This post may contain affiliate links. Please read my disclosure policy.
Toss everything you know about lasagna out the window in favor of this easy lasagna soup! It’s simple, delicious, and just as flavorful as the traditional dish. It’s ready in under an hour and includes a generous layer of mozzarella cheese!
Lasagna, but make it soup
I’ve always felt so-so about soup. Sure, it’s tasty and warm and cozy, but it’s not particularly exciting. That is, until I started making this easy lasagna soup recipe. It takes everything good about lasagna and wraps it up into a delicious soup!
This dish is a family-friendly meal that everyone will love. It’s filled with veggies to provide lots of vitamins and nutrients, and it certainly isn’t short on flavor either!
Since it only takes 45 minutes to create, this easy soup recipe is the perfect meal for busy weeknights. And, spoiler alert: it freezes well too! You just may find your next favorite grab-and-go freezer meal in this lasagna soup. Let’s dive in!
Ingredients used in easy lasagna soup
Picture your favorite lasagna recipe, but in soup form. You have the crunch of the veggies (green pepper, onion, zucchini), the flavors of the spices, and the deliciousness of the tomato sauce. Now take all of that, and throw it into a soup! Just like that, you have the best lasagna recipe ever.
Here’s everything you’ll need to make this recipe happen:
- Olive oil
- Yellow onion
- Green pepper
- Zucchini
- Garlic
- Ground turkey
- Salt
- Pepper
- Oregano
- Marinara sauce (I used Rao’s)
- Tomatoes
- Chicken stock
- Water
- No-boil lasagna noodles (I used Banza chickpea lasagna noodles)
- Parmesan
- Mozzarella
All of the kitchen tools you’ll need
This is a one pot meal which means less cleanup! All you’ll need for this recipe is a dutch oven (or sauce pan) and something to stir the ingredients, like a spatula. Oh, and don’t forget your cutting board and chopping knife!
For measuring cups, you’ll need the following sizes: 1/2 tsp, 1 tsp, 1 tbsp, and 1 cup.
How to make lasagna soup
Lasagna soup is a one pan recipe that totally takes the labor out of making dinner. You could basically do it with your eyes closed! Throw everything into the pot in the increments as described below, and in just 45 minutes you’ll have 8 delicious servings of homemade lasagna soup.
First, heat the oil in a large dutch oven or sauce pan.
Add the onion, pepper, and zucchini, and stir. Let the veggies cook until they soften.
Add garlic and ground turkey, and cook until the meat is no longer pink. If a lot of liquid is released, drain once the meat has cooked through.
Next, add the spices and stir. Then, add the marinara, tomatoes, stock, and water and bring to a boil.
Once boiling, crush the lasagna pieces into smaller pieces and add the to the soup.
Cook for 15 minutes or until the noodles are cooked through, stirring occasionally so that the noodles don’t stick to the bottom.
Top with fresh parmesan and mozzarella, and serve.
Bonus: Freezes well!
One of the best parts about this recipe is how well it freezes. I love to make a double batch and store half for later! Then, when I need a quick dinner or I’m just in the mood for soup, I take it out of the freezer, warm it up, and it’s ready to enjoy!
When freezing, let the soup fully cool and do not top with cheese. Once cooled, place in a securely sealed airtight container and freeze.
When ready to eat, remove from the freezer and thaw. Then, place in a dutch oven or large pot and heat on the stove until warm. Top with parmesan and mozzarella, and enjoy!
Easy lasagna soup substitution options
Whether you’re missing an ingredient or like to simply know what your options are, here are some easy swaps that you can use in this recipe.
Ground turkey
This is one of the easiest swaps to make, as the options are endless! Swap ground turkey with whichever meat you choose. Ground chicken, beef, or even Italian sausage will work. Be sure to keep an eye on these during the cooking process, as they may require more or less time.
Select veggies
This recipe calls for specific veggies such as a yellow onion and a green pepper. However, use whatever you have! Use red onion, yellow peppers, red peppers, etc. Anything will work!
Vegetarian-ize the recipe
Finally, this recipe can easily be made vegetarian-friendly. First, we will need to swap the ground turkey with a plant based option. Any ground “meat” substitute will work! Then, sub the chicken stock for veggie stock. That’s it! With those easy swaps, your soup is vegetarian-friendly.
Tip: Broiled cheesy goodness on top
Here’s a yummy idea that you can try if you want to take your lasagna to the next level or personalize various servings to fit different preferences.
First, you’ll need a few individual oven-safe bowls. With these, you can add different ingredients as needed! However, the main reason I like to use these dishes is because it allows for extra chewy and delicious mozzarella cheese.
After filling the small bowls with soup, place the recommended amount of parmesan and mozzarella on top. Then, place in the oven on broil. Let sit for about 2-3 minutes, watching to make sure it doesn’t burn. Once the cheese is perfectly browned, remove from the oven and serve!
More easy entrees that take under an hour
Need some more quick dinner ideas that you can slap on the table in under an hour? Here are a bunch! All take 45 minutes or less and taste absolutely heavenly.
- Vegan Peanut Stew – 40 minutes
- One Pan Baked Chicken Fajitas – 30 minutes
- Easy One Pan Salmon Dinner – 45 minutes
- Mexican Quinoa Salad with Cilantro Lime Dressing – 30 minutes
Easy Lasagna Soup
Ingredients
- 2 tbsp olive oil
- 1 small yellow onion
- 1 small green pepper, diced
- 1 large zucchini, diced
- 3 cloves garlic, minced
- 1 lb ground turkey (can also use ground beef)
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp oregano
- 28 oz jar of marinara sauce (I used Rao’s)
- 1 15 oz can diced tomatoes
- 4 cups chicken stock
- 2 cups water
- 1 – 9 oz box no-boil lasagna noodles (I used Banza chickpea lasagna noodles)
- fresh parmesan and mozzarella on top
Instructions
- In a large dutch oven or sauce pan, heat oil.
- Add onion, pepper, and zucchini and stir. Let cook until softened.
- Add in garlic and ground turkey. Cook until no longer pink. If meat releases a lot of liquid, drain once cooked through.
- Add in spices and stir. Add in marinara, tomatoes, stock, and water. Bring to boil.
- Once boiling, crush lasagna pieces into smaller pieces and add to soup.
- Cook for 15 minutes or until noodles are cooked through, stirring occasionally so noodles don’t stick to bottom.
- Top with fresh parm and mozzarella.
Notes
* freezes well!
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂
Erin C says
So yummy!! 5 stars again – my husband and I have never made so many consecutive dinner recipes that we both love! Thanks Erin!
★★★★★
Erin says
Hi Erin, I am so happy you both loved it! 🙂
Audra says
Made this vegetarian friendly using 3tsps of vegetable better than bouillon to make 6 cups of veggie broth and subbed the meat for one 13oz bag of gardein beefless ground. Sooo delicious and easy! My carnivore of a fiancé loved it too!
★★★★★
Erin says
Hi Audra, I am so happy you enjoyed it and made it your own!
Nicole says
This was absolutely delicious. Everyone who had some was asking me for the recipe.
★★★★★
Erin says
Hi Nicole, so glad everyone liked it!!
Julie says
I’m a self proclaimed “not a soup girl” BUT something about this just looked really good to me. So I made it and wow I was wrong this is soo good! We doubled the veggies and the marinara so it’s thicker, kinda like a chili consistency! It was so easy to make too! Will be making this one again for sure!
★★★★★
Erin says
Hi Julie, ah I am so glad this recipe changed your mind! Thanks for sharing!!
Megan says
I love this soup! It is easy to make and I have all the ingredients already stocked up. I bought a case of the Banza lasagne noodles a while ago and this is a perfect way to use them up without having to make a whole lasagne. Thanks for such a tasty recipe!
★★★★★
Erin says
Hi Megan, I am so happy you enjoyed it!!
Kristen Brassart says
I made this soup last night to ‘try’ it to see how my kids liked it… and WOW we were blown away by the ease of the prep and how quickly it took to make! Simple, and totally filling for 3 of my 4 teenagers… you know teenage boys!! However, by his 3rd helping he was content! So, 4 out of 4 approve! Definitely would recommend!
★★★★★
Erin says
Hi Kristen, I am so happy everyone liked it!! Thanks for sharing!
Nicole says
Easy to make and so delicious! Will be making again soon!
★★★★★
Erin says
Hi Nicole, I am so glad you liked it!!
Katie says
Perfect winter meal!
★★★★★
Erin says
Hi Katie, I am so glad you liked it!
Golnaz Bozorgzad says
Made this soup for thanksgiving this year, and I was surprised at how tasty it was! Granted yes I love lasagna and soup separately, but it was just such an interesting concept to me, but it was really easy and tasted delicious days later! Will definitely keep it on our list of rotating recipes.
★★★★★
Erin says
Hi Golnaz, thank you for sharing! I am so glad you loved it! 🙂
Jen says
So delicious and so easy! I followed as is and added in some shredded kale at the end for some greens. Will be making again!
★★★★★
Erin says
Hi Jen, I am so happy you liked it and great addition!
Benedette says
I made this last night and I am SO glad I decided to double the recipe. I used regular Barilla lasagna noodles since that’s all I had and they worked perfectly with this recipe! I am a vegetarian so I also replaced the ground turkey with beef-less grounds from trader Joe’s and you would never be able to know that there was no meat in the soup. This recipe was phenomenal – I can’t wait to make it again soon!
★★★★★
Erin says
Hi Benedette, so glad you loved it and made it your own!
Erica Deval says
This recipe has become one of my go-to recipes! I love that it’s packed with veggies and so flavorful and filling. The best soup!!
★★★★★
Erin says
Hi Erica, so glad you loved it!
Vicki says
We made this last week and it’s definitely going into the regular rotation. So good and EASY!! We didn’t use the 2 cups of water because our pot was running out of room and it was actually the perfect consistency for our toddler to feed himself.
I love that the cheese could just be added to individual servings rather than the entire soup. This allowed me to finally serve lasagna to my family and be able to eat it haha
I shared this recipe with a friend and we made it on the same night- both families loved it. It was a fun way to feel connected across three country during a pandemic.
Thanks so much, Erin.
★★★★★
Erin says
Hi Vicki, I am so glad the soup was such a big hit!!
Annemarie says
I made this a few weeks ago – chock full of nutrients and a WINNER! It is on the menu again this week. Finding healthy recipes all 5 of my kids like isn’t easy but this is one of many I’ve found on this blog!
★★★★★
Erin says
Hi Annemaire, so happy it is a hit in your home!!
Alyssa says
A hearty and delicious winter meal! Subbed GF lasagne noodles and turned out just as well!
★★★★★
Erin says
Hi Alyssa, that sounds great! Thanks for sharing!!
Beth says
This soup is everything!! Easy, hearty, comforting…we’re obsessed over here! Definitely a recipe I will keep in repeat, thank you!
★★★★★
Erin says
Hi Beth, thanks for sharing!!
Jessie says
This soup is amazing, definitely use Rao’s sauce if you can. Ive meal prepped this for our lunches 4 out of the last 6 weeks, I can’t get enough!
★★★★★
Erin says
Hi Jessie, I am so glad you enjoyed it!!
Trisha Baker says
I’ve made this recipe several times and LOVE it! It is seriously so easy and delicious, and honestly tastes even better the next day as leftovers. I’ve made it subbing ground turkey and ground venison, and it turns out well. I recommend using a very large stock pot for this one… filled my normal pot to the top. Highly recommend this one!
★★★★★
Erin says
Hi Trisha, I am so glad you love it and made it your own!
Megan Anderson says
Will definitely be a staple of soup season!
★★★★★
Erin says
Hi Morgan, so glad you like it!
Trisha Baker says
I made this soup for the second time in the last month and it was even more delish than I remember! I think it honestly tastes even better the next day! I am a dietitian so always love healthy, easy dishes like this. I subbed low sodium diced tomatoes and marinara and turned out great!
★★★★★
Erin says
Hi Trisha, I am so glad you enjoyed it! Thanks for sharing!