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
- Ground turkey
- Marinara sauce (I used Rao’s)
- Chicken stock
- No-boil lasagna noodles (I used Banza chickpea lasagna noodles)
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.
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.
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
- 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
- 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.
* freezes well!
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