Easy Lasagna Soup made with Turkey, lasagna noodles, cheese, tomato sauce and fresh herbs and spices in a satisfying and filling meal.
Easy Lasagna Soup
It’s totally not soup season, I get it. Unless you’re on the east coast (yikes! that snow!). But this Lasagna Soup has been in my “ready to post folder” just staring at me because I had a craving for it two weeks ago and I just can’t wait to post it later in the year when the weather cools off.
Even if I feel like its sweltering hot, I would stand in front of an open freezer door just to want to eat this soup. It is that good.
Plus, we’re talking cheese and pasta goodness for only 4 smart points per serving. I used to think that could only happen with canned soups I really didn’t want to eat.
How to make Healthy Lasagna Soup:
- Use whole wheat lasagna noodles here that we break apart before cooking.
- Swap out the ground beef for turkey and add in plenty of seasonings like in this Spaghetti Squash with Meat Sauce recipe.
- Use light mozzarella cheese. I am a TOTAL addict to the Trader Joe’s Lite Mozzarella cheese. It’s so low in points and it melts better than full fat! I even wrote a recipe using it 2 years ago on my main blog: WW Pepperoni Pizza. You can see my undying affection for it there, it is still going strong.
- Tomato paste helps to pump up that rich tomato flavor. If you want it even richer, brown it in a teaspoon or two of olive oil before adding it to the pot. This makes the flavors pop.
- Keep the liquids to a minimum. The richer the liquid in the soup is the more satiating it will feel. So even if your serving is ¼ cup less because of less broth/stock, you’ll feel it is heartier if it is thicker.
- Add a bit of spice. If you feel like soups tend to be bland pump up the spices. More fennel seeds, more crushed red pepper, more herbs.
What to serve with Lasagna Soup?
A nice easy salad is an obvious choice for this soup, another good option would be to bulk up the soup with additional ingredients including possible roasted bell peppers which would add a lot of flavor. Garlic bread or garlic knots (Gina’s recipe is fantastic!) would also be delicious!
Can you freeze this soup? Yes, you can, but I suggest adding broth when gently warming and not adding any cheese before the reheating. I only add cheese just before serving so it doesn’t get lost in the soup.
Can you make this in the slow cooker? Yes, you can, just brown the turkey first, add the ingredients (except the cheeses) into the slow cooker and cook on low for 90 minutes to 2 hours. Once the pasta is cooked through you can add to bowls, add cheese and serve.
We used ground turkey in this recipe, but you can certainly use ground chicken. Ground beef is also an obvious choice but if you do use it, choose 93% lean for the best points values.
- 1 pound ground turkey breast
- 1 yellow onion chopped
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1/2 teaspoon fennel seeds
- 1 teaspoon Kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 6 ounces whole wheat lasagna noodles (7 pieces) crushed into large pieces
- 1/4 cup tomato paste
- 4 cups fat free chicken broth
- 1 15- ounce can crushed tomatoes
- 4 ounces lite mozzarella cheese Trader Joe's variety
- 1 ounces shaved parmesan cheese
- In a cast iron dutch oven add the ground turkey meat and onions.
- Cook the turkey and onions until well browned.
- Add in the basil. oregano, fennel, salt and pepper flakes and stir well.
- Once you can smell the herbs add in the noodle pieces, tomato paste, chicken broth and crushed tomatoes.
- Simmer on low heat for 15 minutes or until the noodles are cooked.
- Add in the mozzarella and Parmesan cheeses just before serving.