Craving the rich flavors of lasagna but skipping the carbs?
This Low-Carb Lasagna Soup brings all the comforting goodness of the classic Italian dish in a lighter, easier, and more nourishing form. With layers of meat, tomatoes, herbs, and creamy cheese all simmered into a cozy bowl, it’s perfect for chilly days or anytime you need a low-carb comfort fix.
Ingredients (Serves 4)
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500g ground beef
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2 tbsp olive oil
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1 small onion, finely chopped
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3 cloves garlic, minced
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1 green bell pepper, diced
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1 zucchini, chopped
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1 tsp dried oregano
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1 tsp dried basil
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½ tsp chili flakes (optional for a little heat)
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Salt and black pepper to taste
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400g canned diced tomatoes (no added sugar)
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2 tbsp tomato paste
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750ml beef or chicken broth
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100g ricotta or cottage cheese
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100g shredded mozzarella
- 2 tbsp grated Parmesan (optional)
Nutrition Highlights
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Low-Carb & Keto-Friendly
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High Protein & Filling
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Gluten-Free
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Packed with Veggies
Preparation Method
1. Sauté the Base
Heat olive oil in a large pot over medium heat. Sauté the onions and garlic until translucent and fragrant (about 2–3 minutes).
2. Brown the Beef
Add the ground beef and cook until fully browned, breaking it up with a spoon. Season with salt, pepper, oregano, basil, and chili flakes.
3. Add the Vegetables
Mix in diced bell pepper and zucchini. Cook for 3–4 minutes until slightly tender.
4. Build the Broth
Add diced tomatoes, tomato paste, and broth. Bring to a boil, then reduce the heat and let it simmer uncovered for 15–20 minutes.
5. Stir in Cheese
Before serving, stir in ricotta or cottage cheese for creamy texture. Top each bowl with mozzarella and optional Parmesan.
6. Serve & Enjoy
Garnish with fresh parsley or basil if you like, and serve hot.
Tips & Tricks
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For Richness: Add a splash of cream or a pat of butter near the end.
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More Veggies? Throw in spinach or mushrooms for extra nutrients.
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Leftover Magic: This soup keeps beautifully in the fridge for up to 4 days – flavors get even better!
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