Low Fat Lasagna Soup

Savor all the comforting flavors of classic lasagna with a healthier twist in this Low Fat Lasagna Soup! Packed with lean ground turkey, vibrant vegetables, and tender lasagna noodles, this satisfying one-pot meal delivers rich, Italian-inspired taste without the guilt. The soup is simmered with aromatic herbs like basil and oregano, while a touch of creamy part-skim ricotta adds an indulgent finish. Fresh spinach and a sprinkle of Parmesan cheese round out the dish, making it a wholesome, low-fat option for a cozy weeknight dinner. Ready in under an hour, this easy recipe is perfect for feeding the family or meal prepping for the week. Healthy, hearty, and bursting with flavor, this spin on lasagna will keep everyone coming back for more!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 pound Lean ground turkey
• 1 tablespoon Olive oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 medium Red bell pepper, chopped
• 28 ounces Canned crushed tomatoes
• 6 cups Chicken broth, low sodium
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 8 ounces Lasagna noodles, broken into pieces
• 2 cups Fresh spinach, chopped
• 1 cup Part-skim ricotta cheese
• 0.5 cup Parmesan cheese, grated
• 0.25 cup Fresh basil, roughly chopped

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the lean ground turkey and cook until browned, breaking it up into small pieces with a spoon, about 5-7 minutes.

Step 2

Add the chopped onion, minced garlic, and chopped red bell pepper to the pot. Sauté until the onion is translucent and peppers are softened, about 4-5 minutes.

Step 3

Stir in the crushed tomatoes, chicken broth, dried basil, dried oregano, salt, and black pepper. Bring the mixture to a boil.

Step 4

Once boiling, add the broken lasagna noodles. Reduce the heat to a simmer and cook until the noodles are tender, approximately 10-12 minutes, stirring occasionally.

Step 5

Add the chopped fresh spinach to the pot and stir until wilted, about 2 minutes.

Step 6

In a small bowl, mix the part-skim ricotta cheese with some of the hot soup liquid to loosen it and then stir into the soup.

Step 7

Serve the soup hot, garnished with grated Parmesan cheese and fresh basil leaves.

Nutrition Facts

Serving size	(3658.5g)

Amount per serving	% Daily Value*
Calories	2504.8

Total Fat 87.6g	0%
Saturated Fat 31.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 464.0mg	0%
Sodium 4709.7mg	0%
Total Carbohydrate 262.4g	0%
Dietary Fiber 29.6g	0%
Total Sugars 54.7g
Protein 186.7g	0%

Vitamin D 0IU	0%
Calcium 1680.2mg	0%
Iron 28.3mg	0%
Potassium 5841.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.5%

Protein: 28.9%

Carbs: 40.6%