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Keto Lasagna Soup

Keto Lasagna Soup: A Comforting Twist on a Classic Dish

Keto Lasagna Soup is a low-carb, gluten-free delight that combines hearty flavors in a comforting bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons avocado or vegetable oil substitute with olive oil if preferred
  • 1 pound Italian sausage use spicy sausage for an extra kick
  • ½ pound ground beef substitute with turkey for a leaner option
  • 1 onion, diced use shallots for a milder taste
  • 6 cloves garlic, minced garlic powder can be used in a pinch
  • 1 can crushed tomatoes (14 oz) substitute with diced tomatoes or fresh tomatoes
  • 1 can tomato paste (6 oz) thickens the soup and intensifies the tomato flavor
  • 1 can tomato sauce (14 oz) adds moisture and contributes to the soup base
  • 2½ cups low-sodium chicken broth use vegetable broth for a vegetarian option
  • 1 teaspoon fennel seeds omit if unavailable
  • 2 teaspoons Italian seasoning fresh herbs may be substituted
  • 1½ teaspoons kosher salt adjust based on taste preferences
  • ½ teaspoon black pepper use freshly cracked pepper for the best flavor
For the Cheesy Finish
  • 8 oz mozzarella cheese, shredded substitute with dairy-free cheese for a vegan option
  • ½ cup Parmesan cheese, grated omit for a dairy-free version
  • ½ cup fresh parsley, chopped substitute with basil or omit as desired

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large, heavy-bottomed pot, add 2 tablespoons of avocado or vegetable oil and heat over medium-high heat until shimmering, about 2-3 minutes.
  2. Add 1 pound of Italian sausage and ½ pound of ground beef to the pot, along with 1 diced onion. Cook, stirring occasionally, until the meats are browned and the onions are softened, approximately 8 minutes.
  3. Stir in 6 minced garlic cloves and continue sautéing for another 1-2 minutes until fragrant.
  4. Mix in 6 ounces of tomato paste, a 14-ounce can of crushed tomatoes, a 14-ounce can of tomato sauce, and 2½ cups of low-sodium chicken broth. Add 1 teaspoon of fennel seeds, 2 teaspoons of Italian seasoning, 1½ teaspoons of kosher salt, and ½ teaspoon of black pepper. Bring everything to a boil.
  5. Reduce the heat to medium-low and let your soup simmer for 20 minutes, stirring occasionally.
  6. Remove the pot from the heat and stir in 8 ounces of shredded mozzarella cheese, ½ cup of grated Parmesan cheese, and ½ cup of chopped fresh parsley until melted and incorporated.
  7. Ladle the Keto Lasagna Soup into bowls and garnish with extra Parmesan and parsley on top if desired.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 10gProtein: 25gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 7mgCalcium: 250mgIron: 2mg

Notes

Store in an airtight container for up to 4 days. This soup freezes well for up to 3 months.

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