Lasagna Soup
Everything you love about lasagna in a bowl: a rich sausage and tomato broth with tender cabbage "noodles," topped with a cool dollop of herbed ricotta and melting mozzarella.
Nutrition per serving
1½ cups- Net carbs
- 7.8g
- Calories
- 340kcal
- Protein
- 19g
- Fat
- 25g
- Total carbs
- 11 g
- Fiber
- 2.7 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Zucchini "noodles": Wide zucchini ribbons stand in for the cabbage — softer and more pasta-like, with about the same carbs.
- Add the zucchini ribbons for just the last 2–3 minutes of simmering, or put them raw in the bowls and ladle the hot soup over. If you plan leftovers, store the ribbons separately — they go soft in the broth.
Vegetarian (mushroom): Finely chopped mushrooms browned hard stand in for the meat, simmered in vegetable broth — hearty and deeply savory.
- Brown the mushrooms in all the olive oil over medium-high heat for 10–12 minutes, until deeply golden and dry, before adding the onion. Use vegetable broth in place of the chicken broth.
Creamy: Half a cup of cream stirred in at the end gives a rosy, velvety broth that echoes a baked lasagna's béchamel layer.
- Stir in the cream once the cabbage is tender and heat through without boiling.
- Soup
- Cheese topping
- Soup
- Cheese topping
- Soup
-
8 oz Italian sausageleave out -
8 oz ground beef (80/20)leave out - Cheese topping
- Also add
- Soup
- Cheese topping
- Also add
Estimated cost $14.32 for 6 servings ($2.39 each) · how we estimate
Instructions
-
Heat the oil in a large pot over medium-high heat. Add the sausage and beef and cook 7–8 minutes, breaking them into small crumbles, until browned with no pink remaining (160°F/71°C). Spoon off all but about 1 tablespoon of fat.
-
Add the onion and cook 4 minutes, until soft. Stir in the garlic, tomato paste, Italian seasoning and pepper flakes and cook 1 minute, until the paste darkens.
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Add the tomatoes with their juices, the broth and salt. Bring to a boil, then lower the heat and simmer 15 minutes so the flavors come together.
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Add the cabbage ribbons and simmer 8–10 minutes, until tender but still with a little bite, like al dente lasagna noodles.
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Meanwhile, stir the ricotta with the parmesan, pepper and half the basil.
-
Ladle the soup into bowls, add a spoonful of the ricotta mixture to each, scatter with mozzarella so it melts into the hot broth and finish with the remaining basil.
Tips for success
-
Cut the cabbage into wide, flat ribbons from the outer leaves so they look and eat like broken lasagna sheets. Savoy cabbage is especially tender. - Ricotta is the creamiest topping but has more carbs than most cheeses, which is why each bowl gets a modest spoonful; mascarpone or cream cheese are lower-carb swaps.
- Check the sausage label for added sugar. Serve with keto garlic bread for dunking.
Nice to have, not needed
- A parmesan rind simmered in the broth adds savory depth — fish it out before serving; the soup is rich without it.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Reheat until simmering, then add the ricotta and mozzarella to each bowl.
Prep tip: Keep the herbed ricotta in a separate container (up to 4 days) so every bowl gets a fresh, cool dollop.
Refrigerate the soup without toppings up to 4 days, or freeze up to 3 months (the cabbage softens a little). Add the ricotta and mozzarella after reheating.
Variations
3 variations, each with its own ingredients and macrosZucchini "noodles"
SwapWide zucchini ribbons stand in for the cabbage — softer and more pasta-like, with about the same carbs.
- green cabbage → zucchini
7.6 g net · 339 kcal · 19 g protein · 25 g fat · ≈$2.54 per serving (−0.2 g net carbs vs the original)
Vegetarian (mushroom)
DietFinely chopped mushrooms browned hard stand in for the meat, simmered in vegetable broth — hearty and deeply savory.
- chicken broth → vegetable broth
- + 1 lb cremini mushrooms
- + 1 tbsp extra olive oil
- no Italian sausage
- no ground beef (80/20)
9.2 g net · 169 kcal · 8.9 g protein · 10 g fat · ≈$2.23 per serving (+1.4 g net carbs vs the original)
Creamy
FlavorHalf a cup of cream stirred in at the end gives a rosy, velvety broth that echoes a baked lasagna's béchamel layer.
- + ½ cup heavy cream
8.4 g net · 407 kcal · 20 g protein · 32 g fat · ≈$2.58 per serving (+0.6 g net carbs vs the original)
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Pin this recipe to your keto board so it’s there when you plan next week.
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