Low Carb Lasagna Soup
A comforting bowl of soup that combines the rich flavors of traditional lasagna with a low-carb twist, perfect for busy weeknights and meal prep.
Ingredients
Main ingredients
- 1 lb Italian beef sausage (mild or spicy, based on preference) Can be swapped for ground turkey or chicken.
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes, undrained
- 3 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes (optional) Adjust based on spice preference.
- 1/2 cup heavy cream
- to taste Salt and pepper
- 2 cups fresh spinach leaves
- 1/2 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
Cooking
- In a large pot, heat olive oil over medium heat.
- Add the Italian beef sausage and cook, breaking it apart with a spoon until browned and cooked through (160°F (71°C)).
- Incorporate the chopped onion and garlic, sautéing until tender (about 5 minutes).
- Pour in the chicken broth, diced tomatoes, tomato paste, oregano, basil, and optional red pepper flakes. Bring to a boil.
- Lower the heat and let it simmer for about 15 minutes for the flavors to meld.
- Stir in the heavy cream and season with salt and pepper.
- Mix in the fresh spinach and cook until wilted.
- Combine the ricotta cheese until blended, then top with mozzarella and Parmesan.
- Cover the pot and simmer for an additional 5 minutes, letting the cheese melt and the soup thicken.
- Serve hot, garnished with fresh basil if desired.
Notes
For best flavor, choose quality ingredients, especially when it comes to your Italian beef sausage and cheese. Feel free to experiment with vegetables like zucchini or mushrooms for added nutrients.
Per serving: 11g net carbs, 22g protein, 39g fat, 483 calories. Calculated from the ingredient list.