Low-Carb Lasagna Soup: A Comforting Bowl of Healthy Indulgence

If you’re anything like me, you have a soft spot for lasagna—layered, cheesy, saucy perfection that feels like a warm hug on a chilly day. But let’s be honest, traditional lasagna isn’t exactly a weeknight go-to or aligned with most New Year health goals. That’s where my Low-Carb Lasagna Soup comes in—a dish that captures all the cozy, savory flavors of lasagna in a single, wholesome bowl.

This recipe was born on a busy weeknight when I craved comfort food without the heavy carbs. With kids running around and a to-do list longer than my arm, I decided to experiment with a “deconstructed” lasagna. The result? A hearty, flavorful soup that’s just as satisfying as the real thing but much easier to prepare and healthier for the whole family.

Even better, this recipe is versatile! You can tweak it to fit paleo, dairy-free, or Whole30 needs without sacrificing that classic lasagna taste. The secret weapon? A dollop of almond ricotta on top—it’s a creamy, tangy dream that ties everything together.

So, grab a pot, and let’s dive into this easy-to-make, soul-warming dish that’s perfect for chilly January nights or meal prepping for a busy week!

Low-Carb Lasagna Soup Recipe

Prep Time: 40 minutes
Total Time: 40 minutes
Servings: 10
Calories: 301 kcal

Ingredients

• 2 tbsp avocado oil (or oil of choice)

• 1 lb ground beef (organic, grass-fed preferred)

• 1 lb breakfast sausage (regular or hot)

• 4 cloves garlic, minced

• 28 oz diced tomatoes (with juice)

• 6 oz tomato paste

• 1 tsp dried oregano

• 1-2 tbsp dried basil (to taste)

• ¼ cup dried parsley

• ½-1 tsp sea salt (to taste)

• ¼ tsp ground black pepper

• 32 oz beef broth (or chicken broth)

• 1 medium zucchini, sliced thinly

• 1 tsp balsamic vinegar

• Almond ricotta, see recipe below)

Instructions

1. Sauté the Base
   Heat oil in a large pot over medium-high heat. Add ground beef, sausage, and minced garlic, cooking until browned. Break up the meat with a wooden spoon, then drain excess fat if desired.

2. Simmer the Soup
   Stir in diced tomatoes, tomato paste, oregano, basil, parsley, salt, pepper, and broth. Bring to a boil.

3. Add the Zucchini
   Chop zucchini into thin slices and add to the boiling soup. Cook for 3-5 minutes, until tender.

4. Finish with Flavor
   Stir in balsamic vinegar and adjust seasonings to taste. For a richer flavor, add more salt or basil.

5. Top and Serve
   Ladle soup into bowls and top with a dollop of almond ricotta or mix it in for a cheesy texture. Enjoy immediately!

Almond Ricotta Recipe

Ingredients:

• 2 cups slivered blanched almonds

• 2-3 tsp nutritional yeast

• 2 tbsp lemon juice

• ½-¾ tsp sea salt

• 1 dash garlic powder

• ¾-1 cup water

Instructions:

1. Add all ingredients to a high-speed blender, starting with ¾ cup water and ½ tsp salt. Blend until smooth and creamy, about 2 minutes.

2. Adjust flavors as needed, adding more salt, nutritional yeast, or lemon juice.

3. Use immediately or refrigerate for up to 7 days.

• Don’t skip the balsamic vinegar! It adds depth and balances the flavors.

Whether you're meal-prepping or cozying up for family dinner, this Low-Carb Lasagna Soup delivers all the flavor and none of the fuss. Plus, it’s proof that healthy eating doesn’t mean sacrificing the meals you love. Enjoy!