Low Sodium Lasagna Soup

Savor the comforting flavors of Italian cuisine with this Low Sodium Lasagna Soup—a hearty, one-pot meal perfect for a wholesome family dinner. Packed with lean ground turkey, fresh vegetables like carrots, celery, and spinach, and seasoned with aromatic Italian herbs, this soup delivers all the familiar tastes of classic lasagna in a lighter, heart-smart format. Made with no-salt-added tomatoes and chicken broth, and finished with tender whole grain lasagna noodles, it's a flavorful yet low sodium option that sacrifices none of the richness. Top each bowl with a creamy dollop of ricotta, a sprinkle of Parmesan, and fresh basil for a vibrant and delicious garnish. Ready in just one hour, this satisfying soup is filling, nutritious, and easy to prepare, making it perfect for busy weeknights.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound lean ground turkey
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 3 cloves garlic cloves, minced
• 28 ounces no salt added diced tomatoes
• 15 ounces no salt added tomato sauce
• 6 cups low sodium chicken broth
• 1 tablespoon dried Italian herbs
• 1 whole bay leaf
• 8 ounces whole grain lasagna noodles, broken into pieces
• 4 cups fresh spinach
• 1 cup ricotta cheese
• 1 cup grated Parmesan cheese
• 0.25 cup fresh basil, chopped
• 0.5 teaspoon black pepper

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground turkey and cook until browned, about 5-7 minutes, breaking it up with a spoon as it cooks.

Step 2

Add the onion, carrots, and celery to the pot. Sauté until the vegetables are softened, approximately 5 minutes.

Step 3

Stir in the garlic and cook for another minute until fragrant.

Step 4

Add the no salt added diced tomatoes, no salt added tomato sauce, and low sodium chicken broth. Stir to combine.

Step 5

Mix in the dried Italian herbs and the bay leaf. Bring the mixture to a gentle boil.

Step 6

Once boiling, reduce the heat to a simmer. Add the broken lasagna noodles and cook uncovered until the noodles are tender, about 10-12 minutes.

Step 7

Stir in the fresh spinach and continue to cook just until wilted, about 2-3 minutes.

Step 8

Season the soup with black pepper to taste.

Step 9

Remove and discard the bay leaf. Serve the soup hot, with a dollop of ricotta cheese and a sprinkle of Parmesan cheese and fresh basil on top of each bowl.

Nutrition Facts

Serving size	(4192.9g)

Amount per serving	% Daily Value*
Calories	2949.8

Total Fat 120.1g	0%
Saturated Fat 46.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 554.8mg	0%
Sodium 5611.0mg	0%
Total Carbohydrate 287.9g	0%
Dietary Fiber 53.0g	0%
Total Sugars 66.7g
Protein 218.0g	0%

Vitamin D 0IU	0%
Calcium 2803.5mg	0%
Iron 32.5mg	0%
Potassium 6718.4mg	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: 34.8%

Protein: 28.1%

Carbs: 37.1%