Diabetes Forecast

Lasagna Soup

Per Serving

Lasagna Soup

Makes: 4 servings
Serving Size: 1 cup soup, 1/4 cup yogurt
Calories 500
Fat 14 g
Saturated Fat 3 g
Trans Fat 0 g
Carbohydrate 51 g
Fiber 8 g
Sugars 11 g
Cholesterol 75 mg
Sodium 560 mg
Potassium 1,260 mg
Protein 43 g
Phosphorus 550 mg
Choices: Starch 2, Nonstarchy Vegetable 4, Lean Protein 5, Fat 0.5
  • Makes: 4 servings
  • Serving Size: 1 cup soup, 1/4 cup yogurt
  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes


2 Tbsp. canola oil
2 cups diced onion
1 cup shredded carrots
6 cloves garlic, crushed
1 lb. 95% lean ground beef
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
4 cups fat-free, low-sodium chicken broth
2 cups canned low-sodium diced tomatoes, undrained
Zest of 1 orange
6 oz. whole-wheat lasagna noodles, broken into 1-inch pieces
1 cup fresh basil leaves
1 cup plain, nonfat Greek yogurt


  1. Heat the canola oil in a large saucepan over medium-high heat. Add the onion and carrots. Sauté for 5 minutes, then add the garlic and sauté for 1 minute.
  2. Add the ground beef, and brown for 3 to 4 minutes. Season with the salt and pepper.
  3. Stir in the chicken broth, undrained tomatoes, and orange zest. Bring to boiling and add the noodles. Lower the heat and simmer for 10 minutes, or until the noodles are soft.
  4. Stir in the basil. Ladle into soup bowls, adding a dollop of yogurt to each serving.

Recipe adapted from The 12-Week Diabetes Cookbook: Your Super Simple Plan for Organizing, Budgeting, and Cooking Amazing Dinners by Linda Gassenheimer. Available January 2018.


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