Keto Lasagna Soup
This one-pot keto lasagna soup combines browned Italian sausage and ground beef in a rich, herb-scented tomato broth, finished off the heat with melted mozzarella, Parmesan, and fresh parsley.
Equipment
- Large heavy-bottomed pot
Ingredients
- 1 tablespoon avocado or vegetable oil
- 1 pound Italian sausage (ground)
- ½ pound ground beef
- 1 onion (diced)
- 6 cloves garlic (minced)
- 1 (14 oz can) crushed tomatoes
- 1 (6 oz can) tomato paste
- 1 (14 oz can) tomato sauce
- 2 1/2 cups chicken broth (low sodium)
- 1 teaspoon fennel seeds
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons Kosher salt
- ½ teaspoon black pepper
- 8 oz mozzarella (shredded)
- ½ cup Parmesan cheese (grated)
- 1/2 cup fresh parsley (chopped)
Instructions
- Set a large, heavy-bottomed pot over medium-high heat, warm the oil until it shimmers, then cook the sausage, beef, and onion for about 8 minutes before adding the garlic for another 1–2 minutes. Break the meat into crumbles as it cooks, looking for browned surfaces, translucent onion, and a fragrant garlic aroma before continuing.
- Stir in the tomato paste, crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, salt, pepper, and fennel seeds, then bring everything to a boil and lower the heat for a 20-minute simmer. The finished tomato broth should look thick and cohesive, with the herbs and fennel lending a rounded, savory aroma.
- Move the pot off the burner and stir the mozzarella, Parmesan, and parsley into the hot soup until the cheeses melt throughout. Look for a glossy, cheese-enriched broth dotted with green parsley rather than unmelted clumps.
Notes
Texture tip: Move the pot off the heat and allow vigorous bubbling to settle before gradually stirring in freshly shredded block mozzarella and finely grated Parmesan so the cheeses melt evenly without separating.
Ingredient tip: For deeper flavor, let the meat rest briefly against the hot pot to brown before breaking it up, and optionally toast the tomato paste with the browned meat before pouring in the broth.
Serving tip: If adding tender low-carb vegetable noodles like zucchini ribbons, keep them out of the main simmer and add them directly to individual bowls so they do not release extra water into the pot.
Storage and reheating: Refrigerate leftovers promptly in shallow, airtight containers with fresh herbs and tender vegetable noodles stored separately. Warm gently on the stovetop while stirring with a splash of broth if thickened, avoiding a hard boil so the cheese does not separate.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.