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Low Carb, Keto Lasagna Soup, Gluten free, grain free lasagna

Low Carb, Keto Lasagna Soup – Gluten Free

  • Author: Kristi Barnes
  • Prep Time: 5
  • Cook Time: 40
  • Total Time: 45 minutes
  • Yield: 9 servings 1x
  • Category: Soups
  • Method: Stovetop
  • Cuisine: Italian


  • 1 tbsp. avocado oil
  • 1 medium yellow onion, chopped
  • 1 lb. mild Italian sausage
  • 4 cloves of garlic, minced
  • 2 tbsp. no sugar added tomato paste
  • 32 oz. Kettle and Fire Chicken Bone Broth, separated
  • 29 oz. no sugar added diced fire roasted tomatoes
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper, plus more to taste
  • 2 dried bay leaves
  • 1 c. shredded mozzarella
  • 1/3 c. freshly grated parmesan cheese
  • optional garnishes: a dollop of ricotta cheese, additional grated parmesan and/or mozzarella, fresh oregano, parsley or basil


  1. Heat avocado oil in a Dutch oven or large pot over medium-high heat.
  2. Add onion and cook 3 minutes, stirring occasionally.
  3. Add Italian sausage and cook another 3-5 minutes, or until browned. (I use a meat chopper to keep it from clumping.)
  4. Add minced garlic and cook one additional minute until fragrant.
  5. Stir in tomato paste until heated through and thoroughly mixed.
  6. Use 1/2 cup of the chicken broth to deglaze the pan.
  7. Add remaining chicken broth, tomatoes, oregano, crushed red pepper and bay leaves.
  8. Bring to a boil, reduce heat and simmer, covered, for 20 minutes.
  9. Check the consistency of your soup. If it’s too runny for your taste, simmer a few more minutes uncovered. (Mine turned out perfectly.)
  10. Turn heat to low.
  11. Stir in the mozzarella and parmesan cheeses until melted.
  12. Add salt and pepper to taste if desired. ( I didn’t. This will depend on the sodium content of your chicken broth and how spicy you want your soup.)
  13. Serve with some additional garnishes (not included in Nutrition Facts) such as a dollop of ricotta cheese, additional grated parmesan and/or mozzarella, fresh oregano, parsley or basil.

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