I was reorganizing my pantry last fall, trying to use up odds and ends, when I realized I had all the components for lasagna but none of the patience for layering. That moment of “what if” led to throwing everything into a pot with some broth.
The result was this incredibly cozy, satisfying soup that has all the heartwarming flavors of traditional lasagna but comes together in a fraction of the time. It’s become my go-to for chilly evenings when I crave something substantial yet feel-good, much like our favorite 7-can taco soup recipe.
This dish is the perfect solution for anyone wanting the rich taste of lasagna without the heavy, weighed-down feeling. It’s packed with lean protein, vibrant vegetables, and whole-grain pasta, simmered in a savory tomato broth. You get that familiar comfort food experience, but it aligns beautifully with a lighter way of eating. I love how versatile it is, too—you can easily adapt it to what you have on hand.
Recipe Overview
Cuisine: Italian-Inspired | Category: Main Course, Soup | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 6
What You’ll Need
When I’m gathering my tools, I always think about efficiency. For this recipe, a good large Dutch oven or heavy-bottomed pot is my hero—it distributes heat evenly so nothing burns. You’ll also want a wooden spoon for stirring and a ladle for serving. If you’re using a slow cooker for this healthy crockpot variation, just ensure it’s a 6-quart size or larger to accommodate all the ingredients comfortably.
- A large pot or Dutch oven for even cooking and browning.
- A sharp knife and cutting board for prepping vegetables.
- Measuring cups and spoons for accuracy with your clean eating recipes.
- A ladle for serving up those perfect, steaming bowls.
INGREDIENTS
Getting my ingredients organized is a ritual I find calming. I line everything up on the counter before I start—it makes the process feel seamless. The moment I start browning the turkey and the savory scent hits the air, my kitchen instantly feels more inviting. It’s a simple pleasure that never gets old.
- 1 tbsp olive oil
- 1 lb lean ground turkey (or lean ground beef)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 (24-oz) jar marinara sauce (no added sugar)
- 1 (14.5-oz) can diced tomatoes, undrained
- 2 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional, for heat)
- 8 whole-grain lasagna noodles, broken into pieces
- 2 cups fresh spinach
- 1/2 cup part-skim ricotta cheese
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt and black pepper to taste
PREPARATION
One thing I’ve learned from making this repeatedly is to not rush the initial browning. Getting a nice sear on the turkey builds a deep flavor foundation for the entire soup, similar to the technique used in our Herbes de Provence pot roast. And don’t be tempted to overcook the noodles—they’ll continue to soften as the soup sits, so aim for al dente when you turn off the heat.
- Heat the olive oil in your large pot over medium-high heat. Add the ground turkey and cook, breaking it up with your spoon, for 5-7 minutes until it’s no longer pink.
- Add the diced onion and cook for another 4-5 minutes until it becomes translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth, marinara sauce, and diced tomatoes. Add the Italian seasoning and red pepper flakes if using. Give everything a good stir and bring it to a boil.
- Once boiling, add the broken lasagna noodles. Reduce the heat to a simmer and cook for 10-12 minutes, stirring occasionally, until the pasta is tender.
- Turn off the heat. Stir in the fresh spinach until it wilts, which should take just a minute or two.
- In a small bowl, mix together the ricotta and Parmesan cheese. To serve, ladle the soup into bowls and top each with a generous dollop of the cheese mixture.
NUTRITION INFORMATION
- Calories: 320
- Protein: 24g
- Carbohydrates: 35g
- Fiber: 5g
- Sugar: 8g
- Fat: 10g
- Saturated Fat: 3g
- Sodium: 580mg
Making It Your Own
The beauty of this recipe is its flexibility. If you have zucchini or mushrooms sitting in your fridge, slice them up and toss them in with the onions. For a vegetarian version, swap the ground turkey for a plant-based crumble or an extra can of beans. I’ve even used kale instead of spinach when that’s what I had—just remember to add it a few minutes earlier so it has time to soften. This adaptability makes it a staple in my rotation of healthy lasagna recipes.
Light & Healthy Lasagna Soup – Comfort Without the Guilt Recipe
What You’ll Need
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Light & Healthy Lasagna Soup – Comfort Without the Guilt Recipe!
Nutrition Information
Perfect for Meal Prep
This soup is a fantastic make-ahead option for busy weeks. I often double the batch and portion it out for lunches. A quick note: the noodles will absorb more broth over time, so when you reheat it, you might want to add a splash of water or extra broth to bring it back to your desired consistency. It freezes beautifully, too—just omit the cheese topping until you’re ready to serve. If you’re looking for another great make-ahead baked good, try our orange cranberry glazed banana bread.
FREQUENTLY ASKED QUESTIONS
Can I make this Light & Healthy Lasagna Soup in a slow cooker?
Absolutely. For a healthy crockpot meal, brown the turkey and onions first, then add everything except the pasta, spinach, and cheeses to the slow cooker. Cook on low for 6-7 hours. Thirty minutes before serving, stir in the broken noodles. Once they’re tender, turn off the heat and add the spinach and cheese topping.
What can I use if I don’t have lasagna noodles?
No problem at all. Any short pasta like rotini, penne, or even mafalda works wonderfully in this dish. The key is to adjust the cooking time according to the pasta shape you choose, so keep an eye on it as it simmers.
How can I make this soup even lower in carbs?
For a low carb lasagna soup, replace the traditional noodles with zucchini noodles (zoodles) or palmini noodles. Add them at the very end, just long enough to heat through, so they retain their texture and don’t become mushy.
Conclusion
This Light & Healthy Lasagna Soup – Comfort Without the Guilt truly delivers on its promise. It’s a warm, filling bowl of comfort that you can feel good about eating any day of the week. I hope it finds a special place in your kitchen and brings you as much joy as it has brought to mine. Give it a try this week and see how it transforms your comfort food routine.
