One Pot Lasagna Soup
This One Pot Lasagna Soup is made with ground turkey and whole wheat lasagna noodles. I’ve added extra vegetables for a more nutritious soup.
If you love lasagna, you’re going to love this lasagna soup! It has all of the same cheesy, saucy, pasta goodness that you crave with a traditional lasagna. But it’s so much faster to make!
You can have this lasagna soup on your dinner table in just under 40 minutes, start to finish. I really tried to make this a 30 minute dinner recipe, but couldn’t quite get it done in 30 minutes. The lasagna noodles just wouldn’t cook in time!
Still, one pot recipes are some of my favorites because they feel like I’m cheating a little bit with taking shortcuts in the kitchen. Cooking everything in one pot means lots of flavor and less clean up! I like to take classic comfort foods and lighten them up a little, as I did with this lasagna soup. For more healthier one pot comfort food meals, try my One Pot Chicken, Broccoli and Rice Casserole and One Pot Vegetarian Chili Mac!
Making this One Pot Lasagna Soup is really easy!
You start by cooking ground turkey, onion and bell pepper in a little olive oil. Next you’ll stir in some seasonings and tomato paste, followed by marinara sauce, chicken broth and water.
The lasagna noodles cook right in the pot with everything else, which makes them really flavorful. Once the noodles are cooked, you’ll turn off the heat and stir in some chopped fresh spinach (more veggies!). The spinach wilts down into the soup, so you hardly notice it in the finished product.
My favorite way to serve this soup is with a little shredded mozzarella and a scoop of ricotta cheese on top. Parmesan cheese would also be delicious!
Tips for making this One Pot Lasagna Soup:
- Be sure to break up your lasagna noodles into small bite-size pieces. The first time I made this soup I left them too big and it was a bit difficult to eat them, especially for the kids!
- The recipe calls for two jars of marinara sauce. Use your favorite sauce for the best flavor.
- Don’t overdo it on the mozzarella cheese. A little goes a long way in this soup. Rather than stirring it in, I suggest sprinkling a little mozzarella on top.
- If you plan to make this one pot lasagna soup ahead of time, under-cook the noodles just a little bit. The noodles will continue to soak up more of the saucy broth as the soup rests in the refrigerator. You may need to add a little more water or broth right before serving if you make this ahead. Or, just enjoy it as a thicker lasagna soup!
One Pot Lasagna Soup
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 medium onion chopped
- 1 bell pepper chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- 2 tablespoons tomato paste
- 2 (25 ounces each) jars marinara sauce
- 4 cups low sodium chicken broth
- 1 cup water
- 8 ounces whole wheat lasagna noodles about 8 noodles, broken into bite-size pieces
- 2 cups packed fresh spinach, chopped about 2 ounces
- ½ cup shredded mozzarella cheese 2 ounces
- Ricotta and/or Parmesan cheese for serving
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey, onion, and bell pepper and cook, stirring often, until turkey browns, about 5 minutes. Season with salt and pepper.
- Stir in the garlic, Italian seasoning and tomato paste. Then, stir in the marinara sauce, chicken broth and water. Increase heat to high and bring to a boil.
- Stir in lasagna noodles and reduce heat to a medium boil. Cook for 10-12 minutes or until noodles are cooked al dente, stirring occasionally.
- Remove from the heat and stir in the chopped spinach.
- Sprinkle on mozzarella cheese. Serve with ricotta and/or Parmesan cheeses, if desired.
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