There are recipes you make for fun—and then there are the ones you make to survive winter, heartbreak, or a week full of dishes. Keto Lasagna Soup is the latter. It’s my go-to bowl of comfort when life needs something warm, cheesy, and deeply satisfying—but without all the carbs weighing me down.
What Is Keto Lasagna Soup?
Keto Lasagna Soup is a carb-conscious version of traditional lasagna soup, skipping the noodles but keeping all the flavor. It’s made with seasoned beef, Italian sausage, aromatic onions and garlic, a rich tomato broth, and two kinds of cheese: mozzarella and parmesan. The magic? That creamy cheese melts right into the broth for a velvety lasagna feel—no pasta needed.
I first tried this recipe during a snowy week in D.C., when my youngest was down with the flu, and my teenage twins were fighting over blankets. I needed a one-pot dish that would feed a crowd and warm the soul. This soup did just that—my family still calls it “Mom’s Miracle Bowl.”
Why You’ll Love This Keto Lasagna Soup
- Comforting and hearty: Just like your favorite lasagna, minus the bloated feeling.
- Meal prep hero: Tastes even better the next day.
- Easy one-pot dinner: Fewer dishes, faster cleanup.
- Freezer-friendly: Make a double batch now, thank yourself later.
- Totally customizable: From dairy-free to veggie-loaded, this soup’s got options.
Tips for Making the Best Keto Lasagna Soup
- Go for quality sausage: Choose one with Italian herbs for extra flavor.
- Simmer time matters: Let it reduce for a thicker, more intense broth.
- Cheese last: Add cheese off-heat so it melts smoothly without clumping.
- Use low-sodium broth: Keeps the salt balanced, especially with parmesan.
- Want noodles? Add spiralized zucchini or cooked spaghetti squash after removing from heat.
How to Make Keto Lasagna Soup
You’re just 30 minutes from a pot of melty, meaty comfort.
Ingredients
- 1 tablespoon avocado oil
- 1 lb Italian sausage (pork-free or beef-based)
- ½ lb ground beef
- 1 onion, diced
- 6 garlic cloves, minced
- 14 oz crushed tomatoes
- 6 oz tomato paste
- 14 oz tomato sauce
- 2½ cups low-sodium chicken broth
- 1 tsp fennel seeds
- 2 tsp Italian seasoning
- 1½ tsp kosher salt
- ½ tsp black pepper
- 8 oz mozzarella, shredded
- ½ cup grated parmesan (optional: dairy-free substitute)
- ½ cup fresh parsley, chopped
Step-by-Step Instructions for Keto Lasagna Soup
Serve and garnish.
Ladle the soup into bowls. Top with extra cheese or a pinch of fresh parsley if you like. Serve hot and enjoy every spoonful!
Heat the oil.
Grab a large, heavy-bottom pot and pour in the avocado oil. Set it over medium-high heat until it shimmers.
Brown the meat and sauté the onions.
Add the Italian sausage, ground beef, and diced onion. Cook for about 8 minutes, stirring occasionally, until the meat is browned and the onion turns soft and translucent.
Stir in the garlic.
Toss in the minced garlic and let it cook for 1 to 2 minutes. The aroma should hit you right away—this is where the flavor really builds.
Pour in the tomatoes and seasonings.
Add the crushed tomatoes, tomato sauce, tomato paste, and chicken broth. Stir well. Sprinkle in the fennel seeds, Italian seasoning, salt, and black pepper.
Simmer to deepen the flavors.
Bring everything to a gentle boil, then reduce the heat and let the soup simmer uncovered for about 20 minutes. It should thicken slightly and fill your kitchen with the coziest smell.
Melt in the cheese.
Turn off the heat. Stir in the shredded mozzarella, grated parmesan, and chopped parsley. Keep stirring until the cheese melts into the broth, giving it a silky, rich finish.
Top Tips for Perfecting Your Keto Lasagna Soup
- Want more veggies? Toss in sautéed mushrooms, spinach, or chopped zucchini.
- Make it dairy-free: Skip the cheese or use almond-based mozzarella alternatives.
- Don’t overcook zoodles: Add spiralized zucchini off-heat to prevent mushiness.
- Thicker soup? Simmer longer or stir in a touch of cream cheese at the end.
Storing and Reheating Tips
- Fridge: Store in an airtight container for up to 4 days. Keep herbs separate.
- Freezer: Freeze in wide-mouth jars or containers with space at the top (soups expand!).
- Reheating: Microwave with a damp paper towel on top or reheat gently on the stove.
Tools You’ll Need
- Heavy-bottom soup pot or Dutch oven
- Wooden spoon for stirring
- Sharp knife + cutting board
- Airtight containers for storing
- Cheese grater
- Ladle
FAQs
Can I make Keto Lasagna Soup ahead of time?
Yes! It reheats beautifully and tastes even better the next day.
What noodles can I add if I’m not strictly keto?
Zucchini, spaghetti squash, or store-bought low-carb pasta work well.
How can I make this dairy-free?
Skip the cheese or use dairy-free alternatives. It’s still rich and delicious.
Can I freeze it with the cheese in it?
You can—but for best texture, add cheese after reheating.
Is it spicy?
Not unless you use spicy sausage. Feel free to add crushed red pepper if you like heat.
Conclusion
Whether it’s cold outside or you just need something that hugs from the inside, Keto Lasagna Soup is the answer. It’s one of those dishes that reminds me of why I fell in love with cooking: simple ingredients, bold flavors, and a pot full of memories waiting to be made.
Print
Keto Lasagna Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Keto Lasagna Soup is a low-carb, comfort-packed version of classic lasagna soup. With savory sausage, beef, tomatoes, and melty cheese, it’s a one-pot winter lifesaver that’s hearty and satisfying without the carbs.
Ingredients
- 1 tablespoon avocado oil
- 1 lb Italian sausage (pork-free or beef-based)
- ½ lb ground beef
- 1 onion, diced
- 6 garlic cloves, minced
- 14 oz crushed tomatoes
- 6 oz tomato paste
- 14 oz tomato sauce
- 2½ cups low-sodium chicken broth
- 1 tsp fennel seeds
- 2 tsp Italian seasoning
- 1½ tsp kosher salt
- ½ tsp black pepper
- 8 oz mozzarella, shredded
- ½ cup grated parmesan (or dairy-free alternative)
- ½ cup fresh parsley, chopped
Instructions
- Heat avocado oil in a large pot over medium-high heat.
- Add Italian sausage, ground beef, and diced onion. Cook for 8 minutes until browned and soft.
- Stir in garlic and cook for 1–2 minutes until fragrant.
- Add crushed tomatoes, tomato sauce, tomato paste, and broth. Stir well.
- Add fennel seeds, Italian seasoning, salt, and pepper.
- Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
- Turn off heat and stir in mozzarella, parmesan, and parsley until melted.
- Ladle into bowls and garnish with extra cheese or parsley. Serve hot.
Notes
Make it dairy-free by using cheese alternatives. Add spiralized zucchini or spinach for more veggies. For thicker soup, simmer longer or add a touch of cream cheese at the end. Freezes well for meal prep!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
Keywords: keto, lasagna, soup, low carb, one pot, comfort food
