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    Home » Keto

    One-Pot Low-Carb Keto Lasagna Soup

    Published: Jan 1, 2019 Updated: Jun 29, 2022 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe
    lasagna soup with text for pinning
    pinnable image of lasagna soup with text

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

    two bowls of lasagna soup with ricotta on top.
    two bowls of lasagna soup with ricotta on top.

    I can't even begin to tell you how much we LOVE this One-Pot Gluten-Free Keto Lasagna Soup!!! It tastes just like lasagna - but without all the work and dishes!

    I used the meat-layer recipe from my traditional lasagna, added some chicken broth, and thin-sliced zucchini to give it some texture similar to lasagna noodles.

    Then it's topped with ricotta (for you whole30'ers I have an easy dairy-free ricotta recipe!) for that classic cheesy lasagna taste.

    Feel free to stir it into the soup or just add some to the top, along with some shredded parmesan cheese and/or melty mozzarella cheese.

    Oh, and I almost forgot the best part - balsamic vinegar! I know it might sound weird in a lasagna soup recipe, but trust me on this.

    I add vinegar to all my tomato-based soups and it gives them a delicious tart sweetness that makes them extra special so don't skip it!

    Jump to:
    • Frequently asked questions
    • 🔪 Easy instructions
    • Storage instructions
    • 💭 Top tips
    • More low-carb soup recipes
    • 📖 Recipe
    • 💬 Comments

    Frequently asked questions

    Can this soup be made paleo, dairy-free, and/or whole30?

    Yes, it can! Simply use my dairy-free whole30 ricotta recipe instead of dairy ricotta. And for whole30, be sure to use compliant sausage.

    Are tomatoes keto?

    Tomatoes are a bit high in carbs, but when eaten in moderation, they can easily be incorporated into a low-carb diet. As written, this recipe uses 28 oz of diced tomatoes, 6 oz. of tomato paste, and has 7 net carbs per serving. For a lower carb count, you can reduce or omit the tomato paste. However, the tomato paste is very flavorful and enhances the taste of the soup.

    What kind of noodles do you use in keto soup?

    For the soup, we're using chopped zucchini! The zucchini is chopped into small bite-sized pieces similar to if we had broken up lasagna noodles or added penne pasta to the soup. It has a similar texture as pasta and takes on the flavor of the soup without too much of a zucchini taste. It's a perfect low-carb, whole30, gluten-free noodle!

    🔪 Easy instructions

    Cooked beef and sausage in pot.
    browned beef, sausage, and garlic in a pot.

    Step #1: Brown the meat and garlic.

    Start by browning a pound of beef, breakfast sausage, and garlic in a large pot or dutch oven.

    Lasagna soup after adding everything except the zucchini.
    soup ingredients in a pot.

    Step #2: Add diced tomatoes, tomato paste, beef broth (or chicken), oregano, basil, parsley, salt, and pepper. Bring it to a boil.

    sliced zucchini cut into moons.
    sliced zucchini cut into moons.

    Step #3: Chop zucchini.

    While the soup is coming to a boil, cut the ends off of one zucchini and cut it length-wise. 

    After that, chop into thin slices.

    If you're not Paleo, Keto, or following a Whole30, you could easily sub out the zucchini for your favorite GF pasta.

    I would recommend gluten-free lasagna noodles broken into bite-sized pieces. Just add the noodles to the boiling soup and boil as directed on the package.

    close-up of lasagna soup in a white bowl with ricotta.
    close-up of lasagna soup in a white bowl with ricotta.

    Step #4: Add zucchini and cook until tender. Stir in balsamic vinegar.

    Add the zucchini to the boiling soup and boil for 3 to 4 minutes, or until the zucchini is tender. Stir in the balsamic vinegar to give it that extra special sweet-tart flavor and you're all done!

    Step #5: Add ricotta.

    Top it with ricotta cheese (or my Whole30 Dairy-Free Ricotta) to give it some cheesy goodness.

    Feel free to stir it into the soup or just add some to the top, along with some shredded parmesan cheese and/or melty mozzarella cheese. Garnish with basil or parsley.

    Enjoy!!!

    Storage instructions

    • Store: Leftovers can be stored in the fridge for 3 to 5 days.
    • Freeze: Leftover keto soup can be stored in the freezer for up to 2 months. I recommend storing them in individual-sized portions for easy reheating.
    • To reheat: Heat on the stove or microwave until heated through. If frozen, thaw before reheating.

    💭 Top tips

    • Leftovers can be stored in the fridge for 3 to 5 days or can be frozen up to 2 months.
    • I highly recommend using half beef and half breakfast sausage because the sausage adds tons of flavor. However, you can use all beef if you prefer.
    • If you are not grain-free, keto, or doing a Whole30, you can substitute the zucchini for gluten-free noodles. I recommend using GF lasagna noodles broken into small pieces. Simply add the noodles to the boiling soup instead of the zucchini and boil as directed on the package.
    • Please don't skip the balsamic vinegar! It adds a sweet tartness and depth of flavor and takes the soup to the next level.

    More low-carb soup recipes

    Or if you're looking for more low-carb soup recipes, I think you'll love this Meatball Soup, Chicken Pot Pie Soup, Taco Soup, Hamburger Soup, and Keto Zuppa Toscana from Real Balanced!

    You might also like this Instant Pot Whole30 Cauliflower Soup from Clean Eating Kitchen and Minced Pork Ragu from Whole Food Bellies!

    For low-carb, simply sub heavy cream for the whole milk and serve ragu over zucchini noodles or spaghetti squash 👍

    If you’ve tried this Keto Lasagna Soup or any other recipe on the blog please let me know in the comments below!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    📖 Recipe

    Overhead shot of lasagna soup

    Low-Carb Keto 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. 
    *See notes below to make this dish paleo, dairy-free, and/or whole30.
    4.92 from 12 votes
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    Cuisine: American
    Diet: Dairy-Free, Gluten-Free, grain free, Keto, Low-Carb, Paleo, Whole30
    Prep Time: 40 minutes
    Total Time: 40 minutes
    Servings: 10 servings
    CALORIES :301kcal
    CARBS :9g
    FIBER :2g
    Author: Cassidy Stauffer

    Ingredients

    • 2 tablespoon Avocado Oil - or oil of choice
    • 1 Lb. Ground Beef - I prefer organic and grass-fed
    • 1 Lb. Breakfast Sausage - regular or hot
    • 4 cloves Garlic - minced
    • 28 oz Diced Tomatoes - with juice
    • 6 oz Tomato Paste
    • 1 tsp. Dried Oregano
    • 1-2 Tbsp. Dried Basil - to taste
    • ¼ Cup Dried Parsley
    • ½ - 1 tsp. Sea Salt - to taste
    • ¼ tsp. Ground Black Pepper
    • 32 oz. Beef Broth - can substitue chicken broth
    • 1 medium/large Zucchini
    • 1 tsp. Balsamic Vinegar
    • Ricotta Cheese - optional, for topping
    • Parmesan Cheese - optional, for topping
    • Mozzarella Cheese - optional, for topping
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    Instructions

    • In a large pot or dutch oven, heat the oil over medium-high heat.
    • Add the ground beef, sausage, and garlic. Cook until browned, breaking up meat with a wooden spoon as needed. Drain fat if desired.
    • Stir in the diced tomatoes, tomato paste, oregano, basil, parsley, salt, pepper, and beef or chicken broth. Bring to a boil.
    • 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. Boil 3-5 minutes, or until zucchini is tender.
    • Stir in balsamic vinegar. Taste and adjust seasonings as needed. If the soup tastes "flat", it needs more salt!
    • Stir the ricotta cheese into the soup or just add some to the top, along with some shredded parmesan cheese and/or mozzarella cheese.

    Add Your Own Notes

    Click here to add your own private notes.

    Notes

    • For lower carb count, reduce the tomato paste to 3 oz. and reduce or omit the zucchini. This makes each serving have 5 net carbs. Nutritional info does not include Ricotta.
    • Leftovers can be stored in the fridge for 3 to 5 days or can be frozen for up to 2 months.
    • I highly recommend using half beef and half breakfast sausage because the sausage adds tons of flavor. However, you can use all beef if you prefer.
    • If you are not grain-free, keto, or doing a Whole30, you can substitute the zucchini for gluten-free noodles. I recommend using GF lasagna noodles broken into small pieces. Simply add the noodles to the boiling soup instead of the zucchini and boil as directed on the package.
    • Please don't skip the balsamic vinegar! It adds a sweet tartness and depth of flavor and takes the soup to the next level.
    • For paleo, dairy-free, and/or whole30: Use my dairy-free whole30 ricotta recipe instead of cow's milk ricotta. And for whole30, be sure to use compliant sausage.

    Nutrition

    Serving: 1/10th of recipe | Calories: 301kcal | Carbohydrates: 9g | Protein: 18g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1189mg | Potassium: 710mg | Fiber: 2g | Sugar: 4g | Vitamin A: 420IU | Vitamin C: 19mg | Calcium: 96mg | Iron: 5mg

    NET CARBS = Total Carbs - Fiber - Allulose - Xylitol

    Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

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      Recipe Rating




    1. Steve says

      January 31, 2023 at 8:49 pm

      5 stars
      Excellent recipe. I wanted more of the consistency of chili, so I only used 3 cups of broth and used crushed tomatoes. I omitted the zucchini(don’t like)and topped it with some ricotta, mozzarella and keto cheesy breadsticks. Turned out great!! Saved in my recipe folder as Lasagne Chili.

      Thank you,
      Steve

      Reply
      • Cassidy says

        January 31, 2023 at 10:09 pm

        Oh YAY, thank you I'm so happy you liked it!!! I'll have to try it with your variations, lasagna chili with keto breadsticks sounds great 😋

        XO,
        Cassidy

        Reply
    2. Lenore says

      February 11, 2022 at 2:04 pm

      5 stars
      This is the first time I have ever written a review for a recipe, because....WOW! This literally saved me on day 11 of my Whole30 when I was craving something rich and cheesy. Even my husband, who is skeptical of some of my Whole30 meals said that 'we could serve this to company'! Thank you so much...can't wait to make it again! (And thank you for not having to scroll thru a zillion ads to get to your recipes!!)

      Reply
      • Cassidy Stauffer says

        February 12, 2022 at 3:45 pm

        Oh YAY thank you!! I'm so happy you liked the recipe!! ...and I'm happy you like my site too, I try to keep the ads to a minimum because I dislike them as much as everyone else. So I try to keep them balanced 🙂

        XO,
        Cassidy

        Reply
    3. Laura Sisco says

      August 25, 2021 at 12:34 am

      5 stars
      This soup gets better with age. I made a big pot and froze most of it and every time I took some out to eat it tasted so good. Will make it many times. Thanks for the great and tasty recipe.

      Reply
      • Cassidy Stauffer says

        August 25, 2021 at 12:59 pm

        Thank you SO much!!! And yes, I agree, It definitely gets better with age😍

        XO,
        Cassidy

        Reply
    4. Lisa says

      January 05, 2021 at 2:36 am

      Made this 2 nights ago-combined zucchini & red lentil pasta to keep it gluten free-OMG total home run!!! Had it for leftovers and still just as yummo!!!! Thank you for this recipe!

      Reply
      • Cassidy Stauffer says

        January 05, 2021 at 2:40 pm

        I'm so glad you liked it!! Yeah, it's great as leftovers 🙂

        -Cassidy

        Reply
    5. Lyndsy says

      May 03, 2020 at 1:36 am

      5 stars
      made this tonight. great flavor! I'll be freezing a second batch.

      Reply
      • Cassidy Stauffer says

        May 03, 2020 at 1:14 pm

        Oh YAY Lyndsy! I'm so happy you liked it! ...it's one of our favorites ?

        -Cassidy

        Reply
    6. CINDY WINTER says

      December 07, 2019 at 7:23 pm

      5 stars
      I made this with my turkey bone broth and wanted some veggies in it, so I added mushrooms, onions, carrots, yellow summer squash, green beans, lacinato kale and pesto. I added the liquid from the tomatoes and about 2 cups more broth. It was the best soup I have ever had!!!

      Reply
    7. Angela says

      October 17, 2019 at 10:48 pm

      5 stars
      I made this and I vacuum pack the leftovers OMG this flavor in this soup is really wonderful this will go in my top five soups my whole family and friends wanted the recipe. People could not get enough thank you very much for this recipe I appreciate it.

      Reply
    8. Suzanne says

      March 08, 2019 at 3:33 am

      This looks AMAZING! By far the most interesting lasagna recipe I've seen. I can't wait to try it.

      Reply
      • Cassidy says

        March 08, 2019 at 2:39 pm

        Thanks so much Suzanne! I can't wait to you to try it too!!!

        -Cassidy

        Reply
    9. Keeghan says

      January 20, 2019 at 5:13 am

      About how muvh do you think one serving size of this soup would be? Im looking forward to making this, this week!

      Reply
    10. Amanda Clark says

      January 15, 2019 at 8:21 pm

      I made this last night without the breakfast sausage to save calories. It was so delicious! I will definitely be making this again soon!

      Reply
      • Cassidy says

        January 15, 2019 at 11:35 pm

        Thank you Amanda, I'm excited you liked it! Thanks for letting me know it was even good without the sausage!!! I never tried it without the sausage because I was worried it would taste bland, but I guess not!!!

        -Cassidy

        Reply
    11. Lee says

      January 11, 2019 at 3:43 am

      Just made this soup for dinner tonight. It was REALLY good. Perfect for a cold night. We loved it.

      Reply
      • Cassidy says

        January 11, 2019 at 2:05 pm

        YAY Lee, thank you! I'm so excited you liked it!!!

        Reply
    12. Marie says

      January 10, 2019 at 2:34 pm

      Could you freeze this?

      Reply
      • Cassidy says

        January 10, 2019 at 2:44 pm

        I haven't tried freezing it, but I'd imagine it would freeze very well!

        -Cassidy

        Reply
    13. Erin Dee says

      January 05, 2019 at 2:07 am

      This is an easy dinner the whole family will love! Looks so cozy and delicious!

      Reply

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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

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