Some nights, I crave lasagna so badly it practically haunts me. The cheesy layers, the meaty sauce, that comforting warmth — it’s my ultimate comfort food. But I also know that a full tray of pasta isn’t exactly friendly to my keto goals.

One evening, after staring longingly at a frozen lasagna in the grocery freezer aisle, I decided to take matters into my own hands.

I had some ground beef, zucchini, and a block of mozzarella in the fridge, and I thought: why not turn lasagna into a soup?

I browned the meat, simmered it in a rich tomato and garlic broth, added zucchini ribbons instead of noodles, and spooned in dollops of ricotta and shredded mozzarella at the end.

The aroma filled the kitchen instantly, and when I finally tasted it, I realized I’d captured all the comfort of traditional lasagna — with a creamy, warm, spoonable twist that didn’t derail my low-carb goals.

Now, this Keto Lasagna Soup is my go-to cozy night dinner. It’s hearty, satisfying, and comes together faster than baking a traditional lasagna. Plus, the leftovers reheat beautifully for meal prep, making it a lifesaver for busy weeks.

A little family story about this recipe:

I first made this soup on a chilly Sunday evening when my kids were begging for lasagna. I knew a full tray of pasta was out of the question for our low-carb week, but I didn’t want to disappoint them.

I pulled out some ground beef, zucchini, and a few cheese blocks, and started improvising.

At first, they were skeptical — “Lasagna in a soup?” my youngest asked with wide eyes. But as the rich tomato aroma filled the kitchen, curiosity won.

When I ladled the first bowls, their faces lit up. My picky eater even went back for seconds, which rarely happens without a fight over broccoli. My partner gave me the biggest grin and said, “This is genius — all the lasagna flavor, none of the guilt.”

Ever since that night, this soup has become a little family tradition — something we make when we want comfort food without the carb overload, and it always brings everyone to the table with smiles.

Ingredients Breakdown (Serves 6)

Protein & Aromatics

• 1 lb ground beef (or Italian sausage for extra flavor)
• 2 tbsp olive oil (only if using lean meat)
• 1 small onion, diced – adds sweetness and depth
• 4 garlic cloves, minced – fresh garlic makes a big difference

Tomato Base

• 1 can (14 oz) crushed tomatoes – choose no-sugar-added for keto
• 1 can (6 oz) tomato paste – thickens broth and adds richness
• 4 cups beef broth – gives a hearty base

Seasonings

• 2 tsp Italian seasoning – oregano, basil, thyme blend
• ½ tsp red pepper flakes – optional for heat
• Salt & pepper to taste

Veggies (optional but great for texture)

• 1 medium zucchini, diced or spiralized – mimics noodles
• 2 cups fresh spinach – wilts beautifully at the end

Cream & Cheese Layer

• ½ cup heavy cream – makes broth rich and velvety
• 1 cup ricotta cheese – adds classic lasagna flavor
• 1 ½ cups shredded mozzarella cheese – melty and stretchy
• ½ cup grated Parmesan cheese – sharp, salty finish

Garnish

• 2 tbsp fresh basil or parsley, chopped

---

How to Make Keto Lasagna Soup – Step by Step

Step 1 – Brown the Meat

I always start by heating a drizzle of olive oil in my favorite Dutch oven. Then I add the ground beef or Italian sausage, breaking it apart with a wooden spoon as it sizzles.

The smell of meat browning is honestly one of my favorite parts of cooking—it immediately makes the kitchen feel cozy.

Cook until the meat is nicely browned and slightly caramelized. If there’s extra grease, drain a little, but leave some behind to carry flavor into the soup. This step is all about building depth — don’t rush it.

The caramelized bits that stick to the pot are going to give the soup that rich, comforting taste that makes it feel like lasagna in a bowl.

Step 2 – Add Aromatics

Next, I toss in the diced onion and garlic. The aroma that fills the kitchen here is unbeatable — it’s like the first hint that dinner is about to be amazing.

I let the onions soften and the garlic get fragrant for 2–3 minutes, stirring gently so nothing burns. This step is essential because it forms the flavorful base for the soup, and trust me, skipping it would be a mistake.

Step 3 – Build the Broth

Now comes the heart of the soup: the broth. I add crushed tomatoes, tomato paste, beef broth, Italian seasoning, a pinch of red pepper flakes, salt, and pepper. I stir everything together and bring it to a gentle simmer.

I usually let it bubble softly for at least 10 minutes. That simmering time is when all the flavors really meld together, and the kitchen smells like Italian comfort food heaven.

You’ll notice the soup starting to thicken slightly and smell deeply savory — this is when you know it’s going to be good.

Step 4 – Add Veggies & Cream

At this point, I add zucchini (or any low-carb veggie you like). I let it cook for about 5 minutes so it softens but still holds a little bite. Then, I slowly pour in the heavy cream while stirring constantly.

This prevents the cream from curdling and gives the soup that silky, luscious texture that makes it feel indulgent.

It’s such a satisfying moment — seeing the soup turn creamy and smooth, knowing it’s almost ready to serve.

Step 5 – The Cheese “Lasagna” Layer

I turn the heat to low and add the cheeses: ricotta, mozzarella, and Parmesan. I gently stir until everything melts into the soup, thickening it slightly.

Watching it transform into this rich, creamy, cheesy goodness is one of my favorite parts — it’s like magic, and it instantly makes the soup feel indulgent and cozy.

Step 6 – Garnish & Serve

Right before serving, I stir in fresh spinach so it wilts just enough without losing its vibrant green color. I ladle the soup into bowls, sprinkle with fresh basil, and maybe even a little extra Parmesan if I’m feeling fancy.

Serving it hot straight from the pot is the best — it’s hearty, comforting, and has that lasagna flavor you crave, all without the fuss of layers.

Every spoonful feels like a hug in a bowl, and it’s the kind of recipe that makes you smile while eating.

Nutrition (per serving, ~6 servings)

Each generous bowl of this Keto Lasagna Soup is not only comforting but also packed with nutrients to keep you satisfied. On average, a serving contains:

• Calories: 360 – hearty enough to feel like a true meal, without leaving you overly full.
• Protein: 30g – thanks to the ground beef (or Italian sausage), this soup keeps you fueled and satisfied.
• Net Carbs: 8g – perfect for anyone following a low-carb or keto lifestyle, so you can enjoy the lasagna flavors guilt-free.
• Fat: 24g – the combination of cream, cheese, and meat adds richness and keeps every spoonful silky and indulgent.
• Fiber: 2g – from zucchini and spinach, adding a touch of green and helping balance the meal.

I love how this soup manages to feel indulgent and comforting while still being nutritious. Each spoonful feels like a hug in a bowl, and knowing it’s packed with protein and healthy fats makes me feel good about serving it to my family—or even just enjoying it solo on a busy night.

---

Pro Tips for Perfect Keto Lasagna Soup

1. Strict Keto: Use less onion or swap with onion powder to reduce carbs further.
2. Meat Choices: Sausage adds more flavor; beef is leaner. You can even mix half-and-half.
3. Cheese Swaps: Add cream cheese for a tangy twist.
4. Prevent Curdling: Stir cream in last on low heat.
5. Thicker Soup: Let simmer uncovered for 10 more minutes.

---

Variations I Love

White Keto Lasagna Soup – Sometimes I like a lighter, creamier take on this soup. Swap in chicken instead of beef, use chicken broth, stir in cream cheese, and toss in fresh spinach. The result is silky, comforting, and a little more delicate, but still packed with flavor.

Vegetable Boost – On nights I want extra veggies sneaked in, I add mushrooms, bell peppers, or even eggplant. It gives the soup more texture, color, and a touch of natural sweetness without changing that classic lasagna taste I love.

Extra Spicy – If I’m craving a little heat, I stir in a spoonful of chili paste or sriracha. It wakes up the creamy tomato base and gives the soup a bold, spicy kick that keeps things exciting.

Crockpot Version – For busy days, I sometimes use the slow cooker. I add the browned meat, tomatoes, and broth to the crockpot, let it cook on low for about 6 hours, and then stir in the cream and cheeses at the end. It’s effortless, and the flavors meld beautifully over time.

---

Storage & Reheating

• Fridge: Store in airtight container up to 4 days.
• Freezer: Freeze cooled soup (without cheese layer) for up to 2 months. Reheat, then stir in cheeses fresh.
• Reheating: Warm on stove, adding splash of broth or cream if too thick.

---

FAQ

Can I make this dairy-free?
Yes! Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan.

Can I make this ahead?
Yes, cook the base, refrigerate, then add cream and cheeses when reheating.

Can I add noodles for non-keto family members?
Yes, just cook pasta separately and serve on the side.

---

Conclusion

This Keto Lasagna Soup is the ultimate low-carb comfort food — creamy, cheesy, hearty, and satisfying without pasta. Perfect for keto dieters, busy weeknights, or meal prep, it brings all the rich Italian flavor of lasagna in a cozy soup bowl. Try it once, and you’ll want to make it on repeat.