This Low-Carb Lasagna Soup is a comforting bowl of goodness! Packed with flavors from ground meat, tomatoes, and cheese, it gives you all the lasagna taste without the carbs.
I love how quick and easy this soup is to whip up! Just toss everything in, let it simmer, and enjoy a hearty meal that keeps you satisfied. Plus, you can top it with extra cheese—yum!
Key Ingredients & Substitutions
Ground Beef: I usually prefer ground beef for its rich flavor, but swapping it for Italian sausage adds a wonderful spice kick! Turkey or chicken can work too if you want leaner options.
Cauliflower Rice: This is a great low-carb addition. If you’re not sold on cauliflower, you could use zucchini noodles or simply skip it altogether for a meatier soup.
Crushed Tomatoes: Opt for no sugar added to keep it healthy. You can use diced tomatoes if that’s what you have, but the crushed ones blend nicely into the soup’s texture.
Cheeses: Ricotta gives a creamy touch, but mascarpone is a great alternative. For mozzarella, you can substitute in provolone or even a dairy-free cheese if needed.
How Do I Achieve the Best Flavor in This Soup?
The key to a flavorful Low-Carb Lasagna Soup is in the cooking process, especially when it comes to building layers of flavor. Start with sautéing the onions and garlic; this step creates a wonderful base.
- Make sure to brown your meat well; it should have a nice color. This helps enhance the overall taste.
- Let the soup simmer long enough—20 minutes helps meld those flavors together beautifully.
- Adjust seasoning at the end! Taste the soup and add salt and pepper accordingly to really make all the flavors pop.
Using fresh basil as a garnish not only looks appealing but adds a hint of freshness too. Enjoy your hearty bowl of comfort!
How to Make Low-Carb Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground beef (or Italian sausage for more flavor)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cauliflower rice (optional for extra veggies and low-carb fiber)
- 1 (14 oz) can crushed tomatoes (no sugar added)
- 4 cups beef or chicken broth (low sodium preferred)
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes (optional for heat)
- Salt and black pepper, to taste
- 1/4 cup heavy cream or half and half (to add creaminess)
- 1/2 cup ricotta cheese (plus extra for topping)
- 1/2 cup shredded mozzarella cheese (plus extra for topping)
- 1/4 cup grated Parmesan cheese (plus extra for topping)
- Fresh basil, chopped or torn, for garnish
How Much Time Will You Need?
This delightful Low-Carb Lasagna Soup will take you about 10 minutes to prep and 30 minutes to cook, making it ready in just about 40 minutes! Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, which should take about 3 minutes. Then, toss in the minced garlic and cook for another minute until it’s fragrant—this will make your kitchen smell delicious!
2. Cook the Meat:
Add the ground beef (or Italian sausage) to the pot. Use a wooden spoon to break it up as it cooks. Continue cooking until the meat is browned and no longer pink, which usually takes around 6 to 8 minutes. If there’s excess fat in the pot, drain it out.
3. Add the Veggies and Tomatoes:
If you’re using cauliflower rice, stir it into the pot now and cook for another 2 minutes. Then, add the crushed tomatoes, broth, Italian seasoning, red pepper flakes (if you’re feeling spicy), and season with salt and black pepper. Mix everything well to combine.
4. Let It Simmer:
Bring the soup to a boil, then reduce the heat to low. Allow it to simmer for about 20 minutes. This will let all the delicious flavors meld together.
5. Creamy Goodness:
After simmering, stir in the heavy cream, ricotta, mozzarella, and Parmesan cheese. Keep stirring until everything is melted and blended into the soup. This will make it creamy and rich!
6. Final Touches:
Taste your soup and adjust the seasoning if necessary. You can add more salt or adjust the heat level to your preference!
7. Serve It Up:
Serve the soup hot, topped with extra shredded cheese and fresh basil leaves for a beautiful finish. Enjoy your comforting bowl of Low-Carb Lasagna Soup!
This recipe perfectly captures all the cheesy, herby, and tomato flavors of traditional lasagna while keeping it light and low-carb. It’s sure to be a hit at your dinner table!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a leaner option that works well in this soup. Just be sure to brown it thoroughly for the best flavor.
How Long Will Leftovers Last?
Your Low-Carb Lasagna Soup will stay fresh in the fridge for up to 3 days. Store it in an airtight container, and simply reheat on the stove or in the microwave when you’re ready to enjoy it again!
Can I Freeze This Soup?
Yes, this soup freezes well! Let it cool completely before transferring to freezer-safe containers or bags. It should be good in the freezer for about 2-3 months. Just thaw in the fridge and reheat on the stovetop when you’re ready to eat.
What Can I Add for Extra Flavor?
If you’re looking to boost the flavor, consider adding a splash of balsamic vinegar or a tablespoon of pesto. You can also throw in some chopped spinach or mushrooms while it simmers for extra veggies!
