Description
A rich and comforting Keto Lasagna Soup combining the flavors of Italian sausage, tomatoes, and cheeses in a creamy, low-carb broth. Perfect for a cozy meal that satisfies the craving for lasagna without the carbs from pasta.
Ingredients
Scale
Meat and Oil
- 1 lb Italian sausage (mild or spicy, based on preference)
- 1 tbsp olive oil
Vegetables
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cups fresh spinach leaves
Liquids and Tomato Products
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes, undrained
- 3 tbsp tomato paste
- 1/2 cup heavy cream
Herbs and Seasonings
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
Cheeses
- 1/2 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Garnish
- Fresh basil for garnish (optional)
Instructions
- Brown the Sausage: In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned, ensuring it’s fully cooked.
- Sauté Vegetables: Add the chopped onion, garlic, red bell pepper, and green bell pepper to the pot. Sauté the mixture until the vegetables are tender and fragrant, about 5 minutes.
- Add Broth and Tomatoes: Stir in the chicken broth, diced tomatoes with their juice, tomato paste, oregano, basil, and optional crushed red pepper flakes. Bring the mixture to a boil to combine flavors.
- Simmer the Soup: Reduce the heat to low and let the soup simmer gently for about 15 minutes to meld all the flavors together.
- Add Cream and Season: Stir in the heavy cream and season with salt and pepper according to taste, ensuring a creamy and balanced base.
- Incorporate Spinach: Add the fresh spinach leaves and stir until they are wilted and integrated into the soup.
- Mix in Ricotta Cheese: Fold in the ricotta cheese until it is well combined throughout the soup, lending richness and texture.
- Add Mozzarella and Parmesan: Sprinkle the shredded mozzarella and grated Parmesan cheese evenly on top of the soup.
- Final Simmer: Cover the pot and let the soup simmer for an additional 5 minutes, allowing the cheeses to melt and the soup to thicken slightly.
- Serve: Ladle the hot soup into bowls and garnish with fresh basil if desired for a bright, fragrant finish.
Notes
- Use mild or spicy Italian sausage depending on your heat preference.
- Substitute heavy cream with coconut cream for a dairy-free option, though flavor will slightly differ.
- For extra low carbs, double-check the ingredients of the canned diced tomatoes for added sugars.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
- Adding fresh basil at the end enhances aroma and presentation but is optional.
