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–+ servings
Veggie Lasagna Soup in a white bowl with a white cloth next to is and some spoons red pepper flaked and cheese

Veggie Lasagna Soup

5 from 1 vote
A wholesome, customizable blend of lean protein, vibrant veggies, and creamy ricotta for a comforting, nutritious twist on classic lasagna.
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Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Course: Brunch, Dinner, Lunch
Cuisine: Italian
Keyword: Healthy
Servings: 6 servings
Calories: 482kcal

Equipment

Ingredients

  • 1 lb ground turkey or chicken
  • 1 onion finely chopped
  • 1 red bell pepper diced
  • 1 zucchini grated
  • 1 carrot grated
  • 3 cloves garlic minced
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4-6 cups low-sodium chicken broth or vegetable broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 8 oz whole wheat or regular lasagna noodles broken into pieces
  • 1 cup spinach frozen or fresh, chopped
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil or parsley for garnish (optional)
  • Salt and pepper to taste

Instructions

  • In a large pot or Dutch oven, cook the ground turkey or chicken over medium heat until browned. Drain any excess fat.
    1 lb ground turkey or chicken
  • Add the chopped onion to the pot and sauté for 3-5 minutes until the onion is soft and translucent.
    1 onion
  • Add the minced garlic and continue to sauté for an additional 1 minute.
    3 cloves garlic
  • Stir in the diced bell pepper, grated zucchini, and grated carrot. Cook for a few minutes until the vegetables are slightly softened.
    1 red bell pepper, 1 zucchini, 1 carrot
  • Add the crushed tomatoes, diced tomatoes, chicken or vegetable broth, dried oregano, dried basil, dried thyme, onion powder, garlic powder, salt, and pepper. Bring the soup to a simmer.
    1 tsp onion powder, 1 tsp garlic powder, 1 can (28 oz) crushed tomatoes, 1 can (14 oz) diced tomatoes, 4-6 cups low-sodium chicken broth or vegetable broth, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp dried thyme
  • Add the broken lasagna noodles to the pot and cook according to the package instructions.
    8 oz whole wheat or regular lasagna noodles
  • Stir in the chopped spinach and let it wilt in the soup. Taste and add salt and pepper.
    1 cup spinach, Salt and pepper to taste
  • In a small bowl, mix the ricotta cheese and Parmesan cheese.
    1 cup ricotta cheese, 1/2 cup grated Parmesan cheese
  • Serve the soup hot, topping each bowl with a dollop of the ricotta mixture. Garnish with fresh basil or parsley if desired.
    Fresh basil or parsley for garnish

Nutrition

Serving: 6servings | Calories: 482kcal | Carbohydrates: 72g | Protein: 40g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 491mg | Potassium: 783mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2956IU | Vitamin C: 35mg | Calcium: 214mg | Iron: 5mg