Nobody said lasagna had to be a calorie bomb or a day-long project. This Skinny Lasagna Soup delivers all the cozy, cheesy goodness of the classic dish in a lighter, fuss-free package—whether you let your slow cooker do the work or crank out dinner fast in your Instant Pot.

Why This Recipe Works

Lighter but still indulgent: Swapping full-fat cheeses for part-skim ricotta and mozzarella cuts calories without sacrificing that creamy, melty texture we crave.
Set-it-and-forget-it ease: The slow cooker method requires just 10 minutes of prep, while the Instant Pot version is ready in under 30. No babysitting required.
Packed with hidden veggies: Finely diced zucchini and spinach bulk up the soup for extra fiber and nutrients, but picky eaters won’t even notice.
Meal-prep friendly: This soup tastes even better the next day, making it perfect for lunches or busy weeknights.

Ingredients

1 lb lean ground turkey (or 93% lean ground beef)
1 yellow onion, diced
4 garlic cloves, minced
1 medium zucchini, finely diced (about 1 cup)
1 (28-oz) can crushed tomatoes
1 (15-oz) can tomato sauce
4 cups low-sodium chicken broth
2 tsp dried basil
1 tsp dried oregano
½ tsp red pepper flakes (optional)
6 lasagna noodles, broken into 2-inch pieces
2 cups fresh spinach, chopped
½ cup part-skim ricotta cheese
½ cup shredded part-skim mozzarella cheese
Salt and black pepper to taste

Equipment Needed

Slow cooker or 6-quart Instant Pot
Large skillet (for browning meat, if using slow cooker)
Wooden spoon
Measuring cups and spoons

Instructions

Step 1: Brown the Meat and Aromatics

If using a slow cooker, heat a skillet over medium-high heat. Add the ground turkey, onion, and garlic, breaking up the meat with a wooden spoon until no pink remains—about 5 minutes. Drain excess fat, then transfer to the slow cooker. (Instant Pot users can skip this step and sauté directly in the pot using the “Sauté” function.) Pro tip: For deeper flavor, let the onions caramelize slightly before adding the garlic.

Step 2: Build the Soup Base

Add the zucchini, crushed tomatoes, tomato sauce, chicken broth, basil, oregano, red pepper flakes (if using), and a pinch of salt and pepper to the slow cooker or Instant Pot. Stir well to combine. For the slow cooker, cover and cook on LOW for 6 hours or HIGH for 3 hours. Instant Pot users should secure the lid, set the valve to “Sealing,” and cook on HIGH pressure for 8 minutes.

Step 3: Add the Noodles

For the slow cooker, stir in the broken lasagna noodles, cover, and cook for an additional 20–30 minutes on HIGH until al dente. Instant Pot users should quick-release the pressure, add the noodles, then cook on HIGH pressure for another 3 minutes (no need to relock the lid). Pro tip: Undercook the noodles slightly—they’ll soften further as the soup sits.

Step 4: Wilt the Greens and Adjust Seasoning

Once the noodles are tender, stir in the chopped spinach until just wilted—about 2 minutes. Taste and adjust salt and pepper as needed. If the soup is too thick, add a splash of broth or water.

Step 5: Serve with Cheesy Goodness

Ladle the soup into bowls and top each serving with a dollop of ricotta and a sprinkle of mozzarella. For extra richness, broil the cheese-topped bowls for 1–2 minutes until bubbly. Pro tip: Let the soup cool for 5 minutes before serving—those noodles hold heat like tiny edible lava pockets.

Tips and Tricks

Bulk it up: Add ½ cup cooked lentils or quinoa for extra protein and fiber without noticeable texture changes.
Freezer hack: Double the recipe and freeze half before adding noodles. Thaw, reheat, and add fresh noodles when ready to serve.
Crispy topping alternative: Swap mozzarella for a mix of Parmesan and panko breadcrumbs toasted with olive oil for crunch.
Low-carb option: Use zucchini noodles (add in the last 5 minutes) or 2 cups chopped cabbage instead of pasta.
Instant Pot shortcut: Skip browning the meat if you’re short on time—just drain excess fat after sautéing.

Recipe Variations

Vegetarian twist: Replace ground turkey with 1 cup diced mushrooms and 1 cup cooked brown lentils. Use vegetable broth instead of chicken.
Spicy arrabbiata-style: Add 1 tbsp tomato paste and 1 diced jalapeño with the aromatics. Top with pepper jack cheese.
Creamy white version: Swap tomatoes for 2 cups marinara and 2 cups Alfredo sauce. Use Italian sausage instead of turkey.
Greek-inspired: Add 1 tsp dried mint, use feta instead of ricotta, and garnish with kalamata olives.

Frequently Asked Questions

Can I use oven-ready lasagna noodles?
Yes, but adjust cooking times. For the slow cooker, add them 15 minutes before serving. In the Instant Pot, cook for just 1 minute under pressure after adding. They’ll absorb more liquid, so keep extra broth handy.

How do I prevent mushy noodles?
Undercook them slightly and avoid reheating leftovers with noodles intact. Store noodle-less soup separately or add fresh pasta when rewarming.

Is this soup gluten-free?
Not as written, but swap regular lasagna noodles for gluten-free brown rice noodles or chickpea pasta. Check labels on broth and tomato products for hidden gluten.

Summary

This Skinny Lasagna Soup is weeknight magic—hearty, healthy, and endlessly adaptable. Let your slow cooker or Instant Pot handle the heavy lifting while you enjoy all the flavors of lasagna in a fraction of the time (and calories).