Name: Keto Lasagna Soup
Prep time: 6 min
Cook time: 29 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 tablespoon vegetable oil; 1 ½ pounds ground beef; 1 medium white onion, chopped; 6 cloves garlic, minced; 2 tablespoons tomato paste; 1 (14 oz) can crushed tomatoes; 2 cups tomato passata; 2 ½ cups low-sodium chicken broth; 1 teaspoon fennel seeds (optional); 2 teaspoons Italian seasoning; 2 teaspoons onion powder; 1 ½ teaspoons sea salt; ½ teaspoon black pepper; 8 oz shredded mozzarella; ½ cup grated parmesan; ½ cup fresh parsley, chopped; Grated parmesan (for garnish); Chopped parsley (for garnish)

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This Keto Lasagna Soup delivers all the comforting, cheesy goodness of traditional lasagna—without the pasta. Packed with savory ground beef, herbs, tomato richness, and a creamy blend of mozzarella and Parmesan, it’s the perfect low-carb, high-protein alternative to the classic dish. Cozy, rich, and satisfying, it’s a one-pot wonder that fits seamlessly into keto, gluten-free, or grain-free diets.

Keto Lasagna Soup

Why You’ll Love This Recipe

All the flavor of lasagna without the carbs
One-pot meal – minimal cleanup
High in protein and healthy fats – ideal for keto or low-carb diets
Family-friendly comfort food
Ready in just 35 minutes – perfect for busy weeknights
Naturally gluten-free
Customizable with your favorite toppings
Freezer-friendly – make ahead and store for later
No pasta needed – hearty and satisfying without the noodles
Melty cheese finish – rich, creamy, and indulgent

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon vegetable oil
1 ½ pounds ground beef (lean or regular)
1 medium white onion, chopped
6 cloves garlic, minced
2 tablespoons tomato paste
1 (14 oz) can crushed tomatoes
2 cups tomato passata
2 ½ cups low-sodium chicken broth
1 teaspoon fennel seeds (optional)
2 teaspoons Italian seasoning
2 teaspoons onion powder
1 ½ teaspoons sea salt
½ teaspoon black pepper
8 oz shredded mozzarella
½ cup grated parmesan
½ cup fresh parsley, chopped

For Garnish
Grated parmesan
Chopped parsley

Directions

Sauté beef and onions:
- Heat a large pot over medium-high heat and add the vegetable oil.
- Add ground beef and chopped onion. Cook, breaking up the meat as it browns, for about 7–8 minutes.
Add garlic:
- Stir in minced garlic and cook for 1 minute, just until fragrant.
Build the soup base:
- Stir in tomato paste, crushed tomatoes, tomato passata, and chicken broth.
- Add fennel seeds (if using), Italian seasoning, onion powder, salt, and pepper.
Simmer:
- Bring to a boil, then reduce heat and let simmer for 20 minutes to deepen the flavors.
Add cheeses and herbs:
- Remove from heat and stir in mozzarella, grated Parmesan, and fresh chopped parsley. Stir until melted and creamy.
Serve and garnish:
- Ladle into bowls and top with additional Parmesan and parsley if desired. Serve hot.

Servings and timing

Servings: 8 bowls
Prep time: 6 minutes
Cook time: 29 minutes
Total time: 35 minutes

Variations

Add ricotta: For a more authentic lasagna flavor, dollop ricotta into each bowl before serving.
Spicy kick: Add red pepper flakes or a pinch of cayenne.
Different protein: Use ground turkey or chicken as an alternative to beef.
Vegetable boost: Add spinach, kale, or mushrooms during the simmering step.
Creamier version: Stir in heavy cream or cream cheese before adding the shredded cheese.
Cheese variety: Mix in provolone or fontina for a different cheesy finish.
Herbaceous flair: Add basil or oregano for a fresh herb finish.
Low-fat option: Use part-skim cheese and lean ground meat.
Zoodle twist: Stir in spiralized zucchini at the end for a pasta-like texture.
Dairy-free version: Use dairy-free cheese alternatives and skip Parmesan garnish.

Storage/Reheating

To store: Let soup cool, then store in an airtight container in the fridge for up to 4 days.
To reheat: Warm on the stovetop over medium heat or microwave individual servings until heated through.
To freeze: Freeze in portion-sized containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

Can I use turkey or chicken instead of ground beef?

Yes, ground turkey or chicken is a great substitute and will still work well with the seasonings and cheese.

What is tomato passata?

Tomato passata is a smooth, strained tomato puree. It creates a richer, silkier soup base.

Is this soup spicy?

Not by default, but you can add spice with red pepper flakes or cayenne.

Can I add noodles if I’m not keto?

Yes, feel free to stir in cooked pasta (like lasagna sheets or rotini) for a more traditional take.

Can I make this soup dairy-free?

Yes, simply use plant-based mozzarella and Parmesan alternatives or skip the cheese entirely.

How do I make it creamier?

Add a splash of heavy cream or stir in a bit of cream cheese at the end of cooking.

Can I use canned diced tomatoes instead of crushed?

Yes, though the texture will be chunkier. You can blend them slightly for a smoother consistency.

Is this soup freezer-friendly?

Very much so. It reheats well without losing flavor or texture.

Can I make this in a slow cooker?

Yes. Brown the beef and onions first, then transfer everything (except cheese and parsley) to the slow cooker. Cook on low for 6–8 hours. Stir in cheese and parsley at the end.

What can I serve with this soup?

A side salad, keto garlic bread, or roasted vegetables pair well to round out the meal.

Conclusion

Keto Lasagna Soup is everything you love about traditional lasagna—rich tomato flavor, melty cheese, and hearty meat—all in a low-carb, spoonable form. It’s easy to make, incredibly satisfying, and perfect for cozy dinners or weekly meal prep. With just 13g of carbs per serving, this soup proves you can enjoy comfort food on a keto lifestyle without sacrificing taste.