You want a cozy, cheesy lasagna. But you also want to stick to your low-carb goals. And it’s a Wednesday. Who has time for all that layering and baking?
I hear you. That’s why I created this Low-Carb Zucchini Noodle Shrimp Lasagna Soup. It’s your favorite flavors in one pot. Ready in about 30 minutes. No fuss, all flavor. If you love this fusion of lasagna and soup, you should try my Low Carb Cheesy Lasagna Soup for another cozy, one-pot meal.
We’re talking tender shrimp, rich tomato broth, and melty cheese. All with zucchini noodles standing in for pasta. It’s a weeknight hero. Let’s make it.
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 is the only guide you need. Why? Because I’ve tested every shortcut.
This soup gives you that lasagna comfort without the carbs or the clock. The zucchini noodles cook right in the broth. They soak up all that amazing flavor.
You get protein from the shrimp and richness from the cheese. It’s a complete, satisfying meal. It’s also naturally gluten-free and perfect for keto.
Best part? You only need one pot. Dinner is solved. Let’s dig in.
The Simple Ingredients
I bet you have half of this in your kitchen right now. That’s the goal! Here’s your shopping list.
- 1 tbsp olive oil
- 1 lb medium shrimp, peeled and deveined
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional for heat)
- 1 (24-oz) jar of your favorite marinara sauce
- 4 cups chicken or vegetable broth
- 1/2 cup whole milk ricotta cheese
- 2 medium zucchini, spiralized into noodles
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil for garnish
Let’s Get Cooking! (The Step-by-Step)
Grab your big soup pot. We’re going fast. Follow these steps for a perfect soup every time.
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 a large pot or Dutch oven over medium-high heat.
- Add the shrimp. Season with salt and pepper. Cook for 1-2 minutes per side until just pink. Remove them to a plate. They’ll finish cooking later.
- In the same pot, add the onion. Cook for 3-4 minutes until soft.
- Add the garlic, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
- Pour in the marinara sauce and broth. Stir well and bring to a simmer.
- Let it simmer for 10 minutes. This builds the flavor base.
- Drop spoonfuls of the ricotta cheese into the simmering soup.
- Add the zucchini noodles (zoodles) and the cooked shrimp. Stir gently.
- Cook for 2-3 more minutes. You want the zoodles tender but not mushy.
- Turn off the heat. Stir in half the mozzarella and all the Parmesan until melted.
- Ladle into bowls. Top with remaining mozzarella and fresh basil. Serve hot!
What to Serve With This Dish
This soup is a full meal. But if you want a little something extra, I’ve got ideas.
A simple green salad with Italian dressing is perfect. It adds a fresh crunch.
Some garlic breadsticks made with low-carb bread would be great for dipping. Or just keep it simple with a sprinkle of extra cheese.
Make This Recipe Your Own (Quick Swaps)
Make it work for you! Here are my favorite easy swaps.
No shrimp? Use cooked Italian sausage or shredded chicken. Both are fantastic. If you’re looking for another fantastic shrimp recipe, my Low-Carb Zoodle Shrimp Scampi is a must-try for a lighter, garlicky dish.
Want it creamier? Swap the ricotta for full-fat cream cheese. Just whisk it in at the end.
Don’t have a spiralizer? You can use a vegetable peeler to make wide, flat zucchini ribbons. They work like lasagna sheets!
How to Store Leftovers (If You Have Any!)
This soup stores well. Let it cool completely first.
Store it in an airtight container in the fridge for up to 3 days. The zucchini noodles will soften more, but the taste is still great.
I don’t recommend freezing it. The dairy and zucchini can get watery when thawed.
Reheat gently on the stove over low heat. Add a splash of broth if it thickens up.
NUTRITION INFORMATION
- Calories: ~380
- Total Fat: 18g
- Net Carbohydrates: 12g
- Protein: 35g
- Fiber: 4g
(*Estimated per serving. Values can vary based on specific ingredients used.)
FREQUENTLY ASKED QUESTIONS
Can I make this soup ahead of time?
Yes, but with one trick. Prep the broth base and cook the shrimp. Store them separately. Add the zoodles and cheese when you reheat. This keeps the zoodles from getting too soft.
My soup is too thin. How can I thicken it?
Let it simmer uncovered for 5-10 more minutes. This will reduce the liquid. You can also stir in an extra tablespoon of tomato paste for a thicker, richer broth.
Is this recipe keto-friendly?
Absolutely! With only about 12g net carbs per serving, it fits most keto plans. Just make sure your marinara sauce is sugar-free.
There you have it. A decadent-tasting dinner that doesn’t wreck your diet or your schedule. This soup is a total game-changer for busy nights.
It proves that eating healthy can be fast, fun, and incredibly delicious. You don’t need hours to make something special. For another quick and easy low-carb shrimp idea, these Shrimp Scampi Lettuce Wraps are a fantastic no-cook option.
Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!
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