Description
A comforting and low-carb twist on traditional lasagna, this Keto Lasagna Soup is packed with savory flavors and creamy goodness.
Ingredients
Scale
- ½ cup shredded Parmesan cheese, for garnish
- ½ cup full-fat ricotta cheese, plus more for garnish
- 1 medium onion, diced
- Sea salt and ground black pepper
- 1 lb ground Italian sausage
- ¼ cup chopped fresh basil, for garnish
- 4 cups vegetable stock
- 2 cloves garlic, minced
- 2½ cups marinara sauce
- 2 tbsp butter
- ½ cup heavy cream
Instructions
- Heat butter in a Dutch oven or stockpot over medium-low heat.
- Sauté the diced onion, minced garlic, and a pinch of salt and pepper until the onion turns translucent and the garlic is fragrant.
- Add the ground Italian sausage, breaking it apart, and cook until browned.
- Drain any excess grease from the pot.
- Pour in the vegetable stock and marinara sauce and bring to a boil.
- Lower the heat and simmer, stirring in the cream and ricotta cheese.
- Let the soup simmer for 30 to 45 minutes, stirring occasionally.
- Adjust salt and pepper to taste.
- Serve topped with ricotta, Parmesan cheese, and fresh basil.
Notes
Experiment with spices like crushed red pepper flakes for added heat. This soup stores well and can be reheated on the stove.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: keto, soup, lasagna, Italian, low-carb, comfort food
