One-Pot Low Carb Lasagna Soup
This soup takes all the rich, meaty, cheesy flavors you want from a pan of lasagna and turns them into a bowl you can eat with a spoon. No pasta, no layering, and only one pot to wash.
The combination of ground beef, spicy Italian sausage, and a thick tomato broth gets ladled over a cloud of ricotta and mozzarella. It is the kind of dinner that feels like a treat but comes together on a Tuesday.
What Makes This Low Carb Soup So Good
The broth is savory and deep, with a texture that clings to the spoon like a slow simmered sauce. A generous scoop of ricotta melts into each hot bowl, adding that creamy ricotta layer you miss from the real thing.
I love that it works for a busy night without tasting like a compromise. It is hearty enough to stand on its own, and every bite reminds you of the crispy edges and gooey cheese on top of a baked lasagna.
Ingredients
- 1 tablespoon olive oil: used to brown the meat.
- 1 pound ground beef, 85% lean: gives the soup its sturdy base.
- ½ pound bulk Italian sausage, hot or mild: adds a second layer of meaty flavor.
- 1 medium yellow onion, diced: keep the pieces small so they soften quickly.
- 3 cloves garlic, minced: fresh garlic wakes up the whole pot.
- 1 (28-ounce) can crushed tomatoes: choose a brand with no added sugar to keep carbs low.
- 2 tablespoons tomato paste: deepens the red color and concentrates the tomato flavor.
- 4 cups beef broth: creates the body of the soup. Chicken broth works in a pinch.
- 1 teaspoon dried Italian seasoning: the shortcut that ties it all together.
- ½ teaspoon salt, plus more to taste: start small, then adjust at the end.
- ¼ teaspoon black pepper: a little heat without being spicy.
- ½ cup whole milk ricotta: for dolloping on top after serving.
- ½ cup shredded low moisture mozzarella: melts into strings just like on a baked lasagna.
- Fresh basil or parsley for garnish, optional: adds a pop of green and freshness.
Variations / Substitutions
- Use all beef: swap the Italian sausage for another ½ pound of ground beef and add ½ teaspoon fennel seeds and a pinch of red pepper flakes to the pot so you do not miss that sausage note.
- Add greens: stir a big handful of fresh spinach into the hot soup right before serving. It wilts in seconds and adds color without changing the flavor.
- A little texture: if you crave something pasta like, add 1 cup of thinly sliced zucchini or quartered cabbage leaves during the last 5 minutes of simmering. They soften without turning mushy.
- Dairy free: use a thick coconut yogurt in place of the ricotta and a plant based shred that melts well. The soup loses some richness but still tastes like a bold tomato broth.
If you enjoy this soup, the same meaty tomato vibe shows up in my Creamy Tuscan Chicken, which uses a simple garlic cream sauce in place of broth.
How to Make Low Carb Lasagna Soup
Step 1: Brown the Meat
Set a large Dutch oven or heavy pot over medium high heat and add the 1 tablespoon olive oil. Once the oil shimmers, crumble in the 1 pound ground beef and the ½ pound Italian sausage. Cook for about 8 minutes, breaking the meat apart with a wooden spoon, until no pink remains and the bits on the bottom of the pot turn deeply browned.
You will hear the sizzle settle into a steady pop, and the meat will release browned, crumbly edges. That fond on the bottom is where the soup starts building its flavor.
Step 2: Build the Soup Base
Reduce the heat to medium and push the meat to one side of the pot. Add the diced onion to the cleared spot and cook for 4 minutes, until it softens and turns translucent. Stir in the minced garlic and cook just 30 seconds more, until you smell it bloom.
Watch the garlic closely here. It burns fast, and a scorched bitterness will carry through the whole soup. The pot should smell like a busy Italian kitchen right now.
Step 3: Simmer the Soup
Stir in the 28 ounces of crushed tomatoes, the 2 tablespoons tomato paste, the 4 cups beef broth, the 1 teaspoon Italian seasoning, the ½ teaspoon salt, and the ¼ teaspoon black pepper. Bring everything to a boil, then drop the heat to low and let the soup bubble gently for 15 minutes. Give it a stir now and then to keep the bottom from sticking.
After 15 minutes, the broth will have deepened to a brick red and thickened just enough to coat the back of a spoon. Taste and add more salt if the flavors need a little lift.
Step 4: Ladle and Top with the Cheese
Take the pot off the heat. Ladle the hot soup into wide bowls, leaving a little room at the top. Add a generous dollop of ricotta to the center of each bowl and scatter the shredded mozzarella over the top so it hits the hot broth and begins to melt into strings.
The cheese will soften into a creamy, molten layer that swirls into each spoonful. Hit it with torn basil or a crack of black pepper and serve right while the cheese is still stretchy.
Tips for the Best Lasagna Soup
- Pick a ricotta that is thick and not watery. If yours has a pool of liquid on top, drain it in a fine mesh strainer for 10 minutes before you dollop. That way it stays creamy on the soup instead of thinning the broth.
- Use a heavy pot with a wide bottom. The extra surface area lets the meat develop a proper brown crust, which makes the soup taste like it cooked for hours.
- If the soup reduces more than you like during the simmer, stir in a splash of hot broth or water before serving. You want it spoonable, not stew thick.
- Leftover ricotta never goes to waste. It is great smeared on a low carb wrap or layered into an omelet the next morning.
Storing Leftover Soup
- Refrigerate: cool the soup completely and transfer it to a sealed container. It keeps well for up to 4 days and tastes even better the next day as the seasonings meld.
- Reheating: pour the cold soup into a pot and warm it over medium low heat, stirring occasionally, until it bubbles. Add the fresh ricotta and mozzarella after you ladle it into bowls, never while reheating the whole pot.
What To Serve With Low Carb Lasagna Soup
A crisp green salad with a sharp lemon vinaigrette cuts through the richness of the meat and cheese, giving every other bite a bright, clean contrast. For a little crunch, you can serve it with turkey rinds for dipping instead of bread, or alongside roasted broccolini tossed in olive oil and garlic.
Frequently Asked Questions
Can I add noodles to this soup?
Yes, but it will no longer be a low carb soup. If carbs are not a concern, cook 1 cup of dried pasta separately and add it to each bowl right before you pour in the hot broth.
Can I make this in a slow cooker?
Yes. Brown the meat and aromatics on the stovetop first, then transfer everything except the cheese to a slow cooker. Cook on low for 4 to 6 hours. Finish with the fresh cheese in the bowls.
What can I use instead of ricotta?
Cottage cheese works well. Pick a full fat, small curd variety and give it a quick pulse in a food processor if you want a smoother texture that mimics ricotta.
How do I keep the soup from burning on the bottom?
Once you add the liquid, stir the pot well to lift any browned bits. Keep the heat low enough that the soup bubbles at a gentle simmer, not a aggressive boil. A heavy bottomed pot helps a lot.
Low Carb Lasagna Soup Recipe
Ingredients
Method
- Heat the oil in a large Dutch oven over medium high heat. Crumble in the beef and sausage and cook, breaking it apart, for about 8 minutes until browned.
- Push the meat aside, add the onion and cook 4 minutes until soft. Stir in the garlic and cook 30 seconds.
- Add the crushed tomatoes, tomato paste, beef broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally.
- Remove from heat. Ladle the soup into bowls and top each with a dollop of ricotta and a handful of mozzarella. Garnish with fresh herbs and serve hot.
Notes
