Low Fat Lasagna Soup
Savor the comforting flavors of lasagna in a lighter, more nourishing way with this Low Fat Lasagna Soup recipe. Packed with lean ground turkey, vibrant veggies like red bell peppers and spinach, and classic Italian herbs, this one-pot wonder is perfect for busy weeknights. Broken lasagna noodles simmer gently in a rich tomato-based broth, while a touch of part-skim ricotta adds creaminess without the guilt. Finished with a sprinkle of Parmesan and fresh basil, this dish delivers all the cozy satisfaction of traditional lasagna with fewer calories and less effort. Ready in under an hour, this healthy lasagna soup is a hearty, family-friendly meal you’ll want to make on repeat! Keywords: low fat lasagna soup, healthy lasagna recipe, easy lasagna soup, turkey lasagna soup.
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Recipe Information
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
Instructions
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.
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.
Stir in the crushed tomatoes, chicken broth, dried basil, dried oregano, salt, and black pepper. Bring the mixture to a boil.
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.
Add the chopped fresh spinach to the pot and stir until wilted, about 2 minutes.
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.
Serve the soup hot, garnished with grated Parmesan cheese and fresh basil leaves.
Nutrition Facts
Calories |
2505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 4710 mg | 205% | |
| Total Carbohydrate | 262.4 g | 95% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 54.7 g | ||
| Protein | 186.7 g | 373% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1680 mg | 129% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 5842 mg | 124% | |
*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.
