Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound Italian sausage, removed from casings (454 g)
  • 1 medium onion, chopped (approx. 1 cup) (115 g)
  • 2 cloves garlic, minced (approx. 2 teaspoons) (6g)
  • 1 green bell pepper, chopped (approx. 1 cup) (119 g)
  • 28 ounces crushed tomatoes (794g)
  • 15 ounces tomato sauce (425g)
  • 4 cups beef broth (946ml)
  • 1 teaspoon dried oregano (5 ml)
  • 1 teaspoon dried basil (5 ml)
  • 1/2 teaspoon red pepper flakes (2.5 ml) (optional, for heat)
  • Salt and pepper to taste
  • 15 ounces ricotta cheese (425g)
  • 1/4 cup grated Parmesan cheese (25 g)
  • 1 large egg, lightly beaten
  • 1/4 teaspoon garlic powder (1.25 ml)
  • Salt and pepper to taste
  • Fresh basil leaves, chopped (optional)
  • Shredded mozzarella cheese (optional)

Instructions:

  1. Brown the Italian sausage in a large Dutch oven or skillet over medium-high heat. Drain off any excess grease.
  2. Add the chopped onion and bell pepper to the pot with the sausage. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more.
  3. Stir in the crushed tomatoes, tomato sauce, and beef broth.
  4. Add the oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes to allow the flavors to meld.
  5. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, garlic powder, salt, and pepper. Mix well.
  6. Ladle the Keto Lasagna Soup into bowls. Top each serving with a dollop of the ricotta mixture and garnish with fresh basil and shredded mozzarella, if desired.