Our Keto Mediterranean Lasagna Soup is a delightful marriage of hearty flavors and low-carb goodness, designed for those embracing the Mediterranean charm while staying true to ketogenic principles.
Picture this: savory ground beef and sausage mingling with zucchini noodles, tomatoes, onions, and garlic. Aromatic herbs like oregano and basil infuse the broth, creating a comforting, soul-warming bowl. What makes it keto? We’ve ditched the traditional pasta and opted for thinly sliced zucchini, adding a crisp texture and a nutrient boost.
So, grab a bowl and get ready to enjoy a comforting, satisfying soup that brings the Mediterranean charm to your table without the carbs.
Keto Mediterranean Lasagna Soup
Course: SoupsCuisine: MediterraneanDifficulty: Easy6
servings30
minutes30
minutesIngredients
1 lb Italian sausage, peeled1 lb ground beef
4 cups beef broth
14 oz crushed tomatoes
8 oz tomato sauce
1 cup water
2 zucchinis, spiralized or thinly sliced, OR one pack of shirataki noodles
1 onion, diced
4 cloves garlic, minced
2 tsp Italian seasoning
2 tsp dried basil
2 tsp dried oregano
1 tsp chili flakes (optional)
1/2 tsp salt
1/2 tsp black pepper
1 cup diced fresh mozzarella cheese
Fresh basil leaves for garnish
Directions
- In a large pot or casserole dish, brown the ground beef and Italian sausage over medium-high heat until cooked through. Drain any excess grease.
- Add diced onion and minced garlic to the pot and sauté until fragrant.
- Pour in the beef broth, crushed tomatoes, tomato sauce, water, Italian seasoning, dried basil, dried oregano, chili flakes (optional), salt, and black pepper. Stir to combine.
- Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes to allow the flavors to meld together.
- Add the zucchini noodles to the pot and simmer for an additional 5 minutes until tender.
- Ladle the soup into bowls and top each serving with shredded mozzarella cheese.
- Garnish with fresh basil leaves before serving.