Description
Indulge in the rich, savory flavors of lasagna without the carbs with this easy-to-make keto lasagna soup. It’s a comforting, hearty, and unbelievably delicious low-carb meal perfect for any night.
Ingredients
- 1 tbsp olive oil
- 1 lb lean ground beef (or Italian sausage)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 4 cups beef broth
- 1 (6 oz) can tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 medium zucchini, thinly sliced into ribbons (or other low-carb noodle alternative)
- 1 cup shredded low-moisture mozzarella, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 cup whole milk ricotta cheese
- 1/4 cup fresh parsley, chopped, plus more for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Brown Meat & Aromatics: In a large pot, heat olive oil. Add ground beef, brown, and drain excess fat. Add onion, sauté until soft (5-7 min). Stir in garlic and red pepper flakes; cook for 1 min.
- Deglaze & Add Tomatoes: Deglaze pot with 1/2 cup beef broth, scraping up browned bits. Stir in tomato paste, cook 1 min. Add crushed tomatoes, diced tomatoes, oregano, basil, thyme, and bay leaf.
- Simmer Sauce: Pour in remaining beef broth. Bring to a simmer, then reduce heat, cover, and cook for 20-30 minutes, stirring occasionally.
- Prepare ‘Noodles’ & Assemble: Add zucchini ribbons (or other low-carb noodles) to the soup during the last 5-7 minutes of simmering. Stir in 1/2 cup mozzarella and 1/4 cup Parmesan until melted.
- Add Creamy Swirl & Finish: In a bowl, whisk ricotta, remaining mozzarella, remaining Parmesan, and parsley. Season. Ladle soup into bowls, top with a dollop of ricotta mixture, and garnish with fresh parsley. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 45 mins