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The Best Lasagna Soup Recipe

A three-cheese mix and buttered pasta are mixed in with a veggie and meat-filled tomato sauce to create The Best Lasagna Soup.
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Calories 558kcal
Author Jill McOwen

Ingredients

Soup

  • 2 tbsp vegetable oil
  • 1/2 yellow or sweet onion grated
  • 1 zucchini grated
  • 1 yellow pepper seeded and chopped
  • 1 lb 99% fat free ground turkey
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp oregano
  • 1/4 tsp red pepper flakes
  • 1 15 oz can petit cut diced tomatoes drained
  • 1 24 oz jar pasta sauce your favorite brand
  • 2 - 3 cups chicken stock

Cheese

  • 1 cup large curd cottage cheese
  • 1 cup Mozzarella cheese shredded
  • 1/2 cup grated Romano or Parmesan cheese
  • 1 tbsp fresh basil chopped
  • 1 tsp lemon zest
  • 1/2 tsp black pepper

Pasta

  • 12 oz pasta use your favorite curly pasta or broken lasagna noodles
  • 2 tbsp butter

Instructions

Soup

  • Heat the oil over medium heat. 
  • Add the grated onion and zucchini and cook for about 5 minutes, or until most of the liquid is cooked off.
  • Add the yellow pepper and cook for about 2 minutes more. 
  • Add the ground turkey and cook until no longer pink. Break up the meat with a meat chopper or spoon or spatula as it is cooking.
  • Season the vegetables and meat with the salt, garlic powder, smoked paprika and oregano.
  • Stir in the tomatoes, pasta sauce and chicken broth. Use 2 or 3 cups of broth, depending on how thick or thin you like your soup.
  • Bring the soup to a boil. Reduce the heat to simmer. Cover the soup and allow to simmer for about 20 minutes.

Pasta

  • In a separate pot, bring water to a boil and cook the pasta according to package directions. Drain the pasta and stir in the butter to keep it from sticking. Cover the pot of pasta until ready to serve.

Cheese

  • In a large bowl, mix together the cottage cheese, Romano, and Mozzarella cheeses. Mix in the lemon zest, pepper and basil. Set aside.

To Serve

  • Ladle some soup into each bowl. Stir in some of the cooked, buttered pasta. Top each bowl of soup with a generous scoop of the cheese mixture. Serve.

Nutrition

Calories: 558kcal