Low-Carb Lasagna Soup

I didn’t think I’d miss lasagna when I switched to keto, but boy was I wrong. There’s something about those layers of pasta, meat sauce, and cheese that just hits the spot on a cold evening. But traditional lasagna? That’s a carb bomb I can’t afford on my meal plan.

That’s when I figured out the soup trick. You get all the flavors of lasagna—the rich meat sauce, the creamy ricotta, the melted parmesan—without spending an hour layering noodles or blowing your carb budget. It’s basically deconstructed lasagna in a bowl, and it comes together in about thirty minutes. Plus, my kids don’t even notice there’s no pasta in it.

What Kind of Ground Beef Should I Use?

For this keto lasagna soup, you’ll want to pick a ground beef with a decent fat content since we’re keeping things low-carb and the fat adds flavor. I usually go with 80/20 ground beef, which gives you a nice balance of flavor without making the soup too greasy. If you prefer leaner meat, 85/15 or even 90/10 will work just fine, though you might want to add a touch more butter or olive oil when browning it. Whatever you choose, make sure to break up the meat into small crumbles as it cooks so every spoonful of soup has plenty of beefy goodness throughout.

Options for Substitutions

This keto-friendly soup is pretty forgiving when it comes to swaps:

• Ground beef: You can easily swap ground beef for ground turkey, Italian sausage, or ground chicken. If using Italian sausage, you might want to reduce any additional salt since it’s already seasoned.
• Butter: Olive oil works just as well here if you prefer it or don’t have butter on hand. Use about 2 tablespoons.
• Marinara sauce: Any tomato-based pasta sauce will work, but check the label if you’re strict keto – some brands have more sugar than others. You can also use crushed tomatoes with Italian seasoning.
• Heavy cream: Half-and-half can work in a pinch, though the soup won’t be quite as rich. For a dairy-free option, try coconut cream.
• Ricotta cheese: Cottage cheese makes a good substitute – just blend it smooth if you want that creamy ricotta texture. You could also use cream cheese, though you’ll need less (about 1/3 cup).
• Fresh basil: Dried basil works too – use about 1 tablespoon instead of 1/4 cup fresh. Add it earlier in the cooking process to let the flavors develop.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this keto lasagna soup is adding the cream and ricotta too early or at too high a temperature, which can cause the dairy to curdle and separate – always lower the heat to a gentle simmer before stirring them in slowly.

Another common error is forgetting to drain the fat after browning the ground beef, which leaves you with a greasy soup that lacks the rich, clean flavors you’re after.

To get the best texture, avoid over-stirring once you’ve added the ricotta, as too much agitation can break it down into grainy bits instead of keeping those nice creamy pockets throughout the soup.

Finally, don’t skip the full simmer time – rushing this step means the flavors won’t meld together properly, and you’ll miss out on that deep, lasagna-like taste that makes this soup special.

What to Serve With Keto Lasagna Soup?

Since this soup is already pretty hearty with all the beef and cheese, I like to keep the sides simple and fresh. A crisp Caesar salad or a basic mixed green salad with Italian dressing is perfect for cutting through the richness of the soup. If you’re not strictly keto, some garlic bread or cheesy breadsticks are amazing for dipping, but if you’re sticking to low-carb, try serving it with some roasted zucchini or sautéed spinach on the side. You can also top each bowl with extra parmesan, fresh basil, and a dollop of ricotta to make it feel even more like traditional lasagna.

Storage Instructions

Store: This soup actually tastes even better the next day once all the flavors have had time to mingle. Keep it in an airtight container in the fridge for up to 4 days. I like to store the ricotta and parmesan toppings separately so they stay fresh and creamy.

Freeze: You can freeze this soup for up to 3 months, but I’d recommend leaving out the cream and cheese until you reheat it. The dairy can sometimes separate when frozen, so just stir them in fresh when you’re ready to eat for the best texture.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until it’s heated through. If you’re using the microwave, heat it in 1-minute intervals on medium power and give it a good stir between each round to keep everything nice and smooth.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 85-95 g
• Fat: 135-145 g
• Carbohydrates: 55-65 g

Ingredients

For the soup base:

• 2.5 tbsp butter (I like Kerrygold unsalted butter for this)
• 3/4 cup onion (finely diced into 1/4-inch pieces)
• 3 garlic cloves (minced)
• 1 lb ground beef
• 4 cups beef stock (I use Kettle & Fire for a richer flavor profile)
• 2.5 cups marinara (check label to ensure no added sugar)
• 3/4 cup cream
• 1/2 cup ricotta (full-fat gives better texture and moisture)
• 1 tsp Italian seasoning
• salt
• black pepper

For the individual toppings:

• 1/2 cup parmesan (freshly grated preferred for better melting)
• 1/4 cup basil
• 1/4 cup ricotta

Step 1: Prepare Mise en Place and Build the Aromatic Base

• 2.5 tbsp butter
• 3/4 cup onion, finely diced
• 3 garlic cloves, minced
• salt
• black pepper

Finely dice the onion into 1/4-inch pieces and mince the garlic cloves—this prep work ensures even cooking and prevents burnt garlic.

Measure out the beef stock, marinara sauce, cream, and ricotta into separate bowls for easy assembly.

Heat the butter in a large pot over medium heat until foaming, then add the diced onion with a pinch of salt and black pepper.

Sauté for 4-5 minutes, stirring occasionally, until the onion becomes translucent and softens—this develops a sweet, savory foundation for the soup.

Step 2: Bloom the Garlic and Brown the Beef

• garlic from Step 1
• 1 lb ground beef

Add the minced garlic to the softened onions and cook for 30 seconds, stirring constantly, until fragrant—this short bloom time prevents the garlic from burning while releasing its aromatics.

Increase heat to medium-high and add the ground beef, breaking it into small pieces as it cooks.

Cook for 6-8 minutes, stirring frequently, until the beef is deeply browned and no pink remains.

I like to let the meat sit undisturbed for a minute or two between stirs to develop a nice brown crust, which adds depth to the final soup.

Step 3: Deglaze and Build the Broth Base

• beef from Step 2
• 4 cups beef stock
• 2.5 cups marinara
• 1 tsp Italian seasoning

Pour in the beef stock, scraping the bottom of the pot with a wooden spoon to release all the flavorful browned bits (fond)—this technique is called deglazing and captures all that rich umami flavor.

Stir in the marinara sauce and Italian seasoning, then bring the mixture to a gentle boil over medium-high heat.

Once boiling, reduce the heat to low and let it simmer for about 5 minutes to allow the flavors to meld together.

Step 4: Temper and Incorporate the Dairy for Creaminess

• broth mixture from Step 3
• 3/4 cup cream
• 1/2 cup ricotta

In a small bowl, whisk together the cream and 1/2 cup ricotta until smooth—this prevents the ricotta from clumping when added to the hot broth.

Slowly pour this mixture into the simmering soup while stirring constantly to distribute it evenly and prevent the dairy from breaking.

Keep the heat at a gentle simmer; never let it boil once the cream and ricotta are in, as high heat can cause the dairy to separate and become grainy.

Step 5: Simmer and Season to Perfection

• soup base from Step 4
• salt
• black pepper

Reduce heat to low and let the soup simmer gently for 30-45 minutes, stirring occasionally.

This extended simmer time allows all the flavors to develop and deepen, creating a rich, cohesive broth.

Taste the soup halfway through simmering and adjust seasoning with salt and black pepper as needed—I find that after 20 minutes, the flavors have concentrated enough that you can make a final seasoning call.

The soup should taste savory and rich, with a creamy texture and no sharp edges.

Step 6: Finish and Serve with Toppings

• finished soup from Step 5
• 1/4 cup ricotta
• 1/2 cup parmesan, freshly grated
• 1/4 cup basil

Ladle the hot soup into bowls and top each serving with a dollop of fresh ricotta (about 1 tablespoon per bowl), a generous sprinkle of freshly grated Parmesan cheese, and a scatter of fresh basil leaves.

The cool ricotta and fresh basil provide a bright contrast to the rich, warm soup, while the Parmesan adds a sharp, umami note that ties everything together.

Low-Carb Lasagna Soup

Delicious Low-Carb Lasagna Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 4 servings

Calories 2000 kcal

Ingredients

  

For the soup base::

• 2.5 tbsp butter (I like Kerrygold unsalted butter for this)
• 3/4 cup onion (finely diced into 1/4-inch pieces)
• 3 garlic cloves (minced)
• 1 lb ground beef
• 4 cups beef stock (I use Kettle & Fire for a richer flavor profile)
• 2.5 cups marinara (check label to ensure no added sugar)
• 3/4 cup cream
• 1/2 cup ricotta (full-fat gives better texture and moisture)
• 1 tsp Italian seasoning
• salt
• black pepper

For the individual toppings::

• 1/2 cup parmesan (freshly grated preferred for better melting)
• 1/4 cup basil
• 1/4 cup ricotta

Instructions

 

• Finely dice the onion into 1/4-inch pieces and mince the garlic cloves—this prep work ensures even cooking and prevents burnt garlic. Measure out the beef stock, marinara sauce, cream, and ricotta into separate bowls for easy assembly. Heat the butter in a large pot over medium heat until foaming, then add the diced onion with a pinch of salt and black pepper. Sauté for 4-5 minutes, stirring occasionally, until the onion becomes translucent and softens—this develops a sweet, savory foundation for the soup.
• Add the minced garlic to the softened onions and cook for 30 seconds, stirring constantly, until fragrant—this short bloom time prevents the garlic from burning while releasing its aromatics. Increase heat to medium-high and add the ground beef, breaking it into small pieces as it cooks. Cook for 6-8 minutes, stirring frequently, until the beef is deeply browned and no pink remains. I like to let the meat sit undisturbed for a minute or two between stirs to develop a nice brown crust, which adds depth to the final soup.
• Pour in the beef stock, scraping the bottom of the pot with a wooden spoon to release all the flavorful browned bits (fond)—this technique is called deglazing and captures all that rich umami flavor. Stir in the marinara sauce and Italian seasoning, then bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 5 minutes to allow the flavors to meld together.
• In a small bowl, whisk together the cream and 1/2 cup ricotta until smooth—this prevents the ricotta from clumping when added to the hot broth. Slowly pour this mixture into the simmering soup while stirring constantly to distribute it evenly and prevent the dairy from breaking. Keep the heat at a gentle simmer; never let it boil once the cream and ricotta are in, as high heat can cause the dairy to separate and become grainy.
• Reduce heat to low and let the soup simmer gently for 30-45 minutes, stirring occasionally. This extended simmer time allows all the flavors to develop and deepen, creating a rich, cohesive broth. Taste the soup halfway through simmering and adjust seasoning with salt and black pepper as needed—I find that after 20 minutes, the flavors have concentrated enough that you can make a final seasoning call. The soup should taste savory and rich, with a creamy texture and no sharp edges.
• Ladle the hot soup into bowls and top each serving with a dollop of fresh ricotta (about 1 tablespoon per bowl), a generous sprinkle of freshly grated Parmesan cheese, and a scatter of fresh basil leaves. The cool ricotta and fresh basil provide a bright contrast to the rich, warm soup, while the Parmesan adds a sharp, umami note that ties everything together.