Irresistible Healthy Lasagna Soup

Why Make This Recipe

Lasagna soup is a delicious twist on traditional lasagna. It’s hearty, comforting, and packed with veggies, making it a great choice for a healthy meal. This recipe is easy to make and perfect for a busy weeknight dinner. Plus, it’s a fun way to enjoy all the flavors of lasagna in a cozy soup form. You can also customize it to fit your tastes and dietary needs.

How to Make Irresistible Healthy Lasagna Soup

Ingredients

• 1 lb ground turkey or beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 can (14 oz) crushed tomatoes
• 2 cups chopped fresh spinach
• 2 cups zucchini, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 8 oz whole wheat lasagna noodles, broken into pieces
• 1 cup shredded mozzarella cheese

Directions

1. In a large pot, brown the ground turkey or beef over medium heat until fully cooked. Drain excess fat.
2. Add the onion and garlic, sautéing until the onion is translucent.
3. Pour in the vegetable broth and crushed tomatoes, then add the zucchini, oregano, basil, salt, and pepper. Bring to a boil.
4. Lower the heat, cover, and let it simmer for about 15 minutes.
5. Add the broken lasagna noodles and cook until tender, about 10 minutes.
6. Stir in the spinach and let it wilt.
7. Serve hot, sprinkled with mozzarella cheese on top.

How to Serve Irresistible Healthy Lasagna Soup

Serve the soup hot in bowls. You can add more cheese on top if you like, and a sprinkle of fresh basil can add extra flavor. This soup is great on its own or paired with a simple side salad and some crusty whole-grain bread.

How to Store Irresistible Healthy Lasagna Soup

To store leftovers, let the soup cool completely and then transfer it to an airtight container. It can be kept in the fridge for up to 3 days. If you want to store it for longer, you can freeze it for up to 3 months. Just be sure to let it thaw in the fridge overnight before reheating.

Tips to Make Irresistible Healthy Lasagna Soup

• If you want a thicker soup, you can add more broken lasagna noodles or use less broth.
• Feel free to mix in other vegetables, like bell peppers or mushrooms, to make the soup even more nutritious.
• For a vegan version, substitute the meat with lentils and use vegetable broth.

Variation

You can switch up the protein used in this soup. Ground chicken or sausage also works well. Additionally, try using different types of cheese, such as Parmesan or a dairy-free alternative if you’re lactose intolerant.

FAQs

Can I make this soup ahead of time?
Yes, you can make the soup a day in advance. Store it in the fridge and reheat when ready to serve.

Can I use regular lasagna noodles?
Absolutely! If you prefer regular lasagna noodles, just cook them according to package instructions and add them to the soup.

Is this soup gluten-free?
To make this soup gluten-free, use gluten-free lasagna noodles and check that your other ingredients are gluten-free as well.

Healthy Lasagna Soup

A delicious twist on traditional lasagna, this healthy lasagna soup is hearty and packed with veggies, making it perfect for a quick weeknight dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Healthy, Italian

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground turkey or beef Choose ground turkey for a leaner option.
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth Use low-sodium broth if preferred.
• 1 can (14 oz) crushed tomatoes
• 2 cups chopped fresh spinach
• 2 cups zucchini, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• to taste Salt and pepper
• 8 oz whole wheat lasagna noodles, broken into pieces
• 1 cup shredded mozzarella cheese More cheese can be added for serving.

Method

 

Preparation

1. In a large pot, brown the ground turkey or beef over medium heat until fully cooked. Drain excess fat.
2. Add the onion and garlic, sautéing until the onion is translucent.

Cooking

1. Pour in the vegetable broth and crushed tomatoes, then add the zucchini, oregano, basil, salt, and pepper. Bring to a boil.
2. Lower the heat, cover, and let it simmer for about 15 minutes.
3. Add the broken lasagna noodles and cook until tender, about 10 minutes.
4. Stir in the spinach and let it wilt.

Serving

1. Serve hot, sprinkled with mozzarella cheese on top.

Notes

If you want a thicker soup, you can add more broken lasagna noodles or use less broth. Feel free to mix in other vegetables like bell peppers or mushrooms for added nutrition. For a vegan version, substitute the meat with lentils and use vegetable broth.