Keto Lasagna Soup
A delightful twist on the classic Italian dish that you can enjoy while keeping your carb count low. This comforting soup is packed with protein and rich, cheesy goodness, perfect for a keto lifestyle.
Ingredients
Main ingredients
- 1 lb Italian sausage (mild or spicy, based on preference) Choose your preferred spice level for the sausage.
- 1 tbsp olive oil Used to sauté the vegetables.
- 1 small onion, chopped Adds flavor to the soup base.
- 3 cloves garlic, minced Enhances the overall flavor.
- 1 red bell pepper, chopped red bell pepper, chopped Provides sweetness and color.
- 1 green bell pepper, chopped green bell pepper, chopped Adds slight bitterness for balance.
- 4 cups chicken broth For the soup base.
- 1 can (14 oz) diced tomatoes, undrained Adds tomato flavor and texture.
- 3 tbsp tomato paste Concentrated tomato flavor.
- 1 tsp dried oregano For classic Italian flavor.
- 1 tsp dried basil Enhances the soup's aroma.
- 1/2 tsp crushed red pepper flakes (optional) Add for spiciness.
- 1/2 cup heavy cream Adds creaminess to the soup.
- to taste Salt and pepper Season according to preference.
- 2 cups fresh spinach leaves Adds nutrition and color.
- 1/2 cup ricotta cheese Adds creamy texture without noodles.
- 1 1/2 cups shredded mozzarella cheese For topping and flavor.
- 1/4 cup grated Parmesan cheese For additional flavor.
- to taste Fresh basil for garnish (optional) Adds freshness when serving.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add Italian sausage, breaking it apart with a spoon as it cooks until nicely browned, about 5 to 7 minutes.
- Add chopped onion and minced garlic and sauté for about 3 minutes until fragrant.
- Introduce chopped red and green bell peppers and sauté until all vegetables are tender, about 5 minutes.
- Pour in the chicken broth, undrained diced tomatoes, and tomato paste. Stir in dried oregano, dried basil, and optional red pepper flakes.
- Bring the mixture to a boil, then reduce the heat and let it simmer on low for about 15 minutes.
Final Steps
- Stir in the heavy cream and season with salt and pepper to taste.
- Add fresh spinach leaves, stirring them until wilted.
- Mix in the ricotta cheese thoroughly.
- Sprinkle shredded mozzarella and grated Parmesan on top, cover pot, and simmer for an additional 5 minutes until cheese melts.
- Serve hot, optionally garnished with fresh basil.
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Notes
For meal prep, make in bulk and store. Freezes well for up to three months.