Cozy Up with my Low Carb, High Protein Lasagna Soup Recipe

As the leaves turn and the air grows crisp, the craving for warm, hearty dishes begins to rise. What better way to satisfy this craving than with a comforting bowl of lasagna soup? But this isn’t just any lasagna soup recipe – I’ve tweaked the viral sensation to suit a low carb, high protein diet, making it a guilt-free pleasure perfect for the cooler weather.

This lasagna soup is not just delicious; it’s also a nutritional powerhouse, perfect for keeping you satiated and cozy. The combination of ground beef and Italian sausage packs in the protein, while the low carb pasta ensures you enjoy this comfort food without any carb-heavy guilt. The cheese topping – a blend of mozzarella, ricotta, and Parmesan – adds a creamy, indulgent finish to each spoonful.

So next time you’re looking for a comforting meal to warm you up from the inside out, give this low carb version of the viral lasagna soup a try. It’s sure to become a new favorite in your fall and winter recipe repertoire. Enjoy this delicious, warming bowl of goodness! 🍲🧀🍂

lasagna soup

Viral Lasagna Soup – Made Low Carb and High Protein

This is one of my go-to meal prep recipes during the colder months…it lasts in the fridge for a week and gets even better with each day.
5 from 1 vote
Prep Time 15 minutes
Cook Time 11 minutes
Course dinner, lunch
Cuisine American, Italian
Servings 12
Calories 338 kcal


  • 1 pound ground beef
  • 1 pound ground Hot Italian sausage
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 1/2 onion chopped
  • 1 small shallot chopped
  • 6 cloves garlic minced
  • 4 tbsp tomato paste
  • 1 jar 24 ounces marinara sauce, I like Rao’s
  • 1 – 2 tsp red pepper flakes
  • 1 tbsp dried parsley
  • 2 tsp dried oregano
  • 1 tbsp dried basil
  • 12 oz beef broth I like Kettle & Fire Beef Bone Broth
  • 1 lb low carb pasta I like Kaizen
  • 2 cups fresh baby spinach
  • 10 oz whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup freshly grated parmesan cheese


  • In a large pot or dutch oven over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper.
  • Remove meat from pot with a slotted spoon and discard any grease.
  • In the same pot, heat olive oil over medium heat. Add chopped onion, shallot and garlic and saute until onion is translucent.
  • Stir in tomato paste, marinara sauce, spices, and beef broth.
  • Add the cooked ground meat to pot.
  • Bring to a simmer and add pasta. Cook until pasta is tender – 7 – 8 minutes.
  • Stir in spinach and remove from heat.
  • In a small bowl, stir together the cheeses.
  • Spoon the hot soup into bowls and top with a dollop of the ricotta cheese mixture when serving.


@lowcarblolita Viral Lasagna Soup – Made Low Carb and High Protein! This is one of my go-to meal prep recipes during the colder months…it lasts in the fridge for a week and gets even better with each day. ✅ INGREDIENTS * 1 pound ground beef * 1 pound ground Hot Italian sausage * salt and pepper ,to taste * 1/2 onion , chopped * 2 tbsp olive oil * 6 cloves garlic, minced * 4 tbsp tomato paste * 1 jar (24 ounces) marinara sauce, I like Rao’s * 1 – 2 tsp red pepper flakes * 1 tbsp dried parsley * 2 tsp dried oregano * 1 tbsp dried basil * 12 oz beef broth, I like Kettle & Fire Beef Bone Broth * 1 lb low carb pasta, I like Kaizen * 2 cups fresh baby spinach * 1 tub whole milk ricotta cheese * 1 cup shredded mozzarella cheese * 1/2 cup freshly grated parmesan cheese 🔗 Full recipe at the link in my bio #viralrecipe #lasagnasoup #lowcarbrecipes #healthyrecipes #easyhealthyrecipes #wintersouprecipes #highproteinmeals #mealprepideas ♬ original sound – Lolita – 50+ Wellness


Lasagna soup will store in the fridge for up to five days, making it perfect for meal prep.


Calories: 338kcalCarbohydrates: 4gProtein: 21gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 76mgSodium: 567mgPotassium: 362mgFiber: 2gSugar: 1gVitamin A: 841IUVitamin C: 4mgCalcium: 183mgIron: 2mg
Tried this recipe?Let us know how it was!
Lolita Carrico
Lolita Carrico
A certified nutritionist and self-taught chef with a love for entertaining and experimenting with food, Lolita Carrico created Ketology after struggling for years with her own hormonal changes and weight gain. After having two children, she found that managing her weight and moods became more and more of a struggle. After researching the ketogenic diet thoroughly and understanding the science and nutritional aspects, she began her keto journey in 2018. Within three months, she shed 25 pounds and her mood improved, focus sharpened and her energy was through the roof. Four years later, she has maintained a 65-pound weight loss and has learned to intuitively follow a balanced keto lifestyle without sacrificing a thing!

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