Warm up with a hearty bowl of Zucchini Lasagna Soup, a cozy twist on a viral comfort dish that brings all the rich flavors of lasagna into a nourishing one-pot meal. This recipe combines tender zucchini ribbons, lean ground turkey, and perfectly seasoned saucey broth for a lighter yet deeply satisfying version of traditional lasagna.
Whether you’re looking for a hearty weeknight dinner or a gluten-free, dairy-free option, this zucchini lasagna soup delivers that homemade comfort you crave—with a healthy, wholesome spin!
How to Make This Zucchini Lasagna Soup
Making this zucchini lasagna soup couldn’t be easier. You’ll start by sautéing onion and garlic in olive oil until fragrant, then add in your ground turkey and Italian seasoning for a flavorful base. Next, stir in the tomato paste and caramelize for a rich flavor, and then add in the red wine, marinara, and chicken bone broth to create a rich, savory broth. Once that’s simmering, add broken lasagna noodles and thinly sliced zucchini ribbons (I recommend using a mandolin for these) to cook until tender. A splash of cream and a dash of red pepper flakes bring everything together for a perfectly balanced, cozy bowl. Top with Parmesan or a dairy-free alternative, and enjoy the perfect mix of creamy, hearty, and comforting flavors in every spoonful.
Alternatives to Make This Dairy-Free/GF
Gluten-free friends – sub GF noodles of choice for the pasta OR use an entire zucchini instead of pasta
Dairy-free friends – sub coconut cream for the heavy cream and forget the parm or use a DF sub!
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Hearty Zucchini Lasagna Soup with Lean Ground Turkey
Ingredients
2–3 tbsp olive oil
1/2 yellow onion (diced)
1 larger garlic clove (diced)
1 tsp Italian seasoning
1 tsp salt (+more to taste at end)
1/2 tsp black pepper (+more to taste at end)
1 package lean ground turkey
2 tbsp tomato paste
1/2 c marinara sauce
1/4 c dry red wine
4 c chicken bone broth
1/2 package lasagna noodles of choice (broken up)
1/2 zucchini (sliced thin into lasagna-style pieces)
2 tbsp heavy cream
Dash of red pepper flakes
Parmesan (optional garnish)
Instructions
1. Start by heating 2 tbsp olive oil in a Dutch oven/soup pot over medium heat
2. Add in the onion and stir for 1-2 minutes until it starts to get transparent then add in the garlic and stir for another 1-2 minutes until fragrant
3. Add in the ground turkey, Italian seasoning, salt, pepper, and more olive oil if needed (bottom of pot needs to be shiny to prevent sticking)
4. Stir until the ground turkey is cooked (bottom longer pink)
5. Add in the tomato paste and stir until toasted – about 3 minutes (it will start to darken)
6. Add in the red wine and mix for 2 minutes then add in the marinara sauce followed by the chicken bone broth
7. Bring to a boil then add in the lasagna noodles and zucchini (boil until cooked through)
8. Lower the heat (to low) and add in the red pepper flakes and heavy cream and stir for another minute. Add salt and pepper to taste (if needed) – then cut the heat and plate
9. Serve with an optional garnish of grated Parmesan cheese and enjoy!
Notes
*Gluten-free friends – sub GF noodles of choice for the pasta OR use an entire zucchini instead of pasta
*Dairy-free friends – sub coconut cream for the heavy cream and forget the parm or use a DF sub!