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Keto Lasagna Soup

This Keto Lasagna Soup is a low carb one pot meal made with ground beef, tomato broth, ricotta, and mozzarella. It captures the flavor of classic lasagna in a lighter, spoonable form.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1/2 cup onion diced
  • 2 cloves garlic minced
  • 4 cups beef broth
  • 1 cup diced tomatoes
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella
  • 1 tsp Italian seasoning
  • Salt and pepper to taste

Equipment

  • Large pot
  • Wooden spoon or spatula
  • Measuring cups

Method
 

  1. First, heat a large pot over medium heat and add the ground beef. Cook until fully browned, breaking it apart as it cooks. Drain excess fat.
  2. Next, add the diced onion and minced garlic. Cook for 3 to 4 minutes, stirring often, until softened and fragrant.
  3. Then, pour in the beef broth and diced tomatoes. Sprinkle in the Italian seasoning and stir well.
  4. After that, bring the soup to a gentle simmer and cook for 15 minutes, allowing the flavors to develop.
  5. Remove the pot from heat. Stir in the ricotta and mozzarella slowly until fully melted and creamy.
  6. Finally, season with salt and pepper to taste and serve warm.

Notes

Stir the cheese in slowly off the heat to keep the soup smooth. Leftovers reheat well and thicken slightly overnight.