Introduction

There are nights when all I want is a big, cozy bowl of something that tastes like it came from my childhood kitchen… but I also want it to fit into my macros.

Lasagna used to be that dish for me: layers of pasta, rich meat sauce, creamy ricotta, stretchy mozzarella – the kind of recipe that makes you stand at the stove “taste-testing” way more than necessary. When I switched to keto, I honestly thought lasagna was gone forever, or at least reserved for “cheat” days.

This Keto One Pot Lasagna Soup (Low Carb, High Protein & Easy!) was my answer to that craving.

Instead of building a heavy layered casserole, we take all those classic lasagna flavors – the garlicky tomato meat sauce, the cheesy richness, the Italian herbs – and turn them into a chunky, spoonable soup that comes together in a single pot. No noodles, no complicated layering, no baking dish to scrub. Just a big pot of steaming comfort you can ladle into bowls, top with creamy ricotta and melty mozzarella, and enjoy any night of the week.

It’s everything I love about lasagna:

• The browned ground beef
• The tomato-y, herb-filled broth
• The creamy, cheesy topping

…but lighter, faster, and totally keto-friendly.

If you’re someone who:

• Misses pasta but doesn’t miss the carb crash,
• Loves one-pot recipes that don’t destroy the kitchen,
• Wants a high-protein meal that still feels like comfort food,

then this Keto One Pot Lasagna Soup is going to become your new winter (and honestly year-round) obsession.

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Why You’ll Love This Recipe

• 🍲 One Pot, Minimal Dishes – Everything cooks in a single pot, from browning the meat to simmering the soup. Less cleanup, more relaxing.
• 🥩 High Protein & Satisfying – Packed with ground beef, ricotta, and mozzarella, this soup keeps you full for hours.
• 🧀 All the Lasagna Flavor, None of the Pasta – You still get that tomato-cheese-Italian seasoning magic without the noodles.
• 🥦 Low Carb, Keto-Friendly – Smart ingredient swaps keep net carbs low while still feeling indulgent.
• ⏱ Weeknight-Friendly – Ready in about 35–40 minutes, with most of that time being hands-off simmering.
• 🍽 Great for Meal Prep – The flavors deepen as it sits, and it reheats perfectly for lunches or quick dinners.
• 👨‍👩‍👧‍👦 Family-Friendly Comfort – Even non-keto eaters enjoy this bowl; you can serve theirs with garlic bread if you like and keep yours low-carb.

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My Personal Experience

The first time I made this soup, I was in that “I want lasagna but I also really don’t want to deal with lasagna” mood.

You know that mood:

• You’re craving something hearty.
• You want cheese – lots of cheese.
• But also: you do not want to boil pasta, mix fillings, par-bake anything, or wash a baking dish with baked-on sauce.

I had ground beef in the fridge, half a tub of ricotta I’d opened for another recipe, and a couple of zucchini I’d intended for something healthy and boring. Instead, I browned the beef with garlic and onion, added tomatoes and broth, and then decided, “What if this just becomes lasagna… in soup form?”

I tossed in thin slices of zucchini to stand in for noodles, let the pot simmer until everything smelled like an Italian restaurant, then topped the bowls with ricotta, mozzarella, and parmesan.

I still remember that first spoonful: the broth tasted like lasagna sauce, the cheese melted into little pockets of creamy richness, and the zucchini gave the perfect “noodle” texture without actually being pasta.

By the time I finished that bowl, I knew this wasn’t just a random kitchen experiment – it was going to be a regular in the KetoFlavorHouse rotation. And honestly? I crave this lasagna soup more often than actual lasagna now because it’s faster, easier, and just as comforting.

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Required Equipment

You don’t need anything fancy to make Keto One Pot Lasagna Soup (Low Carb, High Protein & Easy!) – just a few kitchen basics.

Large Soup Pot or Dutch Oven

This is the heart of the recipe. Choose a pot big enough to comfortably hold all the broth, meat, and vegetables while still giving you enough room to stir. A heavy-bottomed pot prevents burning and helps everything cook evenly.

Wooden Spoon or Heatproof Spatula

A sturdy spoon makes it easy to break up the ground beef, scrape up browned bits from the bottom of the pot, and stir as the soup simmers.

Knife & Cutting Board

You’ll need these for chopping onions, slicing zucchini, mincing garlic, and cutting any fresh herbs. If you’re not a fast chopper, take your time – the soup will wait for you.

Ladle

A ladle makes serving the soup into bowls a lot easier (and cleaner!). It also helps you scoop up a good mix of broth, meat, and veggies.

Measuring Cups & Spoons

Because we’re balancing flavor and keeping an eye on macros, accurate measurements for broth, cream, cheese, and seasonings make a difference.

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Ingredients & Substitutions

This recipe makes 8 servings – a generous pot of soup perfect for family dinner plus leftovers.

Full Ingredient List

For the soup:

• 1 tablespoon olive oil
• 800 g (about 1.75 lb) ground beef, 80/20 for best flavor
• 1 medium yellow onion, diced (about 150 g)
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 can (14.5 oz / 410 g) crushed tomatoes, no sugar added
• 4 cups (960 ml) beef broth, low-sodium if possible
• 2 medium zucchini, sliced into thin half-moons (about 400 g)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon Italian seasoning
• 1 teaspoon salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• 1/2 cup (120 ml) heavy cream

Cheesy “lasagna” topping:

• 1 cup (about 246 g) whole-milk ricotta cheese
• 1 1/2 cups (about 170 g) shredded mozzarella cheese
• 1/4 cup (about 25 g) grated parmesan cheese
• 1 teaspoon dried parsley or 2 tablespoons fresh chopped parsley (for garnish)
• Extra salt and pepper to taste for the ricotta mixture

Why Each Ingredient Matters

• Olive oil – Helps brown the meat and onion without sticking and adds healthy fats.
• Ground beef (80/20) – This is your main protein and flavor base. A bit of fat keeps the soup rich and satisfying.
• Onion & garlic – Build the savory foundation you want in any good Italian-style dish. They make the soup taste like it was cooked all day, even if it wasn’t.
• Tomato paste & crushed tomatoes – Tomato paste adds depth and richness; crushed tomatoes provide body and that classic lasagna flavor.
• Beef broth – Turns this into a soup instead of a sauce and carries all the flavors.
• Zucchini – Acts like “noodles” in the soup; they’re mild, tender, and soak up the lasagna flavors without adding many carbs.
• Italian herbs – Basil, oregano, and Italian seasoning make everything taste like it came from a cozy Italian restaurant.
• Heavy cream – Softens the acidity of the tomatoes and adds a luxurious, slightly creamy texture.
• Ricotta, mozzarella, parmesan – This trio is what makes it feel like lasagna: ricotta for creaminess, mozzarella for stretchiness, and parmesan for salty, cheesy depth.

Substitutions & How They Affect the Recipe

• Ground beef → ground turkey or ground chicken
  You can absolutely swap the beef for turkey or chicken if you prefer lighter meat. The soup will be slightly less rich, so I suggest adding an extra tablespoon of olive oil for flavor and mouthfeel.
• Beef broth → chicken or vegetable broth
  Using chicken broth will make the soup a bit lighter in flavor; vegetable broth is fine if you’re out of others. If you change the broth, taste the soup and adjust salt and herbs.
• Zucchini → sliced yellow squash or palmini “noodles”
  Yellow squash works almost identically to zucchini. Palmini (hearts-of-palm) pasta is another keto option, but it has a more distinct flavor; rinse it well and add toward the end of cooking.
• Tomato paste + crushed tomatoes → tomato passata
  Passata can replace the crushed tomatoes; you can still add a tablespoon of tomato paste for extra richness.
• Heavy cream → coconut cream (for dairy-lite or lactose sensitive)
  Coconut cream will give a slight coconut flavor that’s usually mild under the tomato and herbs. Use full-fat canned coconut cream and whisk well.
• Ricotta → cottage cheese
  Cottage cheese can stand in for ricotta in a pinch, but the texture will be slightly looser. For a smoother topping, blend it slightly before using.
• Mozzarella → provolone or shredded Italian blend
  Any good melting cheese works. Mozzarella just gives that classic stretchy lasagna feeling.

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How to Make Keto One Pot Lasagna Soup (Low Carb, High Protein & Easy!)

Take a breath, put on some music, and let’s turn your kitchen into lasagna-soup heaven. Don’t worry if your zucchini slices aren’t perfectly even or your onions are rustic – this recipe is forgiving.

Step 1 – Brown the beef and build flavor

Add the olive oil to your large soup pot or Dutch oven and warm it over medium-high heat. Once the oil shimmers, add the ground beef. Use a wooden spoon to break it into small crumbles as it cooks.

Continue cooking for about 6–8 minutes, until the beef is no longer pink and you see some brown, caramelized bits. This browning is where a lot of flavor comes from, so don’t rush it.

If you see a lot of excess grease in the pot and prefer a lighter soup, you can carefully spoon some off, but leave a little behind for flavor.

Step 2 – Sauté the onion and garlic

Add the diced onion directly into the pot with the beef. Stir and cook for 3–4 minutes until the onion starts to soften and turn translucent.

Next, add the minced garlic and cook for another 30–60 seconds. You’ll smell the garlic becoming fragrant – that’s your cue to move on. Try not to let the garlic brown too much; it can turn bitter.

Step 3 – Add tomato paste and “toast” it

Stir in the tomato paste and cook it with the beef and onions for about 1–2 minutes. This quick step deepens the flavor and helps the paste caramelize slightly, giving your soup a richer, more “simmered all day” taste.

If the mixture looks dry, you can add a splash of broth to keep everything moving.

Step 4 – Add crushed tomatoes, broth, and seasonings

Pour in the crushed tomatoes and beef broth. Stir well to combine everything and scrape up any browned bits from the bottom of the pot – those are free flavor.

Add the dried basil, dried oregano, Italian seasoning, salt, pepper, and red pepper flakes (if using). Stir again.

Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to medium-low so the soup simmers.

Step 5 – Add the zucchini “lasagna noodles”

While the soup comes to a simmer, slice your zucchini into thin half-moons or quarter-moons. You can keep the slices a bit thicker if you like more bite, or thinner if you want them extra soft and “noodle-like.”

Stir the zucchini into the pot. Let the soup simmer for about 15–20 minutes. This gives the flavors a chance to meld and the zucchini time to soften and soak up all that lasagna goodness.

Step 6 – Add cream and adjust seasoning

Once the zucchini is tender but not mushy, lower the heat again to prevent boiling and pour in the heavy cream. Stir slowly until the cream is fully incorporated and the soup looks slightly lighter and silkier.

Taste the soup and adjust with extra salt, pepper, or herbs as needed. Broths and cheese can vary in saltiness, so this final taste test matters.

Step 7 – Prepare the cheesy topping

While the soup simmers its last few minutes, stir together the ricotta, half of the mozzarella (about 3/4 cup), and the parmesan in a small bowl. Add a pinch of salt, a crack of black pepper, and a sprinkle of dried parsley or some fresh chopped parsley.

This mixture should be thick, creamy, and spoonable – like a lasagna filling.

Step 8 – Serve and “lasagna-fy” each bowl

Ladle the hot soup into bowls, making sure each portion has a good mix of beef, zucchini, and broth.

Spoon a generous dollop of the ricotta-mozzarella-parmesan mixture onto the center of each bowl. Sprinkle a little of the remaining shredded mozzarella over the top.

If your bowls are oven-safe and you want a truly melty top, you can briefly place them under a hot broiler for 1–2 minutes until the cheese bubbles – just watch them closely.

Finish with a sprinkle of fresh parsley or basil for color and a fresh aroma. Then dive in.

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Common Mistakes to Avoid

• Boiling on high heat for too long – This can over-reduce the soup and turn your zucchini into mush. Keep it at a gentle simmer.
• Skipping the browning step – Simply cooking the beef until grey will give you less flavor. Take the time to brown it nicely.
• Adding cream too early – If you add the heavy cream before simmering, high heat can cause it to separate. Stir it in at the end over lower heat.
• Over-salting before adding cheese – Cheeses add salt. Go lighter on salt initially and adjust after adding the cream and tasting.
• Cutting zucchini pieces too tiny – Very small pieces can disappear into the soup. Aim for small bite-sized, but not minuscule, slices.

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Pro Tips for Best Results

• Use 80/20 beef for the best flavor – The extra fat makes the soup richer and more satisfying, which is great for keto.
• Let it rest a few minutes before serving – Just like lasagna, the flavors actually blossom after sitting a bit off the heat.
• Make the topping ahead of time – You can mix the ricotta and cheeses earlier in the day and keep it in the fridge; just stir before using.
• Want a thicker soup? Let it simmer a bit longer uncovered, and don’t add too much extra broth.
• Want it more “soupy”? Stir in a splash of extra broth or water just before serving if it reduced more than you’d like.

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Keto Benefits of Ground Beef & Cheese (Main Ingredients)

The heart of this Keto One Pot Lasagna Soup (Low Carb, High Protein & Easy!) is ground beef and a trio of cheeses. Together, they create a macro profile that’s ideal for keto:

• Ground beef provides complete protein and naturally occurring fats that keep you full and support muscle maintenance.
• Ricotta, mozzarella, and parmesan add more protein plus a satisfying dose of fat, helping you hit your daily targets while tasting like comfort food, not “diet food.”

All of this is wrapped in a tomato-broth base with low-carb veggies like zucchini, which means you get the cozy feeling of a big bowl of pasta soup without the blood sugar spike.

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Variations You Can Try

• Spicy Lasagna Soup – Increase the red pepper flakes, add a pinch of cayenne, or stir in a spoonful of chili paste for more heat.
• Herby Garden Lasagna Soup – Add extra basil and oregano, plus fresh spinach in the last 5 minutes of simmering.
• Extra Cheesy Version – Add additional mozzarella directly into the pot during the last 5 minutes of cooking so it melts into the soup.
• Turkey Lasagna Soup – Use ground turkey instead of beef for a lighter, slightly leaner soup; add an extra tablespoon of olive oil.
• Creamier, “Richer” Soup – Increase heavy cream to 3/4 cup and reduce broth slightly for a thicker, creamier texture.

(One-pot soups are incredibly forgiving, so don’t be afraid to customize to your taste.)

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Tips for This Recipe

• Taste as you go – a pinch of salt or herbs at the end can turn a “good” soup into a “wow” soup.
• For meal prep, cool the soup completely before refrigerating; this maintains texture and flavor.
• If you plan to freeze, leave out the ricotta topping and heavy cream. Add cream when reheating and top with fresh cheese for the best texture.

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Optional Additions

• A handful of baby spinach or chopped kale stirred in during the last few minutes of cooking.
• Fresh basil leaves torn over the top just before serving.
• A small sprinkle of smoked paprika for a subtle smoky note.
• A drizzle of good olive oil on top of the finished bowl for extra richness.

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Serving Ideas

• Serve with a side of simple green salad dressed in olive oil and vinegar for a refreshing contrast.
• Pair with roasted or air-fried broccoli or Brussels sprouts for extra veggies.
• For non-keto family members, you can offer garlic bread or toasted baguette slices on the side while you enjoy your low-carb soup as-is.

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Storage Recommendations

• Fridge: Store leftover soup (without cheese topping) in an airtight container for up to 3–4 days. Keep the ricotta-cheese mixture in a separate container and add it fresh when reheating.
• Freezer: This soup freezes well without the cream and cheese. If you know you’ll freeze some, set aside that portion before adding heavy cream. Freeze for up to 2–3 months in freezer-safe containers. Add cream and cheese when reheating.
• Reheating:
  • Stovetop: Reheat gently over medium-low heat, stirring occasionally until hot. Add a splash of broth or water if it has thickened too much.
  • Microwave: Reheat individual bowls on medium power in 30–60 second bursts, stirring in between, until hot.

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Frequently Asked Questions

Q1: Is this soup really keto-friendly with tomatoes?
Yes. Tomatoes do have carbs, but we’re spreading them across 8 servings and balancing them with high fat and protein. Each serving stays within a reasonable net carb range (see macros below), making it suitable for most keto lifestyles.

Q2: Can I leave out the zucchini?
You can, but you’ll lose some of the “lasagna noodle” feel. If you omit it, the soup becomes more like a cheesy tomato-beef soup (still delicious). You could replace it with yellow squash or a small amount of low-carb “pasta” like palmini.

Q3: Can I make this in a slow cooker?
Yes, but you’ll still want to brown the beef, onion, and garlic on the stove first for best flavor. Transfer the browned mixture, tomatoes, broth, seasonings, and zucchini to the slow cooker and cook on LOW for 4–6 hours. Stir in cream at the end and serve with the cheese topping.

Q4: Can I use an Instant Pot?
Yes. Use the sauté function to brown the beef, onion, garlic, and tomato paste. Add tomatoes, broth, seasonings, and zucchini. Cook on Manual/High pressure for 5 minutes, then quick release. Stir in cream after opening, and serve with cheese.

Q5: Can I make it dairy-free?
You can swap heavy cream for full-fat coconut milk and omit the cheese topping or use a dairy-free cheese alternative. It won’t taste exactly like lasagna, but you’ll still have a tasty, tomatoey, beefy soup.

Q6: How can I make it thicker?
Simmer uncovered for a longer time to reduce the broth, or mix in a bit more cheese into the soup itself. You can also add a small amount of xanthan gum (start with 1/4 teaspoon) while stirring to thicken.

Q7: Can I cut the recipe in half?
Absolutely. Halve all ingredients to make about 4 servings instead of 8. Cooking times remain roughly the same; just keep an eye on the simmer.

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Nutritional Breakdown (Per Serving)

These values are estimates based on standard ingredient data for the recipe as written, divided into 8 servings.

• Calories: ~380 kcal
• Protein: ~23 g
• Fat: ~27 g
• Total Carbs: ~11 g
• Fiber: ~2 g
• Net Carbs: ~9 g

These macros make Keto One Pot Lasagna Soup (Low Carb, High Protein & Easy!) a satisfying main dish that feels indulgent while staying low-carb.

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Recipe Snapshot

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Course: Main Course / Soup
• Cuisine: Italian-inspired, Keto-Friendly
• Servings: 8
• Calories: ~380 kcal per serving (estimated)