Family Low Sodium Lasagna Soup

Here is my favorite low sodium lasagna soup recipe, with ground beef and pork, broken lasagna noodles, fire roasted tomatoes, and all the classic Italian herbs and spices, topped with three types of cheese.

This lasagna soup has become my go-to when I want all the flavors of traditional lasagna but need to watch the sodium. I love that you can control exactly how much salt goes in, and it still tastes rich and satisfying. Plus, it’s so much easier than layering an actual lasagna!

What Kind of Ground Meat Should I Use?

This recipe calls for a combination of ground beef and ground pork, which gives the soup a really nice depth of flavor similar to traditional Italian sausage. For the ground beef, I’d go with 80/20 or 85/15 – you want some fat content to keep things flavorful, but not so much that your soup gets greasy. The ground pork adds a slight sweetness and richness that balances out the beef perfectly. If you can’t find ground pork or prefer not to use it, you can substitute with all ground beef or even use ground turkey for a leaner option. Just keep in mind that going too lean might make your soup taste a bit flat, so consider adding an extra drizzle of olive oil if you’re using meat that’s 90% lean or higher.

Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Ground beef and pork: You can use all beef or all pork if that’s what you have on hand. Ground turkey or Italian sausage (removed from casings) also work well here. Just brown it the same way you would the beef and pork.
• Lasagna noodles: Regular lasagna noodles are best since they break into those classic lasagna-like pieces, but you can use broken spaghetti, penne, or rigatoni in a pinch. Just adjust the cooking time based on the pasta shape.
• Chicken broth: Beef broth works just as well and adds a deeper flavor. You can also use vegetable broth if you prefer.
• Fire roasted tomatoes: Regular diced tomatoes or crushed tomatoes are fine substitutes. You’ll lose a bit of that smoky flavor, but the soup will still taste great.
• Fresh herbs: If you’re using dried basil and parsley instead of fresh, cut the amount in half since dried herbs are more concentrated.
• Ricotta cheese: Cottage cheese makes a good substitute and adds the same creamy texture. You can also use a dollop of sour cream if that’s what you have.
• Red wine vinegar: White wine vinegar or even a splash of lemon juice will give you that bright, tangy finish.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with lasagna soup is adding the noodles too early, which turns them into mushy, overcooked pieces that fall apart – always cook them separately and add them near the end so they stay firm and hold their shape.

Another common error is skipping the step to puree the fire roasted tomatoes, as leaving them chunky can make the broth feel more like a stew than a soup.

Don’t forget to drain your ground beef and pork after browning, since the excess fat can make your soup greasy and heavy instead of light and flavorful.

Finally, resist the urge to add salt while cooking – since this is a low sodium recipe, the chicken broth and cheeses provide enough flavor, and you can always adjust at the table if needed.

What to Serve With Lasagna Soup?

This hearty soup is basically a complete meal in a bowl, but a side of garlic bread or cheesy breadsticks is perfect for soaking up all that rich, tomatoey broth. A simple Caesar salad or mixed green salad with Italian dressing adds a nice crisp contrast to the warm, comforting soup. If you want to go all out, serve it with some toasted baguette slices topped with a little butter and garlic, which you can use to scoop up the cheesy ricotta and mozzarella on top. Since the soup already has plenty of meat and pasta, you really just need something on the side for dipping and a fresh element to balance everything out.

Storage Instructions

Store: This lasagna soup keeps really well in the fridge for up to 4 days in an airtight container. I like to store the soup and cheese toppings separately so the noodles don’t get too mushy. Just add fresh ricotta, mozzarella, and parmesan when you’re ready to eat.

Freeze: You can freeze this soup for up to 3 months, but I’d recommend slightly undercooking the noodles if you plan to freeze it. The pasta will soften more when you reheat it. Let it cool completely, then portion it into freezer-safe containers, leaving a bit of room at the top for expansion.

Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. You might need to add a splash of broth or water since the noodles absorb liquid as they sit. In the microwave, heat in 1-minute intervals, stirring between each one.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4200-4700
• Protein: 240-275 g
• Fat: 200-230 g
• Carbohydrates: 270-320 g

Ingredients

For the soup:

• 1.25 lb ground beef
• 1 lb ground pork
• 8 cups chicken broth (I use Swanson unsalted to control the sodium levels)
• 16 oz lasagna noodles (broken into 1 to 2-inch bite-sized pieces)
• 1 yellow onion
• 1 tbsp olive oil
• 2.5 tbsp garlic
• 6 oz tomato paste (I use Hunt’s for the richest tomato concentration)
• 28 oz fire roasted tomatoes
• 1/2 tsp red pepper flakes
• 3 tbsp parsley
• 1.5 tsp oregano
• 1.5 tsp basil
• 1 tsp black pepper
• 1.5 tsp fennel seed (crushed slightly for better flavor and aroma)
• 2 tbsp red wine vinegar (adds a hit of acid that brightens the low-sodium profile)
• 1 cup water

For the garnish:

• ricotta cheese
• mozzarella cheese
• parmesan cheese (I prefer Galbani for a creamier finish)
• fresh basil

Step 1: Prepare Mise en Place and Cook Noodles

• 16 oz lasagna noodles
• 1 yellow onion, diced
• 2.5 tbsp garlic, minced
• 1.5 tsp oregano
• 1.5 tsp basil
• 1 tsp black pepper
• 1.5 tsp fennel seed, crushed
• 1/2 tsp red pepper flakes

Dice the yellow onion into small pieces and mince the garlic.

Measure out all dried spices (oregano, basil, black pepper, crushed fennel seed, and red pepper flakes) into a small bowl.

Break the lasagna noodles into 1 to 2-inch bite-sized pieces.

In a large pot, bring salted water to a boil and cook the noodles for about 3/4 of the package time (usually around 6-7 minutes) until al dente, then drain and set aside.

Cooking the noodles separately ensures they won’t become mushy in the soup broth and gives you better control over their final texture.

Step 2: Brown the Meat Base

• 1.25 lb ground beef
• 1 lb ground pork

In a large heavy-bottomed pot or Dutch oven, add the ground beef and ground pork over medium-high heat, breaking it apart with a wooden spoon as it cooks.

Cook for 8-10 minutes, stirring occasionally, until the meat is browned and no pink remains.

Drain excess fat if needed, then transfer the cooked meat to a plate.

This initial browning develops deep, savory flavors through the Maillard reaction that will be the foundation of your soup.

Step 3: Build the Aromatic Base

• 1 tbsp olive oil
• 1 yellow onion, diced
• 2.5 tbsp garlic, minced

In the same pot, add the olive oil and let it heat for 30 seconds.

Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic and cook for another 1-2 minutes, stirring frequently, until fragrant.

This aromatic base will perfume the entire soup and create layers of flavor.

Step 4: Build the Soup Base with Broth and Tomatoes

• 8 cups unsalted chicken broth
• 6 oz tomato paste
• 28 oz fire roasted tomatoes
• 2 tbsp red wine vinegar
• cooked meat from Step 2
• spice mixture from Step 1
• 1 cup water

Pour the unsalted chicken broth into the pot and add the tomato paste, stirring well to incorporate it fully.

Add the fire-roasted tomatoes with their juices, red wine vinegar, and all the measured spices from Step 1.

Return the cooked meat from Step 2 to the pot and stir everything together.

The red wine vinegar is crucial here—I find it brightens the low-sodium profile and adds a complexity that commercial broths lack.

Bring the soup to a gentle boil over medium-high heat.

Step 5: Add Noodles and Finish Cooking

• cooked noodles from Step 1
• soup base from Step 4

Add the al dente noodles from Step 1 to the boiling broth and stir to distribute them evenly.

Bring the soup back to a boil for 2-3 minutes to heat the noodles through, then immediately reduce the heat to medium-low.

Simmer gently for another 2-5 minutes, stirring occasionally, until the noodles are fully tender and the soup has melded together.

I prefer shorter cooking times because the noodles were already partially cooked, which prevents them from becoming overcooked and mushy in the broth.

Step 6: Plate and Garnish with Cheese

• ricotta cheese
• mozzarella cheese
• parmesan cheese
• fresh basil

Ladle the soup into bowls and top each serving generously with dollops of ricotta cheese, shredded mozzarella, and grated parmesan.

Tear fresh basil leaves and scatter them over the top for brightness and aroma.

The warm soup will slightly melt the cheeses, creating a creamy, luxurious texture that mimics traditional lasagna while keeping the sodium controlled.

Family Low Sodium Lasagna Soup

Delicious Family Low Sodium Lasagna Soup recipe with step-by-step instructions.

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 8 servings

Calories 4450 kcal

Ingredients

  

For the soup

• 1.25 lb ground beef
• 1 lb ground pork
• 8 cups chicken broth (I use Swanson unsalted to control the sodium levels)
• 16 oz lasagna noodles (broken into 1 to 2-inch bite-sized pieces)
• 1 yellow onion
• 1 tbsp olive oil
• 2.5 tbsp garlic
• 6 oz tomato paste (I use Hunt's for the richest tomato concentration)
• 28 oz fire roasted tomatoes
• 1/2 tsp red pepper flakes
• 3 tbsp parsley
• 1.5 tsp oregano
• 1.5 tsp basil
• 1 tsp black pepper
• 1.5 tsp fennel seed (crushed slightly for better flavor and aroma)
• 2 tbsp red wine vinegar (adds a hit of acid that brightens the low-sodium profile)
• 1 cup water

For the garnish

• ricotta cheese
• mozzarella cheese
• parmesan cheese (I prefer Galbani for a creamier finish)
• fresh basil

Instructions

 

• Dice the yellow onion into small pieces and mince the garlic. Measure out all dried spices (oregano, basil, black pepper, crushed fennel seed, and red pepper flakes) into a small bowl. Break the lasagna noodles into 1 to 2-inch bite-sized pieces. In a large pot, bring salted water to a boil and cook the noodles for about 3/4 of the package time (usually around 6-7 minutes) until al dente, then drain and set aside. Cooking the noodles separately ensures they won't become mushy in the soup broth and gives you better control over their final texture.
• In a large heavy-bottomed pot or Dutch oven, add the ground beef and ground pork over medium-high heat, breaking it apart with a wooden spoon as it cooks. Cook for 8-10 minutes, stirring occasionally, until the meat is browned and no pink remains. Drain excess fat if needed, then transfer the cooked meat to a plate. This initial browning develops deep, savory flavors through the Maillard reaction that will be the foundation of your soup.
• In the same pot, add the olive oil and let it heat for 30 seconds. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 1-2 minutes, stirring frequently, until fragrant. This aromatic base will perfume the entire soup and create layers of flavor.
• Pour the unsalted chicken broth into the pot and add the tomato paste, stirring well to incorporate it fully. Add the fire-roasted tomatoes with their juices, red wine vinegar, and all the measured spices from Step 1. Return the cooked meat from Step 2 to the pot and stir everything together. The red wine vinegar is crucial here—I find it brightens the low-sodium profile and adds a complexity that commercial broths lack. Bring the soup to a gentle boil over medium-high heat.
• Add the al dente noodles from Step 1 to the boiling broth and stir to distribute them evenly. Bring the soup back to a boil for 2-3 minutes to heat the noodles through, then immediately reduce the heat to medium-low. Simmer gently for another 2-5 minutes, stirring occasionally, until the noodles are fully tender and the soup has melded together. I prefer shorter cooking times because the noodles were already partially cooked, which prevents them from becoming overcooked and mushy in the broth.
• Ladle the soup into bowls and top each serving generously with dollops of ricotta cheese, shredded mozzarella, and grated parmesan. Tear fresh basil leaves and scatter them over the top for brightness and aroma. The warm soup will slightly melt the cheeses, creating a creamy, luxurious texture that mimics traditional lasagna while keeping the sodium controlled.