That moment when you’re craving lasagna so hard you can practically smell the bubbling cheese… but you also want to keep things light and low carb? Same. That’s exactly why “keto lasagna soup” has become the cozy dinner everyone’s making on repeat.
It’s warm, saucy, cheesy, and ridiculously satisfying—without the heavy pasta. And the best part: you can swap in whatever veggie “noodles” you’re obsessed with right now. Zucchini ribbons, spaghetti squash, cabbage, palmini, eggplant, even cauliflower florets… they all turn into that slurpable, spoonable comfort food vibe.
Below are six low carb zucchini-and-friends recipes that feel like a hug in a bowl. Pick your favorite base, grab a pot, and let tonight’s dinner basically cook itself.
1 Low Carb Zucchini Ribbon Keto Lasagna Soup
If you love those elegant zucchini ribbons that make dinner feel fancy with zero effort, this one’s for you. The ribbons soak up the tomato-basil broth and stay tender, but not mushy, as long as you add them at the end.
Ingredients
- 1 lb ground beef or Italian sausage
- 1 tbsp olive oil (optional, if using lean meat)
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 tsp Italian seasoning
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken or beef broth
- 2 medium zucchinis, shaved into ribbons with a peeler
- 1 cup ricotta cheese
- 1 to 1 1/2 cups shredded mozzarella
- 2 tbsp grated Parmesan
- Fresh basil or parsley, for serving (optional)
Instructions
- In a large pot over medium heat, brown the ground meat until cooked through. Drain excess grease if needed.
- Add onion and cook 3 to 4 minutes until softened. Stir in garlic for 30 seconds.
- Stir in Italian seasoning, salt, pepper, and red pepper flakes.
- Add tomato paste and cook 1 minute to deepen the flavor.
- Pour in crushed tomatoes and broth. Bring to a gentle boil, then reduce to a simmer for 10 to 15 minutes.
- Lower heat to low. Stir in zucchini ribbons and simmer 2 to 3 minutes, just until tender.
- Ladle into bowls. Add a big spoonful of ricotta, then top with mozzarella and Parmesan. Let it melt into the soup.
- Finish with basil or parsley if you want that “restaurant bowl” energy.
Tips
- For the best texture, add zucchini at the very end so it stays silky, not soggy.
- Want it thicker? Simmer 5 extra minutes before adding zucchini.
Variations
- Swap ricotta for cottage cheese if that’s your thing.
- Add a handful of spinach right before serving for extra green goodness.
2 Low Carb Spaghetti Squash Keto Lasagna Soup
This one is pure comfort. Spaghetti squash gives you that cozy, noodle-y slurp factor and holds up great for leftovers—aka tomorrow’s lunch is already handled.
Ingredients
- 1 medium spaghetti squash (about 2 1/2 to 3 lbs)
- 1 lb ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (28 oz) crushed tomatoes
- 4 cups broth
- 1 tbsp balsamic vinegar (optional, for a “simmered all day” taste)
- 1 cup ricotta
- 1 to 1 1/2 cups shredded mozzarella
- 2 tbsp Parmesan
Instructions
- Cook the spaghetti squash: cut in half, scoop seeds, roast cut-side down at 400°F for 35 to 45 minutes. Let cool, then shred into strands with a fork.
- In a pot, brown meat over medium heat. Add onion and cook 3 to 4 minutes. Add garlic for 30 seconds.
- Stir in seasoning, salt, and pepper.
- Add crushed tomatoes and broth. Simmer 10 to 15 minutes. Stir in balsamic vinegar if using.
- Add spaghetti squash strands and heat 2 to 3 minutes.
- Serve with ricotta, mozzarella, and Parmesan on top.
Notes
- Spaghetti squash soaks up broth over time, so leftovers get thicker. Add a splash of broth when reheating.
Tips
- For extra “lasagna” vibes, broil mozzarella on top in oven-safe bowls for 2 to 3 minutes.
3 Low Carb Cabbage Roll Keto Lasagna Soup
This tastes like lasagna met a cozy cabbage roll and decided to become the ultimate one-pot dinner. The cabbage turns silky and sweet in the tomato broth—so comforting.
Ingredients
- 1 lb ground beef (or half beef, half pork)
- 1 tbsp olive oil (optional)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chopped green cabbage (about 1/2 a small head)
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 can (28 oz) crushed tomatoes
- 4 cups broth
- 1 cup ricotta
- 1 to 1 1/2 cups shredded mozzarella
- Parmesan, to finish
Instructions
- Brown meat in a large pot over medium heat. Drain excess grease.
- Add onion and cook 3 minutes. Add garlic for 30 seconds.
- Stir in cabbage and cook 3 to 5 minutes to start softening.
- Add paprika, Italian seasoning, salt, and pepper.
- Pour in crushed tomatoes and broth. Simmer 15 to 20 minutes, until cabbage is tender.
- Serve in bowls with ricotta and a generous sprinkle of mozzarella and Parmesan.
Tips
- Chop cabbage into bite-size pieces so it’s spoon-friendly.
- If you love a little tang, add 1 to 2 teaspoons apple cider vinegar at the end.
Variations
- Add chopped mushrooms with the onion for extra depth.
- Use hot Italian sausage for a spicy, cozy kick.
4 Low Carb Palmini Noodle Keto Lasagna Soup
Palmini noodles are the shortcut hero here: quick, low carb, and perfect when you want lasagna soup in a hurry. This is a weeknight lifesaver that still feels indulgent.
Ingredients
- 1 lb ground Italian sausage or ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 4 cups broth
- 1 to 2 cans palmini noodles, drained and rinsed well
- 1 cup ricotta
- 1 to 1 1/2 cups shredded mozzarella
- Parmesan, for serving
Instructions
- Brown meat in a pot over medium heat. Add onion and cook 3 minutes. Add garlic for 30 seconds.
- Stir in Italian seasoning, salt, and pepper.
- Add tomato paste and cook 1 minute.
- Add crushed tomatoes and broth. Simmer 10 to 15 minutes.
- Stir in rinsed palmini noodles and simmer 2 to 3 minutes.
- Serve hot with ricotta, mozzarella, and Parmesan.
Tips
- Rinse palmini really well to mellow the taste. A quick soak in milk for 10 minutes also helps if you’re sensitive to the flavor.
- Add palmini near the end so it doesn’t over-soften.
Notes
- This version is fantastic for meal prep because the noodles hold their shape nicely.
5 Low Carb Eggplant Strip Keto Lasagna Soup
Eggplant strips give you that “layered lasagna” feel in soup form. They turn tender and silky and make the whole bowl feel extra hearty—without pasta.
Ingredients
- 1 lb ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 can (28 oz) crushed tomatoes
- 4 cups broth
- 1 medium eggplant, cut into thin strips (about 2-inch long “lasagna sheet” vibes)
- 1 cup ricotta
- 1 to 1 1/2 cups shredded mozzarella
- 2 tbsp Parmesan
- Optional: 1 tsp dried basil or a handful of fresh basil
Instructions
- Brown meat in a pot over medium heat. Add onion and cook 3 minutes. Add garlic for 30 seconds.
- Stir in Italian seasoning, salt, and pepper.
- Add crushed tomatoes and broth. Simmer 10 minutes.
- Add eggplant strips and simmer 8 to 12 minutes, until tender.
- Serve with ricotta, mozzarella, and Parmesan. Add basil if you want it extra cozy and fragrant.
Tips
- Eggplant can soak up liquid. If the soup gets too thick, add a splash of broth.
- Cut strips evenly so they cook at the same speed.
Variations
- For deeper flavor, roast eggplant strips at 425°F for 12 to 15 minutes, then add them to the soup at the end.
6 Low Carb Cauliflower Floret Keto Lasagna Soup
This one is hearty in a totally different way—like a chunky, rustic lasagna soup that eats like a meal. Cauliflower florets make it filling, cozy, and surprisingly “bread-y” without the carbs.
Ingredients
- 1 lb ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 4 cups broth
- 3 to 4 cups cauliflower florets (small bite-size pieces)
- 1 cup ricotta
- 1 to 1 1/2 cups shredded mozzarella
- Parmesan, for topping
Instructions
- Brown meat in a pot over medium heat. Add onion and cook 3 minutes, then add garlic for 30 seconds.
- Stir in Italian seasoning, salt, and pepper.
- Add tomato paste and cook 1 minute.
- Add crushed tomatoes and broth. Bring to a simmer.
- Add cauliflower florets and simmer 8 to 10 minutes, until tender but not falling apart.
- Serve with ricotta, mozzarella, and Parmesan.
Tips
- Keep florets small so every spoonful feels like “lasagna bites.”
- If you like it extra rich, stir in 2 to 4 tablespoons heavy cream at the end.
Notes
- Cauliflower can soften more as it sits. If you want firmer texture for leftovers, cook it just until barely tender.
What to Serve With These Cozy Low Carb Bowls
Honestly, these are full meals on their own—but if you want the full “lasagna night” vibe, keep it simple and comforting.
Easy low carb sides
- Caesar salad (skip croutons)
- Garlic butter green beans
- Roasted broccoli with Parmesan
- Simple arugula salad with lemon and olive oil
Make It Yours Tonight
If your fridge has even one veggie “noodle” option and your pantry has tomatoes, you’re already halfway to dinner. Choose the version that fits your mood—zucchini ribbons for light and silky, spaghetti squash for cozy noodles, cabbage for hearty comfort, palmini for quick weeknight wins, eggplant for that tender lasagna feel, or cauliflower for a chunky, satisfying bowl.
And don’t forget the real secret: the ricotta swirl + melty mozzarella on top. That’s the moment everyone at the table goes quiet because it’s just that good.