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# Keto Lasagna Soup
- URL: https://www.courtneyspantry.com/keto-lasagna-soup/
- Published: 2026-10-16T12:30:00.000Z
- Updated: 2026-10-16T12:29:59.000Z
- Author: Courtney Skye
- Tags: Meals, Recipes

All the cozy comfort of lasagna, but in a bowl! 🍲🧀

When the weather calls for something warm and hearty, a bowl of soup always sounds good—but this one takes comfort food to another level. It has all the rich, Italian-inspired flavor I love about lasagna, without needing traditional noodles to make it satisfying. 🤎

The tomato-rich broth is loaded with savory meat, fragrant herbs, and plenty of melted cheese for that irresistible lasagna-inspired finish. This keto lasagna soup is a hearty, low-carb meal that’s perfect for chilly evenings, meal prep, or feeding the whole family.

**Servings:** 6

## Ingredients

- 1 tbsp avocado oil or vegetable oil (15 ml)
- 1 lb ground Italian sausage (454 g)
- ½ lb ground beef (227 g)
- 1 onion, diced (about 150 g)
- 6 cloves garlic, minced (18 g)
- 1 can crushed tomatoes (14 oz / 397 g)
- 1 can tomato paste (6 oz / 170 g)
- 1 can tomato sauce (14 oz / 397 g)
- 2½ cups low-sodium chicken broth (600 ml)
- 1 tsp fennel seeds (2 g)
- 2 tsp Italian seasoning (about 4 g)
- 1½ tsp kosher salt (about 7.5 g)
- ½ tsp black pepper (about 1 g)
- 8 oz shredded mozzarella cheese (227 g)
- ½ cup grated Parmesan cheese (50 g)
- ½ cup fresh parsley, chopped (about 30 g)

## Directions

1. **Brown the meat:** Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the Italian sausage, ground beef, and diced onion. Cook for about 8 minutes, breaking up the meat as it browns, until the meat is cooked through and the onion has softened.
2. **Add the garlic:** Stir in the minced garlic and cook for another 1–2 minutes, until fragrant.
3. **Build the soup:** Add the crushed tomatoes, tomato paste, tomato sauce, chicken broth, fennel seeds, Italian seasoning, salt, and black pepper. Stir well to combine.
4. **Simmer:** Bring the soup to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for 20 minutes, stirring occasionally.
5. **Add the cheese:** Remove the pot from the heat. Stir in the mozzarella, Parmesan, and chopped parsley until the cheese melts into the hot soup.
6. **Serve:** Ladle into bowls and finish with extra Parmesan and fresh parsley, if desired.

## Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, stirring occasionally. The cheese may change the texture slightly after chilling.

## MACROS

**Per serving**

- **Calories:** 547 kcal
- **Fat:** 45 g
- **Protein:** 30 g
- **Total Carbs:** 6 g
- **Fiber:** 1 g
- **Net Carbs:** 5 g