Heart-Healthy Lasagna Soup
Cozy up with a comforting bowl of Heart-Healthy Lasagna Soup, a wholesome twist on the classic Italian dish that warms the soul without compromising your health. This vibrant, veggie-packed soup features tender bites of whole-wheat lasagna noodles swimming in a flavorful broth made with low-sodium ingredients, aromatic herbs, and nutrient-rich vegetables like zucchini, carrots, and red bell peppers. Fresh spinach and basil add a refreshing burst of greenery, while a dollop of creamy low-fat ricotta and Parmesan cheese on top provides the decadent finish you love in lasagna—all without the heavy layers. Ready in just 45 minutes and perfect for feeding the whole family, this recipe delivers comfort food reimagined for heart-healthy living!
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Recipe Information
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 6 cups low-sodium chicken or vegetable broth
- 1 28-ounce can crushed tomatoes, no salt added
- 1 14-ounce can no-salt-added diced tomatoes
- 6 pieces whole-wheat lasagna noodles
- 0.5 cup fresh basil, chopped
- 2 cups fresh spinach
- 0.5 cup low-fat ricotta cheese
- 0.25 cup freshly grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until it becomes translucent.
Add the minced garlic, sliced carrots, diced red bell pepper, and diced zucchini. Sauté for 5-6 minutes until the vegetables are tender.
Pour in the low-sodium chicken or vegetable broth, crushed tomatoes, and no-salt-added diced tomatoes. Stir to combine.
Break the whole-wheat lasagna noodles into bite-sized pieces and add them to the pot.
Season the soup with dried oregano, dried basil, black pepper, and red pepper flakes. Stir well.
Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, or until the pasta is cooked al dente.
Stir in the fresh basil and spinach, allowing them to wilt into the soup.
In a small bowl, combine the low-fat ricotta cheese and freshly grated Parmesan cheese.
Ladle the hot soup into bowls and top each serving with a spoonful of the cheese mixture.
Serve immediately and enjoy your heart-healthy lasagna soup!
Nutrition Facts
Calories |
2081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 2102 mg | 91% | |
| Total Carbohydrate | 302.7 g | 110% | |
| Dietary Fiber | 55.8 g | 199% | |
| Total Sugars | 44.3 g | ||
| Protein | 105.0 g | 210% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1826 mg | 140% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 3580 mg | 76% | |
*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.
