Keto Lasagna Soup with Ricotta: Comfort Food For Fall

If you’ve ever found yourself standing in front of the fridge at 9 p.m., spoon in hand, wishing you could have real lasagna without the carb guilt, well, I’ve been there too. That’s exactly how this Keto Lasagna Soup with Ricotta happened.
It’s rich, cheesy, meaty, and everything you love about lasagna… but it’s lighter, faster, and 100% keto-friendly.

Honestly, this bowl of low carb lasagna soup feels like wrapping yourself in a warm blanket on a cold day. It’s thick enough to feel like a meal but soupy enough to make you want to sip every last drop. And the best part? It still gives you that creamy ricotta layer that makes regular lasagna so addictive.

So grab a spoon (and maybe a comfy sweatshirt), because this might just be your new favorite easy keto comfort food.

The Story Behind This Keto Soup Recipe

I used to make classic lasagna every Sunday. The whole shebang  noodles, ricotta, sauce, mozzarella, all bubbling away in the oven. But once I started cutting carbs, I tried to replace it with those “keto lasagna casseroles” that everyone was raving about online. And to be honest… most of them tasted like meatloaf pretending to be pasta.

One night, though, I was making soup and realized: what if I just put all my favorite lasagna ingredients in a pot, but skipped the noodles?
That’s how the first version of this creamy keto soup came to life.

The result? A cozy bowl filled with all the flavors of Italian comfort food, without the heaviness, the carbs, or the hour-long bake time. It’s like lasagna decided to take a spa day and come back refreshed.

Why You’ll Fall In Love With This Low Carb Lasagna Soup

Before we get into the ingredients, here’s why people keep asking for this recipe whenever I post it online:

• It’s fast. 30 minutes from chopping board to bowl.
• It’s keto and low-carb. No noodles, no guilt – just flavor.
• It’s one-pot friendly. Less cleanup = more eating.
• It freezes beautifully. You can make a double batch and stash some away.
• It’s flexible. You can switch proteins, veggies, or cheese based on what’s in your fridge.

And most importantly: even people who aren’t doing keto love it. My kids call it “pizza soup,” which is the biggest compliment they can give.

Ingredients You’ll Need

You probably have most of this stuff already. Here’s the base for a hearty pot that feeds about 4–6 people.

For the soup:

• 1 pound ground beef (or Italian sausage if you like a bit more spice)
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 small zucchini, diced (optional, adds bulk and fiber)
• 2 tablespoons tomato paste
• 1 can (15 oz) crushed tomatoes
• 4 cups beef broth
• 1 teaspoon Italian seasoning
• 1 teaspoon dried basil
• Salt and black pepper, to taste
• A pinch of red pepper flakes (if you like a little kick)
• ½ cup heavy cream
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• Fresh parsley or basil, for garnish

Optional but recommended:

• ½ cup grated Parmesan
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

You can also toss in a handful of cauliflower rice if you want a thicker, heartier texture,  it keeps the soup low carb but more filling.

How to Make Keto Lasagna Soup with Ricotta

Let’s be honest, some keto recipes are intimidating. This one? Not at all. You just need one big pot, a wooden spoon, and 30 minutes.

Step 1: Brown the Meat

Heat up your olive oil in a big pot or Dutch oven. Add the ground beef (or sausage if you’re using that).
Cook until it’s nice and browned, no pink left. As it cooks, use your spoon to break it apart so it’s crumbly and even.

You’ll see a bit of fat render out, and that’s good, flavor lives there.
If there’s too much grease though, scoop some out before adding the next ingredients.

Step 2: Add the Flavor Base

Throw in your chopped onion and garlic. Cook for about 2 minutes, until the kitchen smells like an Italian restaurant you can’t afford to eat at every night.

Stir in the tomato paste, don’t skip this part. Let it toast for a minute or two before adding anything liquid. That’s the secret to that rich, deep tomato flavor that makes this keto soup recipe taste like it simmered for hours.

Step 3: Simmer the Soup

Now pour in the crushed tomatoes and beef broth.
Add your seasonings: Italian herbs, basil, pepper flakes, salt, and pepper. Give it a stir, bring it to a boil, then lower the heat and let it simmer for about 15-20 minutes.

This is when the magic happens, the flavors get cozy with each other. The broth thickens a little, and the soup starts smelling like home.

Step 4: Creamy Goodness Time

When the soup has thickened slightly, stir in the heavy cream. It’ll turn from bright red to a creamy, dreamy orange color.

Then drop in spoonfuls of ricotta cheese, no need to overmix it. You want some soft ricotta pockets floating around, like little clouds of cheese heaven.

Finish by sprinkling mozzarella right into the pot. Stir it slowly so it melts and gives you that cheesy pull when you scoop it up.

Step 5: Serve It Up

Ladle the soup into bowls, top with grated Parmesan, and sprinkle some chopped parsley or basil on top.

If you’re really craving that “lasagna layer” vibe, you can even add a spoonful of ricotta on top just before serving, a little garnish that feels extra fancy without any effort.

Variations You Can Try

Here’s where you can play around a bit. Keto cooking should feel flexible, not strict.

• For spicy lovers: Use spicy Italian sausage instead of beef and double up the red pepper flakes.
• For extra veggies: Add chopped spinach or mushrooms when you add the tomatoes.
• For dairy-free: Swap out ricotta for almond ricotta and use coconut cream instead of heavy cream (it’ll taste slightly sweeter but still amazing).
• For more thickness: Stir in some cauliflower rice or finely chopped cabbage. It bulks it up without ruining your carb count.

And if you ever miss that “noodle” texture, add a few strips of zucchini ribbons right at the end of cooking. They’ll soften but not fall apart, kind of like lasagna noodles pretending to be on a keto diet too.

Tips from My Kitchen to Yours

• Taste as you go. Keto soups can go from perfect to bland fast if you don’t balance salt and acid. If it tastes too heavy, add a tiny splash of vinegar or lemon juice.
• Use good broth. A rich, flavorful beef broth makes all the difference, homemade if you can, but store-bought works fine too.
• Don’t rush the simmer. Those 20 minutes are where the flavor deepens. Put on some music and let it do its thing.
• Add cheese at the end. If you add mozzarella too early, it might sink or clump. Stir it in just before serving.
• Leftovers are gold. The soup gets thicker overnight and tastes even better the next day.

You can store it in the fridge for up to 4 days or freeze it for up to 3 months. It reheats perfectly, I just warm mine in a small pot and add a splash of broth to loosen it up.

What to Serve with Keto Lasagna Soup

You honestly don’t need much, but here are a few ideas that make it feel like a full meal:

• A simple side salad with olive oil and vinegar
• Garlic roasted cauliflower or zucchini fries
• Keto breadsticks or almond flour rolls
• A sprinkle of fresh basil or Parmesan crisps on top for crunch

And if you’re not strict about carbs, a small piece of crusty bread to mop up the bowl never hurt anyone (I won’t tell).

How It Fits Into a Keto Lifestyle

For anyone following a keto or low-carb diet, this soup is a dream come true.
Each serving comes in around 7–9 net carbs (depending on your ingredients), but it’s loaded with healthy fats and protein to keep you full for hours.

Unlike regular lasagna, there’s no blood sugar spike, no bloating, no “food coma.”
Just warm, cheesy satisfaction that keeps your macros happy.

The ricotta adds creaminess and fat without extra carbs, while the broth keeps it light. And if you use grass-fed beef or sausage, you’ll get a good dose of nutrients too.

If you’re tracking macros, here’s a rough idea per serving:

• Calories: 420
• Net carbs: 8g
• Protein: 28g
• Fat: 29g

Not bad for something that tastes like comfort food from your childhood.

Does It Taste Like Lasagna?

Okay, let’s be real, no soup is ever going to exactly taste like baked lasagna fresh from the oven. But this comes close enough that you’ll stop missing the noodles after the first bite.

You still get that rich tomato flavor, the cheesy creaminess, the meaty bite, all layered in a bowl instead of a pan.
My husband actually said, “This tastes like lasagna had a baby with Alfredo.”
Not the most elegant description, but… accurate.

A Few Extra Ideas (Because You’ll Want to Make It Again)

Once you make this once, you’ll start thinking of ways to remix it. Here are some tried-and-true tweaks I’ve tested:

• “Pizza Soup” version: Add mini pepperoni and a few olives.
• Mexican version: Use taco seasoning instead of Italian herbs and add a sprinkle of cheddar.
• Vegetarian version: Skip the meat and add roasted mushrooms and spinach, the cheese and tomato still give it that cozy flavor.

This recipe is basically your permission slip to experiment. Keto food doesn’t have to be repetitive or sad, it can be fun, warm, and honestly kind of exciting.

Why many Loves This Keto Soup Recipe

Every time I post a photo of this keto lasagna soup with ricotta, it takes off. People love how real it looks, not overly styled, just a cheesy bowl of comfort.
Pinterest readers especially seem to love the combo of “easy keto dinner”, “low carb soup”, and “meal prep friendly” in one recipe.

It’s also one of those dishes that photograph beautifully, the contrast of the red broth, white ricotta, and green herbs just pops.
So if you’re into posting your food online, this one’s guaranteed to get saved a lot.

Conclusion

At the end of the day, this keto lasagna soup isn’t just another recipe, it’s that comforting, cozy bowl that makes eating low-carb feel like a treat instead of a chore.

I make this whenever I want something warm and filling but don’t want to deal with a pile of dishes or a long cook time. It’s forgiving, flexible, and always hits the spot.

So if you’ve been missing the taste of lasagna but don’t want to mess up your macros, give this soup a try. It’s proof that keto food can be both comforting and seriously delicious, no noodles required.

Now go grab that spoon and make yourself a pot. You’ll thank yourself later.

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