Easy Lasagna Soup
Enjoy all the flavors of classic lasagna with a fraction of the work thanks to this one-pot, 30-minute creamy lasagna soup recipe!
Servings: 8 servings
Calories: 232kcal
Equipment
Ingredients
- 2 tablespoon olive oil
- ½ white onion diced
- 2 garlic cloves minced
- 1 lbs ground turkey you can also use beef or chicken
- 24 oz marinara I used Rao’s
- 6 cups chicken broth low sodium
- 8 oz bow tie pasta use gluten free if needed
Toppings, optional
- Ricotta cheese
- Parmesan grated
- Parsley finely chopped
Instructions
- In a large pot, heat the olive oil over medium heat. Saute the onion and garlic until fragrant. Add the ground turkey and break up into small pieces while it browns in the pot.2 tablespoon olive oil, ½ white onion, 2 garlic cloves, 1 lbs ground turkey
- Once the turkey is browned, add the marinara sauce and mix into the meat.24 oz marinara
- Add the chicken broth and pasta noodles to the mixture and bring it to a simmer (I recommend medium high heat). Allow the noodles to cook for 8 - 10 minutes until soft.6 cups chicken broth, 8 oz bow tie pasta
- Serve the soup in bowls with a dollop of ricotta cheese, sprinkle of parmesan cheese, and a pinch of parsley on top.Ricotta cheese, Parmesan, Parsley
Notes
Storage : Store leftover lasagna soup in an airtight container in the refrigerator for 3-4 days. When you’re ready to serve, reheat the soup in the microwave or in a pot over medium heat on the stop, adding a splash of broth as needed.
Nutrition
Serving: 1serving | Calories: 232kcal | Carbohydrates: 27g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 35mg | Sodium: 1088mg | Potassium: 518mg | Fiber: 2g | Sugar: 5g | Vitamin A: 386IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 2mg