Low Carb Lasagna Soup (Keto) - Oregon Valley Farm

Reasons for choosing the animal based diet

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Low Carb Lasagna Soup (Keto)

Lasagna Soup recipe from Oregon Valley Farm

I made this soup with chicken bone broth that I made the day before. As I post this we are in the height of cold and flu season. Bone broth is a go-to at our house for immune boosting! Here’s some details in case you aren’t already on the bone broth train:


  • Boosts immunity
  • Great for gut health & gut repair (think leaky gut)
  • Fights systemic inflammation
  • Promotes weight loss
  • Good source of Electrolytes which are essential for good health!
  • Boosts mood due to influence on the microbiome
  • Supports insulin regulation
  • much more…

Bone broth is FULL of micronutrients, minerals, good healthy fat and restorative amino acids such as glycine, alanine, proline, and hydroxyproline in the gelatin.

It’s super easy to make but there are also a lot of good bone broth on the market these days (Bonafide and Kettle and Fire are two great ones). If you buy yours be sure it’s from grass fed, no hormone, no antibiotic sources like ours! Toxins are stored in fat and bones and then released as they are cooked and consumed so it is critical you pay attention to this detail.

Here’s an example of what I used before: a whole onion, 2 garlic cloves, a bunch of rosemary, sea salt, ground pepper, red wine (Pinot Noir due to the high levels of Resveratrol) NOTE: the alcohol burns off so it’s just the flavor and it’s amazing!

To really get the nutrients out of the bones its important to slow cook them for 12-24 hours! Also, it’s typically important to use apple cider vinegar in bone broth to help draw the nutrients out of the bones. On to the delicious Low Carb Lasagna Soup recipe.


  • 1 Tbsp Avocado Oil
  • 1 Onion, medium, chopped
  • 1 lb Mild Italian Sausage
  • 4 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 32 oz Chicken Bone Broth, separated
  • 29 oz diced Fire Roasted Tomatoes
  • 2 tsp dried Oregano
  • 1/2 tsp crushed Red Pepper
  • 2 dried Bay Leaves
  • 1 cup Mozzarella, shredded
  • 1/3 cup fresh grated Parmesan
  • * optional extra cheese for garnish


Heat Avocado Oil in a large pot over medium-high heat.

Add chopped onion. Cook about 3 minutes.

Add Sausage and cook until browned.

Add minced garlic and cook for about one minute.

Add tomato paste and stir until smooth.

Use 1/2 cup of the chicken broth to deglaze the pot.

Add the rest of the chicken broth, tomatoes, oregano, crushed pepper and bay leaves.

Bring the soup to a boil, then reduce to a simmer for 20 minutes, covered.

Cook longer if you’d like a little thicker soup. When you are ready to serve the soup, stir in the cheese until it’s melted. Add salt and pepper to taste.

Serve with additional cheese on top as an option!

Recipe from farmsteadchic.com

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