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Low Carb Lasagna Soup

Low Carb Lasagna Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef, 85% lean
  • ½ pound bulk Italian sausage, hot or mild
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup whole milk ricotta
  • ½ cup shredded low moisture mozzarella
  • Fresh basil or parsley for garnish, optional

Method
 

  1. 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.
  2. Push the meat aside, add the onion and cook 4 minutes until soft. Stir in the garlic and cook 30 seconds.
  3. 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.
  4. 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

The soup will thicken as it sits, so add a splash of broth when reheating if it gets too tight. If you want a little vegetable bite without adding carbs, drop a handful of spinach into the pot right before you take it off the heat.