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
Scale
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.
