Healthy Lasagna Soup with Turkey, Easy, One Pot
This healthy Lasagna Soup is loaded with all the classic rich flavor of lasagna with the addition of extra veggies for more nutrients and ground turkey as a protein source! It's serious comfort food and definitely a crowd pleaser. The best part is it's all made in one pot for easy cleanup!
Equipment
- 1 dutch oven or large heavy bottomed pot
Ingredients
- 1 lb ground turkey (I use 93% lean for this recipe)
- 1 tablespoon extra virgin olive oil
- 1 zucchini squash, chopped
- 1-2 large carrots, chopped
- 1 red bell pepper, chopped
- 1 small yellow onion, chopped ( or half a large onion)
- 3 cloves garlic
- 2 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon each: dried rosemary, dried thyme
- ¼ teaspoon red pepper flakes
- ½-1 teaspoon kosher salt* (to taste, *I use 1 teaspoon of Morton's kosher salt)
- ¼ teaspoon black pepper
- 2 tablespoon tomato paste
- 2 (15 oz) cans crushed tomatoes
- 6 cups low sodium chicken broth (or chicken bone broth)
- 6-8 lasagna noodles
- 2 cups baby spinach (optional)
For Topping
- ½ cup ricotta cheese
- ¼ cup Greek yogurt
- ¼ cup grated parmesan cheese
- ½ cup mozzarella cheese
- fresh basil
Instructions
- Chop the veggies into small pieces. Heat a large dutch oven or other heavy-bottomed large pot on medium heat to medium-high heat. Add the olive oil and heat. Add the vegetables including the onion, carrots, bell pepper, and zucchini. Saute or 5-7 minutes, until softened.
- Add the ground turkey, seasonings, and garlic. Break apart the turkey with a wooden spoon or masher and cook, stirring occasionally 5-6 minutes until nearly cooked through and no longer pink.
- Stir in the tomato paste for about 1 minute. Add the crushed tomatoes and broth. Bring everything to a boil. Lower to medium-low heat and simmer 5-7 minutes.
- Break the lasagna noodles into pieces and add to the soup. I prefer to do some smaller bite-sized pieces and some larger but in general each noodle will make about 6-8 pieces. Continue to simmer the soup for 8-12 minutes until the lasagna noodles are al dente.
- Remove from heat. If using spinach, stir it into the hot soup until it wilts. In a separate bowl, combine the ricotta, Greek yogurt and parmesan. Add a dollop of ricotta mixture over each bowl of hot soup and sprinkle shredded mozzarella for a cheesy topping. Finish it with a sprinkle of fresh basil.
Video
Notes
Nutrition calculated using chicken bone broth and 8 noodles.
Expert Tips
- Chop the veggies into small pieces so they cook faster.
- Use less lasagna noodles if you want to lighten it up.
- You can use 1.5 tablespoon of Italian Seasoning to replace the dried herbs if you want.
- Fridge - store leftover soup in an airtight container in the fridge for up to 3-4 days. If you're making this soup ahead of time, make it up until step 4. Then when you're ready to serve, bring the soup back to a boil and add the pasta noodles and finish the recipe. Add an extra splash of broth if needed.
- Freezer - to freeze, make it up until step 4. For in a freezer safe container for up to 2-3 months. When you're ready to eat it, thaw in the fridge overnight and reheat in a large pot on the stovetop. Once boiling, add the noodles and lower heat. Cook until noodles soften and then add the ricotta mixture and mozzarella when serving.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1.5cups soup + 2 heaping tablespoon cheese mixtureCalories: 310kcalCarbohydrates: 40gProtein: 22gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 26mgSodium: 720mgFiber: 6g
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