You know the feeling. It’s 6 PM. Everyone’s hungry. You want something warm, cheesy, and comforting. But you also want to feel good about what you’re eating. A traditional lasagna? Forget it. That’s a weekend project. If you love that classic flavor but need a quicker option, you might enjoy this guilt-free cheesy lasagna soup.
What if I told you you could get all that lasagna flavor in a bowl, in under 30 minutes, and it’s low-carb? Meet your new weeknight hero: Low-Carb Zucchini Noodle Shrimp Lasagna Soup.
This is the busy cook’s dream. We’re talking creamy tomato broth, plump shrimp, and tender zucchini noodles that stand in for pasta. It’s a hug in a bowl that won’t weigh you down. Let’s make it happen.
Recipe Overview
- Cuisine: Italian-Inspired
- Category: Main Course Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Ultimate Guide to Low-Carb Zucchini Noodle Shrimp Lasagna Soup
This isn’t just another soup recipe. This is your ticket to a craving-crushing dinner that’s fast, fun, and full of flavor. Why is this the only guide you need?
First, flavor. We build a rich base with garlic, herbs, and fire-roasted tomatoes. It tastes like it simmered for hours.
Second, speed. We use smart shortcuts. Pre-cooked shrimp? Yes, please. Jarred marinara? Absolutely. This is about maximum payoff for minimal effort. For another speedy, hands-off method, check out this Low-Carb Instant Pot Lasagna Soup.
Third, ease. One pot. A few simple steps. You can’t mess this up. I’ve made this on my most chaotic nights and it always saves the day.
The Simple Ingredients
I bet you have half of this in your kitchen right now. The rest is a quick grab at the store. No weird, hard-to-find items here.
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional, for a kick)
- 4 cups chicken or vegetable broth
- 1 (24-oz) jar good-quality marinara sauce
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 lb medium shrimp, peeled and deveined (tail-on or off, your choice!)
- 3 medium zucchini, spiralized into “zoodles”
- 1 cup shredded mozzarella cheese
- Fresh basil, for garnish
- Salt and black pepper to taste
Let’s Get Cooking! (The Step-by-Step)
Grab your favorite large pot or Dutch oven. We’re doing this in one dish for easy cleanup. Let’s go!
Low-Carb Zucchini Noodle Shrimp Lasagna Soup Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Low-Carb Zucchini Noodle Shrimp Lasagna Soup Recipe!
Nutrition Information
- Heat the olive oil in your pot over medium heat. Add the diced onion and cook for 3-4 minutes, until it’s soft and translucent.
- Add the minced garlic, oregano, and red pepper flakes. Cook for just 1 minute until fragrant. Don’t let the garlic burn!
- Pour in the broth, marinara sauce, and the can of fire-roasted tomatoes (with their juices). Give it a good stir and bring it to a gentle simmer.
- While the soup simmers, mix your ricotta and Parmesan cheese in a small bowl. Season it with a pinch of salt and pepper. This is your creamy lasagna layer.
- Add the raw shrimp to the simmering soup. Cook for 3-4 minutes. They cook fast! They’re done when pink and opaque.
- Now, stir in the zucchini noodles. They only need 2-3 minutes to soften slightly. We want them to have a bit of bite, not be mushy.
- Turn off the heat. It’s time for the magic. Drop spoonfuls of the ricotta mixture right into the hot soup. Don’t stir it in completely.
- Sprinkle the shredded mozzarella over the top. Pop a lid on the pot for 2-3 minutes to let the cheese melt beautifully.
- Ladle the soup into bowls, making sure everyone gets some of that creamy ricotta and melted mozzarella. Garnish with fresh basil and extra Parmesan. Dinner is served!
What to Serve With This Dish
This soup is a full meal in a bowl. But if you want to round it out, keep it simple and fast.
A big, crisp green salad with a lemon vinaigrette is perfect. So is a slice of garlic bread for the non-low-carb folks at your table.
For a keto-friendly side, try some quick roasted asparagus or broccoli. Toss them in oil, salt, and pepper, and roast at 400°F while the soup cooks.
Make This Recipe Your Own (Quick Swaps)
Make this work for you! Got chicken instead of shrimp? Use it. Need it dairy-free? No problem.
Protein Swap: Use diced cooked chicken sausage or shredded rotisserie chicken instead of shrimp. Add it with the broth to heat through.
Dairy-Free: Skip the ricotta and mozzarella. Use a dollop of plain, unsweetened coconut cream for richness and a dairy-free cheese shred on top.
Veggie Boost: Add a handful of fresh spinach or chopped kale with the zucchini noodles. It wilts right in.
How to Store Leftovers (If You Have Any!)
This soup stores great! Let it cool completely, then transfer it to an airtight container.
It will keep in the fridge for up to 3 days. Reheat it gently on the stove over medium-low heat. Add a splash of broth if it gets too thick.
I don’t recommend freezing it, as the zucchini noodles can become watery when thawed. It’s so good, you probably won’t have leftovers anyway!
NUTRITION INFORMATION
- Calories: ~380
- Total Fat: 18g
- Net Carbohydrates: 14g
- Protein: 35g
- Fiber: 4g
*Nutrition is an estimate and will vary with specific ingredients used.
FREQUENTLY ASKED QUESTIONS
Can I use pre-cooked shrimp?
Yes! Add them in the last 2 minutes of cooking, just to heat through. This prevents them from getting rubbery.
My zucchini noodles got soggy. What happened?
You cooked them too long. Add them at the very end, right before you turn off the heat. The residual heat is enough to soften them perfectly.
Is this soup keto-friendly?
Absolutely! With about 14g net carbs per serving, it fits perfectly into a standard keto meal plan. Just check your marinara sauce for added sugar.
See? I told you we could do it. In the time it takes to debate takeout, you made a restaurant-worthy, healthy meal. You got your cheesy, cozy fix without the carb coma. That’s a major win. If you’re an Instant Pot fan, this easy keto lasagna soup recipe is another fantastic option for your comfort food rotation.
This low-carb zucchini noodle shrimp lasagna soup is now officially in your weeknight rotation. It’s fast, it’s flavorful, and it makes you feel like a kitchen superstar with zero stress.
Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!
