Description
This Easy Lasagna Soup is a comforting and flavorful meal that combines all the classic lasagna flavors into a hearty, warming soup. Made with ground turkey, whole wheat lasagna noodles, and a blend of herbs, this recipe delivers all the deliciousness of traditional lasagna in a quick and simple one-pot soup perfect for weeknight dinners.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground turkey breast
- 1 yellow onion, chopped
Herbs and Spices
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1/2 teaspoon fennel seeds
- 1 teaspoon Kosher salt
- 1/2 teaspoon crushed red pepper flakes
Pasta and Sauces
- 6 ounces whole wheat lasagna noodles (7 pieces), crushed into large pieces
- 1/4 cup tomato paste
- 4 cups fat free chicken broth
- 1 (15-ounce) can crushed tomatoes
Cheese
- 4 ounces lite mozzarella cheese (Trader Joe’s variety), shredded
- 1 ounce shaved Parmesan cheese
Instructions
- Brown the Turkey and Onions: In a cast iron dutch oven, add the ground turkey breast and chopped yellow onion. Cook over medium heat until the turkey is well browned and the onions are softened, stirring occasionally to break up the meat and prevent sticking.
- Add Herbs and Spices: Stir in the dried basil, dried oregano, fennel seeds, Kosher salt, and crushed red pepper flakes. Cook for about 1–2 minutes until you can smell the aroma of the herbs, allowing the spices to bloom and flavor the meat mixture.
- Add Noodles and Tomato Base: Add the crushed whole wheat lasagna noodles, tomato paste, fat free chicken broth, and crushed tomatoes to the pot. Stir well to combine all ingredients evenly.
- Simmer the Soup: Reduce heat to low and let the soup simmer uncovered for 15 minutes or until the noodles are tender and cooked through, stirring occasionally to prevent noodles from sticking to the bottom.
- Add Cheese and Finish: Just before serving, stir in the lite mozzarella cheese and sprinkle the shaved Parmesan cheese over the soup. Let the cheeses melt slightly in the hot soup, then serve warm for a rich, cheesy flavor.
Notes
- Crushing the lasagna noodles into large pieces helps mimic the texture of traditional lasagna pasta but makes it easier to eat as a soup.
- Use fat free chicken broth to keep the soup light but flavorful; low sodium broth can be substituted to reduce salt content.
- For a spicier kick, increase the crushed red pepper flakes or add a pinch of cayenne pepper.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
- You can substitute ground turkey breast with lean ground chicken or lean ground beef according to preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: lasagna soup, ground turkey soup, Italian soup, easy weeknight soup, healthy lasagna, one pot soup
