Thursday, November 7, 2013

Lasagna Soup

I am about to tell you the secret to making everyone in the house happy.  Are you ready for it....Lasagna Soup.  Yup - that's all it takes.  It all started a few days ago with a chilly fall day and a major craving for a warm bowl of soup.  And then there's my Little Man, my only picky eater - all he ever wants is pasta.  When I saw this great recipe from Prevention RD I knew I had the answer.  Little Man had four bowls of this, and pulled all the "green stuff" out of every single bowl.  He then grabbed the leftovers out of the fridge the next day and asked if he could have it again. Can you say Winner!

Are you wondering what that white mound in the center of the bowl is?  Nicole calls this the "cheesey goodness"  it's a ricotta and mozzarella mixture that you add to the soup.  It's all the cheesey goodness you would find in a regular lasagna.

I made a few changes to the original recipe, instead of turkey sausage I accidentally put ground turkey on my shopping list so that is whats in my soup.  It came out great and I can't wait to try it again with the sausage.  Also - I had a Parmesan rind in my fridge so I added it to the soup while it was simmering.  

recipe adapted from Prevention RD originally from 300 Sensational Soups
2 teaspoons olive oil
1 pound ground turkey
1 medium sized onion, chopped
3 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 (28 oz) can fire-roasted diced tomatoes
2 bay leaves
6 cups chicken broth

Parmesan rind, optional
8 ounces of broken up lasagna noodles or fusilli pasta 
1/2 cup fresh basil leaves, finely chopped
salt and pepper to taste

For the Topping or the Cheesy Goodness:
8 ounces of low fat ricotta cheese
1/4 teaspoon salt
pinch of black pepper
1/2 cup mozzarella cheese

Heat olive oil in a large pot over medium heat. Add the ground turkey and break it up as you brown it. Once it is browned add in the onions and cook until softened, about 5-6 minutes. Add the garlic to the pot along with the oregano and red pepper flakes. Cook for 1 minute.
Add the tomato paste and stir well to incorporate allow the paste to brown a little for flavor. Add the canned diced tomatoes, bay leaves and chicken stock.  Mix everything together. Bring to a boil and then reduce heat and simmer for 10 minutes. At this point you can also add the rind, if using, to the soup.
Add the uncooked pasta and cook until al dente, about 1 minute less than the box directions say.
While the pasta is cooking in the soup, prepare the cheesy goodness. In a bowl, combine the cheeses with the salt and pepper - stir to combine.
Add the fresh basil to the soup and season with salt and pepper. 
To serve, place a small mound of the cheese mixture in each soup bowl and ladle the hot soup over the cheese.
One year ago I made Halloween Candy Filled Brownies 
Two years ago I made a Thankful Tablecloth 
Three years ago I made White Bean & Chicken Chili Soup (I also made this last week - so good) 

Linking up to these happening parties!


  1. Hi Danielle,
    Your Lasagna Soup looks awesome! Hope you are having a great day and thank you so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

  2. G'day! A warma dn welcoming your photo!
    Thanks for sharing at the Foodie Friends Friday Nothing but Noodles Pasta party!
    Cheers! Joanne


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