Keto Lasagna Soup

Rated 5.0 stars by 1 users

Servings

2-4

This Keto Lasagna Soup has all the flavors of traditional lasagna but without all the carbs. None of it would be possible without my Kaizen radiatori pasta, which tastes just like regular pasta, giving this comforting soup that authentic flavor that you just can’t beat.

Ingredients

6 ounces Kaizen Radiatori pasta
2–3 tablespoons olive or avocado oil
1 large yellow onion, diced
2-4 cloves of garlic, minced
1 pound grass-fed ground beef, preferably 85/15
Salt and pepper, to taste
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon Calabrian dried chili flakes (or regular dried chili flakes)
1, 15-ounce can of tomato sauce
32 ounces beef bone broth (I used Kettle & Fire)
1/3 to 1/2 cup cream
1/3 cup grated parmesan cheese
1/4 cup grated mozzarella
2 tablespoons ricotta cheese
fresh basil, to taste

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Directions

Bring a pot to medium heat on the stove top, add the olive oil, and sauté the diced onion until translucent (about 4–5 minutes).
Add the garlic, salt, fresh cracked pepper, oregano, thyme, and Calabrian chili flakes and cook for about 30 seconds.
Add the ground beef, breaking it up and cooking until it is browned, about 8–10 minutes. When it's cooked through, add the tomato sauce and bone broth. Cover the pot with a lid and bring it to a simmer. This should take about 6–10 minutes.
Add in your pasta of choice and cook according to the package instructions. I used my Kaizen low-carb Radiatori pasta and cooked it for 5 minutes total.
A couple of minutes before the pasta is done cooking, add the cream, shredded Parmesan, shredded mozzarella, and ricotta cheese. Let it simmer for a couple of minutes. Mix well, taste, and adjust.
This is best served right away. Serve in bowls, top with anything you want, or eat as is. I topped it with a touch more cheese, fresh basil, and more Calabrian chili flakes for heat. Enjoy!

Recipe Note

Who said going keto meant you can’t have lasagna? If you share Garfield’s passion for lasagna, then you’re in for a treat. This is an easy, one-pot hearty lasagna soup combines my Kaizen pasta, ground beef, a creamy marinara sauce, and three types of cheese to create the ultimate keto-friendly comfort food.
Whether this flavorful bowl of soup is served as a main course, side dish, meal prep, or doubled up for a large crowd, it’s guaranteed to be a hit. Plus, with its low carb and high-fat composition, this soup will keep you full and satisfied.

WHY YOU’LL LOVE IT

A great way to satisfy your carb cravings on a keto diet. A meal the whole family will love, regardless if they are on a low carb diet or not! Requires simple prep and takes only 30 minutes to cook.It’s cooked all in one pot for easy cleanup.

NOTES

Store any leftover creamy keto lasagna soup in an airtight container in the fridge for up to 5 days.
To freeze, place in a freezer-safe, airtight container and store in the freezer for up to 2 months.

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Keto Lasagna Soup

Name: Keto Lasagna Soup
Yield: 2-4
Ingredients: 6 ounces Kaizen Radiatori pasta; 2–3 tablespoons olive or avocado oil; 1 large yellow onion, diced; 2-4 cloves of garlic, minced; 1 pound grass-fed ground beef, preferably 85/15; Salt and pepper, to taste; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon Calabrian dried chili flakes (or regular dried chili flakes); 1, 15-ounce can of tomato sauce; 32 ounces beef bone broth (I used Kettle &amp; Fire); 1/3 to 1/2 cup cream; 1/3 cup grated parmesan cheese; 1/4 cup grated mozzarella; 2 tablespoons ricotta cheese; fresh basil, to taste