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Keto Lasagna Soup with Ricotta Recipe

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.

Nutrition