If you crave the cozy comfort of lasagna but want to keep things low-carb and quick, this Keto Lasagna Soup Recipe is exactly what you need. It's that perfect weeknight hug in a bowl, marrying meaty, cheesy goodness with the rich tomato flavors you love—without the heavy noodles. I find it’s a lifesaver on busy evenings when I want something warm and filling but don’t want to slave over the stove.
Jump to:
Why You’ll Love This Keto Lasagna Soup Recipe
This soup nails that hearty lasagna experience, but without the carbs weighing you down. It's incredibly forgiving and easy to make, even if you haven't cooked much Italian before. I love how it warms the whole kitchen with a toasty tomato aroma that just makes you feel at home.
- Texture you want: Rich, creamy cheese melding with tender meat and just the right saucy consistency
- Flavor that pops: Robust Italian herbs balanced with fragrant garlic and a deep tomato base
- Everyday ingredients: Pantry staples like ground beef, canned tomatoes, and shredded cheeses make it hassle-free
- Works for any night: Prep in the morning and come home to a bubbling, savory dinner ready to go
Ingredient Spotlight
For a standout Keto Lasagna Soup Recipe, focus on a few key ingredients that bring big flavor and creamy texture. Using Italian sausage or ground beef adds depth, while ricotta and mozzarella give that classic lasagna creaminess without noodles. Don't forget high-quality canned tomatoes—they’re the flavor backbone here!
- Ground beef or Italian sausage: Choose fresh, good-fat meat for juicy, rich flavor;
- Crushed tomatoes: Look for no added sugar to keep carbs low and the taste pure;
- Ricotta cheese: Adds creamy indulgence that mimics lasagna layers without bulk;
Seasonality & Sourcing
While this Keto Lasagna Soup Recipe is mostly pantry-friendly, fresh onions, garlic, and basil help elevate it. In late summer, fresh basil from your garden or farmer’s market makes a noticeable difference with bright, herbal notes. For budget-conscious cooks, frozen garlic and dried herbs work just fine any time of the year. As always, selecting quality meats—perhaps from a trusted butcher or organic options—makes the experience more satisfying and flavorful.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by browning the ground beef or Italian sausage in a skillet over medium heat. You’ll want to cook just until nicely browned but not dried out—this helps lock in juicy flavor. Drain excess fat so the soup doesn't get greasy but keep a little bit for richness. Here's a common slip: don’t overcook the meat here, or it can become tough once simmered in the soup. Transfer the meat to your crockpot or large pot to get the base going.
Step 2 — Cook & Build Flavor
Add crushed tomatoes, chicken broth, diced onion, minced garlic, Italian seasoning, salt, and pepper. Stir gently to combine and let all those ingredients mingle. If using a slow cooker, cook on low for 6–7 hours or high for 3–4 hours. I usually set it on low in the morning and come home to the kitchen smelling fantastic with this bubbling away. If it looks too thick before serving, add a splash of broth to loosen; if it’s thin, let it cook uncovered for a bit to concentrate flavors.
Step 3 — Finish & Rest
Once the soup is done cooking, stir in the ricotta and half of the mozzarella for that creamy finish. Mixing these in off the heat helps keep the cheese luscious and avoids curdling. Then cover and let the soup rest for 5 minutes to marry the flavors and thicken slightly. When you ladle it into bowls, sprinkle the remaining shredded mozzarella and fresh basil on top for that irresistible final touch. You’ll notice how the melty cheese and fragrant herbs pull everything together beautifully.
Troubleshooting Keto Lasagna Soup Recipe
If your soup ends up too dry, just stir in a little extra chicken broth or water and warm through. On the flip side, if it's too runny, uncover the pot in the last 15 minutes to reduce it. For a bland batch, boost salt gradually and add more Italian seasoning or fresh basil to perk up the flavor. If the cheese isn’t melting smoothly, make sure to stir it in off the heat and give it a moment to soften—high heat can cause it to break or separate.
Pro Tips
I’ve learned that keeping the heat moderate while browning meat preserves juiciness, and slow-cooking gently blends flavors without fuss. Timing is forgiving here, but stirring in the cheeses just before serving is key to that creamy texture. And for a quick weekday dinner, prepping the meat and veggies the night before saves a ton of time.
- Heat control: Brown meat over medium heat to keep it tender, not crispy;
- Timing window: Slow cook anywhere from 3–7 hours; longer means richer but not dry;
- Make-ahead move: Prepare the base a day ahead; add cheeses fresh when reheating;
- Avoid this pitfall: Don’t add cheese too early to prevent it from curdling;
Variations & Substitutions
You can easily switch things up to suit your tastes or what’s in the pantry. Swap out ground beef for ground turkey or chicken if you want lighter protein. For cheese, mixing part parmesan into the mozzarella adds a nice nutty note. If you love spice, a pinch of red pepper flakes or diced jalapeños bring welcomed heat. And for dairy-free options, a coconut cream stir-in can replace ricotta for a silky texture.
Great Debates
One fun debate I often have is whether to brown meat in butter or oil. Butter adds a lovely depth but can burn if you’re not careful, while olive oil is safer at higher heat but milder in flavor. I usually go with a bit of oil and add butter just at the end to get the best of both worlds—richness without risk. It all comes down to what you have and how hands-on you want to be.
Make-Ahead, Storage & Freezing
This Keto Lasagna Soup Recipe keeps really well in the fridge for up to 4 days in an airtight container. For best texture, stir in fresh ricotta and mozzarella when reheating instead of adding them before storing. It freezes beautifully too—just cool the soup completely and freeze in portions. Thaw overnight in the fridge and warm slowly on the stove to preserve that lovely creaminess.
Yield & Conversions
This recipe yields about 6 generous servings—perfect for a family dinner or leftovers. To double, just double all ingredients and use a larger crockpot or pot. Halving is simple too; cooking time stays roughly the same but check doneness earlier to avoid overcooking. For metric fans, 1 lb equals about 450 grams, and 4 cups of broth is roughly 1 liter.
Serving Ideas & Pairings
Keeping it low-carb, I love serving this soup with a simple mixed green salad drizzled with olive oil and lemon for brightness. If you want a little crunch, toasted low-carb garlic bread or parmesan crisps on the side are fantastic partners. Fresh basil sprinkled on top never disappoints, and a glass of light red wine rounds out the experience if you’re indulging.
FAQs
Absolutely! Brown the meat using the sauté function, then add remaining ingredients and cook under high pressure for about 15 minutes, followed by a natural release. Add the cheeses after pressure cooking to keep them creamy.
By default, it’s not dairy-free due to the ricotta and mozzarella, but you can use dairy-free cheese alternatives or coconut cream to mimic the creamy texture.
Yes, fresh tomatoes can work but they’ll need to be peeled, seeded, and crushed first. The soup may be a little lighter in color and flavor but still delicious.
Warm gently on the stove over low to medium heat, stirring occasionally. Add a splash of broth or water if it’s too thick, and stir in fresh cheese if you stored it separately.
Notes, Tools & Special Equipment
A 5- to 6-quart crockpot is ideal if you want to slow cook with minimal fuss. If you prefer stovetop, a heavy-bottomed pot helps avoid burning and distributes heat evenly. A typical chef’s knife and cutting board suffice for prep. No special thermometer needed here—just keep an eye on your meat’s color while browning and trust your nose for that irresistible aroma when it’s done.
PrintPrintable Recipe 📖
Keto Lasagna Soup Recipe
This hearty Keto Lasagna Soup combines all the comforting flavors of classic lasagna in a warm, low-carb soup. Made with ground beef or Italian sausage, crushed tomatoes, and Italian spices, it's a perfect comforting meal that's easy to prepare in a slow cooker. Creamy ricotta and melted mozzarella add rich, cheesy goodness, while fresh basil provides a burst of herbal freshness.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Low Carb
Ingredients
Meat and Base
- 1 lb ground beef or Italian sausage
- 1 can (14 oz) crushed tomatoes (no sugar added)
- 4 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
Cheeses
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
Seasonings and Garnish
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Brown the Meat: In a skillet over medium heat, brown the ground beef or Italian sausage until fully cooked. Drain any excess fat and transfer the meat to the slow cooker.
- Add Soup Ingredients: To the slow cooker, add the crushed tomatoes, chicken broth, diced onion, minced garlic, Italian seasoning, salt, and pepper. Stir everything together to combine.
- Cook the Soup: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours to allow flavors to meld.
- Add Cheeses and Finish: Before serving, stir in the ricotta cheese and half of the shredded mozzarella until the soup is creamy and the cheese is melted.
- Serve and Garnish: Ladle the soup into bowls, garnish with fresh basil leaves and sprinkle with the remaining mozzarella cheese. Serve hot.
Notes
- Use Italian sausage for a spicier, more flavorful soup or ground beef for a milder taste.
- If you prefer, use low-sodium chicken broth to reduce the salt content.
- For extra creaminess, add a splash of heavy cream or adjust ricotta quantities to taste.
- This soup can be prepared a day ahead and reheated gently over low heat or in the microwave.
- Fresh basil can be substituted with dried basil if fresh is unavailable, though fresh is preferred for garnish.
Leave a Reply