Turkey Lasagna Soup with Zucchini Noodles

dairy freegluten freemeat & poultry
Turkey Lasagna Soup with Zucchini Noodles

This easy lasagna soup recipe uses zucchini noodles instead of lasagna pasta for a lighter, healthier, and gluten free version of this flavorful Italian soup. Lean ground turkey, fresh basil, and veggies make this soup delicious and nutritious.

Turkey Lasagna Soup with Zucchini Noodles

Turkey Lasagna Soup with Zucchini Noodles

Lasagna soup is exactly what it sounds like – a lasagna, but as a soup! Traditionally, lasagna soup contains pasta (lasagna noodles) and cheese, but this dairy-free, gluten-free lasagna soup uses zucchini noodles instead of pasta and omits the cheese (but I added it in there for those of you who are not watching their dairy intake!)

Turkey Lasagna Soup with Zucchini Noodles

The zucchini noodles squeeze in extra veggies to this soup and make it heartier and more pasta-like, but if you don’t have zucchini on hand, you can omit them and just enjoy as a turkey soup. This soup is flavorful, thanks to the dried herbs, fresh basil, tomatoes, and veggies. It’s veggie and protein packed, making it a hearty option to beat the cold winter blues.

If you’re vegetarian, I have a lentil version of this lasagna soup. If you want to switch it up, you can substitute in ground beef or ground chicken, however you usually like your lasagna. And of course, choose to use cheese or not!

Turkey Lasagna Soup with Zucchini Noodles

Keep warm all winter with this healthy lasagna soup with spiralized zucchini!

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Turkey Lasagna Soup with Zucchini Noodles

Prep Time10 mins
Cook Time35 mins
Total Time45 mins

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small red onion diced
  • 2 carrots peeled, diced
  • 2 celery stalks diced
  • 2 large garlic cloves minced
  • 1/2 teaspoon red pepper flakes or less, if you don’t like it spicy
  • salt and pepper
  • 1 pound ground turkey
  • 1 teaspoon Italian seasoning
  • 28 oz can crushed tomatoes
  • 5 cups chicken broth low sodium
  • 2 medium zucchinis Blade A, noodles trimmed
  • ¼ cup fresh basil leaves
  • optional: shredded mozzarella cheese to garnish (about ½ cup)

Instructions

  • Heat the oil in a large saucepot or Dutch oven over medium-high heat. Once the oil is shimmering, add the onion, carrot, celery, garlic, and red pepper flakes. Season with salt and pepper and cook until vegetables sweat, 5-7 minutes. Push the vegetables to the side and add in the turkey meat. Crumble and season with the Italian seasoning, salt, and pepper. Cook until browned and no longer pink on the inside, about 7 minutes. Add the crushed tomatoes, and chicken broth. Raise the heat to high and bring to a boil and then reduce the heat to medium and let simmer, about 15 to let the flavors develop.
  • Meanwhile, spiralize the zucchinis on Blade A and trim the noodles with kitchen shears.
  • Once the soup has simmered for 15 minutes, stir in the basil and zucchini noodles and let cook for 5 minutes or until zucchini noodles are al dente.
  • Ladle the soup into bowls and garnish with mozzarella, if using. Serve warm.

 

Turkey Lasagna Soup with Zucchini Noodles

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17 comments

Dina says:
Sounds delicious! How do you think it ( the zucchini) would hold up to leftovers for a few days?
Carly Glazer says:
Hi Dina! I think for a few days this should be totally fine! Let us know how it is!
Lisa C Schmidle says:
I made this tonight and it was AMAZING! This is definitely going to be one of my go to soups!
Carly Glazer says:
Hi Lisa! So happy to hear!
meg says:
I made this soup yesterday, only sub was beef broth vs. chicken. It was Delish and tasted even better today! Its a keeper Ali!!
Carly Glazer says:
Hi Meg! So happy you enjoyed it!
Barbara says:
This was a hit in our home. The zucchini noodles held up fine when I reheated. It is also a soup that allows you to throw in extra veggies from the fridge. I added shredded brussel sprouts the second time I made it and once again it was awesome.
Carly Glazer says:
Hi Barbara! So happy to hear!
Tarsi says:
Can you freeze this?
Carly Glazer says:
Hi Tarsi! You could definitely freeze it, but would recommend adding the zucchini in after it is reheated!
Margot says:
This recipe picture shows zucchini sliced rather than spirilized to noodles is the zucchini I in noodle form?
Anonymous says:
When you use Blade A of the Inspiralizer the noodles are larger as shown in the picture. This recipe is a favorite for our family.
Lauren says:
Made this two nights ago and my husband has loved it so much that we have been eating it every night ever since--even ate it for a dinner we hosted last night and the 4 y.o. scarfed it down. "It's yummy!"
Carly Glazer says:
Hi Lauren! This is awesome! So happy to hear it's a hit with the family and friends!
Margot says:
Fantastic recipe easy to make love love it. I will be making this a lot.

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hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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