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!
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.