Overhead shot of lasagna soup
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Whole30 Lasagna Soup {Keto, Paleo, Gluten Free}

This Whole30 Lasagna Soup tastes just like lasagna in a bowl! It's super easy to make and is topped with a creamy Whole30 Dairy Free Ricotta for that classic cheesy lasagna taste. 
Course dairy free, Dinner, Entree, gluten free, keto, paleo, whole30
Cuisine American
Prep Time 40 minutes
Total Time 40 minutes
Servings 10 servings
Calories 301kcal
Author Cassidy Stauffer


  • 2 Tbsp 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
  • 1/4 Cup Dried Parsley
  • 1/2 - 1 tsp. Sea Salt to taste
  • 1/4 tsp. Ground Black Pepper
  • 32 oz. Chicken Broth
  • 1 medium/large Zucchini
  • 1 tsp. Balsamic Vinegar
  • Whole30 Dairy Free Ricotta optional, click link for recipe


  • 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 chicken broth. Bring to a boil.
  • While soup is heating up, chop the ends off of the zucchini then chop them width-wise into very thin circles. Then, chop the circles in half.
  • Once the soup is boiling, add the zucchini. Boil 3-4 minutes, or until zucchini is tender.
  • Stir in the balsamic vinegar. Taste and adjust seasonings as needed and serve topped with dairy free ricotta.


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 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.


Calories: 301kcal | Carbohydrates: 8g | Protein: 17g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 902mg | Potassium: 707mg | Fiber: 2g | Sugar: 4g | Vitamin A: 420IU | Vitamin C: 18.9mg | Calcium: 97mg | Iron: 4.6mg