This Low Calorie Lasagna Soup is just 200 calories for 1.5 cups, and has 16.7g of protein per serving. I have also supplied you with tips to boost the protein in this healthy lasagna soup. And directions for making it in a crockpot, instant pot, or on the stovetop.

Ingredients You’ll Need:

Olive oil spray
19 oz Italian turkey sausage
1 onion chopped
3 garlic cloves minced
1 tablespoon Italian Seasoning
3 cups low-sodium chicken broth
3 cups water
3 cups Low Calorie Marinara Sauce (or store-bought)
¼ teaspoon pepper
6 oz broken lasagna noodles (or gluten free)
½ cup part skim ricotta cheese
¼ cup fresh basil chopped
3 tablespoons grated parmesan cheese

Low Calorie Lasagna Soup

Tools You’ll Need:

Large pot (or Instant Pot/Crockpot)
Measuring cups and spoons
Large spoon (ideally wooden spoon)
Ladle

Healthy Lasagna Soup Meal Prep & Storage

This recipe will hold for 3-4 days in the fridge, but as the time goes on, the lasagna will get mushy. It’s best served fresh. With that said, I do have some meal prep and storage tips for you.
Meal Prep – You can cook the soup without adding the pasta initially. Then store, and add it as you re-heat.
Storage – The soup will hold in the fridge for 3-4 days with the pasta in it, or 5 days in the fridge without the pasta added. It will hold for 1 month in the freezer.
Reheat – Add to a large pot or slow cooker and heat on low until hot. Add in the pasta and cook according to the directions on the package.

Low Calorie Lasagna Soup

More Low Calorie Soup Recipes:

Low Calorie Lasagna Soup

Lose Weight By Eating

This Low Calorie Lasagna Soup is just 200 calories and has 16.7g of protein per serving!

You can make this healthy lasagna soup in the slow cooker or instant pot, as well as on the stovetop.

Special Tip: To boost the protein more, add in 2 more sausages and double the ricotta cheese.

5 from 3 votes

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Prep Time 5

Cook Time 40

Total Time 45

Course Main Course

Cuisine American, Italian

Servings servings

Calories 200 kcal

Ingredients

Olive oil spray
19 oz Italian turkey sausage casing removed
1 onion chopped
3 garlic cloves minced
1 tablespoon Italian Seasoning
3 cups low-sodium chicken broth
3 cups water
3 cups Low Calorie Marinara Sauce or store-bought
¼ teaspoon pepper
6 oz broken lasagna noodles or gluten free
½ cup part skim ricotta cheese
¼ cup fresh basil chopped
3 tablespoons grated parmesan cheese

Instructions

Stovetop Directions:

Spray a large pot with olive oil and heat over medium heat.
Add in the sausage and onion and cook until browned, about 10 minutes.
Add the garlic and Italian seasoning and cook for 1-2 minutes until fragrant.
Pour in the broth, water, marinara sauce, and pepper and bring to a boil.
Cover, reduce heat to low, and simmer for 30 minutes.
Add the broken pasta and cook, uncovered according to package directions.
Makes 10 servings, top each with a dollop of ricotta, and sprinkle over basil and parmesan.
Serve hot.

Instant Pot Directions:

Spray the interior pot with olive oil and press the sauté button.
Add in the sausage and onion and cook until browned, about 10 minutes.
Add the garlic and Italian seasoning and cook for 1-2 minutes until fragrant.
Pour in the broth, water, marinara sauce, and pepper.
Cover and cook high pressure 15 minutes.
Do a quick release, add in the pasta and press sauté.
Cook uncovered according to package directions.
Makes 10 servings, top each with a dollop of ricotta, and sprinkle over basil and parmesan.
Serve hot.

Crockpot Directions:

Spray a large skillet with olive oil and heat over medium heat.
Add in the sausage and onion and cook until browned, about 10 minutes.
Add the garlic and Italian seasoning and cook for 1-2 minutes until fragrant.
Move the sausage and onions to your slow cooker.
Pour 1/2 cup of the broth in the skillet and mix to remove any browned bits or flavor, then pout that into the slow cooker.
Pour in the remaining broth, water, marinara sauce, and pepper to the slow cooker.
Cover and cook on LOW 8 hours or HIGH 4 hours.
About 30 minutes before the soup is ready, uncover, add the broken pasta and cook for the remaining 30 minutes.
Makes 10 servings, top each with a dollop of ricotta, and sprinkle over basil and parmesan.
Serve hot.

Nutrition

Serving: 1.5cupsCalories: 200kcalCarbohydrates: 22gProtein: 16.7gFat: 5gSaturated Fat: 1.8gCholesterol: 50mgSodium: 678mgPotassium: 327mgFiber: 2.2gSugar: 5.4gCalcium: 92mgIron: 2mg

Keyword Healthy Lasagna Soup, Italian soup, Low Calorie Lasagna Soup, Protein Lasagna Soup, Skinny Lasagna Soup

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About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.