This Keto Lasagna Soup is a comforting, low-carb twist on traditional lasagna, blending savory ground beef, rich cheeses, and Italian seasonings into a hearty, creamy soup perfect for cozy dinners.
Total Time:7 hours 15 minutes
Yield:6 servings
Ingredients
Meat and Broth
1 lb ground beef or Italian sausage
4 cups chicken broth
Vegetables and Seasonings
1 medium onion, diced
2 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper to taste
Tomatoes
1 can (14 oz) crushed tomatoes (no sugar added)
Cheeses
1 cup ricotta cheese
1 cup shredded mozzarella cheese
Garnish
Fresh basil for garnish
Instructions
Brown the Meat: In a skillet over medium heat, cook the ground beef or Italian sausage until browned. Drain any excess fat and transfer the meat to a crockpot.
Add Ingredients to Crockpot: Add crushed tomatoes, chicken broth, diced onion, minced garlic, Italian seasoning, salt, and pepper to the crockpot. Stir well to combine all ingredients.
Cook the Soup: Cover the crockpot and cook on low for 7 hours to develop rich flavors or on high for 4 hours if short on time.
Add Cheeses: Before serving, stir in the ricotta cheese and half of the shredded mozzarella until the soup is creamy and cheeses are melted.
Serve and Garnish: Ladle the hot soup into bowls, garnish with fresh basil leaves and sprinkle the remaining mozzarella cheese on top. Serve immediately.
Notes
If you prefer, use ground turkey or chicken instead of beef or sausage for a lighter version.
For a vegetarian option, substitute meat with mushrooms and use vegetable broth.
Adjust salt and pepper according to your taste preference.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Fresh basil can be substituted with dried basil or parsley if unavailable.
