Keto Lasagna Soup
A delightful twist on classic Italian lasagna, this hearty soup is low-carb, comforting, and perfect for weeknight dinners.
Ingredients
Main ingredients
- 1 lb ground beef sausage You can substitute with ground turkey or chicken.
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 4 cups chicken broth
- 2 cups zucchini, diced You can add low-carb veggies like bell peppers or spinach.
- 2 cups ricotta cheese Cottage cheese can be used as an alternative.
- 2 cups shredded mozzarella cheese Adjust the amount based on personal preference.
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
Cooking the Soup
- In a large pot, cook the ground beef sausage over medium heat until browned.
- Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
- Stir in the diced tomatoes, chicken broth, zucchini, and Italian seasoning. Bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for about 20 minutes.
- Incorporate the ricotta cheese and half of the mozzarella cheese. Stir until melted and creamy.
- Season the soup with salt and pepper to taste.
- Serve hot, topped with the remaining mozzarella cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 3 months. Always let it cool before freezing, and it’s best to thaw in the refrigerator before reheating.