Cheesy Keto Lasagna Soup

Cheesy Keto Lasagna Soup is a cozy, one-pot keto twist on classic lasagna, featuring savory Italian sausage, no-sugar-added marinara, and a rich trio of ricotta, mozzarella, and parmesan cheeses gently simmered into a creamy, tomato-based broth. Tender zucchini noodles stand in for pasta, soaking up lasagna-style flavor while keeping carbs low and macros keto-friendly. Perfect for chilly evenings or busy weeknights, this soup delivers all the melty, cheesy, tomato-herb comfort of lasagna in a spoonable bowl—without the carb crash.

Course Dinner, Main Course, Soup

Cuisine American, Italian

Keyword cheesy keto soup, Italian sausage soup, keto lasagna soup, low carb lasagna, one pot keto, Zucchini Noodles

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 520kcal

Equipment

Large Pot or Dutch Oven
Wooden Spoon
Chef's knife
Cutting board
measuring cups and spoons
ladle
spiralizer or vegetable peeler

Ingredients

Soup Base

1 1/2 pounds Italian sausage, bulk use mild or hot; make sure it is sugar-free and keto-friendly
2 tablespoons olive oil for browning, use extra if your sausage is very lean
1/2 cup yellow onion, finely diced about 1/2 small onion
3 cloves garlic, minced
2 cups no-sugar-added marinara sauce check label to keep carbs low
4 cups low-sodium chicken broth
1 cup heavy whipping cream
2 teaspoons Italian seasoning
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes optional, for heat
1 1/2 teaspoons fine sea salt or to taste
1/2 teaspoon black pepper freshly ground, or to taste

Zucchini "Noodles"

3 medium zucchini spiralized or cut into thin ribbons

Cheesy Lasagna Topping

1 cup whole-milk ricotta cheese
1 1/2 cups shredded mozzarella cheese low-moisture, part-skim
1/2 cup grated parmesan cheese preferably freshly grated
2 tablespoons fresh parsley, chopped for garnish

Instructions

Heat a large pot or Dutch oven over medium heat and add the olive oil.
Add the Italian sausage and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through, about 7 to 10 minutes, then drain off any excess grease if needed and return the sausage to the pot.
Add the diced onion to the pot and sauté in the sausage drippings until softened and translucent, about 3 to 5 minutes, then stir in the minced garlic and cook until fragrant, about 30 seconds.
Pour in the no-sugar-added marinara sauce and chicken broth, then stir in the Italian seasoning, dried basil, crushed red pepper flakes, salt, and black pepper until well combined.
Bring the soup base to a gentle boil over medium-high heat, then reduce the heat to low and let it simmer uncovered for about 10 minutes to allow the flavors to meld.
While the soup simmers, spiralize the zucchini into noodles or slice into thin ribbons using a vegetable peeler, then set the zucchini aside on a paper towel to absorb excess moisture.
In a medium bowl stir together the ricotta, mozzarella, and parmesan cheeses until evenly combined, then set the cheese mixture aside.
Stir the heavy whipping cream into the simmering soup base and let it gently simmer for another 3 to 5 minutes, making sure it does not boil hard to help keep the broth creamy.
Add the zucchini noodles to the pot and simmer just until they are tender but still slightly firm, about 2 to 3 minutes, then taste the broth and adjust salt and pepper if needed.
Ladle the hot soup into serving bowls and top each bowl with a generous scoop of the cheese mixture, letting the cheeses melt into the soup for a lasagna-like effect.
Garnish each bowl with chopped fresh parsley and serve immediately while hot and bubbly.

Notes

For the best keto results, choose an Italian sausage and marinara sauce that are clearly labeled as no-sugar-added to keep net carbs low per serving. If you plan to meal prep, store the soup base and cheese mixture separately and wait to add the zucchini noodles until reheating so they maintain a pleasant, pasta-like bite instead of turning mushy. To reheat, warm the soup base on the stove over low heat, add fresh zucchini noodles for a few minutes until just tender, then finish with the cheese topping in each bowl. Feel free to add extra low-carb vegetables like mushrooms or spinach during the sauté step to boost fiber and nutrients without significantly increasing carbs.

Nutrition