Keto Lasagna Soup Recipe
This Keto Lasagna Soup is a rich, creamy, and hearty low-carb twist on the classic Italian favorite. Packed with flavorful ground beef, aromatic garlic, and a luscious blend of marinara, ricotta, and Parmesan cheese, it’s the perfect comforting meal for any occasion.
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.