Healthy Lasagna Soup
Healthy Lasagna Soup delicious goodness for a quick meal without the mess of multiple pots. What a novel concept. We made pizzas recently, I realized I already had lots of mozzarella and ricotta cheese. I had everything I needed to create dinner without going to the grocery store.
Use the Noodles You Have on Hand
I did a little improvisation with the noodles. I used what was in the pantry and ended up using two different types of pasta. The pasta variety added a little something special to the soup. Of course if you have lasagna noodles on hand, use those. I recommend wrapping them up in a dish towel when you break them up into about 2 inch sections.
The Broth is Key to Delicious Lasagna Soup
My go to base for soup is low sodium chicken broth. I use a broth that is much lower than other brands I have found. It is 20mg of sodium per cup, not too bad. I also used ground turkey for the meat element. Turkey has become my go to ground meat for most of my cooking. A variety of spices and a secret ingredient give my tomato and chicken broth a little more depth.
I trust my spices to add some life to easy delicious lasagna soup. Of course I threw in some oregano! I also used Italian seasonings, black pepper, smoked paprika, sweet basil, parsley, some black pepper and a little garlic salt.
I used a little bit of tomato paste to give a little more zip to the tomato taste. Once all of the flavors are mixed together I let the soup simmer covered to prevent it from spitting tomato all over everything After about 10 minutes I added the chicken broth.
Once the flavors are all married together I add the meat to the soup. I broke up a cube of beef bouillon and mixed it in and let it dissolve giving the soup more depth.
Cook Noodles Separately for Delicious Soup
I cooked the noodles separately to prevent them from soaking up all the wonderful lasagna soup broth. You can toss them into the soup and cook with the broth if you prefer. I chose to cook them separately, drain them and serve in each bowl with soup over the noodles. Since I didn’t have any lasagna noodles on hand I went through the pantry and decided to use two types of noodles. One was a wiggly type noodle and one was manicotti shells.
I broke both types of noodles into more bite size manageable pieces and cooked them according to their packages. The wiggly noodles took about 12 minutes and the manicotti shells took 8 minutes. The same pot worked for both noodles, I started cooking the wiggly noodles, then 4 minutes later added the manicotti shells. Check to make sure you have enough water in pan for noodles to cook in.
Once the soup was about ready to serve, I added some balsamic vinegar and stirred to mix it in. If you were to add spinach this is when you would toss it in just to wilt. Salt to taste and you are ready to serve it.
Toppings Make This Easy Delicious Lasagna Soup
Meanwhile I used about 7 oz of ricotta and mixed in some parmesan cheese. Since it was pre-shredded packaged parmesan I used a little, about 2 tablespoons. When I served the soup, I placed noodles in the bottom of the bowl, then poured soup over the noodles. To complete the soup and I put little bits of mozzarella on each bowl of soup, along with a spoonful of the ricotta and parmesan mix and then grated fresh parmesan over the top. Just like that dinner was served! A hearty, healthy and flavorful soup I know we will have again soon.
Healthy Lasagna Soup delicious goodness for a quick meal without the mess of multiple bowls and pots. Easy Healthy Lasagna soup will be served again soon! Every bowl at the table was empty, even our picky eater’s bowl.
Spinach makes it even more delicious
I think this is a first for everyone at the table to devour dinner.
Easy Delicious Lasagna Soup
- Dutch oven
- medium pot for cooking noodles separately for soup, optional
- 1 pound Ground Turkey browned and drained
- 1 Shallot, minced
- 4 Cloves of garlic, minced
- 1 Tablespoon Extra virgin olive oil
- 1 28 ounces Crushed tomatoes, canned
- 3 cups Low sodium chicken broth divided in 1 1/2 cup amounts
- 1 teaspoon Oregano
- 1 Bay leaf
- 1 teaspoon Italian seasonings
- 1/2 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Sweet basil
- 1 teaspoon Parsley
- 4 Tablespoons Tomato Paste
- 1/2 teaspoon Garlic Salt
- 2 teaspoons Balsamic vinegar
- 1 cube Beef Bouillon equivalent of enough for 1 cup of bouillion
- 2 cups Spinach, optional
- 2 cups Noodles, preferably lasagna broken into 2 inch parts can be whatever noodles you have on hand
- 7 ounces Ricotta Cheese
- 2 Tablespoons Parmesan cheese for ricotta mixture can use fresh grated but will need to add more, use 4 Tablespoons of fresh grated parmesan.
- 4 ounces Fresh Mozzarella, torn into large pieces
- 4 Tablespoons Fresh grated parmesan to top soup, optional
- Brown ground turkey, drain and set aside. You can substitute ground beef . Cook shallots in olive oil until translucent. Add garlic for 1 minute. Add crushed tomatoes and seasonings from parsley to oregano. Add 1/2 of the chicken broth and simmer on low for 10 minutes (If you want to cook noodles in soup add them now and simmer time according to package) .If cooking noodles separately begin to cook them while soup simmers. After soup has simmered, add the other half of the chicken broth, add meat back and tomato paste and stir to be sure paste blends with soup. Break up a cube of beef bouillon and put into soup to let dissolve, stir while it dissolves. (You can also put a little of the soup in a cup and dissolve bouillon cube in cup and then add back to the soup.) Add balsamic vinegar and spinach(optional), salt to taste. Stir to combine just until spinach begins to wilt. Remove bay leaf from soup, pour noodles into bowl filling about 1/4 of the bowl. Pour soup over noodles, top with ricotta and parmesan mixture and mozzarella, grated fresh parmesan over soup and serve.
- Toppings: Mix ricotta and parmesan(can be either freshly grated or pre-packaged and shredded), set aside for topping. Tear mozzarella into pieces to put on top of soup. Grate fresh parmesan over each bowl.