Go Back
Keto One Pot Lasagna Soup
Alice

Keto One Pot Lasagna Soup Recipe

Keto One Pot Lasagna Soup gives you lasagna’s soul—meaty, tomato-rich, and cheesy—in a single pot and without the pasta. It’s hearty, low-carb, and quick enough for weeknights but cozy enough for weekend dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Main, Soup
Cuisine: Comfort Food, Italian-inspired, Keto-Friendly
Calories: 679
Ingredients Method

Ingredients
  

  • 900 g ground beef 80/20
  • 1 tbsp olive oil 15 g — if beef is lean, add more
  • 1 medium onion finely chopped (≈110 g)
  • 4 cloves garlic minced (≈12 g)
  • 400 g crushed tomatoes no sugar added; one 14–15 oz can
  • 30 g tomato paste ≈2 tbsp
  • 960 ml beef broth 4 cups, low-sodium
  • 300 g zucchini ribboned (or 300–400 g shirataki noodles)
  • 2 tsp Italian seasoning or 1 tsp each oregano & basil
  • ½ tsp red pepper flakes optional
  • 226 g shredded mozzarella 8 oz
  • 113 g cream cheese 4 oz
  • 50 g grated Parmesan ½ cup
  • Salt & pepper to taste; fresh basil or parsley to garnish

Method
 

  1. Heat pot over medium-high. Brown 900 g ground beef in the dry pot (or with 1 tbsp oil) until deeply browned; season lightly. Break into pieces but leave some larger crumbles for texture. Remove and set aside.
  2. Reduce heat to medium, add onion and sauté 3–4 minutes until translucent. Add garlic and stir 30 seconds. Add 30 g tomato paste and cook 1–2 minutes.
  3. Return browned beef to pot. Add 400 g crushed tomatoes and 960 ml beef broth. Stir in Italian seasoning and red pepper flakes. Bring to a simmer and cook 12–15 minutes to meld.
  4. Stir in zucchini ribbons (or prepared shirataki noodles). Simmer 3–5 minutes until tender.
  5. Reduce heat to low. Whisk in 113 g cream cheese until smooth; then fold in 226 g shredded mozzarella and 50 g Parmesan until melted and creamy. Adjust salt and pepper.
  6. Serve hot, garnished with fresh basil or parsley and extra Parmesan.