Keto Lasagna Soup
This Keto Lasagna Soup has all the flavors of traditional lasagna but without all the carbs. None of it would be possible without my Kaizen radiatori pasta, which tastes just like regular pasta, giving this comforting soup that authentic flavor that you just can’t beat.
The Best Low Carb Lasagna Soup
Who said going keto meant you can’t have lasagna? If you share Garfield’s passion for lasagna, then you’re in for a treat. This easy, one-pot hearty lasagna soup combines my Kaizen pasta, ground beef, a creamy marinara sauce, and three types of cheese to create the ultimate keto-friendly comfort food.
Whether this flavorful bowl of soup is served as a main course, side dish, meal prep, or doubled up for a large crowd, it’s guaranteed to be a hit. Plus, with its low carb and high-fat composition, this soup will keep you full and satisfied.
Why You’ll Love It
- A great way to satisfy your carb cravings on a keto diet.
- A meal the whole family will love, regardless if they are on a low carb diet or not!
- Requires simple prep and takes only 30 minutes to cook.
- It’s cooked all in one pot for easy cleanup.
Featured Ingredients
- 85% Grass-Fed Ground Beef: Quality beef equals quality flavor!
- Calabrian Dried Chili Flakes: Adds the perfect amount of heat and depth of flavor.
- Tomato sauce: You can’t have a lasagna without tomato sauce!
- Bone broth: I used Kettle & Fire beef bone broth. It’s the best in the game but feel free to use your own favorite brand.
- Cream: Use whatever kind of heavy cream you’d like for this creamy lasagna soup!
- Cheese: I used a mix of Parmesan cheese, mozzarella cheese, and ricotta cheese to diversify the flavor.
- Kaizen Radiatori Pasta: A high quality low-carb pasta that will make your lasagna soup actually taste like lasagna. You can use my Kaizen discount code to order!
- Fresh Basil: One of the best Italian herbs. It’ll take your lasagna soup recipe to the next level.
Substitutions
Protein: Ground turkey, ground chicken, or a fattier kind of ground beef would all add their own unique flavor.
Oil: You’re welcome to use avocado oil instead of olive oil.
Chili Flakes: I love the taste of Calabrian chili, but any other kind of chili flakes will do!
Broth: Use whatever you have on hand. Beef broth, beef stock, chicken bone broth, vegetable broth… it’ll all taste good.
Cheese: Swap the ricotta cheese with cottage cheese if you prefer.
How to Make Low-Carb Lasagna Soup
The steps are simple, and I’m outlining them below but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!
STEP 1 – PREP VEGGIES
First, finely dice the yellow onion and garlic cloves.
STEP 2 – COOK BEEF
Bring a pot to medium heat, add the olive oil, and sauté the onion and garlic until translucent. Then add a few pinches of salt, fresh cracked pepper, oregano, thyme, and Calabrian chili flakes.
Add the ground beef, cooking it up and breaking it apart until it is browned and cooked through, about 8-10 minutes. Add the tomato sauce and bone broth. Cover and bring to a simmer for about 6-10 minutes.
STEP 3 – ADD PASTA
Next, add in your pasta of choice and cook according to its packaging instructions. I used my Kaizen low-carb Radiatori pasta and cooked it for 5 minutes total, but any low-carb Kaizen pastas will work!
STEP 4 – ADD CHEESE
A couple of minutes before the pasta is done, add the cream, shredded parmesan, mozzarella, and ricotta cheese. Let it all cook together for 2-4 more minutes. Mix well, taste, and adjust.
STEP 5 – SERVE & ENJOY
This is best served right away. Serve in bowls and top with anything you want, or eat as is. I topped it with a touch more cheese, fresh basil, and more Calabrian chili flakes for heat. Enjoy!
Recipe Tips and Tricks
- If making this in advance, leave the pasta out until you are ready to eat!
- For the “lasagna” you can use broken lasagna sheets or any kind of pasta shape you like! To keep it low carb and high-protein, I used my Kaizen pasta.
- At the end of the day, you are in control of how this keto lasagna soup tastes. So don’t forget to taste test throughout the recipe and add anything that’s calling to you.
Storage
Store any leftover creamy keto lasagna soup in an airtight container in the fridge for up to 5 days.
To freeze, place in a freezer-safe, airtight container and store in the freezer for up to 2 months.
More Recipes You’ll Love
- Green Pasta Sauce
- Air Fryer Pasta Bake
- Lupin Flour Pizza Crust (Low Carb, High Protein)
- Healthy ASian Short Ribs
- TikTok Salmon Bowl
Keto Lasagna Soup
This easy, one-pot hearty lasagna soup combines my Kaizen pasta, ground beef, a creamy marinara sauce, and three types of cheese to create the ultimate keto-friendly comfort food.
Ingredients
- 2-3 tablespoons olive or avocado oil
- 1 large yellow onion, diced
- 2-4 cloves of garlic, minced
- 1 pound grass-fed ground beef, preferably 85/15
- Salt and pepper, to taste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon Calabrian dried chili flakes (or regular dried chili flakes)
- 1, 15-ounce can of tomato sauce
- 32 ounces beef bone broth (I used Kettle & Fire)
- 1/3 to 1/2 cup cream
- 1/3 cup grated parmesan cheese
- 1/4 cup grated mozzarella
- 2 tablespoons ricotta cheese
- 6 ounces Kaizen Radiatori pasta
- fresh basil, to taste
Instructions
- Bring a pot to medium heat on the stovetop, add the olive oil, and sauté the diced onion until translucent (about 4-5 minutes).
- Add the garlic, salt, fresh cracked pepper, oregano, thyme, and Calabrian chili flakes and cook for about 30 seconds.
- Add the ground beef, breaking it up and cooking until it is browned, about 8-10 minutes. When it's cooked through, add the tomato sauce and bone broth. Cover the pot with a lid and bring it to a simmer. This should take about 6-10 minutes.
- Add in your pasta of choice and cook according to the package instructions. I used my Kaizen low-carb Radiatori pasta and cooked it for 5 minutes total.
- A couple of minutes before the pasta is done cooking, add the cream, shredded parmesan, shredded mozzarella, and ricotta cheese. Let it simmer for a couple of minutes. Mix well, taste, and adjust.
- This is best served right away. Serve in bowls, top with anything you want, or eat as is. I topped it with a touch more cheese, fresh basil, and more Calabrian chili flakes for heat. Enjoy!
Notes
Store any leftover creamy keto lasagna soup in an airtight container in the fridge for up to 5 days.
To freeze, place in a freezer-safe, airtight container and store in the freezer for up to 2 months.
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