Keto One Pot Lasagna Soup Recipe
This Keto One Pot Lasagna Soup (Low Carb, High Protein & Easy!) takes everything you love about classic lasagna – the rich tomato meat sauce, the creamy ricotta, and the stretchy mozzarella – and turns it into a cozy, spoonable soup that fits perfectly into a keto lifestyle. It’s a one-pot, weeknight-friendly comfort meal that’s big on flavor, high in protein, and low in carbs. Perfect for family dinners, meal prep, or any time a lasagna craving hits without the desire to boil noodles or layer a casserole.
Ingredients
- Olive oil – 1 tbsp
- Ground beef 80/20 – 800 g (1.75 lb)
- Onion – 1 medium
- Garlic – 3 cloves
- Tomato paste – 2 tbsp
- Crushed tomatoes no sugar added – 1 can (14.5 oz / 410 g)
- Beef broth – 4 cups
- Zucchini – 2 medium
- Dried herbs basil, oregano, Italian seasoning
- Heavy cream – 1/2 cup
- Ricotta – 1 cup
- Shredded mozzarella – 1 1/2 cups
- Grated parmesan – 1/4 cup
- Salt pepper, red pepper flakes, parsley
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Add ground beef and cook, breaking it into crumbles, until browned and no longer pink, 6–8 minutes. Drain excess grease if desired, leaving some for flavor.
- Add diced onion to the pot and sauté 3–4 minutes until softened. Stir in minced garlic and cook 30–60 seconds until fragrant.
- Stir in tomato paste and cook 1–2 minutes, “toasting” it slightly.
- Pour in crushed tomatoes and beef broth. Add dried basil, oregano, Italian seasoning, salt, pepper, and red pepper flakes. Stir well, bring to a gentle boil, then reduce heat to a simmer.
- Add sliced zucchini to the pot and simmer 15–20 minutes, until the zucchini is tender and flavors are well combined.
- Stir in heavy cream over low heat until fully mixed. Taste and adjust seasoning with more salt, pepper, or herbs as needed.
- In a small bowl, combine ricotta, half of the shredded mozzarella, parmesan, and a pinch of salt, pepper, and parsley. Stir until creamy.
- Ladle hot soup into bowls. Top each bowl with a generous spoonful of the ricotta mixture and a sprinkle of the remaining mozzarella. Garnish with extra parsley and serve immediately.