Low Carb Lasagna Soup
Satisfy your comfort food cravings without the carb overload with this hearty and flavorful Low Carb Lasagna Soup. Perfectly seasoned Italian sausage, zucchini, spinach, and aromatic vegetables simmer in a rich tomato broth, creating a bowl of pure comfort. Topped with a creamy blend of ricotta and parmesan cheese, plus optional mozzarella for extra indulgence, this soup delivers all the classic lasagna flavors in a lighter, keto-friendly package. Ready in just 45 minutes, it’s a one-pot wonder ideal for busy weeknights yet impressive enough for guests. Whether you're following a low-carb diet or simply looking for a wholesome, satisfying meal, this soup promises lasagna-inspired bliss in every spoonful.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage, casing removed
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 celery stalks, chopped
- 1 carrot, diced
- 2 tablespoons tomato paste
- 28 ounces canned diced tomatoes
- 4 cups chicken broth
- 2 medium zucchini, sliced into half moons
- 2 cups spinach, roughly chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup ricotta cheese
- 0.5 cup parmesan cheese, grated
- 0.25 cup fresh basil leaves, chopped
- 0.5 cup mozzarella cheese, shredded (optional)
Instructions
In a large pot, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes. Remove sausage from the pot and set aside.
In the same pot, add minced garlic, diced onion, chopped celery, and diced carrot. Sauté until the vegetables begin to soften, about 5 minutes.
Stir in the tomato paste and cook for 2 minutes until it begins to darken in color.
Add in the canned diced tomatoes, chicken broth, sliced zucchini, Italian seasoning, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
Return the cooked sausage to the pot. Simmer uncovered for 15 minutes to let the flavors meld together.
Add the chopped spinach and simmer for another 5 minutes until the spinach is wilted.
In a separate small bowl, combine the ricotta cheese, grated parmesan cheese, and chopped fresh basil.
To serve, ladle the hot soup into bowls. Top each serving with a dollop of the ricotta cheese mixture and a sprinkle of mozzarella cheese if desired.
Garnish with additional fresh basil before serving if you wish.
Nutrition Facts
Calories |
3160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.4 g | 317% | |
| Saturated Fat | 92.8 g | 464% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 581 mg | 194% | |
| Sodium | 10659 mg | 463% | |
| Total Carbohydrate | 105.2 g | 38% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 53.3 g | ||
| Protein | 158.0 g | 316% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 2627 mg | 202% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 6703 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
