Low Sodium Lasagna Soup
Cozy up with a bowl of hearty and flavorful Low Sodium Lasagna Soup, a lighter twist on the classic Italian favorite. Packed with lean ground turkey, fresh vegetables, whole grain lasagna noodles, and a rich tomato base, this one-pot wonder delivers all the comforting flavors of lasagna without the high sodium content. Perfect for health-conscious eaters, this soup is balanced with aromatic Italian herbs and gently simmered to perfection. The addition of fresh spinach, creamy ricotta, and a sprinkle of Parmesan creates a deliciously wholesome and satisfying meal. Ready in just an hour and brimming with vibrant ingredients, this recipe is ideal for weeknight dinners or meal prep. Each serving is topped with fragrant basil for a fresh finish, making it both nutritious and irresistibly delicious. Keywords: low sodium lasagna soup, healthy lasagna recipe, easy one-pot soup, low sodium meal prep.
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Recipe Information
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
Instructions
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.
Add the onion, carrots, and celery to the pot. Sauté until the vegetables are softened, approximately 5 minutes.
Stir in the garlic and cook for another minute until fragrant.
Add the no salt added diced tomatoes, no salt added tomato sauce, and low sodium chicken broth. Stir to combine.
Mix in the dried Italian herbs and the bay leaf. Bring the mixture to a gentle boil.
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.
Stir in the fresh spinach and continue to cook just until wilted, about 2-3 minutes.
Season the soup with black pepper to taste.
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
Calories |
2950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 5611 mg | 244% | |
| Total Carbohydrate | 287.9 g | 105% | |
| Dietary Fiber | 53.0 g | 189% | |
| Total Sugars | 66.7 g | ||
| Protein | 218.0 g | 436% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2804 mg | 216% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 6718 mg | 143% | |
*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.
