Healthy Lasagna Soup

5 from 1 vote

Healthy Lasagna Soup is packed with protein, veggies and fiber for a low calorie and gluten free soup recipe that's delicious and flavorful.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch

Cuisine: American, Italian

Diet: Low Calorie

Servings: servings

Calories: 318kcal

Add the diced onion, zucchini and garlic to a large pot with the olive oil and a splash of the broth (enough to coat the bottom) and bring to a medium heat.
Cook the veggies 2-3 minutes then add the ground turkey. Breaking up the turkey as it cooks.
Add the marinara sauce, broth, Italian seasoning, salt and pepper to the pot then cook for 7 minutes to warm.
Break the lasagna noodles into 2-inch pieces. Add the noodles to the pot, cover and cook 5 minutes more or until the noodles are cooked. Garnish with fresh basil and serve!

Sauté the vegetables with the olive oil and splash of broth using the sauté function.
Add the ground turkey to the pot. Cook the meat until no longer pink while breaking it up with a spatula.
Add the remaining ingredients including the lasagna 2-inch pieces to the pot. Place the lid on the Instant Pot, turn the valve to sealing. Cover and cook on high pressure for 3 minutes.
Allow the pot to naturally release for 5 minutes before turning the valve to venting. Remove the cover, garnish with basil and serve!

To make gluten free lasagna soup in a slow cooker, place all the ingredients in a slow cooker except the noodles. Cover the pot and cook on low for 6-8 hours or on high 4-6 hours.
The last 30-minutes of cooking, place the noodles in the pot to cook. Stir the ingredients and break up the meat if needed. Garnish with basil and serve!

When it comes to any pasta, I always recommend my clients choose one that is higher fiber.