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.
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)
Brown the meat:
Heat olive oil in a large pot. Add ground beef or sausage and cook until browned. Drain excess fat if needed.
Add onion and garlic:
Stir in onion and garlic. Cook 2–3 minutes until fragrant.
Add tomato base:
Mix in tomato paste and cook 1 minute. Add crushed tomatoes, beef broth, and all seasonings. Stir well.
Simmer:
Bring to a boil, then lower heat and simmer for 20 minutes. The flavors will come together and the soup will thicken slightly.
Make it creamy:
Stir in heavy cream. Add spoonfuls of ricotta, then sprinkle in mozzarella and Parmesan. Let it melt slowly.
Serve:
Ladle soup into bowls. Top with more ricotta, Parmesan, and chopped parsley or basil.
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.
Find it online: https://www.wellnesswarrior.org/keto-lasagna-soup-with-ricotta/