pan of lasagna? The rich meat sauce, the layers of gooey cheese, the way the herbs perfume your entire house… it’s basically a edible hug. But if you’re living that low-carb life, those wide, wonderful noodles can feel just out of reach.

Well, I’m here to tell you that the soul of lasagna doesn’t live in the pasta. It lives in the simmering pot of savory meat sauce, the generous handfuls of melted cheese, and the fragrant Italian herbs. And the best part? We can absolutely capture that soul in a bowl. A big, steaming, incredibly delicious bowl of soup.

This Keto Lasagna Soup is my weeknight superhero. It’s everything you crave from the classic casserole, transformed into a spoonable, cozy, and totally guilt-free dream. It’s hearty enough for the biggest appetites, doubles like a charm for effortless leftovers, and comes together in about half an hour. So, grab your favorite Dutch oven and let’s make a mess together. I promise, this is one recipe your whole family will devour.

The Lasagna That Started It All

This soup recipe has a little piece of my heart in it, and it all goes back to my Grandma Rose. Sundays at her house meant one thing: lasagna. Not a dainty, neat little square, but a massive, architectural feat of a casserole that fed what felt like the entire neighborhood. I was her official cheese sprinkler and taste-tester. She’d let me sneak a bite of the ricotta mixture, and I thought I’d won the lottery.

One particularly chaotic Sunday, a pot of her famous meat sauce was simmering away when we realized we’d completely forgotten to boil the noodles. In a panic, Grandma just shrugged, laughed her deep, belly laugh, and said, “Well, Emily-girl, I guess we’re having Italian wedding soup without the wedding!” She tossed some extra broth into the sauce pot, dolloped ricotta right on top, and called it a day. It was a happy accident—a deconstructed, brothy, incredible lasagna soup. This recipe is my keto-friendly homage to that day, proving that sometimes the best dishes come from a little bit of chaos and a whole lot of love.

Gather Your Flavor Makers

Here’s what you’ll need to build this flavor powerhouse. Don’t be shy with the cheese!

• 2 lbs ground beef: I like an 80/20 blend for the best flavor, but leaner works too! Just don’t drain away all those delicious beefy juices. Chef’s Tip: For an even more authentic “lasagna” flavor, use half ground beef and half ground Italian sausage!
• 1 cup onion, diced: Sweet yellow onions are my go-to for their mellow flavor. They add a crucial sweetness without the carbs.
• 4 cloves garlic, minced: Fresh is best here! It gives that punchy, aromatic base that jarred garlic just can’t match.
• 8 cups beef broth: This is the foundation of our soup. Use a good-quality broth for the richest flavor.
• 2 cups diced tomatoes: Canned with their juices are perfect. They add a lovely texture and tangy sweetness.
• 2 cups ricotta cheese: The star of the show! This gives us that classic lasagna creaminess. Whole milk ricotta is dreamy, but part-skim works too.
• 2 cups shredded mozzarella: Because what’s lasagna without that iconic stretchy, melty cheese? I like to shred my own from a block, as it melts smoother than pre-shredded (which has anti-caking agents).
• 2 tsp Italian seasoning: Our all-in-one herb blend. Give the jar a shake before you measure!

Flavor Twists (My Favorite Part!)

• 2 tbsp tomato paste: This is my secret weapon for depth. Cook it for a minute with the meat to caramelize and create a richer, deeper tomato flavor.
• ½ tsp red pepper flakes: Just a pinch for a subtle, warm heat in the background. optional, but highly recommended!
• ½ tsp fennel seeds: This is the magic trick if you’re using straight beef. It instantly gives that authentic Italian sausage vibe.
• 1 tsp dried basil or oregano: For an extra herbaceous punch. Sometimes I add both!
• 1 cup chopped spinach or kale: An easy way to sneak in some nutrients and texture. It wilts down perfectly into the soup.

Let’s Get Cooking: Building Your Soup

This comes together so quickly, you’ll be eating in no time! Here’s your step-by-step guide to soup perfection.

1. Brown the Beef: In a large pot or Dutch oven, brown the ground beef over medium heat. Use your spoon to break it up into nice, bite-sized crumbles. We’re building flavor here, so let it get a little crispy and browned in spots. Chef’s Hack: Don’t crowd the pot! If your pot is smaller, brown the meat in two batches to avoid steaming it. Once cooked, drain off any excess fat if it seems like a lot, but leave a tablespoon or two for cooking the onions.
2. Sauté the Aromatics: Add the diced onions and garlic right into the pot with the beef. Cook, stirring, for about 3-4 minutes, until the onions have softened and the garlic is fragrant. You’ll know it’s ready when your kitchen smells absolutely incredible.
3. Bloom the Spices: This is a CRUCIAL step! Stir in the Italian seasoning, and your optional tomato paste, red pepper flakes, and fennel seeds if you’re using them. Cook for just 1 minute. This quick toast wakes up the dried spices and deepens the flavor of the tomato paste, creating a much more complex and delicious base for your soup.
4. Simmer the Broth: Pour in the beef broth and diced tomatoes (with their juices!). Give everything a good stir, scraping up any browned bits from the bottom of the pot—that’s pure flavor! Bring the soup to a lively simmer, then reduce the heat and let it bubble gently for 15-20 minutes. This lets all the flavors get to know each other and become best friends.
5. Wilt the Greens: If you’re adding spinach or kale, stir it in now and let it simmer for just 5 more minutes. It will wilt down perfectly into the hot broth.
6. The Cheesy Finish: Reduce the heat to low. This is important so the cheese doesn’t seize up! Now, stir in the ricotta and mozzarella cheese. Keep stirring until the cheeses melt into the broth, creating a luxuriously creamy and slightly thickened soup. It won’t be perfectly smooth, and that’s okay! Those little pockets of ricotta are what make it taste like real lasagna.
7. Final Seasoning: Taste your masterpiece! Now is the time to adjust with salt and pepper. The amount of salt needed will depend on your broth, so season to your liking.

How to Serve This Bowl of Comfort

We eat with our eyes first, so let’s make this beautiful! Ladle the hot soup into deep, wide bowls. The fun part is the toppings—this is where everyone can customize their own bowl.

I love to add a final generous dollop of cool ricotta right in the center, a sprinkle of fresh parsley or basil for a pop of color, and a snowy dusting of grated Parmesan cheese. For a bit of texture, a few crispy cheese crisps (just bake small piles of shredded Parmesan until golden) on top are absolutely divine. Serve it with a side of my 3-Ingredient Keto Garlic Bread (recipe coming soon!) for the ultimate dipping experience. Don’t forget a big spoon—you’ll need it to get every last cheesy, meaty, glorious drop.

Make It Your Own: Delicious Twists

This soup is a fantastic canvas. Play with it! Here are a few of my favorite variations:

• Chicken & Pesto Twist: Swap the ground beef for ground chicken or turkey. Stir in a few tablespoons of keto-friendly pesto at the end with the cheese for a bright, herby flavor.
• “Zoodle” Garden: Want more veggie power? Add a cup of zucchini noodles (zoodles) in the last 2-3 minutes of cooking. They’ll soften slightly but still have a nice bite, mimicking the texture of pasta.
• Creamy Tomato Boost: For an even richer, tomato-forward soup, replace one cup of the beef broth with sugar-free marinara sauce. It doubles down on that lasagna essence.
• Dairy-Free Delight: You can still enjoy this! Use a ground meat of your choice. For the cheese, substitute with a dairy-free ricotta (Kite Hill makes a great one) and shreds. Be sure your broth is dairy-free as well.
• Spicy Arrabbiata Style: Love heat? Double the red pepper flakes and add a pinch of cayenne. Top with a drizzle of sugar-free hot sauce for a real kick.

Chef Emily’s Kitchen Notes

This recipe has evolved so much since that first accidental Sunday at Grandma’s! I’ve made this soup probably a hundred times, and I’m still not tired of it. One of my favorite kitchen fails turned into a win was the time I was out of mozzarella and only had a very sharp cheddar. I was skeptical, but it created a completely different, almost chili-like flavor that was accidentally genius. Don’t be afraid to experiment!

The best part? This soup tastes even better the next day. The flavors continue to meld and deepen in the fridge, making it the ultimate make-ahead meal. Just reheat it gently on the stove over low heat so the cheese doesn’t separate. If it seems too thick, a splash of extra broth will thin it right out.

Your Questions, Answered!

Q: My cheese clumped together and didn’t melt smoothly. What happened?
A: The heat was likely too high! Always reduce the heat to low before adding the cheese. Also, ensure you’re stirring constantly as you add it. Pre-shredded cheese can sometimes be more prone to clumping due to anti-caking agents, so shredding your own from a block is best.

Q: Can I freeze this keto lasagna soup?
A: I don’t recommend freezing the soup with the cheese already mixed in, as dairy-based soups can separate and become grainy when thawed. Instead, freeze the soup base before adding the cheese. When ready to eat, thaw, reheat, and then stir in the fresh cheeses.

Q: Is there a way to make this soup even lower in fat?
A> Absolutely! Use a lean ground beef (93/7 or 96/4) or ground turkey breast, and use part-skim versions of the ricotta and mozzarella. The flavor will still be fantastic!

Q: The soup is a bit too thin for my taste. How can I thicken it?
A> A great keto-friendly thickener is xanthan gum. Sprinkle about 1/4 teaspoon over the soup while simmering and whisk vigorously to avoid clumps. It will thicken up quickly, so start with a small amount!

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Nutritional Information (Per Serving)

Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients used and portion sizes.

This recipe makes 8 generous servings.
Calories: 420 | Total Fat: 30g | Saturated Fat: 14g | Protein: 25g | Total Carbohydrates: 8g | Dietary Fiber: 2g | Net Carbs: 6g | Cholesterol: 105mg | Sodium: 980mg

This soup is a powerhouse of protein and healthy fats, keeping you full and satisfied while staying perfectly within keto macros. The net carbs are kept low by skipping traditional pasta and using veggie-friendly additions.

Final Thoughts from My Kitchen to Yours

Well, friend, there you have it! My ultimate hug in a bowl. This Keto Lasagna Soup is proof that eating low-carb doesn’t mean sacrificing an ounce of flavor or comfort. It’s hearty, it’s cheesy, it’s everything we love, and it’s ready in a flash.

I hope this recipe finds its way into your regular rotation and becomes a new favorite for your family, just like it is for mine. Cooking is about joy, experimentation, and sharing something made with love. If you make it (and I really hope you do!), tag me on social @tastychow so I can see your beautiful creations! Now go forth, get that pot bubbling, and chow down!

With love and a full spoon,
Emily