Keto Lasagna Soup

Why This Is Strictly Keto

Lasagna gets nearly all of its carbs from the noodles. This soup keeps everything else — seasoned beef and sausage, a tomato broth, ricotta, mozzarella and Parmesan — and simply leaves the pasta out. Using unsweetened tomatoes and a splash of heavy cream keeps each large bowl to about 8g net carbs.

Ingredients

• 1 lb (450g) ground beef (80/20)
• ½ lb (225g) Italian sausage, casings removed
• ½ small onion, diced
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 cups no-sugar-added marinara sauce
• 3 cups beef bone broth
• 2 teaspoons Italian seasoning
• 1 teaspoon sea salt
• ½ cup heavy cream
• 1 cup whole-milk ricotta cheese
• ½ cup freshly grated Parmesan cheese, plus more for serving
• 1 cup shredded mozzarella cheese
• Fresh basil, to garnish

Instructions

1. Brown the meat: In a large Dutch oven or soup pot, cook the ground beef, sausage and onion over medium-high heat for 8–10 minutes, breaking up the meat, until browned. Drain off excess fat if you like.

2. Build the base: Stir in the garlic and tomato paste and cook for 1 minute. Add the marinara, bone broth, Italian seasoning and salt.

3. Simmer: Bring to a boil, then reduce the heat and simmer, partly covered, for 20 minutes to let the flavors meld.

4. Add the cream: Stir in the heavy cream and Parmesan and simmer 5 minutes more. Taste and adjust the salt.

5. Serve: Ladle into bowls. Top each with a spoonful of ricotta, a handful of mozzarella and fresh basil, and add extra Parmesan if you like.

Nutritional Info (per serving, approximate)

Tips

• Check the marinara label — many jars add sugar. Plain crushed tomatoes with extra Italian seasoning also work.
• For a thicker soup, simmer it uncovered for the final 10 minutes.
• Broil the filled bowls for 2 minutes to melt and brown the mozzarella, like the top of a baked lasagna.