Low-Carb High Protein Lasagna Soup
Lasagna is a beloved Italian classic, but it’s not exactly Keto-friendly with its layers of pasta. However, that doesn’t mean you have to say goodbye to its rich, comforting flavors. This Low-Carb, High-Protein lasagna soup brings you all the delightful tastes of lasagna without the carb overload. In this article, we’ll explore the Keto compatibility of traditional lasagna, how you can customize this recipe to your liking, and the best way to store the leftovers.Is lasagna Keto?Traditional lasagna is not Keto-friendly. The pasta sheets used in lasagna are a carbohydrate-heavy element that doesn’t align with the Low-Carb requirements of the Keto diet. Additionally, lasagna recipes can feature sugar-laden tomato sauces and ricotta cheese, further contributing to the carb count. To create a Keto-compatible lasagna dish, you need to get creative, as this Low-Carb, High-Protein lasagna soup does, by using beef and cheese as a protein base instead of pasta.How to customize this recipe?The beauty of this lasagna soup is its flexibility. You can tailor it to suit your taste preferences. If you’d like a bit of heat, add a pinch of red pepper flakes. For more Mediterranean flair, sprinkle in some oregano and rosemary. And if you’re a fan of greens, consider incorporating fresh spinach or kale for added texture and nutrition. The possibilities for personalizing this soup are nearly endless.How to store the leftovers?If, by some chance, you find yourself with leftovers, storing them is straightforward. Allow the soup to cool to room temperature, then transfer it to an airtight container. Refrigerate it, and your leftover soup will stay fresh for about 3-4 days. When you’re ready to enjoy it again, gently reheat it on the stovetop or in the microwave, stirring occasionally to
How to Make It
Step 1
Finely dice the onion and mince the garlic. Add the olive oil to a pot over medium-low heat and add the onions. Sauté for 2-3 minutes until translucent, then add the garlic and cook for 30 seconds.
Step 2
Raise the heat to medium-high and add the ground beef. Cook until brown, breaking up the meat as it cooks. Season with salt and pepper, and drain excess grease.
Step 3
Add tomato paste and fry for 1 minute. Add the broth and marinara sauce, and bring to a boil. Reduce the heat to low to maintain a gentle simmer. Simmer, stirring occasionally, for 20 minutes.
Step 4
Mix in the heavy cream and mozzarella cheese until the cheese has melted. Taste and add additional salt and pepper, if needed. Ladle the soup into 6 bowls.
Step 5
Top each bowl with 2 tablespoons of parmesan cheese and some fresh basil. Enjoy!
Ingredients
- Extra virgin olive oil – 2 tbsp
- Onion – 1 small
- Garlic – 2 clove
- Ground beef – 500 g
- Tomato paste – 2 tbsp
- Beef broth, bouillon or consomme, homemade – 3 cup
- Marinara sauce, homemade – 1.5 cup
- Heavy cream – 0.5 cup
- Mozzarella cheese, whole milk – 1 cup, grated
- Parmesan cheese, fresh (hard) – 0.5 cup, shredded
- Basil – 2 tbsp