This heart healthy lasagna soup is a comforting meal with a nutritious twist! Packed with lean ground beef, wholesome veggies, and Italian herbs, it’s a low-sodium way to enjoy lasagna flavors while supporting heart health. Quick, easy, and perfect from your slow cooker! This crockpot recipe makes it simple to get a comforting, nutritious dinner on the table. Find more delicious options in our Heart Healthy Soup Recipes.
This soup is designed for heart health by focusing on high-quality, whole-food ingredients and smart cooking techniques. It delivers classic lasagna flavor by:
It certainly can be! This recipe is healthy because it uses lean protein, plenty of vegetables, whole grain noodles, and low-sodium ingredients to create a delicious soup without the excess salt and fat found in traditional lasagna.
The best way to ensure your soup isn't greasy is to use 90% lean ground beef (or leaner) and to thoroughly drain all the excess fat from the skillet after browning the meat, before you add it to the slow cooker.
For a similar creamy texture with less fat, you can substitute low-fat cottage cheese for the ricotta topping. Alternatively, a simple sprinkle of Parmesan cheese works well, or you can omit the cheese altogether.
This heart-healthy lasagna soup recipe contains just 217 calories per one-cup serving.
Recipe yields 8 servings
In a large skillet, brown the ground beef over medium-high heat, until it is no longer pink. Drain and discard any excess grease. Place the browned beef in a large crock pot or slow cooker.
Place the Roma tomatoes in a blender or food processor and manually pulse until they resemble a chunky sauce; transfer to the crockpot. Add the onion, bell pepper, fire roasted tomatoes and tomato paste; stir to combine. Add the garlic, Italian seasoning, black pepper, and crushed red pepper flakes (if using); stir to combine. Pour in the chicken broth; stir to combine.
Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
Remove the lid and give the soup a few stirs. Break the lasagna noodles over the soup into bite-sized pieces and stir them in. Cover and cook on high for an additional 30 to 45 minutes, or until the noodles are cooked through.
Spoon into bowls and top each serving with ½ tablespoon each of ricotta cheese, mozzarella and shredded parmesan. Enjoy!
In a small mixing bowl, combine the ricotta cheese, mozzarella cheese, Italian seasoning and garlic powder; mix until well combined.
Ladle the soup into bowls, top each serving with 1 tablespoon of the cheese mixture, and garnish with chopped basil. Enjoy!
No slow cooker? No problem. You can easily make this recipe on the stovetop.
In a large Dutch oven or stockpot, brown the ground beef over medium-high heat. Drain off any excess fat.
Add the onions, peppers, tomatoes, broth, and seasonings to the pot.
Bring the mixture to a simmer, then reduce the heat, cover, and let it cook for 45-60 minutes to allow the flavors to meld.
Break the lasagna noodles into the soup, stir, and cook for an additional 10-15 minutes, or until the noodles are tender.
You can easily swap the lean ground beef for lean ground turkey or ground chicken.
If you're not a fan of ricotta, try using low-fat cottage cheese for a similar creamy texture and protein boost.
Stir in a cup of fresh spinach or chopped kale during the last 30 minutes of cooking for extra vitamins.
The crushed red pepper flakes are optional. Feel free to adjust the amount to suit your taste or omit them for a milder soup.