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Why You’ll Love This Low Carb Lasagna Soup
Craving lasagna but don’t want the carb-heavy noodles? This low carb lasagna soup transforms your favorite Italian comfort food into a rich, creamy bowl that’s ready in 30 minutes. With savory ground beef, tangy marinara, and dollops of creamy ricotta, you get all the classic flavors without guilt. It’s the perfect low carb comfort food for busy weeknights when you need something hearty and satisfying.
Ingredients
- 1 lb ground beef (80/20 for best flavor)
- 1 cup ricotta cheese (full-fat recommended)
- 2 cups marinara sauce (sugar-free preferred)
- 4 cups beef broth (low-sodium)
- 1 cup mozzarella cheese, shredded
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- 2 cups fresh spinach (or kale)
- Salt and pepper to taste
- Fresh basil for garnish
Substitution Tip: Swap ground beef for Italian sausage for extra flavor, or use ground turkey for a leaner option.
Timing
Prep: 10 min | Cook: 20 min | Total: 30 min | Serves: 6
How to Make Low Carb Lasagna Soup
Brown the Beef
Heat a large Dutch oven over medium-high heat. Add ground beef and cook for 6–8 minutes, breaking it apart with a wooden spoon until no pink remains. Drain excess fat, leaving about 1 tablespoon for flavor.
Pro tip: Season the beef generously with salt while browning to build deeper flavor from the start.
Build the Soup Base
Add minced garlic to the beef and sauté for 30 seconds until fragrant. Pour in marinara sauce, beef broth, and Italian seasoning. Stir well and bring to a gentle simmer. Let it bubble for 10 minutes to allow flavors to meld together.
Pro tip: Use a high-quality sugar-free marinara to keep this truly keto lasagna soup friendly—check labels for hidden carbs.
Add Greens and Cheese
Stir in fresh spinach and cook for 2 minutes until wilted. Remove from heat. Ladle soup into bowls and top each serving with a generous dollop of ricotta cheese and shredded mozzarella.
Pro tip: Let the soup cool for 2–3 minutes before adding ricotta—this prevents the cheese from completely melting and maintains that signature lasagna texture.
Nutritional Information
Per serving: Calories: 320 | Protein: 28g | Fat: 19g | Net Carbs: 6g | Fiber: 2g
Variations & Tips
Variations:
- Add diced zucchini or bell peppers for extra vegetables
- Use a blend of ricotta and cottage cheese for added protein
- Make it spicier with extra red pepper flakes or hot Italian sausage
Common Mistakes to Avoid:
- Don’t skip draining the beef—excess grease makes the soup oily
- Avoid over-simmering after adding cheese, which can make it grainy
- Don’t use pasta sauce with added sugar—it spikes carb counts quickly
Storage: Refrigerate in airtight containers for up to 4 days. Freeze for up to 3 months (store cheese toppings separately). Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed.
Serving Suggestions
Serve this noodle free lasagna with a crisp Caesar salad and garlic bread made from almond flour. Garnish with fresh basil and extra Parmesan for an authentic Italian presentation. A glass of dry red wine pairs beautifully with the rich, savory flavors.
More Low-Carb Recipes You’ll Love
Looking for more Mediterranean-inspired low-carb dishes? Try this Low-Carb Spanakopita Recipe for another delicious way to enjoy Greek flavors without the carbs!
FAQs
Can I make this low carb lasagna soup ahead of time?
Absolutely! This soup actually tastes better the next day as flavors continue to develop. Prepare the soup base completely, then refrigerate. Add fresh cheese toppings when reheating for the best texture and presentation.
What can I use instead of ricotta cheese?
Cottage cheese makes an excellent substitute with similar texture and protein content. For a dairy-free version, try cashew cream or a high-quality vegan ricotta alternative that fits your macros.
How do I make this soup thicker?
Simmer uncovered for an additional 5–10 minutes to reduce liquid naturally. Alternatively, stir in 1 tablespoon of tomato paste or add ½ cup heavy cream for a richer, creamier consistency without adding significant carbs.
Is this soup freezer-friendly?
Yes, but freeze the soup base without the ricotta and mozzarella toppings. These cheeses can become grainy when frozen. Add fresh cheese after reheating for the best taste and texture.
Can I use pre-cooked ground beef?
You can, but browning raw beef directly in the pot adds significantly more flavor through the Maillard reaction. If using leftovers, add extra Italian seasoning and a tablespoon of butter to boost richness.
Conclusion
This low carb lasagna soup delivers all the comfort of traditional lasagna in a fraction of the time and carbs. With its rich beef, creamy cheese, and Italian spices, it’s proof that healthy eating never has to be boring. Make a big batch this week and enjoy easy, satisfying meals all week long!