If you’re craving all the comforting flavors of lasagna without the heavy sodium load, then this Family Low Sodium Lasagna Soup Recipe is an absolute game changer. It captures that classic Italian warmth in a hearty, brothy form that’s perfect for cozy nights. The combination of tender ground meats, rich tomato paste, fire-roasted tomatoes, and a fragrant blend of herbs creates a deeply satisfying soup that’s both nourishing and bursting with flavor. Plus, the broken lasagna noodles give you that familiar pasta texture in every comforting spoonful, making this soup a true crowd-pleaser for the whole family.
Ingredients You’ll Need
This recipe is brilliantly simple but each ingredient plays a vital role, bringing texture, flavor, and color to your bowl of lasagna soup. From rich meats to aromatic herbs and creamy cheeses, these components work together to create a dish that feels indulgent yet light on sodium.
- Ground beef (1.25 lb): Adds a hearty, savory base with rich texture that fills you up.
- Ground pork (1 lb): Brings extra depth and juiciness to the meat blend.
- Chicken broth, unsalted (8 cups): A flavorful, low-sodium liquid foundation to keep the soup light yet satisfying.
- Lasagna noodles (16 oz, broken): Provides that iconic pasta bite in perfect, easy-to-eat pieces.
- Yellow onion (1): Infuses the soup with subtle sweetness and aromatic complexity.
- Olive oil (1 tbsp): Offers richness and helps sauté the onions and garlic beautifully.
- Garlic (2.5 tbsp): Packs savory punch and boosts the soup’s overall flavor profile.
- Tomato paste (6 oz): Concentrates the tomato flavor, giving the soup that deep, rich base.
- Fire roasted tomatoes (28 oz): Adds smoky undertones and luscious tomato goodness.
- Red pepper flakes (1/2 tsp): Provides a gentle heat to keep the soup lively and balanced.
- Parsley (3 tbsp): Brings fresh green brightness and a lovely herbaceous note.
- Oregano (1.5 tsp): Classic Italian herb that ties the flavors together.
- Basil (1.5 tsp): Adds sweet, aromatic flavor and a touch of freshness.
- Black pepper (1 tsp): Enhances the soup’s seasoning with subtle spice.
- Fennel seed (1.5 tsp, crushed): Offers a delicate licorice hint that warmly complements the meats.
- Red wine vinegar (2 tbsp): Brings a bright, tangy lift that balances the low-sodium ingredients.
- Water (1 cup): Adjusts the soup’s consistency to the perfect comforting thickness.
- Ricotta cheese: To swirl in creamy richness when serving.
- Mozzarella cheese: Melts beautifully and adds dreamy cheesiness.
- Parmesan cheese: For a nutty, savory finish, preferably creamy Galbani.
- Fresh basil: Garnishes with fragrant, fresh pops of green color and herb flavor.
How to Make Family Low Sodium Lasagna Soup Recipe
Step 1: Brown the Meat
Start by heating the olive oil in a large pot over medium heat. Add your ground beef and ground pork, breaking them apart as they cook. Brown everything until no pink remains and the meat develops a fragrant, caramelized crust. This step builds the savory foundation that is key to a rich soup flavor.
Step 2: Sauté the Aromatics
Once the meat is browned, stir in finely chopped yellow onion and garlic. Cook them gently until the onion becomes translucent and the garlic releases its fragrant aroma—this adds subtle sweetness and depth.
Step 3: Add Tomato Elements and Spices
Mix in the tomato paste and fire roasted tomatoes, stirring to coat the meats. Sprinkle in the red pepper flakes, parsley, oregano, basil, black pepper, and slightly crushed fennel seeds to infuse the soup with warm and vibrant Italian flavor notes.
Step 4: Add Liquids and Simmer
Pour in the unsalted chicken broth plus one cup of water, then stir in the red wine vinegar to brighten the taste. Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes so all the flavors can meld beautifully.
Step 5: Cook the Lasagna Noodles
Once the soup is simmering and flavors are well combined, add the broken lasagna noodles. Cook for an additional 8 to 10 minutes or until the noodles are tender but still have a slight bite, just like in classic lasagna.
How to Serve Family Low Sodium Lasagna Soup Recipe
Garnishes
Swirl in a generous dollop of creamy ricotta cheese and sprinkle shredded mozzarella and parmesan over the top. Finally, finish with a scattering of fresh basil leaves for an irresistible aroma and vibrant pop of green. These garnishes bring a luscious creaminess and beautiful color contrast that elevate every spoonful.
Side Dishes
This soup pairs wonderfully with a simple side salad dressed in lemon vinaigrette or some rustic whole grain bread to mop up every last tasty drop. To keep the meal light and balanced, steamed or roasted vegetables also make excellent companions.
Creative Ways to Present
Serve this Family Low Sodium Lasagna Soup Recipe in cozy bowls layered with cheese curls and fresh herbs. For a fun twist, offer mini garlic toasts topped with melted mozzarella on the side. You could even turn it into individual servings baked with a sprinkle of parmesan under the broiler, creating a bubbly, golden crust reminiscent of the best baked lasagna.
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature, then transfer it to airtight containers. Stored in the refrigerator, it will keep well for up to 3 days. The flavors actually deepen overnight, making it perfect for next-day enjoyment.
Freezing
This Family Low Sodium Lasagna Soup Recipe freezes beautifully. Portion it out into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. When you’re ready for a warm meal, just thaw overnight in the fridge before reheating.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and to warm it evenly. If the noodles have absorbed too much liquid, add a splash of water or unsalted broth to loosen it back to your preferred consistency.
FAQs
Can I use ground turkey instead of beef and pork?
Absolutely! Ground turkey is a leaner option and works well in this recipe. Just be mindful to brown it thoroughly for maximum flavor and consider adding a bit more seasoning since turkey is milder.
Is there a way to make this soup vegetarian?
Yes, you can swap the meats for hearty mushrooms or plant-based ground alternatives and use vegetable broth instead of chicken broth. Adding lentils can also boost the protein content while keeping it satisfying.
How do I keep the noodles from getting mushy?
Adding the pasta toward the end of cooking helps prevent over-softening. If possible, cook the noodles separately and add portions to individual bowls when serving, then ladle the hot soup over them.
Can I prepare this soup in a slow cooker?
Definitely! Brown the meats and sauté the aromatics first, then combine all ingredients in the slow cooker. Cook on low for 4-6 hours, adding the noodles during the last 30 minutes to avoid them becoming too soft.
What cheeses work best if I can’t find Galbani parmesan?
Parmigiano-Reggiano or any good-quality parmesan cheese will work wonderfully. The key is choosing a cheese that melts well and has a rich, nutty flavor to complement the other ingredients perfectly.
Final Thoughts
This Family Low Sodium Lasagna Soup Recipe is truly one of my cherished go-tos when craving lasagna comfort without the intense saltiness. It’s hearty, flavorful, and flexible enough to fit various dietary preferences. I encourage you to try it out and share it with your loved ones—for any day that calls for cozy warmth, this soup is a shining star.
Print
Family Low Sodium Lasagna Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Salt
Description
This Family Low Sodium Lasagna Soup is a comforting, hearty dish that combines the traditional flavors of lasagna in a warm, brothy soup form. It features a blend of ground beef and pork, rich tomato base with fire-roasted tomatoes and tomato paste, aromatic herbs, and broken lasagna noodles for a familiar yet comforting experience. Using unsalted chicken broth and controlling the salt levels makes it perfect for those seeking a lower sodium option without sacrificing flavor.
Ingredients
Meat
- 1.25 lb ground beef
- 1 lb ground pork
Base
- 8 cups chicken broth (unsalted, Swanson preferred)
- 1 cup water
Pasta
- 16 oz lasagna noodles, broken into 1 to 2-inch bite-sized pieces
Vegetables and Aromatics
- 1 yellow onion, diced
- 2.5 tbsp garlic, minced
- 6 oz tomato paste (Hunt’s preferred for rich tomato flavor)
- 28 oz fire roasted tomatoes
Herbs & Spices
- 1/2 tsp red pepper flakes
- 3 tbsp parsley, chopped
- 1.5 tsp oregano
- 1.5 tsp basil
- 1 tsp black pepper
- 1.5 tsp fennel seed, crushed slightly
Other
- 1 tbsp olive oil
- 2 tbsp red wine vinegar
- ricotta cheese (for garnish)
- mozzarella cheese (for garnish)
- parmesan cheese (Galbani preferred for creaminess, for garnish)
- fresh basil (for garnish)
Instructions
- Prepare the aromatics and meat: Heat the olive oil in a large pot over medium heat. Add the diced yellow onion and cook until translucent. Add the garlic and cook for another minute until fragrant.
- Brown the meat: Add the ground beef and ground pork to the pot. Cook until browned and no longer pink, breaking it up into small pieces with a spoon.
- Add tomato elements and spices: Stir in the tomato paste and cook for 2-3 minutes to deepen flavor. Add fire roasted tomatoes, red pepper flakes, parsley, oregano, basil, black pepper, and crushed fennel seeds. Mix well to combine.
- Add the broth and simmer: Pour in the unsalted chicken broth and water. Stir the soup well, then bring it to a boil. Reduce heat and let it simmer for about 30 minutes to meld flavors together.
- Add pasta and vinegar: Add the broken lasagna noodles to the soup. Stir in the red wine vinegar to brighten the flavors. Simmer until noodles are al dente, approximately 10-15 minutes. Stir occasionally to prevent sticking.
- Final adjustments and serve: Taste and adjust seasoning with pepper if desired, keeping sodium low. Serve the soup hot, topped with dollops of ricotta cheese, shredded mozzarella, grated parmesan, and garnished with fresh basil leaves for a creamy, cheesy finish.
Notes
- This recipe uses unsalted chicken broth to control sodium content. Avoid adding additional salt or use minimally to keep it low sodium.
- Crushing fennel seeds slightly helps release their aroma and enhances the soup’s flavor.
- Red wine vinegar adds acidity that brightens the overall taste without adding salt.
- Use freshly grated parmesan for better texture and flavor.
- Lasagna noodles should be broken into bite-sized pieces for easy eating in soup form.
- Leftovers reheat well and may thicken; add a splash of broth when reheating.
