Description
This Keto Lasagna Soup transforms the rich, cheesy flavors of classic lasagna into a creamy, low-carb soup. Made with Italian sausage, marinara, ricotta, and Parmesan, it’s hearty, comforting, and perfect for cozy weeknight dinners—without the carbs.
Ingredients
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28 g (2 tbsp) butter
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1 medium onion, diced
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2 cloves garlic, minced
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Sea salt and freshly ground black pepper, to taste
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450 g (1 lb) ground Italian sausage
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960 ml (4 cups) vegetable stock
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590 g (2½ cups) marinara sauce (sugar-free)
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120 ml (½ cup) heavy cream
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115 g (½ cup) full-fat ricotta cheese, plus more for garnish
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115 g (½ cup) shredded Parmesan cheese, for garnish
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15 g (¼ cup) chopped fresh basil, for garnish
Instructions
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In a Dutch oven, melt butter over medium-low heat.
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Add onion, garlic, salt, and pepper; sauté 5–7 minutes until fragrant.
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Increase heat to medium, add sausage, and cook 8–10 minutes until browned. Drain excess grease.
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Stir in stock and marinara sauce. Bring to a boil, then reduce heat to low.
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Mix in heavy cream and ricotta; stir until smooth.
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Simmer gently 30–45 minutes, stirring occasionally.
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Adjust seasoning, then ladle into bowls.
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Top with extra ricotta, Parmesan, and fresh basil before serving.
Notes
Simmer gently to deepen flavor without curdling the cream.
Use high-quality, sugar-free marinara for the best results.
Add red pepper flakes for heat.
Garnish generously with extra cheese for maximum comfort.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop / Simmer
- Cuisine: Italian-American