Keto Lasagna Soup

This easy keto lasagna soup is like eating gluten free lasagna in a bowl. Savory meat sauce broth, wide zucchini noodles and lots of gooey cheesy all wrapped up in a hearty bowl of soup with 11.1 grams net carbs and 19.8 grams protein.

You might also like this easy tortellini and meatball soup recipe!

I don’t know about you but pasta is one of my comfort foods, especially my mom’s ultimate lasagna. However it is not low carb, so today I took all of those flavors and made it into the keto lasagna soup that is gluten free, low carb and high protein!

To do that I had to substitute wide zucchini noodles for the lasagna noodles and since it’s summer I have a pile of garden zucchini on the counter. I’m redoing this post and once again I’m so glad to rediscover this zucchini recipe.

The wide zucchini noodles are sturdy but tender and go perfectly with the rich and meaty tomato sauce broth. And then it’s topped with creamy ricotta and ooey gooey melted fresh mozzarella or if dairy free or Paleo eliminate them.

This keto soup recipe is packed with flavor and has just 11.1 grams net carbs and 19.8 grams protein! And here are more lasagna recipes you might like.

Recipe ingredients and substitutions.

The simple ingredients I used were fresh mozzarella cheese, ricotta cheese, marinara sauce, Italian sausage, zucchini and Better than Bouillon base.

• Specialty Selects Marinara Sauce – I like this sauce because I can get it at Aldi and it’s pretty low carb. Rao’s marinara is another lower carb sauce which I love. You can use any tomato sauce you want but check the carb count because it can have a lot of sugar in it. Trader Joe’s Tuscana sauce in a can is great too. They all save you time with the garlic, onion, spices and Italian seasonings in them.
• Italian Sausage – This adds so much flavor from the spices in the sausage. You can use hot Italian sausage or mild. I used mild today because I found it loose and not in links which made it easier to use. If you use the links take off the casings. If you decide to use ground beef, ground pork or ground turkey, check out this homemade Italian sausage recipe and use some of the spices it does to give the recipe more of the flavor.  You could also buy an Italian sausage seasoning.
• Fresh Mozzarella and Ricotta Cheese – I love ricotta and I used whole milk because I think it has less carbs. It’s a staple in lasagna but if you don’t like it you can substitute with cottage cheese or eliminate it. The fresh mozzarella creates maximum stretchiness when melted but you can also use shredded mozzarella cheese. You can also use a slice of it too if you have that on hand.
• Zucchini Noodles – The only note about this is that you make wide noodles like I did below. You will want to use a regular vegetable peeler or mandoline to make them. If you want to substitute with a keto pasta for the lasagna noodles you can I just don’t know of any that have that shape. You can also add fresh spinach for a bit more nutrition.
• Better than Bouillon Base – I used beef flavored but you can substitute with regular beef broth or even chicken broth. The base just adds a touch more flavor to soups.

You can also add a bit of grated parmesan cheese when you serve or sprinkle some crushed red pepper flakes for a bit of heat. I find I do that to a lot lately. You can also try some fresh herbs from your garden like fresh basil or fresh parsley.

How to make low carb lasagna soup.

Step 1: Make your zucchini noodles by using a regular vegetable peeler and make wide thin strips. Cut them into 2 inch strips and set aside.

Step 2: Get out a soup pot or dutch oven and heat to medium heat. Spray with nonstick cooking spray or add a bit of olive oil. Then add the Italian sausage. Break it up with a spoon and saute. Once almost completely browned, add the marinara sauce and mix well.

Step 3: Next mix 2 cups of water with the Better than Bouillon base and add to the pan. If using regular beef broth or stock pour that in to the pan. Mix well and bring to a simmer.

Step 4: Now add the zucchini noodles and cook for just a minute or two to get the texture you want. I like my “noodles” al dente but if you want them more tender cook for a few minutes more.

Step 5: Now the soup is done and if you dairy free or Paleo you can eat it just like this and it will still be delicious. Or try a dairy-free cheese. Sometimes I like to add some crushed red pepper flakes for a a bit of heat.

However if you want the full lasagna experience spoon the soup into 3 large bowls.

Add a dollop of ricotta cheese and top with the mozzarella cheese. If using fresh mozzarella shredded it with a cheese grater. Or if using regular mozzarella slices or shredded mozzarella add that on top of the soup.

Step 6: Place the bowls on a baking sheet and place in the oven. Broil for 3-5 minutes until melted. Take out, let cool a few minutes and enjoy! You can garnish with fresh Italian herbs like parsley or basil if you wish.

Store leftovers in an airtight container. Please scroll down to view the printable recipe card.

Below you can see what they look like using both fresh mozzarella (top 2 pictures) and regular bagged grated mozzarella cheese (bottom 2 pictures).

I personally like the appearance of regular but the flavor of the fresh. Really there is little difference so use whatever you have or prefer.

This dish is a little higher in carbs than I usually make but it’s much lower than if you used pasta noodles. Also it is healthy and very delicious as well as high protein and gluten free. It also doesn’t take much time to make.

This low carb keto lasagna soup would be a great “soup for dinner” kind of meal. It’s like French onion soup with an Italian twist. I hope you like this as much as I do and I will be making this a lot this summer with all our garden squash.

Nutritional information for 1 bowl of keto lasagna soup is 420 cals / 31g fat / 15g carbs / 3.9g fiber / 19.8g protein = 11.1g net carbs