Keto Lasagna Soup

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