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Keto Lasagna Soup with Ricotta Recipe

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This Keto Lasagna Soup with Ricotta has all the comfort of lasagna without the carbs. It’s creamy, cheesy, rich, and made in one pot, perfect for a quick weeknight dinner or a cozy weekend meal. You’ll love the flavor of melted cheese, tomato, and herbs in every bite.

Ingredients

Scale

For the Soup:

  • 1 lb ground beef or Italian sausage

  • 2 tbsp olive oil

  • 1 small onion, chopped

  • 3 garlic cloves, minced

  • 1 small zucchini, diced (optional)

  • 2 tbsp tomato paste

  • 1 can (15 oz) crushed tomatoes

  • 4 cups beef broth

  • 1 tsp Italian seasoning

  • 1 tsp dried basil

  • ½ tsp salt (adjust to taste)

  • ½ tsp black pepper

  • A pinch of red pepper flakes

  • ½ cup heavy cream

  • 1 cup ricotta cheese

  • 1 cup shredded mozzarella

  • ½ cup grated Parmesan

  • Fresh parsley or basil for garnish

Optional Add-ins:

  • 1 cup spinach or mushrooms

  • ½ cup cauliflower rice (for thicker texture)

Instructions

  1. Brown the meat:
    Heat olive oil in a large pot. Add ground beef or sausage and cook until browned. Drain excess fat if needed.

  2. Add onion and garlic:
    Stir in onion and garlic. Cook 2–3 minutes until fragrant.

  3. Add tomato base:
    Mix in tomato paste and cook 1 minute. Add crushed tomatoes, beef broth, and all seasonings. Stir well.

  4. Simmer:
    Bring to a boil, then lower heat and simmer for 20 minutes. The flavors will come together and the soup will thicken slightly.

  5. Make it creamy:
    Stir in heavy cream. Add spoonfuls of ricotta, then sprinkle in mozzarella and Parmesan. Let it melt slowly.

  6. Serve:
    Ladle soup into bowls. Top with more ricotta, Parmesan, and chopped parsley or basil.

Notes

  • Add cauliflower rice for a thicker, heartier soup.

  • Store leftovers in the fridge up to 4 days or freeze for 3 months.

  • For extra flavor, use spicy Italian sausage.

  • The soup tastes even better the next day.

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