Description

Craving the comforting flavors of lasagna without the heavy carbs and long prep time? Look no further than this incredible Healthy Lasagna Soup! This recipe delivers all the deliciousness of your favorite Italian dish in a convenient, hearty, and unbelievably satisfying soup format, all while keeping each bowl under 300 calories. It’s a perfect weeknight meal that’s both nutritious and incredibly flavorful, proving that healthy eating doesn’t have to mean sacrificing taste. Get ready to transform your dinner routine with this guilt-free indulgence that’s packed with vegetables, lean protein, and all the classic Italian herbs you love.

Ingredients

Scale

1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 pound lean ground turkey or lean ground beef (93% lean or higher)
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can diced tomatoes, undrained
4 cups low-sodium chicken broth or vegetable broth
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional, for a touch of heat)
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
4–6 whole wheat lasagna noodles, broken into 1–2 inch pieces
1/2 cup part-skim ricotta cheese or low-fat cottage cheese
1/4 cup grated Parmesan cheese, plus extra for serving
2 cups fresh spinach, roughly chopped
Salt and freshly ground black pepper to taste
Fresh parsley or basil, chopped, for garnish (optional)

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Instructions

**Sauté Aromatics:** Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
**Brown the Meat:** Add the ground turkey or beef to the pot. Break it up with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat if necessary.
**Add Vegetables and Tomatoes:** Stir in the chopped carrots and celery. Cook for 5 minutes, allowing them to soften slightly. Pour in the crushed tomatoes and diced tomatoes (with their juices).
**Season and Simmer:** Add the chicken or vegetable broth, dried oregano, dried basil, and red pepper flakes (if using). Stir well to combine. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15 minutes to allow the flavors to meld.
**Cook Lasagna Noodles:** Increase the heat to medium-low. Add the broken lasagna noodle pieces to the simmering soup. Cook for 10-12 minutes, or until the noodles are al dente (tender but still firm to the bite). Stir occasionally to prevent the noodles from sticking together.
**Stir in Ricotta and Spinach:** While the noodles are cooking, in a small bowl, combine the ricotta cheese and 1/4 cup of grated Parmesan cheese. Once the noodles are cooked, stir the fresh spinach into the soup until it wilts, which should only take a minute or two.
**Serve and Garnish:** Ladle the hot soup into bowls. Dollop a spoonful of the ricotta mixture into each bowl. Season with salt and pepper to taste. Garnish with fresh parsley or basil and an extra sprinkle of Parmesan cheese, if desired, before serving immediately.

Notes

For best results, consume the soup within 3-4 days from refrigeration, or freeze for up to 2-3 months. If freezing, consider cooking noodles separately to prevent mushiness when reheating. Always taste and adjust seasonings to your preference before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl
Calories: 290
Sugar: 9g
Sodium: 650mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 25g
Cholesterol: 60mg