This Lasagna Soup is a perfect alternative to traditional oven-cooked Lasagna. Best part? It’s ready in only 15 minutes!
Lasagna is a big favorite around here. I bet I could make it every night and it would get eaten up. The problem, of course, is that lasagna is time-consuming to make. I therefore can’t make it for my family every day, no matter how much they’d love me for it.
So I’ve come up with some recipes that taste a lot like lasagna but are much quicker to make. The thing that really brings this soup to life is the garlicy ricotta mixture that you scoop into the soup before serving. It’s sooooo good!
How Do You Cook The Lasagna Noodles?
A quick note about the noodles. What I did was to cook them in a separate pot from the soup. There are two reasons for this:
First, it reduces the cooking time. A lot of the time when I make noodle soup the noodles are cooked in the soup after all of the other ingredients are added and the soup is simmering. This works great for small pasta shapes with a quick cook time. But if you have noodles with a longer cooking time, like the broken bits of lasagna noodles that you can use for this recipe, adding them to the broth at the end adds a good 10-12 minutes to your cooking time. If you instead put on a pot of water to boil at the very beginning and get your noodles into it, they’ll finish cooking while you build the rest of the soup. Drain the noodles, add them to the soup, and you’re done.
Second, if you anticipate having leftovers then cooking the noodles separately is always the way to go. If you cook the noodles in the soup then they stay in there in the fridge and keep soaking up liquid until they’re mush. Instead, cook them separately, drain them and then toss them with some cooking oil so that they don’t stick to each other. To serve, I put the noodles in a soup bowl with hot tap water for a minute. Then drain off the water and add your hot soup. No mushy noodles here!
This Lasagna Soup is a perfect alternative to regular oven-cooked Lasagna. Best part? It’s ready in only 15 minutes.
- 6 oz. broken lasagna noodles
- 1 Tbsp. olive oil
- 1 lb. ground turkey breast
- Coarse black pepper
- 1/2 tsp. dry oregano leaves
- 2 cloves garlic
- 2 handfuls flat-leaf fresh parsley, divided
- 4 cups low or no-sodium chicken stock
- 3 cups tomato sauce
- 1 big handful fresh basil leaves
- 1 and 1/2 cups ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 tsp. garlic powder
- 3/4 cup pre-shredded mozzarella cheese
- Fill a medium saucepan with hot tap water. Put the lid on and heat it to boiling over high heat. Cook the pasta in the boiling water according to package directions. Drain.
- Meanwhile, heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey, ½ teaspoon of salt, ¼ teaspoon of black pepper, and dry oregano. Use wooden spoon to mix it and break it up. Cook stirring occasionally until turkey is white on the outside, 2-3 minutes.
- While the turkey cooks, mince the garlic cloves and chop the parsley. To the turkey add all of the garlic and half of the parsley along with the broth and tomato sauce. Stir. Increase heat to high and cover. Stir occasionally until it reaches a simmer. Turn heat to low.
- Meanwhile, chop most of the basil (keep 6-8 leaves aside for garnish) and put it in a medium bowl with the ricotta, remaining parsley, Parmesan, garlic powder, ¼ teaspoon of salt, and ¼ teaspoon of coarse black pepper. Stir. Taste. Add more salt and pepper if desired.
- Divide the pasta among soup bowls. Top with the soup. Then to each bowl add a scoop of the ricotta mixture, a good sprinkle of shredded mozzarella, and a couple of the reserved basil leaves.