Cheesy Keto Lasagna Soup Recipe | Keto + Low Carb

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Easy Keto Lasagna Soup has a hearty tomato and beef base with zucchini, herbs and lots of creamy cheese. If you’re a fan of traditional lasagna, this comforting soup is the perfect solution for a cold winter night or anytime you’re craving Italian flavors on a low-carb lifestyle!

Lasagna soup in a black Staub pot.  Shaved parmesan cheese in a round wood bowl.  Parsley for garnish.  Bowls for serving and a striped hand towel.

This Easy Keto Lasagna soup recipe is featured in my newest book, Let’s Celebrate. If you’re like me, you love the flavors of lasagna but don’t love the carbs. Making it in soup form is the perfect compromise and the best way to enjoy the best parts of lasagna!

Creamy Lasagna Soup has the same ingredients as regular lasagna, minus the noodles. You’ll still get plenty of filling protein from the meat and lots of gooey cheese, plus the same Italian taste. This is one of my favorite soups, and I think it’s even better than traditional lasagna. Plus, it’s so much lighter and easier to make!

For more keto soup, try my Keto Sausage Corn Chowder, Southern Keto Gumbo and Instant Pot Keto Zuppa Toscana.

Why you’ll love this lasagna soup recipe

A low-carb twist on a classic, a bowl of this soup with classic lasagna flavors is a super cozy, delicious meal your whole family will love. Because everything is simmered in one pot, lasagna soup is easy to make for a simple weeknight dinner. It’s a great alternative to regular lasagna!

Ingredients & substitutions

Ground beef – Ground beef, at least 80/20. Substitute shredded or ground chicken, turkey or pork.

Breakfast sausage – A blend of sausage and beef gives this soup the best all-around flavor. Or you can omit the sausage and use an equal amount of beef. You can also use Italian sausage and cut back on the basil and oregano.

Onions and garlic– Cook diced fresh onions and garlic with the meat. If you don’t have fresh ingredients, you can substitute onion powder and garlic powder.

Marinara sauce – Look for a brand low in sugar. I like Rao’s, Mezzetta and Victora, to name a few. Or use an equal amount of crushed tomatoes or tomato sauce. Add a spoonful or two of tomato paste to thicken if your soup seems too thin.

Diced tomatoes – I use bite-sized petite diced tomatoes.

Vegetable broth or stock – This helps deepen the flavor of this soup. Substitute beef broth if you like.

Zucchini – Diced zucchini takes the place of pasta. If you want to add more veggies, try chopped bell pepper, mushrooms or spinach.

Dried herbs – Basil, oregano and parsley. Or pre-mixed Italian seasoning would also work.

Ricotta cheese – Fresh ricotta adds the perfect amount of richness and thickness.

Mozzarella cheese – Buy it shredded or shred your own for better melting.

Parmesan cheese – For the freshest taste, get a wedge of Parmesan and shred it right before adding it to the soup.

Fresh parsley – This is optional, but highly recommended. Sprinkle on top of each serving.

How to make this easy lasagna soup recipe

Step 1

Add the ground beef, breakfast sausage, onions and garlic to a large pot or dutch oven. Cook on the stove top over medium heat, breaking up the meat until it’s browned. If the meat is extra lean, add a little olive oil to prevent burning. Once cooked, drain if needed.

Step 2

Pour in the marinara sauce, diced tomatoes, vegetable broth, zucchini, Italian herbs, salt and pepper. Bring to a boil and cook until the zucchini is tender. This will only take about 5 minutes. Next, turn the heat to low and simmer for 20 minutes. If time allows, you can let the soup simmer longer. The soup develops more flavor as it sits.

Step 3

Next, make the cheesy topping. Combine the ricotta, mozzarella and Parmesan in a small bowl until well mixed. 

Step 4

Drop spoonfuls of the cheese mixture over the top and garnish with fresh herbs. Serve a warm bowl of soup with a side salad for a complete meal.

How to customize this recipe

Spicy kick: Add a pinch of red pepper flakes or a bit of hot sauce to give the soup some extra heat.

Different cheeses: Replace the mozzarella with provolone, gouda, cheddar or fontina for a different flavor.

Fresh herbs: add fresh basil or oregano to the soup before serving for an extra flavor boost.

Toppings: Top the soup with chopped fresh tomatoes, sliced black olives or diced avocado for added texture.

How to Store Leftovers

Leftover soup makes for a quick and easy dinner when time is short. Here’s how to make the most of extra soup.

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days. Add fresh herbs after you’ve reheated the soup.

Freeze: For longer storage, pour the soup into glass jars or plastic containers. Be sure you leave enough room at the top for the soup to expand once it’s frozen. To thaw, I like to place the container in the refrigerator overnight.

Reheat: Heat leftover soup on the stove top over medium-low until it’s warm. Or microwave in 30-second increments, stirring in between. Cover to prevent splatters.


Is lasagna soup low carb?

Yes, this easy lasagna soup recipe is low-carb. Traditional lasagna soup is made with lasagna noodles, which are high in carbohydrates. But this easy keto lasagna soup recipe, made with zucchini instead of pasta, has only 6 net carbs and is a perfect meal if you follow a keto lifestyle.

What kind of noodles do you use in keto soup?

Instead of lasagna noodles, I used chopped zucchini. When cooked, it has a similar texture to bite-size pasta and absorbs the flavors of the soup. If you want to add noodles, use hearts of palm or shirataki noodles to keep this a low-carb recipe. You can leave the zucchini out, and this soup is still delicious!

Is zucchini keto?

Yes, zucchini is a keto-friendly vegetable with just 2.7 grams of net carbs per cup. Its flavor profile pairs perfectly with Italian foods. Try it in Cheesy Zucchini Beef Marinara and Keto Sheet Pan Zucchini Lasagna.

Is ricotta cheese low carb?

You should check the brand of ricotta cheese you are using. Some can run as high as 7 carbs per serving. Some are around 4 carbs per 1/4 cup, such as Galbani whole milk ricotta cheese.

What does ricotta cheese taste like?

Creamy ricotta has a mild, light taste that is slightly sweet. It’s comparable to the flavor of cottage cheese with a smoother texture. A staple of Italian cooking, it’s versatile enough to use in sweet or savory dishes.

More Low Carb Recipes

Nashville Hot Chicken Tenders

Keto Big Mac Skillet

Southern Keto Low Carb Hushpuppies

Shrimp Alfredo Spaghetti Squash

Lasagna soup in a black Staub pot. Shaved parmesan cheese in a round wood bowl. Parsley for garnish. Bowls for serving and a striped hand towel.

Easy Keto Lasagna Soup Recipe

Easy Keto Lasagna Soup has a hearty tomato and beef base with zucchini, herbs and lots of creamy cheese. If you’re a fan of traditional lasagna, this comforting soup is the perfect solution for a cold winter night, or anytime you’re craving Italian flavors on a low-carb lifestyle!
5 from 1 vote
Print Pin Rate
Course: Main Course, Soup
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 8
Calories: 343kcal


  • 8 ounces ground beef
  • 8 ounces pork sausage
  • 1/4 cup diced onions
  • 2 cloves minced garlic
  • 1 cup Marinara sauce
  • 1 14 1/2-ounce can petite diced tomatoes
  • 2 1/2 cups vegetable broth
  • 1 medium zucchini diced
  • 2 teaspoons dried basil
  • 2 teaspoons dried ground oregano
  • 2 teaspoons dried parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Cheese Topping

  • 10 ounces ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • fresh parsley for garnish
  • shaved parmesan cheese for garnish


  • Cook the ground beef, sausage, onions and garlic in a stockpot over medium heat, crumbling the meat as it cooks, until the meat is browned, about 10 minutes. Drain if necessary.
  • Stir in the marinara sauce, tomatoes, broth, zucchini and seasonings. Bring to a low boil and cook until the zucchini is tender, about 5 minutes. Reduce the heat to low and simmer for 20 more minutes to allow the flavors to develop.
  • While the soup simmers, make the topping: in a small mixing bowl, stir together the ricotta, mozzarella and Parmesan.
  • Dollop spoonfuls of the cheese mixture on top of the soup before serving, either on the soup directly in the pot or on individual servings. Garnish with parsley, if desired.
Cast iron pot


Net Carbs 6.1g
Tried this recipe?Mention @ketoislife or tag #natashassouthernflavor!


Calories: 343kcal | Carbohydrates: 8.1g | Protein: 21.2g | Fat: 24.7g | Fiber: 2g

Disclaimer: Nutritional information is included as a courtesy and is calculated to the best of my ability, using my preferred brands. I recommend calculation your own macros, as they can widely vary depending on the brands of ingredients you use.

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Author: Natasha Newton (Natasha's Southern Flavor)
Natasha is the founder of Natasha’s Southern Flavor. She has a passion for sharing delicious family friendly low-carb recipes that are easy to make and use readily accessible ingredients. Natasha has published three bestselling cookbooks. Her books and recipes have been featured by CNET, Delish, Mindbodygreen, Parade and Women’s Health. She enjoys traveling and spending time with her husband, two adult children, and three furbabies.
Read more about Natasha here.


  1. 5 stars
    It is SO good and tasty. I want to thank you for recipes that are easy and tasty. I have been diagnosed with Parkinson’s Disease and the keto diet is one that is helpful for this. I am 79 years old, and have lost 90 lbs. following the keto plan, using your cookbooks a lot. I have maintained this for the past three years. I especially like your Cheesecake recipe in your first book. My son, who was an executive chef, before moving on to management, said he wouldn’t have known it was no sugar if I hadn’t told him. Thank you and may God bless you.

    1. Thank you so much for taking the time to leave such a thoughtful comment. It made my day and encourages me to keep sharing! I’m so glad keto is helping you. I am honored to receive such a compliment from your son! Cheesecake is one of the first recipes I converted to low-carb. That recipe is loved by many!

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