Heart-Healthy Lasagna Soup

Warm, comforting, and delightfully nutritious, Heart-Healthy Lasagna Soup puts a wholesome spin on a classic favorite. This one-pot recipe brims with vibrant vegetables like carrots, zucchini, and red bell pepper, all simmered in a fragrant blend of low-sodium broth and no-salt-added tomatoes. Broken whole-wheat lasagna noodles serve as the perfect pasta base, while fresh spinach and basil add a vibrant, nutrient-packed touch. The soup is finished with a dollop of creamy, low-fat ricotta and a sprinkling of freshly grated Parmesan, creating a luscious, cheesy topping without excess fat or sodium. Ready in just 45 minutes, this family-friendly recipe is an ideal choice for a weeknight dinner that feels indulgent yet keeps heart health front and center.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 6 cups low-sodium chicken or vegetable broth
• 1 28-ounce can crushed tomatoes, no salt added
• 1 14-ounce can no-salt-added diced tomatoes
• 6 pieces whole-wheat lasagna noodles
• 0.5 cup fresh basil, chopped
• 2 cups fresh spinach
• 0.5 cup low-fat ricotta cheese
• 0.25 cup freshly grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.25 teaspoon black pepper
• 0.25 teaspoon red pepper flakes

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes until it becomes translucent.

Step 3

Add the minced garlic, sliced carrots, diced red bell pepper, and diced zucchini. Sauté for 5-6 minutes until the vegetables are tender.

Step 4

Pour in the low-sodium chicken or vegetable broth, crushed tomatoes, and no-salt-added diced tomatoes. Stir to combine.

Step 5

Break the whole-wheat lasagna noodles into bite-sized pieces and add them to the pot.

Step 6

Season the soup with dried oregano, dried basil, black pepper, and red pepper flakes. Stir well.

Step 7

Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, or until the pasta is cooked al dente.

Step 8

Stir in the fresh basil and spinach, allowing them to wilt into the soup.

Step 9

In a small bowl, combine the low-fat ricotta cheese and freshly grated Parmesan cheese.

Step 10

Ladle the hot soup into bowls and top each serving with a spoonful of the cheese mixture.

Step 11

Serve immediately and enjoy your heart-healthy lasagna soup!

Nutrition Facts

Serving size	3135.2 grams (3135.2g)

Amount per serving	% Daily Value*
Calories	2081

Total Fat 54.20g	69%
Saturated Fat 20.90g	105%
Polyunsaturated Fat NaNg
Cholesterol 95mg	32%
Sodium 2102mg	91%
Total Carbohydrate 302.70g	110%
Dietary Fiber 55.80g	199%
Total Sugars 44.30g
Protein 105.00g	210%

Vitamin D 24IU	119%
Calcium 1826mg	140%
Iron 23mg	128%
Potassium 3580mg	76%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.0%

Protein: 19.8%

Carbs: 57.2%