Lasagna Soup

This low-carb keto lasagna soup tastes just like lasagna in a bowl! It's super easy to make and is topped with Ricotta for that classic cheesy lasagna taste. 


- Avocado Oil - Ground Beef - Breakfast Sausage - Garlic - Diced Tomatoes - Tomato Paste - Dried Oregano - Dried Basil - Dried Parsley

Step 1

In a large pot or Dutch oven, heat the oil over medium-high heat. Add the ground beef, sausage, and garlic.

Step 2

Cook until browned, breaking up meat with a wooden spoon as needed. Drain fat if desired.

Step 3

Stir in the diced tomatoes, tomato paste, oregano, basil, parsley, salt, pepper, and beef or chicken broth. Bring to a boil.

Step 4

While the soup is heating up, chop the ends off of the zucchini, then cut it length-wise. After that, chop into thin slices. Once the soup is boiling, add the zucchini.

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