You know those days when you’re craving something warm, cheesy, and comforting—like lasagna—but don’t want the carb overload? That’s exactly why I fell in love with this keto lasagna soup. It’s got all the rich, savory flavors of classic lasagna—melty cheese, hearty beef, and fragrant herbs—but without the noodles weighing you down. Instead, chopped zucchini steps in as the perfect low-carb stand-in, soaking up all that delicious broth. Honestly, my family doesn’t even miss the pasta! Whether it’s a chilly weeknight or you just need a cozy bowl of comfort, this soup is my go-to. Plus, it’s ready in under 40 minutes—total win!
Why You’ll Love This Keto Lasagna Soup
Trust me, this isn’t just another soup—it’s a hug in a bowl with all the flavors you crave. Here’s why it’s a game-changer:
- Quick & easy: From fridge to table in 35 minutes flat—perfect for those "I need dinner NOW" nights.
- Cheesy comfort: That gooey mozzarella-Parmesan swirl? It’s like lasagna’s best part decided to take a dip in broth.
- Low-carb magic: Zucchini ribbons fool your taste buds into thinking they’re pasta—minus the carb coma afterward.
- Meal prep hero: Tastes even better the next day (if it lasts that long in your fridge).
Ingredients for Keto Lasagna Soup
Gathering everything is half the battle – and trust me, every single one of these ingredients matters. Here’s what you’ll need to make this soup sing:
- For the base: 1 lb ground beef (or turkey bacon if you’re feeling fancy), 1 tbsp olive oil
- Veggies: 1 small onion (finely diced – no big chunks!), 2 cloves garlic (minced, not pressed – it makes a difference), 1 bell pepper (diced small)
- Liquid magic: 4 cups beef broth (homemade if you’ve got it), 1 can (14 oz) crushed tomatoes (the good kind with basil already in it)
- Seasoning squad: 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt (start with this – you can add more later), 1/4 tsp black pepper
- The “noodles”: 2 cups chopped zucchini (cut into thin half-moons – they’ll soften just right)
- Cheese trio: 1 cup shredded mozzarella (whole milk for extra creaminess), 1/4 cup grated Parmesan (the real stuff, not the powder), 1/2 cup ricotta (for dolloping on top)
Pro tip: Have all your veggies prepped before you start cooking – it makes the whole process smoother when you’re in the zone!
How to Make Keto Lasagna Soup
Okay, let’s get cooking! This soup comes together in stages, but don’t worry—it’s foolproof. Just follow these steps, and you’ll have a pot of cheesy, comforting goodness in no time.
Browning the Beef
First, grab your biggest pot (I use my trusty Dutch oven) and heat that olive oil over medium heat. Crumble in the ground beef—don’t just plop it in! Breaking it up as it cooks ensures no giant meat clumps. Cook until it’s browned all over, about 5-6 minutes, stirring occasionally. If there’s excess fat (especially with higher-fat beef), tilt the pot and spoon some out. We want flavor, not grease soup!
Sautéing the Vegetables
Now, toss in the onion, garlic, and bell pepper. This is where the magic starts—the sizzle! Stir everything together, scraping up any browned bits from the beef (that’s pure flavor gold). Cook until the onions turn translucent and the peppers soften, about 3-4 minutes. Key tip: Don’t walk away! Garlic burns fast, and nobody wants bitter soup.
Simmering the Soup
Time for liquids! Pour in the beef broth and crushed tomatoes, then sprinkle in the oregano, basil, salt, and pepper. Give it a good stir, then bring it to a lively simmer—not a rolling boil, just happy little bubbles. Let it cook uncovered for 15 minutes. This melds the flavors beautifully. Taste it now—need more salt? A pinch more oregano? Adjust to your heart’s content.
Adding Cheeses
Here comes the best part! Stir in the zucchini and let it cook for 5 minutes until just tender—it should still have a slight bite. Turn the heat to low, then add the mozzarella and Parmesan. Stir slowly until the cheeses melt into silky ribbons. Don’t boil after this point, or the cheese might get grainy. Serve each bowl with a generous dollop of ricotta—it’ll melt slightly into creamy pockets, just like lasagna’s top layer. Heaven!
Tips for the Best Keto Lasagna Soup
After making this soup more times than I can count, here are my foolproof secrets for getting it just right:
- Fresh herbs make all the difference: If you’ve got fresh basil or oregano, toss it in at the end—just a tablespoon chopped fine will brighten up the whole pot.
- Zucchini timing is key: You want it tender but not mushy—test a piece at 4 minutes. It should still have a little bite, like al dente pasta.
- Salt in stages: Start with less salt than you think—the cheeses add plenty. Taste after simmering and adjust right before serving.
- Low and slow with cheese: Always melt cheeses on low heat to keep them smooth. High heat makes them grainy—trust me, I’ve learned the hard way!
Ingredient Substitutions & Variations
One of my favorite things about this recipe? It’s crazy adaptable! Here’s how to tweak it based on what you’ve got:
- Meat swap: Use turkey bacon or lamb instead of beef for a different flavor twist—just brown it the same way.
- Veggie alternatives: Eggplant cubes work great if zucchini isn’t your thing (roast them first for extra flavor). Mushrooms add a meaty texture too.
- Dairy-free? Skip the cheeses and stir in coconut cream instead—it gives that same rich mouthfeel. Nutritional yeast adds a cheesy flavor without dairy.
- Broth boost: Swap beef broth for chicken or vegetable broth if that’s what’s in your pantry. The soup will still taste amazing!
The beauty is—you really can’t mess this up. Make it your own!
Serving & Storing Keto Lasagna Soup
This soup is meant to be devoured immediately—steamy, cheesy, and begging for a final flourish. I love topping each bowl with extra fresh basil ribbons (they smell like summer!) and a crack of black pepper. Leftovers? They’ll keep in the fridge for up to 3 days in a tight-lidded container. Just reheat gently on the stove—low and slow—so the cheeses stay silky. Pro tip: Add a splash of broth when reheating to bring back that perfect soupy consistency. No microwaving unless you like rubbery cheese—lesson learned!
Keto Lasagna Soup Nutritional Info
Okay, let’s talk numbers—but remember, these are estimates based on my exact ingredients. Your soup might vary slightly depending on cheese brands or how much beef fat you drain. For one generous bowl (about 1/4 of the recipe), you’re looking at:
- Calories: 350 (mostly from that glorious cheese and beef!)
- Fat: 22g (the good, filling kind that keeps you satisfied)
- Protein: 25g (thanks to all that beef and cheese – hello, muscle fuel!)
- Net Carbs: Just 9g (12g total carbs minus 3g fiber – perfect for keto!)
And hey—if you’re tracking closely, always check your specific ingredients. But honestly? This soup is so worth every delicious number.
Frequently Asked Questions
I get asked about this keto lasagna soup all the time—here are the questions that pop up most often in my kitchen (and DMs!):
Can I freeze this soup?
Technically yes, but the zucchini gets mushy when thawed. If you must freeze, leave out the zucchini and add fresh when reheating. The cheese texture changes slightly too—still tasty, just not as creamy.
Is zucchini absolutely necessary?
Not at all! Thinly sliced cabbage or yellow squash work great too. My aunt uses eggplant—just roast it first so it holds up in the broth. The key is any low-carb veg that soaks up flavors without turning to mush.
What if I don’t have ricotta?
No stress! A spoonful of cream cheese or even cottage cheese (blended smooth) makes a fine substitute. Or skip it—the soup is plenty rich with just mozzarella and Parmesan.
How spicy can I make this?
Oh, I love this question! Add red pepper flakes while sautéing the veggies, or stir in a diced jalapeño. For serious heat lovers, a dash of cayenne in the broth works wonders.
Can I make it ahead for meal prep?
Absolutely! Just store without the cheeses—add those when reheating. The flavors meld beautifully overnight, making day-two soup even more delicious.
Keto Lasagna Soup
- Total Time: 35 mins
- Yield: 4 servings 1x
- Diet: Low Carb
Description
A hearty and flavorful soup that combines the rich taste of lasagna with a keto-friendly twist.
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 4 cups beef broth
- 1 can (14 oz) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups chopped zucchini (lasagna noodle substitute)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned.
- Add onion, garlic, and bell pepper. Sauté until softened.
- Pour in beef broth and crushed tomatoes. Stir in oregano, basil, salt, and black pepper.
- Bring to a simmer and cook for 15 minutes.
- Add chopped zucchini and cook for another 5 minutes until tender.
- Stir in mozzarella and Parmesan cheese until melted.
- Serve hot, topped with a dollop of ricotta cheese.
Notes
- For extra flavor, use Italian seasoning instead of oregano and basil.
- Store leftovers in an airtight container for up to 3 days.
- Replace zucchini with eggplant for a different texture.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
