Description
A hearty twist on classic lasagna, this Keto Lasagna Soup offers all the flavors you love with a low-carb spin.
Ingredients
Scale
- 1 lb Italian sausage (mild or spicy)
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes, undrained
- 3 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes (optional)
- 1/2 cup heavy cream
- Salt and pepper to taste
- 2 cups fresh spinach leaves
- 1/2 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook, breaking it apart, until browned.
- Add the chopped onion, garlic, red bell pepper, and green bell pepper. Sauté until vegetables are tender, about 5 minutes.
- Stir in the chicken broth, diced tomatoes, tomato paste, oregano, basil, and crushed red pepper flakes. Bring to a boil.
- Reduce heat to low and simmer for about 15 minutes.
- Stir in the heavy cream and season with salt and pepper to taste.
- Add spinach leaves, stirring until wilted.
- Mix in the ricotta cheese until well combined, then sprinkle mozzarella and Parmesan on top.
- Cover and let simmer for an additional 5 minutes until the cheese melts and the soup thickens.
- Serve hot, garnished with fresh basil if desired.
Notes
For a lighter version, substitute heavy cream with coconut cream. Adjust spices to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg