Lasagna Soup


If you like Lasagna, you will LOVE this soup!!  It is so much easier than making lasagna too!!  Takes about 45 minutes from start to finish.  Still has all the cheesy goodness that regular lasagna has, and you can adjust it to your liking.  I used ground turkey instead of beef, but I think next time I would use Italian Sausage instead, and maybe add some more veggies.  I did add a couple handfuls of fresh spinach at the end, but I think some fresh basil leaves would step it up a notch too.  It was very good.  There was just a small serving left…

Serves 8 for about $1.00/serving

Note:  The recipe and directions below are for how I made it.


2 Tbsp extra virgin olive oil, divided

1 lb lean ground turkey – $2.98

1 large yellow onion, diced (2 cups) – $0.43

4 garlic cloves, to taste, minced

4 cups low-sodium chicken broth – $1.16

1 (14.5 oz) can Petite Diced Tomatoes – $0.98

1 (14.5 oz) can Tomato sauce – $0.58

2 1/2 Tbsp Tomato Paste – $0.18

2 tsp dried basil

3/4 tsp dried oregano

1/2 tsp dried rosemary, crushed

1/2 tsp dried thyme

1 1/2 Tbsp chopped fresh parsley, plus more for garnish (I threw in fresh spinach at the end instead)

Salt and freshly ground black pepper, to taste

8 lasagna noodles, broken into bite size pieces (6.5 oz) – $0.43

1 1/4 cups shredded Mozzarella Cheese (5 oz) – $0.59

1/2 cup Grated Parmesan Cheese (2 oz)

8 oz ricotta cheese – $0.66


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Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain majority of fat from beef and set aside.

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Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer.

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Add in chicken broth, Diced Tomatoes, Tomato sauce, Paste, basil, oregano, rosemary, thyme,  the cooked meat, and season with salt and pepper to taste.

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Bring just to a boil, and add in broken up lasagna noodles, then reduce heat to medium-low, cover and simmer 20 minutes.

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 In a small bowl, stir together Grated Parmesan Cheese with ricotta cheese.

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Soup is ready when noodles are cooked.  This is where I added in the spinach, and let it wilt.  Next time I will add fresh basil as well.

Ladle soup into bowls, dollop each serving with a large scoop of the cheese mixture and sprinkle of shredded Mozzarella Cheese.



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