Description
A comforting and easy-to-make lasagna soup that brings all the flavors of traditional lasagna in one pot, perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2–3 cloves garlic, minced
- 1 pound ground turkey (or beef or plant-based crumbles)
- 1 can (28 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 ounces uncooked pasta (like rotini or shells)
- 2 cups fresh spinach (or kale)
- 1 cup ricotta cheese (or cottage cheese)
- 1 cup shredded mozzarella cheese (or a dairy-free alternative)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and ground turkey. Cook until the turkey is browned, about 5-7 minutes.
- Pour in the diced tomatoes with their juice and the broth. Add the Italian seasoning, salt, and pepper. Bring to a gentle boil.
- Once boiling, stir in the uncooked pasta and reduce to a simmer. Cook until the pasta is tender, roughly 10-12 minutes.
- Add in the spinach and stir until wilted.
- Serve each bowl with a dollop of ricotta cheese and a sprinkle of mozzarella on top.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. Freeze individual portions if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 45mg
Keywords: lasagna, soup, one-pot meal, easy dinner, comfort food