Description
This Keto Lasagna Soup is a hearty and comforting dish that captures the rich flavors of classic lasagna in a warm, bowl-friendly soup. Made with a savory blend of Italian sausage, lean ground beef, tomatoes, and a mix of Italian herbs, this soup is topped with melty mozzarella and parmesan cheese, and fresh parsley for a perfect low-carb, keto-friendly meal that’s ready in just 35 minutes.
Ingredients
Meat and Aromatics
- 1 tbsp vegetable oil
- 1 lb Italian sausage (ground)
- ½ lb lean ground beef
- 1 medium white onion (chopped)
- 6 cloves garlic (minced)
Tomato and Broth Base
- 2 tbsp tomato paste
- 1 (14 oz) can crushed tomatoes
- 2 cups tomato passata
- 2 ½ cups chicken broth (low sodium)
Seasonings
- 1 tsp fennel seeds
- 2 tsp Italian seasoning
- 2 tsp onion powder
- 1.5 tsp sea salt
- ½ tsp black pepper
Cheeses and Garnish
- 8 oz mozzarella (shredded)
- ½ cup parmesan (grated)
- ½ cup fresh parsley (chopped)
- Extra parmesan (grated, for garnish)
- Extra parsley (chopped, for garnish)
Instructions
- Heat the pot: Place a large pot over medium-high heat and add the vegetable oil, warming it until shimmering.
- Brown the meats and onion: Add Italian sausage, ground beef, and chopped white onion to the pot. Break the meat apart with a spoon and stir occasionally, cooking until the meat is browned and the onion is softened, about 7-8 minutes.
- Sauté garlic: Add the minced garlic to the pot and sauté for about 1 minute until fragrant, taking care not to burn it.
- Add tomato base and seasonings: Stir in the tomato paste, crushed tomatoes, tomato passata, chicken broth, fennel seeds, Italian seasoning, onion powder, sea salt, and black pepper until well combined.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low and let it simmer gently for about 20 minutes to meld the flavors.
- Add cheeses and parsley: Remove the soup from heat and stir in shredded mozzarella, grated parmesan, and chopped fresh parsley, allowing the cheeses to melt into the hot soup.
- Serve and garnish: Ladle soup into bowls and garnish with additional grated parmesan and chopped parsley for a fresh finish.
Notes
- Use low sodium chicken broth to control the saltiness of the soup.
- If tomato passata is unavailable, extra crushed tomatoes can be substituted.
- For a spicier version, add red pepper flakes when adding seasonings.
- To keep it strictly keto, ensure all ingredients are low in carbs, especially the tomato products.
- This soup reheats well and tastes even better the next day as flavors deepen.
