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.
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 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!
Frequently asked questions
Yes, it can! Simply use my dairy-free whole30 ricotta recipe instead of dairy ricotta. And for whole30, be sure to use compliant sausage.
Tomatoes are a bit high in carbs, but when eaten in moderation, they can easily be incorporated into a low-carb diet. This recipe uses 28 oz of diced tomatoes and six ounces of tomato paste and has seven net carbs per serving. You can reduce or omit the tomato paste for a lower carb count. However, the tomato paste is very flavorful and enhances the taste of the 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
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.
Step #2: Add diced tomatoes, tomato paste, beef broth (or chicken), oregano, basil, parsley, salt, and pepper. Bring it to a boil.
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.
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.
- You can substitute the zucchini for gluten-free noodles if you are not grain-free, keto, or doing a Whole30. I recommend using GF lasagna noodles broken into small pieces. 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!
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📖 Recipe
Low-Carb Keto Lasagna Soup
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
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
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
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
Steve says
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
Cassidy says
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
Lenore says
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!!)
Cassidy Stauffer says
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
Laura Sisco says
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.
Cassidy Stauffer says
Thank you SO much!!! And yes, I agree, It definitely gets better with age😍
XO,
Cassidy
Lisa says
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!
Cassidy Stauffer says
I'm so glad you liked it!! Yeah, it's great as leftovers 🙂
-Cassidy
Lyndsy says
made this tonight. great flavor! I'll be freezing a second batch.
Cassidy Stauffer says
Oh YAY Lyndsy! I'm so happy you liked it! ...it's one of our favorites ?
-Cassidy
CINDY WINTER says
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!!!
Angela says
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.
Suzanne says
This looks AMAZING! By far the most interesting lasagna recipe I've seen. I can't wait to try it.
Cassidy says
Thanks so much Suzanne! I can't wait to you to try it too!!!
-Cassidy
Keeghan says
About how muvh do you think one serving size of this soup would be? Im looking forward to making this, this week!
Amanda Clark says
I made this last night without the breakfast sausage to save calories. It was so delicious! I will definitely be making this again soon!
Cassidy says
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
Lee says
Just made this soup for dinner tonight. It was REALLY good. Perfect for a cold night. We loved it.
Cassidy says
YAY Lee, thank you! I'm so excited you liked it!!!
Marie says
Could you freeze this?
Cassidy says
I haven't tried freezing it, but I'd imagine it would freeze very well!
-Cassidy
Erin Dee says
This is an easy dinner the whole family will love! Looks so cozy and delicious!