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Overhead close-up of a deep red-orange tomato base lasagna soup with visible ground pork and creamy white ricotta cheese.

Low Sodium Lasagna Soup: A Rich, Heart-Healthy Italian Comfort Bowl

This highly-rated Low Sodium Lasagna Soup features a rich red-orange tomato broth, savory ground pork, wavy al dente pasta, and creamy ricotta dollops. A perfect, heart-healthy Italian comfort food dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner, Soup
Cuisine: American, Italian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp Extra Virgin Olive Oil (15ml) for sautéing
  • 1 lb Lean Ground Pork (450g)
  • 1 medium Yellow Onion (150g) diced
  • 3 cloves Garlic (15g) minced
  • 2 tbsp Tomato Paste (30g)
  • 28 oz No-Salt-Added Crushed Tomatoes (794g)
  • 4 cups Low-Sodium Chicken or Vegetable Broth (960ml)
  • 8 oz Dried Wavy Lasagna Noodles (225g) broken into 2-inch pieces
  • 1 tsp Dried Oregano (2g)
  • 1 tsp Dried Basil (2g)
  • 0.5 tsp Black Pepper (1g)
  • 0.5 cup Whole Milk Ricotta Cheese (120g)
  • 0.25 cup Finely Shredded Parmesan Cheese (25g)
  • 2 tbsp Fresh Green Parsley (8g) finely chopped

Equipment

  • 1 Heavy-bottomed Dutch Oven or Soup Pot Essential for evenly browning the ground pork and simmering the broth.
  • 1 Wooden spoon Used for breaking up the pork and scraping fond from the pot.

Method
 

Make the Soup
  1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add the ground pork, break it apart, and let it sear for 3-4 minutes until a deep golden-brown crust forms.
  2. Reduce heat to medium. Add the diced onion and cook for 4-5 minutes until translucent. Stir in minced garlic and cook for 60 seconds until fragrant.
  3. Push the aromatics to the side, add the tomato paste to the center, and let it caramelize for 2 minutes until it deepens to a dark red color.
  4. Pour in the no-salt-added crushed tomatoes and low-sodium broth. Scrape the bottom of the pot to release browned bits. Stir in dried basil, oregano, and black pepper. Bring to a rolling boil.
  5. Drop in the broken wavy lasagna noodles and stir immediately. Reduce heat to a steady simmer and cook uncovered for 12-14 minutes until the pasta is al dente.
  6. Ladle hot soup into bowls. Top each serving with two dollops of ricotta cheese, a sprinkle of parmesan, and fresh chopped parsley. Serve immediately.

Notes

Tip 1: For the best texture when saving leftovers, cook the lasagna noodles in a separate pot and add them to individual bowls when serving.
Tip 2: Add a splash of balsamic vinegar at the end to brighten the soup without adding sodium.