35-Minute Low Carb Lasagna Soup That Will Blow Your Mind
Oh my gosh, you guys – I have to tell you about my latest kitchen obsession. You know those nights when you’re craving that rich, cheesy, tomato-y goodness of lasagna, but don’t want to deal with all the carbs? Yeah, me too. That’s exactly how this low carb lasagna soup was born!
Last winter, I was staring longingly at a pan of lasagna at a potluck (you know the feeling), when I realized – why not take all those amazing flavors and turn them into a cozy soup? The moment I tried my first experimental batch, I nearly jumped for joy. It’s got all the comforting layers of lasagna – the meaty sauce, the melty cheese, that herby tomato goodness – but in a big, steamy bowl that won’t wreck your diet.
The best part? Those zucchini ribbons soak up the flavors just like noodles would, but without the carb overload. My husband didn’t even notice the switch – he just kept asking for seconds! Now this soup has become our go-to comfort food on chilly nights when we want something hearty but still want to keep it light.
Why You’ll Love This Low Carb Lasagna Soup
Let me count the ways this soup will become your new favorite comfort food:
- Weeknight lifesaver: Ready in just 35 minutes – faster than baking a real lasagna!
- One-pot wonder: Minimal cleanup means more time to enjoy your meal.
- Keto magic: All the lasagna flavor without the carb guilt (just 12g net carbs per serving!).
- Zucchini surprise: Those tender veggie ribbons soak up flavor like noodles – but better for you.
- Cheese lover’s dream: That melty mozzarella and creamy ricotta topping? Absolute perfection.
Trust me, after one bowl, you’ll be hooked just like I was!
Ingredients for Low Carb Lasagna Soup
Okay, let’s talk ingredients – because the magic happens when you use the right stuff! I’ve made this soup dozens of times, and here’s exactly what you’ll need to make it perfect:
- 1 lb ground beef (I use 85% lean – enough fat for flavor but not too greasy)
- ½ onion, diced (yellow or white – whatever’s in your pantry!)
- 2 cloves garlic, minced (fresh is best, but ½ tsp jarred works in a pinch)
- 1 can (14 oz) diced tomatoes (Hunt’s or store brand – just don’t drain them!)
- 1 can (8 oz) tomato sauce (plain old store brand works great here)
- 4 cups beef broth (I swear by Better Than Bouillon paste – so much flavor!)
- 1 tsp Italian seasoning (McCormick’s blend is my go-to)
- ½ tsp salt (plus more to taste at the end)
- ¼ tsp black pepper (freshly ground if you’ve got it)
- 2 cups chopped zucchini (cut into ¼” thick half-moons – trust me on this size!)
- ½ cup ricotta cheese
- ½ cup shredded mozzarella
- Fresh basil (for garnish – it makes all the difference!)
See? Nothing fancy – just good, simple ingredients that come together in the most magical way. Now let’s get cooking!
How to Make Low Carb Lasagna Soup
Alright, let’s dive into making this cozy, cheesy masterpiece! I promise it’s easier than layering a traditional lasagna – and way faster too. Just follow these simple steps and you’ll have a pot of comfort ready in no time.
Browning the Ground Beef
First things first – grab your favorite big pot (I use my trusty Dutch oven) and set it over medium heat. Crumble in that ground beef and let it sizzle away, breaking it up with your wooden spoon as it cooks. You’ll know it’s ready when there’s no pink left – about 5-6 minutes should do it. Now, here’s my little trick: if there’s more than about a tablespoon of fat in the pan, tilt it and spoon some out. We want flavor but not grease overload!
Sautéing Onions and Garlic
Next comes the flavor base – toss in those diced onions and minced garlic right into the beef. Stir everything together and let it cook just until the onions turn translucent, about 3 minutes. Don’t let the garlic brown though – we’re going for softened and fragrant, not crispy! The kitchen should smell amazing at this point.
Simmering the Soup Base
Time to build our soup! Pour in the diced tomatoes (with all their juices), tomato sauce, beef broth, Italian seasoning, salt, and pepper. Give it a good stir and crank up the heat until it comes to a proper boil – you want to see those bubbles rolling. Then, and this is important, turn it down to a gentle simmer. Let it bubble away uncovered for 15 minutes – this is when all those flavors really get to know each other.
Adding Zucchini
Now for our “noodles”! Toss in those zucchini pieces and cook for just 5 more minutes. Here’s the key – you want them tender but still with a tiny bit of bite, like al dente pasta. Overcook them and they’ll turn to mush (been there, not fun). Give one a taste at 4 minutes – perfect when you can pierce it easily but it doesn’t fall apart.
Serving Your Low Carb Lasagna Soup
The best part – assembly! Ladle that hot, steamy soup into bowls, then dollop with ricotta (it’ll melt into creamy pockets of goodness) and sprinkle with mozzarella. The cheese will get all melty from the soup’s heat – no need to put it under the broiler! Finish with a few fresh basil leaves torn over the top. Grab a spoon and dig in – this is comfort in a bowl, my friends!
Tips for the Best Low Carb Lasagna Soup
After making this soup more times than I can count, I’ve picked up some foolproof tricks to make it absolutely perfect every single time:
- Choose your beef wisely: 85% lean gives the best flavor without making the soup too greasy. If you go leaner, add a drizzle of olive oil when browning.
- Season as you go: Taste after simmering and don’t be shy with extra Italian seasoning or a pinch of red pepper flakes if you like heat!
- Zucchini thickness matters: Cut those zucchini pieces about ¼-inch thick – too thin and they disappear, too thick and they stay crunchy.
- Cheese temperature tip: Let your ricotta sit out for 15 minutes before serving – it melts into the soup so much better when it’s not ice cold.
Trust me, these little touches make all the difference between good soup and “wow, can I have the recipe?” soup!
Ingredient Substitutions & Notes
Here’s the beautiful thing about this soup – it’s crazy adaptable! Whether you’re cleaning out the fridge or catering to different diets, these easy swaps work like a charm:
- Meat options: Ground turkey or chicken work great if you’re avoiding red meat. For a vegetarian twist, crumble in some Beyond Meat or double up on mushrooms.
- Zucchini alternatives: No zucchini? No problem! Spinach (fresh or frozen) or even thinly sliced cabbage make fantastic noodle substitutes that cook just as fast.
- Dairy-free? Swap the ricotta for cashew cream (just blend soaked cashews with water) and use your favorite vegan mozzarella shreds.
- Tomato tweaks: Out of diced tomatoes? A can of crushed tomatoes or even marinara sauce works in a pinch – just adjust the seasoning to taste.
The moral of the story? Don’t stress if you’re missing an ingredient – this soup’s flavors shine through no matter what!
Storing and Reheating Low Carb Lasagna Soup
Here’s the good news – this soup tastes even better the next day! Just let it cool completely before transferring to an airtight container (I love my glass Pyrex ones). It’ll keep beautifully in the fridge for up to 3 days.
When reheating, go low and slow – medium heat on the stovetop with an occasional stir until warmed through. The zucchini will soften more, so don’t boil it or you’ll lose that perfect texture. If the soup thickens too much, just splash in a little extra broth or water to loosen it up.
Nutritional Information for Low Carb Lasagna Soup
Okay, let’s talk numbers – but remember, these are estimates since brands and ingredient sizes vary. Per generous serving (about 1¼ cups), you’re looking at roughly 320 calories with 28g protein and just 12g net carbs. It’s packed with 3g fiber too! The ricotta and mozzarella give you that creamy satisfaction while keeping it keto-friendly. Of course, if you use different cheeses or adjust the beef, your counts might change slightly – but no matter what, this soup stays firmly in the “guilt-free comfort food” category!
Frequently Asked Questions
Can I freeze this low carb lasagna soup?
Absolutely! Just cool it completely first and leave out the cheese toppings. Freeze in airtight containers for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stove – then add fresh ricotta and mozzarella. The zucchini softens a bit more after freezing, but the flavor stays amazing!
Do I have to use zucchini?
Not at all! While zucchini makes the perfect “noodle,” you can swap in yellow squash, thinly sliced cabbage, or even spiralized carrots. If you’re really craving that pasta texture, try adding some keto-friendly noodles during the last few minutes of cooking – just watch the carb count!
How can I make it spicier?
Oh, I love this question! Try adding ¼ teaspoon of red pepper flakes when you add the Italian seasoning. For extra kick, stir in some diced jalapeños with the onions and garlic. My husband always adds a few dashes of hot sauce to his bowl too – whatever makes your taste buds happy!
Share Your Low Carb Lasagna Soup Experience
I’d love to hear how your soup turns out! Did you add any fun twists? Maybe your family gobbled it up like mine does? Drop a comment below – your kitchen stories make my day!
Print35-Minute Low Carb Lasagna Soup That Will Blow Your Mind
A hearty and flavorful low carb lasagna soup that combines the classic taste of lasagna with the comfort of a warm soup.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Calorie
Ingredients
- 1 lb ground beef
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 4 cups beef broth
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups chopped zucchini (lasagna noodle substitute)
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- In a large pot, brown the ground beef over medium heat.
- Add diced onion and minced garlic, sauté until softened.
- Stir in diced tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add chopped zucchini and cook for another 5 minutes.
- Serve hot, topped with ricotta, mozzarella, and fresh basil.
Notes
- Use lean ground beef for a lower fat option.
- Adjust seasoning to taste.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
