Turkey Lasagna Soup is a simple way to enjoy lasagna without all the fuss. Cooking the noodles separately and adding plenty of toppings is the key to a great lasagna soup!
Course Soup
Cuisine Italian
Keyword lasagna soup, turkey lasagna soup
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 5servings
Calories 408kcal
Author Sue Ringsdorf
Ingredients
2Tablespoonsolive oil
1mediumonion- chopped
3clovesgarlic- diced
2poundsground turkey- 93% lean
2teaspoonsdried Italian Seasoning
2teaspoonsdried basil
1teaspooncrushed red pepper flakes
kosher salt and freshly ground black pepper- to taste
3Tablespoonstomato paste
30oz.fire roasted diced tomatoes
4-6cupslower sodium chicken broth
8oz.lasagna noodles (or similar)- I used "mini lasagna" egg noodles
ricotta, mozzarella cheese, and/or parmesan cheese- to serve
Instructions
In a large stock pot on medium high heat, add olive oil. When hot, add onions and sauté until soft, approximately 3-4 minutes. Add garlic and stir for another 30 seconds.
Add ground turkey to pot and seasonings (Italian Seasoning, basil, crushed red pepper flakes, salt and pepper). Cook until meat is cooked through completely.
Add fire roasted tomatoes, tomato paste, and chicken broth - and bring to a boil. (Add a parmesan rind - optional.) Simmer for 15-20 minutes.
Meanwhile, bring a pot of water to a boil. Add noodles and salt - and reduce heat to a simmer. Cook until noodles are al dente. Drain in a colander. Drizzle a bit of olive oil over the noodles to keep them from sticking together.
IF you are serving a family of 4-6, go ahead and add the cooked noodles into the soup at the very end and stir. If serving only 2-3, then add the cooked noodles to individual servings. (Even if cooking the noodles separately, they will soak up all of the broth in the leftovers!)
STORE this soup in the refrigerator for up to four days. Make sure you store the noodles separately.FREEZE the soup portion of this recipe in an airtight container for 2-3 months. Thaw it completely and serve with boiled noodles and cheese for topping.Double it - I often make a double batch of this soup and freeze half of it. Makes dinner time on busy weeknights easier.