Low-Carb Zucchini Noodle Shrimp Lasagna Soup Recipe

It’s 6 PM. You’re hungry. The family is hangry. And the thought of layering a real lasagna makes you want to order pizza.

I get it. I live it. That’s why we’re making this Low-Carb Zucchini Noodle Shrimp Lasagna Soup instead. If you love the flavors of lasagna but want a simpler, soupier version, you must try our Low Carb Cheesy Lasagna Soup.

We get all the cozy, cheesy, Italian flavor of lasagna. But we skip the fuss, the carbs, and the hour of oven time. This is a 30-minute, one-pot wonder that saves the day.

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 new weeknight weapon.

It combines the best parts of a creamy shrimp scampi and a hearty lasagna into one bowl. Zucchini noodles (zoodles) replace pasta, keeping it light and low-carb. Plump shrimp add quick protein. And a rich, tomato-herb broth with melty cheese feels like a hug. For another fantastic way to enjoy shrimp with zoodles, check out this Low-Carb Zoodle Shrimp Scampi.

You need one pot. A few simple ingredients. And a desire to get dinner done. Let’s do this.

The Simple Ingredients

I bet you have half of this in your kitchen right now. That’s the beauty of it. No special trips to the store.

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 lb medium raw shrimp, peeled and deveined
• 1 (24-oz) jar marinara sauce (sugar-free for keto)
• 4 cups chicken or vegetable broth
• 1 tsp dried Italian seasoning
• 1/2 tsp red pepper flakes (optional, for heat)
• 3 medium zucchini, spiralized into noodles
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 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 or Dutch oven. We’re going in fast. The whole process is a breeze.

1. Heat the olive oil in your pot over medium-high heat. Add the diced onion. Cook for 3-4 minutes, until it starts to soften.
2. Add the minced garlic. Cook for just 1 minute until fragrant. Don’t let it burn!
3. Toss in the raw shrimp. Season with a pinch of salt and pepper. Cook for 1-2 minutes per side, just until they turn pink. They don’t need to be fully cooked yet. Remove them to a plate and set aside.
4. To the same pot, add the marinara sauce, broth, Italian seasoning, and red pepper flakes. Give it a good stir and bring it to a simmer.
5. Let it simmer for 5 minutes. This lets the flavors get to know each other.
6. Stir in the zucchini noodles. Cook for 3-4 minutes. You want them tender but still with a little bite (al dente).
7. While the zoodles cook, mix the ricotta, 1/2 cup of the mozzarella, and the Parmesan in a small bowl. This is your lasagna cheese layer.
8. Reduce the heat to low. Add the cooked shrimp back to the pot. Drop spoonfuls of the ricotta mixture over the top of the soup.
9. Sprinkle the remaining 1/2 cup of mozzarella over everything. Cover the pot for 2-3 minutes, just until the cheese on top melts.
10. Garnish with fresh basil. Ladle into bowls, making sure to get a scoop of that creamy ricotta in each one. 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.

A quick side salad with a lemon vinaigrette is perfect. So is a slice of crusty garlic bread for the non-low-carb folks at your table.

Recipe

Low-Carb Zucchini Noodle Shrimp Lasagna Soup Recipe

Make Low-Carb Zucchini Noodle Shrimp Lasagna Soup Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Jennifer McDonallds

Prep: 10 min | Cook: 20 min | Total: 30 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Simple Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 lb medium raw shrimp, peeled and deveined
• 1 (24-oz) jar marinara sauce (sugar-free for keto)
• 4 cups chicken or vegetable broth
• 1 tsp dried Italian seasoning
• 1/2 tsp red pepper flakes (optional, for heat)
• 3 medium zucchini, spiralized into noodles
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh basil, for garnish

Let’s Get Cooking! (The Step-by-Step)

1

Heat the olive oil in your pot over medium-high heat. Add the diced onion. Cook for 3-4 minutes, until it starts to soften.

2

Add the minced garlic. Cook for just 1 minute until fragrant. Don’t let it burn!

3

Toss in the raw shrimp. Season with a pinch of salt and pepper. Cook for 1-2 minutes per side, just until they turn pink. They don’t need to be fully cooked yet. Remove them to a plate and set aside.

4

To the same pot, add the marinara sauce, broth, Italian seasoning, and red pepper flakes. Give it a good stir and bring it to a simmer.

5

Let it simmer for 5 minutes. This lets the flavors get to know each other.

6

Stir in the zucchini noodles. Cook for 3-4 minutes. You want them tender but still with a little bite (al dente).

7

While the zoodles cook, mix the ricotta, 1/2 cup of the mozzarella, and the Parmesan in a small bowl. This is your lasagna cheese layer.

8

Reduce the heat to low. Add the cooked shrimp back to the pot. Drop spoonfuls of the ricotta mixture over the top of the soup.

9

Sprinkle the remaining 1/2 cup of mozzarella over everything. Cover the pot for 2-3 minutes, just until the cheese on top melts.

10

Garnish with fresh basil. Ladle into bowls, making sure to get a scoop of that creamy ricotta in each one. Dinner is served!

Notes

Enjoy your homemade Low-Carb Zucchini Noodle Shrimp Lasagna Soup Recipe!

Nutrition Information

Calories: ~380

Fat: 18g

Carbohydrates: 18g

Net Carbs: 14g

Fiber: 4g

Protein: 35g

Did You Make This?

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For a strict keto dinner, just add a simple side of roasted asparagus or broccoli. It’s all about keeping the effort low and the satisfaction high.

Make This Recipe Your Own (Quick Swaps)

Make it work for you! Use what you have.

Swap the protein: Use diced chicken breast or Italian sausage instead of shrimp. Just cook it through in step 3.

Swap the veggie noodle: No zucchini? Use spiralized yellow squash or even thinly sliced cabbage for a different twist.

Boost the greens: Stir in a couple handfuls of fresh spinach right before adding the cheese. It wilts in seconds.

How to Store Leftovers (If You Have Any!)

This soup stores great. Let it cool completely.

Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop. The zoodles will soften more, but the flavor is still amazing.

I don’t recommend freezing it, as the dairy and zucchini can get watery when thawed.

NUTRITION INFORMATION

• Calories: ~380
• Fat: 18g
• Carbohydrates: 18g
• Net Carbs: 14g
• Fiber: 4g
• Protein: 35g

*Estimated per serving. Values can vary based on specific ingredients used.

FREQUENTLY ASKED QUESTIONS

Can I use pre-spiralized zucchini noodles?

Absolutely! It’s a huge time-saver. Grab a bag from the produce section. Just add them in step 6 and cook as directed.

Is this soup keto-friendly?

Yes! Just make sure your marinara sauce has no added sugar. The rest of the ingredients are perfect for a keto diet.

My soup is a bit watery. How can I thicken it?

Let it simmer uncovered for a few extra minutes to reduce. You can also stir a tablespoon of tomato paste into the broth in step 4 for a richer, thicker base.

See? I told you we could do it. In the time it takes to debate takeout, you made a healthy, delicious, and impressive meal.

You got your veggies, your protein, and that incredible cheesy lasagna feel. All without the carb coma or the messy kitchen. That’s a major win. And if you’re looking for a super-fast, no-cook shrimp option, these Shrimp Scampi Lettuce Wraps are a perfect choice.

Now go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!