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Keto Lasagna Soup

Low Carb Keto Lasagna Soup Recipe

Keto Lasagna Soup is a comforting, low-carb twist on traditionallasagna. This soup is rich with all the flavors you love, but without thepasta. Instead, it uses keto-friendly ingredients like zucchini, ground meat,and creamy cheese to create a satisfying meal. It's a great choice for thosefollowing a ketogenic diet and craving something hearty.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 People
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb (450g) Ground Beef (or turkey or pork)
  • 1 Medium Onion, chopped
  • 2 Cloves Garlic, minced
  • 2 tbsp Olive Oil (for sautéing)
  • 1 (14.5 oz) Can Crushed Tomatoes
  • 2 cups Beef or Chicken Broth (preferably low-sodium)
  • 1 tbsp Italian Seasoning
  • 1 tsp Salt (or to taste)
  • 1 tsp Black Pepper (freshly ground)
  • 1 tsp Red Pepper Flakes (optional, for a spicy kick)
  • 1 cup Ricotta Cheese
  • 2 cups Mozzarella Cheese, shredded
  • 1/4 cup Parmesan Cheese, grated
  • 1/2 cup Fresh Basil, chopped (optional for garnish)

Equipment

  • Large Stockpot or Dutch Oven
  • Wooden Spoon
  • Measuring Cups & Spoons
  • Knife & Cutting Board
  • Ladles or Soup Spoon
  • Immersion Blender

Method
 

  1. Brown the Ground Meat: Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the ground meat and cook until browned, breaking it up as it cooks. Once the meat is browned, drain any excess fat.
  2. Sauté the Onions and Garlic: Add the chopped onions to the pot with the meat. Sauté for about 3 minutes until the onions become soft. Add the minced garlic and cook for another minute until fragrant.
  3. Add Tomatoes and Broth: Pour in the crushed tomatoes and broth, stirring to combine. Bring the mixture to a simmer.
  4. Season the Soup: Stir in the Italian seasoning, salt, pepper, and red pepper flakes (if using). Let the soup simmer for about 10 minutes to let the flavors meld together.
  5. Prepare the Cheese Mixture: While the soup simmers, mix together the ricotta, mozzarella, and parmesan cheeses in a bowl. Set aside.
  6. Serve the Soup: Once the soup has simmered and the flavors have blended, ladle the soup into bowls. Top each bowl with a generous scoop of the cheese mixture. The cheese will melt into the hot soup, creating a creamy, lasagna-like experience.
  7. Garnish and Enjoy: Sprinkle fresh basil on top for a burst of color and flavor, and enjoy your Keto Lasagna Soup!

Notes

The beauty of Keto Lasagna Soup lies in its versatility. You can easily swap out the ground meat for ground turkey or even make it vegetarian by using tofu or plant-based crumbles. If you prefer a thicker soup, you can puree some of the soup base before adding the cheese mixture. The soup can also be refrigerated for up to 4 days or frozen for later enjoyment. Just reheat when you’re ready to eat, and it’ll taste just as delicious as the first time!