Print

Easy Weeknight Lasagna Soup: Best Light Recipe

lasagna soup - featured image
Print Recipe

This light & easy weeknight lasagna soup delivers all the comforting flavors of traditional lasagna in a fraction of the time. Made with lean ground turkey, plenty of vegetables, and a simple cheese topping, it’s a healthy, satisfying meal that comes together in about 35 minutes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound lean ground turkey or beef (93/7 turkey recommended)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 medium zucchini, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 (28-ounce) can crushed tomatoes (San Marzano recommended)
  • 4 cups low-sodium chicken or vegetable broth
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 8 ounces lasagna noodles, broken into pieces (about 6–8 sheets)
  • ½ cup part-skim ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (plus more for garnish)
  • ½ cup shredded mozzarella cheese

Instructions

  1. Brown the meat: Heat olive oil in a large pot over medium-high heat. Add ground turkey and cook, breaking it up, until no longer pink (4-5 minutes). Season with salt and pepper.
  2. Sauté the aromatics: Add diced onion, carrots, and celery. Cook for 2-3 minutes until onion is translucent. Add garlic and cook for 30 seconds until fragrant.
  3. Bloom the spices: Stir in dried oregano, dried basil, and red pepper flakes (if using). Cook for 30 seconds, stirring constantly.
  4. Add liquids and zucchini: Pour in crushed tomatoes, chicken broth, and tomato paste. Stir until tomato paste dissolves. Add bay leaf and diced zucchini. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
  5. Cook the pasta: Stir in broken lasagna noodles. Bring back to a gentle boil, then reduce to a simmer. Cook for 8-10 minutes, stirring occasionally, until noodles are al dente.
  6. Make the cheese topping: In a small bowl, mix ricotta, Parmesan, and fresh parsley. Season with a pinch of salt and pepper.
  7. Finish and serve: Remove bay leaf. Adjust seasoning. Ladle soup into bowls, top with ricotta mixture, sprinkle with shredded mozzarella, and garnish with parsley.

Notes

For leftovers, consider cooking pasta separately and adding to individual servings to prevent mushiness. Let soup rest 5 minutes before serving for best flavor. Add a splash of balsamic vinegar before serving for extra brightness.

Nutrition

Keywords: lasagna soup, light lasagna soup, easy weeknight dinner, healthy comfort food, Italian soup, ground turkey soup, quick dinner

Find it online: https://lumalunch.com/easy-weeknight-lasagna-soup-best-light-recipe/