lasagna soup in bowl with spoon and cheese
Prep: 15Cook: 30Total: 45 minutes
Yield 8 bowls 1x


  • 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
  • 19 oz box no-boil lasagna noodles (I used Banza chickpea lasagna noodles)
  • fresh parmesan and mozzarella on top


  1. In a large dutch oven or sauce pan, heat oil.
  2. Add onion, pepper, and zucchini and stir. Let cook until softened.
  3. Add in garlic and ground turkey. Cook until no longer pink. If meat releases a lot of liquid, drain once cooked through. 
  4. Add in spices and stir. Add in marinara, tomatoes, stock, and water. Bring to boil.
  5. Once boiling, crush lasagna pieces into smaller pieces and add to soup.
  6. Cook for 15 minutes or until noodles are cooked through, stirring occasionally so noodles don’t stick to bottom.
  7. Top with fresh parm and mozzarella.


* freezes well!

Author: ErinCategory: dinner, lunchMethod: stovetopCuisine: AmericanDiet: Gluten Free