A hearty, low-carb version of a classic Italian comfort food, this Keto Lasagna Soup delivers all the rich flavors of lasagna without the carbs.

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Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent.
Add minced garlic and cook for another minute.
Add ground beef and Italian sausage, breaking it apart as it browns.
Drain excess fat if necessary.
Stir in diced tomatoes, tomato paste, beef broth, Italian seasoning, red pepper flakes, salt, and black pepper.
Bring to a boil, then reduce heat and simmer for 20 minutes.
Add zucchini noodles and cook for 3-5 minutes until tender.
Stir in ricotta cheese and half of the mozzarella cheese until melted and combined.
Ladle soup into bowls and top with remaining mozzarella, Parmesan cheese, and fresh basil.
Serve hot and enjoy!

You can substitute zucchini noodles with shirataki noodles for an even lower carb option.
Adjust the spice level by increasing or decreasing the red pepper flakes.
Store leftovers in an airtight container in the fridge for up to 4 days.