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:

Inspiralized

Nutritional Information & Recipe

Serves 6

Turkey Lasagna Soup with Zucchini Noodles

10 minPrep Time

35 minCook Time

45 minTotal Time

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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
  • 28oz 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

  1. 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.
  2. Meanwhile, spiralize the zucchinis on Blade A and trim the noodles with kitchen shears.
  3. 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.
  4. Ladle the soup into bowls and garnish with mozzarella, if using. Serve warm.
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Turkey Lasagna Soup with Zucchini Noodles

Comments

  1. Sounds delicious! How do you think it ( the zucchini) would hold up to leftovers for a few days?
  2. Lisa C Schmidle :
    I made this tonight and it was AMAZING! This is definitely going to be one of my go to soups!

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