Description
This lasagna soup delivers all the classic Italian flavors you love in a cozy, spoonable bowl—without the carbs. Ready in about 30 minutes, it’s keto-friendly, customizable, and perfect for busy weeknights or family gatherings.
Ingredients
Scale
- 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)
Instructions
- Add Italian sausage and ground beef to a large soup pot over medium-high heat. Break up the meat and cook until browned and no longer pink, about 5-7 minutes. Drain excess grease, leaving a little for flavor.
- Add diced onion, bell pepper, and garlic. Sauté until onion is translucent and bell pepper is soft, about 3-4 minutes. Stir occasionally to prevent garlic from burning.
- Stir in crushed tomatoes, tomato paste, and beef broth. Add Italian seasoning, red pepper flakes, salt, and pepper. Scrape the bottom of the pot to loosen browned bits. Bring to a gentle boil, then reduce heat to simmer.
- Simmer uncovered for 10-12 minutes. Taste and adjust seasoning as needed.
- While soup simmers, prepare zucchini ribbons (using a spiralizer or vegetable peeler). If using palmini or shirataki noodles, rinse and drain well. For zucchini, lightly salt and let sit for 5 minutes, then pat dry.
- 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.
- Mix mozzarella, ricotta, and parmesan in a small bowl. Microwave for 30 seconds for extra gooeyness, or spoon cold onto hot soup.
- Ladle soup into bowls. Top with a dollop of cheese mixture and garnish with fresh basil or parsley.
Notes
Don’t overcook veggie noodles—check after 2 minutes for best texture. Mix cheese topping ahead and microwave briefly for extra meltiness. Taste and adjust seasoning before serving. Soup thickens as it sits; add broth when reheating. Store cheese topping separately for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 1 1/2 cups per serving
- Calories: 350
- Sugar: 5
- Sodium: 900
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 10
- Fiber: 2
- Protein: 22
Keywords: lasagna soup, keto, low carb, Italian, comfort food, easy dinner, gluten-free, weeknight meal, healthy soup