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Keto Lasagna Soup (low carb, gluten free)

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It’s finally October, which means it’s cool enough to really enjoy a bowl of soup! This Keto Lasagna Soup is so filling and everything you love about lasagna, without all the carbs. Tomato, fresh basil, ricotta and parmesan. It doesn’t take that long to make and leaves you plenty left over for the next day.

If you are really hungry and soup on its own isn’t that filling, cook up some spaghetti squash to go with this keto lasagna soup. I put mine in the bowl and season with salt and pepper to taste, and then add the soup on top.

Keto Soups

By the way, I absolutely love keto soups. They are so easy to make, tasty, and filling! Also I love that you make a batch and you can eat it for several meals too.

If you like them too, I recommend checking out my round up of 60+ Keto Soups! Some of my faves are Creamy Taco Soup, Keto Seafood Chowder, and Keto Gumbo.

Ingredients

  • 1-pound ground beef
  • 1-pound Italian sausage
  • 4 cups beef broth
  • 1 small onion, diced
  • 2 cloves garlic, diced
  • 2 tablespoons Italian herbs
  • 1 tablespoon fresh basil, chopped
  • 1 cup ricotta cheese
  • ½ cup heavy cream
  • 6 ounces tomato paste
  • 28 ounces diced tomatoes
  • 1 tablespoon olive oil
  • 1 tsp salt, or to taste
  • Parmesan cheese for topping

Directions

Brown your meat in a large pot. Drain off fat if you’d like and set it aside in a bowl.

Add your tablespoon of oil and sauté onions and garlic for
5-7 minutes. Once the onions are translucent, add your dried Italian herbs and
cook for another 2-3 minutes.

Add your meat back into the pot now, tomato paste, diced
tomatoes, beef broth and salt.

Let everything simmer together on low for 20 minutes. Stir
in your ricotta cheese, heavy cream, and fresh basil.

Serve into bowls and top with as much parmesan as you want.

Keto Lasagna Soup


Ingredients

  • 1-pound ground beef
  • 1-pound Italian sausage
  • 4 cups beef broth
  • 1 small onion, diced
  • 2 cloves garlic, diced
  • 2 tablespoons Italian herbs
  • 1 tablespoon fresh basil, chopped
  • 1 cup ricotta cheese
  • ½ cup heavy cream
  • 6 ounces tomato paste
  • 28 ounces diced tomatoes
  • 1 tablespoon olive oil
  • 1 tsp salt, or to taste
  • Parmesan cheese for topping

Instructions

Brown your meat in a large pot. Drain off fat if you’d like and set it aside in a bowl.

Add your tablespoon of oil and sauté onions and garlic for 5-7 minutes. Once the onions are translucent, add your dried Italian herbs and cook for another 2-3 minutes.

Add your meat back into the pot now, tomato paste, diced tomatoes, beef broth and salt.

Let everything simmer together on low for 20 minutes. Stir in your ricotta cheese, heavy cream, and fresh basil.

Serve into bowls and top with as much parmesan as you want.

Nutrition Information:

Yield: 12

Serving Size: 1

Amount Per Serving:

Calories: 338Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 73mgSodium: 923mgCarbohydrates: 9gFiber: 2gSugar: 5gProtein: 22g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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Looking for more delicious soups? Check out all my yummy soups here!

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