Lasagna Soup Recipe: Easy Low Carb Keto Dinner in 30 Minutes

Name: Lasagna Soup Recipe: Easy Low Carb Keto Dinner in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb Italian sausage, casings removed; 1/2 lb ground beef (85% lean preferred, optional); 1 medium yellow onion, diced; 4 garlic cloves, minced; 1 red bell pepper, diced; 1 can (28 oz) crushed tomatoes; 2 tbsp tomato paste; 4 cups low sodium beef broth; 2 tsp Italian seasoning; 1/2 tsp red pepper flakes (optional); Salt & black pepper, to taste; 2 large zucchini, cut into thin ribbons or spiralized; 1 can (12 oz) palmini pasta, rinsed; 8 oz shirataki noodles, drained and rinsed; 1 cup shredded mozzarella cheese; 1/2 cup ricotta cheese (or cottage cheese); 1/4 cup grated parmesan cheese; Fresh basil leaves, chopped (optional garnish); Fresh parsley, chopped (optional garnish)

Posted on September 2, 2025

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The first spoonful of this lasagna soup is like a warm hug on a chilly night—rich tomato broth, ribbons of melty cheese, and all that classic Italian flavor you crave, minus the carb-heavy noodles. You know, I never thought I’d find a low carb soup that actually scratched my lasagna itch until I whipped this up on a whim one weeknight (my family was begging for something comforting but I was deep in keto mode). Now, this lasagna soup recipe is in regular rotation, especially when I want a fuss-free dinner that doesn’t wreck my macros.

Honestly, there’s just something magical about transforming traditional lasagna into a spoonable, slurp-worthy meal that’s ready in about 30 minutes—no layering, no baking, no waiting for noodles to soften. The best part? You get all those cozy flavors, but it’s keto friendly and totally customizable. My kids love it, my husband sneaks extra cheese on top, and I get to enjoy the rich taste without worrying about my carb count. It’s the kind of recipe that’s perfect for busy weeknights, family gatherings, or just when you need a little comfort (without the carb crash after!).

I’ve tested this lasagna soup so many times—tweaking the seasonings, swapping out noodles for low carb alternatives, and even playing with different cheeses—to make sure it works for everyone. If you’re following a low carb or keto lifestyle, or just want a lighter take on a classic, this recipe is a game-changer. You’ll love how easy it is to adapt, how simple the ingredients are, and how quickly it comes together. Let’s face it, if you’re craving lasagna but don’t want the hassle (or the carbs), this is the soup you need tonight!

Why You’ll Love This Lasagna Soup Recipe

When I say this low carb lasagna soup is a lifesaver, I mean it. After countless evenings spent juggling homework, work calls, and dinner, I needed a dish that could deliver big on flavor and nutrition without making me feel like I’d run a marathon in the kitchen. Here’s why you’ll fall in love with this recipe:

Quick & Easy: Dinner’s on the table in about 30 minutes, which is a miracle when everyone’s hungry and time is short.
Simple Ingredients: Nothing fancy required—you probably have most of these in your fridge and pantry already.
Perfect for Cozy Nights: This soup is like wrapping yourself in a blanket; ideal for chilly evenings or when you want pure comfort in a bowl.
Crowd-Pleaser: Kids gobble it up, adults ask for seconds, and even the pickiest eaters seem to love the cheesy, savory goodness.
Unbelievably Delicious: The tomato broth is rich, the Italian sausage gives it depth, and the cheesy topping brings it all together—it’s lasagna, just easier.

What really makes this lasagna soup recipe stand out is the clever swap for noodles—think zucchini ribbons or palmini pasta (hearts of palm noodles) that soak up flavor and keep things keto friendly. Plus, I blend cottage cheese and mozzarella for the topping, so every spoonful feels indulgent but stays low carb. It’s not just another lasagna soup; it’s the version I’ve tweaked and perfected until it was everything I wanted—hearty, cheesy, and totally satisfying.

This soup isn’t just tasty—it’s the kind that makes you pause and savor the moment. It’s healthier but doesn’t taste “diet,” faster but doesn’t feel rushed, and honestly, it’s the easiest way I know to impress friends or family without breaking a sweat. Comfort food, reimagined for your best life.

Ingredients Needed

This lasagna soup recipe uses straightforward, wholesome ingredients that pack a punch in flavor without piling on carbs. Whether you’re keto, low carb, or just looking for a lighter dinner, these picks deliver everything you love in classic lasagna. Here’s what you’ll need:

For the Soup Base
- Italian sausage (1 lb / 450g, casings removed) (adds richness and robust flavor—try spicy for a kick!)
- Ground beef (1/2 lb / 225g, 85% lean preferred) (optional—can use all sausage or swap with ground turkey for leaner)
- Yellow onion (1 medium, diced) (sweetness and depth)
- Garlic cloves (4, minced) (aromatic backbone—don’t skip!)
- Red bell pepper (1, diced) (color and slight sweetness)
- Crushed tomatoes (1 can, 28 oz / 800g) (I love San Marzano best for richer taste)
- Tomato paste (2 tbsp / 30g) (concentrated flavor boost)
- Beef broth (4 cups / 950ml, low sodium) (deepens the base without extra salt)
- Italian seasoning (2 tsp / 6g) (oregano, basil, thyme—classic profile)
- Red pepper flakes (1/2 tsp / 1g, optional) (for heat, if you like it spicy)
- Salt & black pepper (to taste)
For the “Noodles”
- Zucchini (2 large, cut into thin ribbons or spiralized) (my favorite low carb noodle—absorbs flavor and keeps things fresh)
- Palmini pasta (1 can, 12 oz / 340g, rinsed) (hearts of palm noodles—super low carb and pasta-like, great if you want something firmer)
- Shirataki noodles (8 oz / 225g, drained and rinsed) (another keto-friendly option—slightly chewy and neutral in flavor)
For the Cheesy Topping
- Mozzarella cheese (1 cup / 115g, shredded) (melty and gooey—use part-skim for less fat)
- Ricotta cheese (1/2 cup / 120g) (classic lasagna flavor—can sub cottage cheese for more protein)
- Parmesan cheese (1/4 cup / 25g, grated) (nutty and salty—always best freshly grated)
Optional Garnishes
- Fresh basil leaves (chopped) (for color and freshness)
- Fresh parsley (chopped)

If you’re missing anything, don’t panic! Swap ground beef with turkey, use spinach instead of zucchini, or skip the bell pepper if you’re out. For dairy-free, try almond or cashew-based cheese. I’ve also used Rao’s tomato sauce in a pinch (it’s low carb and super flavorful). The beauty of this lasagna soup recipe is that it’s forgiving and flexible—make it your own!

Equipment Needed

You don’t need a fancy kitchen to make this low carb lasagna soup—just a few basics and maybe a couple of fun extras. Here’s what I use every time:

Large soup pot or Dutch oven (heavy-bottomed for even cooking; I use my old enameled Dutch oven—still going strong after years!)
Wooden spoon or spatula (for breaking up meat and stirring in veggies)
Sharp chef’s knife (makes prepping onions and zucchini a breeze)
Cutting board (go for a big one—less mess, more space)
Measuring cups and spoons (accuracy matters, especially for seasonings)
Spiralizer or vegetable peeler (for zucchini ribbons; but a regular knife works too if you’re careful)
Ladle (so much easier for serving soup!)
Bowls and soup spoons (for that cozy, “dig in” feeling)

If you don’t have a Dutch oven, any large pot will do—just stir more often to prevent sticking. Spiralizers are fun but not essential; I’ve used a potato peeler to make zucchini ribbons in a pinch. Pro tip: rinse your tools as you go so you’re not left with a mountain of dishes. And if you’re on a budget, check thrift stores for sturdy pots—they last forever and work just as well.

Honestly, keeping my soup pot in top shape just means soaking it after use and avoiding metal scrubbers. Easy peasy!

Preparation Method

Brown the Meat:

Add Italian sausage and ground beef to your soup pot over medium-high heat. Break it up with your spoon and cook until browned and no longer pink—about 5-7 minutes. If excess grease appears, drain most off but leave a little for flavor. Sometimes I use just sausage for a punchier taste.
Sauté Veggies:

Add diced onion, bell pepper, and garlic. Cook until the onion is translucent and bell pepper soft—about 3-4 minutes. Smells incredible at this stage! Stir occasionally to keep garlic from burning.
Build the Broth:

Stir in crushed tomatoes, tomato paste, and beef broth. Add Italian seasoning, red pepper flakes, salt, and pepper. Scrape bottom of the pot to loosen any browned bits (that’s pure flavor!). Bring to a gentle boil, then reduce heat to simmer.
Simmer and Adjust:

Let soup simmer uncovered for 10-12 minutes. Taste and adjust seasoning if needed—sometimes I add more salt or a pinch of extra Italian seasoning.
Prep the “Noodles”:

While soup simmers, cut zucchini into thin ribbons (use a spiralizer or veggie peeler). If using palmini or shirataki noodles, rinse and drain them well. For zucchini, I like to salt lightly and let sit for 5 minutes, then pat dry—this keeps the soup from getting watery.
Add the “Noodles”:

Stir zucchini ribbons (or alternative noodles) into the soup. Cook for 2-3 minutes, just until softened but still slightly firm. If using palmini or shirataki, heat until warmed through. Don’t overcook—veggies will get mushy!
Make the Cheesy Topping:

Mix mozzarella, ricotta, and parmesan in a small bowl. If you like, microwave for 30 seconds to make it extra gooey. Or, just spoon cold onto hot soup (it melts fast!).
Serve:

Ladle soup into bowls. Top with a dollop of cheese mixture. Sprinkle with fresh basil or parsley if you’re feeling fancy. The cheese will melt into the soup, making every bite creamy and decadent.

Troubleshooting: If soup seems too thick, add a splash more broth. If too thin, simmer a few extra minutes. For extra flavor, add a dash more tomato paste or a sprinkle of garlic powder. And if your “noodles” disappear into the broth, don’t worry—taste is what matters most!

Personal tip: I like to prep veggies while the meat browns—it saves time and keeps everything moving. Trust me, once you get the hang of it, this lasagna soup recipe is a breeze to make!

Cooking Tips & Techniques

Getting lasagna soup just right comes down to a few kitchen tricks I’ve learned the hard way (yes, I’ve overcooked the zucchini more than once!). Here’s how to nail it every time:

Brown the Meat Well: Don’t rush this step—let the sausage and beef get a little crispy. It boosts flavor and gives the soup depth.
Layer Flavors: Sauté onions and garlic after browning meat so the pan picks up all those tasty bits (seriously, don’t skip scraping the bottom—it’s gold).
Don’t Overcook the Veggie Noodles: Zucchini ribbons and palmini pasta get mushy fast. Check after 2 minutes—if they’re just starting to soften, they’re done.
Cheese Topping Hack: Mix the cheeses ahead of time and microwave briefly before serving for super-melty goodness. Or, let hot soup do the work.
Taste As You Go: Seasoning can change based on your tomatoes and sausage. Taste before serving and adjust salt or herbs as needed.
Multitasking: Chop veggies while meat cooks, rinse noodles while soup simmers—keeps the process snappy and less overwhelming.
Consistency Matters: If soup is watery, simmer it uncovered. If it’s too thick, add broth. I’ve messed this up by forgetting to check—always peek before serving!
Common Mistakes: Overcooking noodles (mushy!), skimping on cheese (not enough richness), or not tasting before serving. I’ve learned to trust my spoon more than the timer.

Honestly, the more you make this lasagna soup recipe, the more you’ll find your groove. Sometimes I add extra garlic or swap in spicy sausage just for fun. Cooking is about learning and experimenting—don’t stress if it’s not perfect the first time!

Variations & Adaptations

One of the best things about this lasagna soup recipe is how easy it is to tweak for different tastes and diets. Here are a few ways to make it work for you:

Vegetarian: Skip the meat and use plant-based sausage or crumbled tempeh. Add extra veggies like mushrooms and spinach for a hearty, meat-free bowl.
Dairy-Free: Use almond-based ricotta and vegan mozzarella. Nutritional yeast adds cheesy flavor without dairy.
Gluten-Free: All noodle options listed (zucchini, palmini, shirataki) are naturally gluten-free. Double-check your broth to be sure.
Spicy Kick: Use hot Italian sausage and double the red pepper flakes. Sometimes I add a dash of cayenne when I’m feeling bold.
Seasonal Twist: Swap in roasted red peppers or sun-dried tomatoes for a deeper, sweeter flavor. In summer, I toss in fresh basil and baby spinach.
Different Cooking Methods: Make it in a slow cooker: brown meat first, then add everything (except noodles and cheese) and cook on low for 4 hours. Stir noodles in at the end, top with cheese, and serve.

I’ve tried a version with roasted eggplant “noodles”—super tasty and adds an earthy flavor. If your family loves extra cheese, bake bowls under the broiler for a minute for a bubbly, golden top. Honestly, this lasagna soup is made for customizing!

Serving & Storage Suggestions

This lasagna soup recipe is best served piping hot, straight from the pot. Scoop it into big bowls, let the cheese melt into the broth, and garnish with fresh basil or parsley. I like to add a sprinkle of parmesan and a grind of black pepper just before diving in.

For a meal, pair with a simple green salad (arugula, lemon, olive oil) or roasted veggies. A glass of dry red wine goes perfectly, or stick with sparkling water for a lighter touch. If you’re feeling extra, serve with keto garlic bread or parmesan crisps for crunch.

To store, cool soup completely then ladle into airtight containers. It keeps in the fridge for up to 4 days and in the freezer for 2 months. For best results, store cheese topping separately and add when reheating. To reheat, simmer gently on the stove or microwave in 1-minute bursts (stir between rounds to avoid hotspots). Honestly, flavors deepen overnight—so leftovers taste even better!

If soup thickens in the fridge, just add a splash of broth when reheating. I always stash a batch in the freezer for those nights when I don’t feel like cooking (it’s a lifesaver!).

Nutritional Information & Benefits

This lasagna soup recipe is naturally low carb and keto friendly, with about 8g net carbs and 22g protein per serving (based on zucchini noodles and standard cheese). It’s packed with nutrients from veggies, lean protein from the meat, and calcium from the cheese.

Zucchini adds fiber and vitamins A and C, while tomatoes bring lycopene for heart health. Using whole milk ricotta and mozzarella boosts the fat content—great for keto energy. Swap in turkey or vegan meat for lighter options. All the noodle alternatives are gluten-free and very low in carbs.

Potential allergens? Dairy and meat, so make substitutions as needed. From my own wellness journey, I find this soup keeps me full and satisfied without carb cravings—plus, it’s easy on digestion and totally fits my goals.

Conclusion

If you’re craving comfort food but want to keep it low carb, this lasagna soup recipe is a must-try. It’s quick, full of flavor, and honestly, just plain fun to make and eat. Whether you’re keto, gluten-free, or just looking for a lighter dinner, you’ll love how simple and satisfying this dish is.

Don’t be afraid to experiment—swap noodles, play with cheese, and add your own twist. I love how this soup brings my family together, and I hope it does the same for you. Give it a go, share your results, and let me know how you make it your own. Drop a comment below, pin it for later, or tag me with your soup masterpiece!

Here’s to cozy dinners and healthy comfort food—enjoy every spoonful!

Frequently Asked Questions

Can I make this lasagna soup recipe ahead of time?

Yes, you can! Prepare the soup base and noodles, store in the fridge for up to 4 days, and add cheese topping just before serving. Flavors actually improve overnight.

What’s the best low carb noodle for this recipe?

I love zucchini ribbons—they’re light and soak up flavor. Palmini pasta and shirataki noodles work great too. Try each and see which you like best!

Can I freeze lasagna soup?

Absolutely. Cool soup completely, store in freezer-safe containers, and freeze for up to 2 months. Add cheese topping after reheating for best texture.

How can I make this recipe dairy-free?

Use almond or cashew-based cheese and ricotta alternatives. Nutritional yeast adds a cheesy flavor without dairy.

What if I don’t have Italian sausage?

Ground beef or turkey works in a pinch—just add extra Italian seasoning. For more flavor, use spicy sausage or mix in some chopped mushrooms.

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