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.
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.
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
- 1 cup whole wheat elbow macaroni-uncooked ( you can use regular macaroni noodles)
- Cooking spray or 1 tablespoon extra virgin olive oil
- 8 ounces 99% fat free ground turkey
- ½ medium onion, small dice
- 3 garlic cloves, minced
- 28 ounce can crushed tomatoes
- 1½ cups chicken broth
- ½ cup milk of choice, I used nonfat
- 1½ tablespoons basil, thinly sliced
- ¼ teaspoon pepper
- ¼ teaspoon salt
- ¼ teaspoon oregano
- ⅛ teaspoon red pepper flakes
- 1 cup shredded mozzarella
- Plus extra mozzarella and basil for garnish (optional)
- Boil pasta until al-dente-about 6 minutes.
- Meanwhile, spray cooking spray or add oil to a large pot or dutch oven.
- Add ground turkey and cook until lightly browned and not pink.
- Add in onions and cook for 2-3 minutes until slightly tender.
- Add garlic and cook for an additional minute.
- Pour in crushed tomatoes, chicken broth and milk.
- Bring to a simmer and cook for 10 minutes. Stirring occasionally.
- Take off of heat and add in basil, pepper, salt oregano, red pepper flakes, and shredded mozzarella.
- Top each bowl with shredded mozzarella to liking and garnish with fresh basil (optional) Enjoy!