Name: Keto Lasagna Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb ground beef; 1 onion, chopped; 2 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 2 cups beef broth; 1 tsp Italian seasoning; Salt and pepper to taste; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; Fresh basil for garnish

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why make this recipe

Keto Lasagna Soup gives lasagna flavor without pasta. It is low in carbs and fills you up. You can make it fast on the stove. The soup warms you on cool nights and freezes well for later.

introduction

This soup mixes beef, tomatoes, ricotta, and cheese for a lasagna-like bowl. It cooks in one pot and is easy for weeknights. If you want a slow-cooker option, try the slow cooker lasagna soup recipe for an easy hands-off version.

how to make Keto Lasagna Soup

Brown the beef, cook the onion and garlic, and add the tomatoes and broth. Let the soup simmer so flavors blend. Stir in ricotta to make it creamy. Top with mozzarella and basil before you serve.

Ingredients :

1 lb ground beef, 1 onion, chopped, 2 cloves garlic, minced, 1 can (28 oz) crushed tomatoes, 2 cups beef broth, 1 tsp Italian seasoning, Salt and pepper to taste, 1 cup ricotta cheese, 1 cup shredded mozzarella cheese, Fresh basil for garnish

Directions :

In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.
Add the chopped onion and minced garlic, and sauté until softened.
Stir in the crushed tomatoes, beef broth, Italian seasoning, salt, and pepper. Bring to a simmer and cook for about 15 minutes.
Stir in the ricotta cheese until well combined, and let simmer for another 5 minutes.
Serve hot, topped with shredded mozzarella cheese and fresh basil.

how to serve Keto Lasagna Soup

Ladle the soup into bowls and add extra mozzarella on top. Garnish with fresh basil leaves. Serve hot with a green salad or a simple bread substitute. For a light pairing, try a mild squash side like the autumn squash soup.

how to store Keto Lasagna Soup

Cool the soup to room temperature before storing. Keep it in airtight containers in the refrigerator for up to 4 days. Freeze in meal-size portions for up to 3 months. Thaw in the fridge overnight and reheat on the stove over low heat.

tips to make Keto Lasagna Soup

Use lean ground beef to reduce fat.
Drain excess fat after browning for a cleaner broth.
Stir ricotta in slowly to avoid lumps.
Heat gently after adding cheese so it melts smooth.
Taste and adjust salt and pepper at the end.

variation (if any)

Use ground turkey or pork instead of beef.
Add chopped zucchini or spinach for more veggies.
Make it spicy with red pepper flakes.
Swap ricotta for cottage cheese if you prefer.

FAQs

Q: Can I make this dairy-free?
A: Yes. Use dairy-free ricotta and mozzarella alternatives.

Q: Can I use tomato sauce instead of crushed tomatoes?
A: You can. Use the same amount, but the texture may be smoother.

Q: Is this recipe freezer friendly?
A: Yes. Cool first, then freeze in airtight containers for up to 3 months.

Q: How do I reheat frozen soup?
A: Thaw overnight in the fridge and warm on the stove over low heat, stirring until hot.

Conclusion

For another keto take on this dish, see Little Pine Kitchen’s Keto Lasagna Soup for more ideas and photos. For a low-carb version with different ingredients, check Step Away From The Carbs’ Low Carb Lasagna Soup.