Lasagna Soup
Nothing is more comforting and satisfying than a beautiful lasagna for dinner. The challenge that myself and many home chefs face with this classic dish is how time consuming and complex it can be to create. The goal of this recipe is to bring lasagna to your table as a go-to weeknight dish, with bonus points for it being a one-pot dinner.
What to serve with lasagna soup? The perfect pairing with lasagna soup is garlic bread and a garden salad. This gives you the ability to dip the bread in the soup, soaking up the flavorful broth, as well as having a nice fresh side to complement the soup.
How long does lasagna soup last in the fridge? Lasagna soup lasts in the fridge for up to two days after preparing. I recommend this time period because any additional time will cause the noodles to get soggy. If you’re meal prepping this dish for more than two days, I recommend adding the noodles to the broth and cooking them right before serving. To transform these leftovers the next day, put the leftover soup in a casserole dish, top with mozzarella cheese and bake to make a lasagna casserole.
Is lasagna soup healthy? Lasagna soup is a healthy and hearty dinner option, including 3 different vegetables (onion, bell pepper, and carrot) as well as lean ground turkey as the protein. Boost the protein in this dish even more by utilizing bone broth instead of chicken stock.
Can you use ground beef in lasagna soup? Absolutely! You can substitute ground beef or ground chicken in this recipe for ground turkey. The only thing to be aware of when making this substitution is that ground beef typically has more fat than ground turkey or chicken, so you may have to drain some of the fat from the pan after browning.
What type of marinara should you use for lasagna soup? This recipe works well with any kind of marinara you have in your pantry, but you can even substitute marinara for a store bought arrabbiata sauce to add spiciness or vodka sauce to add richness.
Can you substitute marinara sauce for canned tomatoes? Yes, use what you have! Keep in mind it may take a little bit more time for the soup to cook down and build flavor if you use canned tomatoes instead of marinara. I recommend doubling the amount of dried herbs called for in this recipe if you use canned tomatoes to account for the loss of flavor by substituting marinara.
Can you freeze lasagna soup? Yes, you can freeze lasagna soup for easy meal prep. My recommendation would be to cook the recipe up until you add the noodles, freeze the broth, and then add the noodles fresh when you’ve defrosted the soup and are ready to eat.
Can you make lasagna soup vegetarian? 100%! To make this recipe vegetarian, omit the ground meat in this recipe and substitute vegetable broth for chicken broth. Cottage cheese is a great component of the recipe for vegetarians because it provides significant protein without any meat, so don’t skip on this ingredient!
How to make lasagna soup:
Lasagna Soup
Ingredients
- 1 lb ground turkey
- 24 oz jar of marinara
- 1 onion
- 1 carrot
- 1 bell pepper
- 2 garlic cloves
- 32 oz chicken broth
- 8 oz of lasagna noodles
- ½ tsp of dried oregano
- ½ tsp of dried bail
- 1 tsp salt
- Pinch of red pepper flakes
- Cottage cheese for serving
- Parmesan cheese for serving
Instructions
- Preheat a large dutch oven pot over medium heat and add olive oil. Dice the onion, carrot, and bell pepper and add them to the pot.
- Sauté the vegetables for about 10 minutes until they’re soft, then add the ground turkey to the pan to brown, typically an extra 10 minutes.
- Once the meat is browned and the veggies are cooked, add the marinara, chicken broth, oregano, basil, salt, and red pepper flakes to the pot. Let the broth come to a simmer.
- Add the lasagna noodles, breaking them into 1 inch pieces as you add them to the pot. Give the mixture a big stir and let cook until the noodles are al dente, about 10 minutes.
- Serve with a big scoop of cottage cheese and grated parmesan cheese.
