Lasagna Soup is a fun way to enjoy the ever popular lasagna dish. Creamy and full of robust flavors, you will enjoy this soup for all the cold days and nights to come.
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I always get excited to try new recipes especially when they involve a well known, and much loved Italian dish like lasagna. How often do we see some style of lasagna at a potluck, or big family gathering, but now you can eat it soup style, which I love. Lasagna Soup is quick and easy to make you can be made with ground turkey, beef, or sausage. You could also use whatever type of pasta you like. I liked the whole wheat elbow pasta it gave the soup a really good wholesome flavor.
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Lasagna Soup is nice and creamy with the addition of the milk and mozzarella cheese and doesn’t feel heavy. It is actually a pretty light soup with a bit of a kick with the red pepper flakes. I added a little more pepper flakes than what the recipe calls for because in my house we like it hot. Lasagna Soup is great to make for a large group of people severed with some warm sourdough or garlic bread. It really serves as a complete meal.
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You can make this soup ahead of time and let it simmer on the stove (smells amazing) but I would suggest not adding the pasta until you are just about ready to serve so it don’t suck up all the liquid. Lasagna soup is a fun alternative to original lasagna and is a little lighter of a meal. So step out of the box and turn your next lasagna meal into a deliciously creamy version that you can eat with a spoon. xoxo

Lasagna Soup
Serves 5
Lasagna in a bowl that warms the soul and is quick and healthy to make.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 cup whole wheat elbow macaroni-uncooked ( you can use regular macaroni noodles)
  2. Cooking spray or 1 tablespoon extra virgin olive oil
  3. 8 ounces 99% fat free ground turkey
  4. ½ medium onion, small dice
  5. 3 garlic cloves, minced
  6. 28 ounce can crushed tomatoes
  7. 1½ cups chicken broth
  8. ½ cup milk of choice, I used nonfat
  9. 1½ tablespoons basil, thinly sliced
  10. ¼ teaspoon pepper
  11. ¼ teaspoon salt
  12. ¼ teaspoon oregano
  13. ⅛ teaspoon red pepper flakes
  14. 1 cup shredded mozzarella
  15. Plus extra mozzarella and basil for garnish (optional)
Instructions
  1. Boil pasta until al-dente-about 6 minutes.
  2. Meanwhile, spray cooking spray or add oil to a large pot or dutch oven.
  3. Add ground turkey and cook until lightly browned and not pink.
  4. Add in onions and cook for 2-3 minutes until slightly tender.
  5. Add garlic and cook for an additional minute.
  6. Pour in crushed tomatoes, chicken broth and milk.
  7. Bring to a simmer and cook for 10 minutes. Stirring occasionally.
  8. Take off of heat and add in basil, pepper, salt oregano, red pepper flakes, and shredded mozzarella.
  9. Top each bowl with shredded mozzarella to liking and garnish with fresh basil (optional) Enjoy!
Adapted from Chef Savvy
Adapted from Chef Savvy
Fitness Food Diva http://fitnessfooddiva.com/