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
28 g (2 tbsp) butter
1 medium onion, diced
2 cloves garlic, minced
Sea salt and freshly ground black pepper, to taste
450 g (1 lb) ground Italian sausage
960 ml (4 cups) vegetable stock
590 g (2½ cups) marinara sauce (sugar-free)
120 ml (½ cup) heavy cream
115 g (½ cup) full-fat ricotta cheese, plus more for garnish
115 g (½ cup) shredded Parmesan cheese, for garnish
15 g (¼ cup) chopped fresh basil, for garnish
Instructions
In a Dutch oven, melt butter over medium-low heat.
Add onion, garlic, salt, and pepper; sauté 5–7 minutes until fragrant.
Increase heat to medium, add sausage, and cook 8–10 minutes until browned. Drain excess grease.
Stir in stock and marinara sauce. Bring to a boil, then reduce heat to low.
Mix in heavy cream and ricotta; stir until smooth.
Simmer gently 30–45 minutes, stirring occasionally.
Adjust seasoning, then ladle into bowls.
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