Low Carb Lasagna Soup

This low carb lasagna soup is a fun way to eat a traditional Italian meal! It's a rich, meaty tomato soup with all the flavors of lasagna, strips of low carb tortilla standing in for the noodles, and plenty of melted cheese on top. It's keto friendly at about 6g net carbs per serving, and comes with a video tutorial.

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It's winter. Soup is good. Right? Except that, when you're on a low carb diet, soups often aren't filling enough (unless it's a big rich cheese soup, of course)! Without the classic additions of rice, pasta or noodles, soup can be delicious but just not filling enough. And if you're anything like me, that means that you're more susceptible to a snack or three a little later.

My answer to this problem was more MEAT. Ground beef is the perfect candidate, and that's how I came up with the idea of this low carb lasagna soup!

A protein-packed bowl: each serving of this soup has about 28g of protein, thanks to a full pound of ground beef plus the cheese, for around 6g net carbs. That's exactly why it keeps you full until your next meal.

By the way, if you love soup, be sure to check out all my low carb soup recipes - so much inspiration!

Key Ingredients & Substitutions

• Low carb tortillas (the "noodles"). Instead of lasagna noodles, I cut two small low carb tortillas into strips. They soften in the hot soup and give you that soft, slightly chewy pasta feel for very few carbs. I use Mission Carb Balance, but any low carb tortilla works - see my low carb tortilla comparison for the best options. Add them right at the end so they don't turn mushy.
• Cabbage (for cabbage lasagna soup). Want to skip the tortillas? Wide ribbons of green cabbage make a great noodle swap and keep the soup gluten free. Slice about 2 cups into wide strips and simmer them in the broth for 8-10 minutes, until tender, before adding the cheese.
• Ground beef. This is where the staying power comes from. An 80/20 blend gives the best flavor; you can use ground turkey, ground pork or Italian sausage instead.
• Beef broth. A good broth makes a big difference in a simple soup. I love Kettle & Fire beef bone broth, and you can read more about why in the low carb benefits of bone broth. Chicken broth works too.
• Tomato sauce. Plain canned tomato sauce, not pasta sauce or marinara, which often has added sugar. Check the label!
• Seasonings. Onion powder, Italian seasoning and a splash of Worcestershire sauce give the soup its deep, savory, slow-cooked flavor in just 20 minutes.
• Cheese and cream. Shredded mozzarella or an Italian blend melts beautifully into the soup. A swirl of heavy cream or a dollop of sour cream on top stands in for the ricotta layer.

Watch my video tutorial or scroll down for the full recipe and printable recipe card!

How to Make Low Carb Lasagna Soup

In a large skillet, brown the meat in oil then add onion powder and dried Italian herbs (I use a seasoning blend). Add beef broth or stock, tomato sauce and Worcestershire sauce. For beef broth I highly recommend Kettle & Fire - their products are SO good!

Bring to the boil and simmer for 10-15 minutes to let the flavors all meld together.

Meanwhile, cut up two low carb tortillas into small strips. These will imitate the pasta part of the lasagna! Add them to the soup with some shredded cheese. Cook for another few minutes until the cheese has melted. Check for seasoning and add salt and pepper if necessary.

Serve with additional shredded cheese and a swirl of heavy cream or a dollop of sour cream, whichever you prefer.

My non-low-carbing husband is a huge fan of this soup! It has a really deep, savory flavor and it is soooo comforting when it is cold outside!

Helpful Tips

Use a big enough pan. Once the broth goes in you have well over a quart of liquid, so a deep skillet, saute pan or soup pot is easier than a shallow frying pan.

Drain extra fat if you like. If your beef is on the fatty side, spoon off some of the grease after browning. Keeping a little adds flavor and helps keep you full, so it's up to you.

Add the tortilla strips last. They only need a few minutes to soften. If they simmer too long they start to break apart, so add them with the cheese right before serving.

Taste before you salt. Broth, tomato sauce, Worcestershire and cheese are all salty, so check the seasoning at the end rather than at the start.

Variations

• Cabbage lasagna soup. Swap the tortillas for about 2 cups of cabbage cut into wide ribbons, simmered until tender. Naturally gluten free!
• Palmini lasagna soup. Cut Palmini lasagna sheets (made from hearts of palm) into squares and stir them in at the end for a more noodle-like bite.
• Sausage lasagna soup. Use half ground beef and half Italian sausage (check that it's sugar free) for extra seasoning.
• Ricotta topping. Top each bowl with a spoonful of ricotta and some grated parmesan for the full lasagna experience.
• Spinach lasagna soup. Stir a couple of handfuls of baby spinach into the hot soup at the end, just until wilted.
• Spicy version. Add a pinch of red pepper flakes with the Italian seasoning.

Serving Ideas

This soup is hearty enough to be a meal on its own, especially for lunch. Serve it with extra shredded cheese, a swirl of cream or a dollop of sour cream, and some fresh basil or parsley if you have it.

For dinner, add a simple green salad with an Italian dressing on the side, or some low carb garlic bread made with your favorite keto bread. If you're feeding non-low-carbers too, they'll happily eat it just as it is - my husband does!

Storing & Freezing

Let any leftovers cool, then keep them in an airtight container in the fridge for up to 4 days. The tortilla strips keep soaking up the broth, so the soup thickens as it sits. Add a splash of broth or water when you reheat it on the stove or in the microwave.

To freeze, it's best to freeze the meaty tomato soup base before you add the tortillas and cheese. Freeze it in portions for up to 3 months, thaw overnight in the fridge, and reheat until piping hot. Then add freshly cut tortilla strips (or cabbage) and cheese and simmer for a few minutes. You can freeze the finished soup too, but the tortilla strips will be softer after thawing.

FAQs

What do you use instead of lasagna noodles?

In this recipe I use strips of low carb tortilla, which soften in the soup just like pasta. Other great options are wide ribbons of cabbage (for a cabbage lasagna soup), Palmini hearts of palm lasagna sheets, or thin ribbons of zucchini added at the very end. You can also leave out the "noodles" completely - the soup is still thick and meaty.

Can I freeze lasagna soup?

Yes! For the best texture, freeze the soup base without the tortilla strips and cheese for up to 3 months. After thawing and reheating, add the tortillas and cheese and simmer for a few minutes.

How much protein is in this lasagna soup?

About 28g of protein per serving, with the recipe making 4 servings. The exact amount depends on your ground beef, cheese and tortillas.

More Low Carb Soups and Lasagna Recipes

Love this recipe? Here are a few more you might enjoy:

• Low Carb Lasagna
• Low Carb Taco Soup
• Keto Alfredo Soup
• Zucchini Lasagna Roll Ups
• The Best Low Carb Ground Beef Recipes

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Lasagna Soup

4.55 from 20 votes

A hearty, meaty tomato soup with all the flavors of lasagna, low carb tortilla strips in place of noodles and lots of melted cheese. About 6g net carbs and 28g protein per serving.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Makes: 4 servings

Net Carbs: 6

Calories: 428

Ingredients Equipment Method Nutrition Video Notes

Ingredients

 

US CustomaryMetric

• 1 tbs olive oil
• 1 lb ground beef
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 3 cups beef stock or broth
• 8 oz tomato sauce
• 2 teaspoon Worcestershire sauce
• 2 small low carb tortillas 3g net carb each if possible
• ½ cup shredded cheese
• salt and black pepper
• sour cream or heavy cream optional, for garnish
• extra shredded cheese optional, for garnish

Equipment

• Mission Carb Balance Soft Flour Tortillas - 4g net carbs
• Simply Organic Italian Seasoning 0.95-Ounce

Step-by-Step Instructions

 

Cook ModePrevent your screen from going dark

1. Heat the olive oil in a large, deep skillet or soup pot over medium-high heat. Add the ground beef and cook, breaking it up, until browned (about 5 minutes). Stir in the onion powder and Italian seasoning.
2. Add the beef stock, tomato sauce and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer for 10-15 minutes so the flavors meld.
3. Cut the tortillas into small strips and add them to the soup with the shredded cheese. Simmer for a few minutes, stirring, until the cheese has melted and the strips have softened. Check for seasoning and add salt and pepper if necessary.
4. Serve, garnished with extra cheese and sour cream or heavy cream if desired.

Nutrition

Calories: 428kcalCarbohydrates: 15gProtein: 28gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 92mgSodium: 1142mgPotassium: 618mgFiber: 9gSugar: 3gVitamin A: 351IUVitamin C: 4mgCalcium: 123mgIron: 3mgNet Carbs: 6g

Video

Notes

Nutrition is calculated with 2 Mission Carb Balance tortillas; it will vary with the brand you use.

For a gluten free version, omit the tortillas or replace them with about 2 cups of cabbage cut into wide ribbons, simmered until tender before adding the cheese.

To freeze, freeze the soup before adding the tortillas and cheese, then add them after reheating.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.