Lasagna Soup
All the goodness of lasagna in a soup! I used ground turkey for this recipe but you can easily make it with ground beef.
Ingredients
- 2 tablespoons Olive oil
- 1 cup diced onion
- 1 tablespoon minced garlic
- 1 cup diced carrots
- 8 ounces sliced mushrooms
- 1 pound ground turkey
- 1 pound Italian sausage
- 1 28-ounce can tomato sauce
- 6 cups chicken broth
- 2 bay leaves
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 15-ounce container ricotta cheese
- 1/2 cup Parmesan cheese
- 1 pound of your favorite pasta cooked to package directions
- Parmesan cheese, for serving
- Fresh Parsley and Basil, serving
Instructions
- Cook the pasta according to package directions. Drain and set aside.
- Coat the bottom of a large stockpot with olive oil. Add the onions, garlic, carrots, and mushrooms. Saute for about 5 minutes. Add the ground turkey, sausage, salt, pepper, bay leaves, and Italian seasoning. Cook until meat is no longer pink.
- Add the tomato sauce and chicken broth and simmer for 30 minutes. Do not boil just simmer on medium-low heat.
- Remove from the heat and stir in the ricotta and Parmesan cheese until melted.
- Place a handful (or whatever size you like) of pasta in a bowl. Ladle the soup over the pasta and top with chopped parsley, basil, and more Parmesan cheese.
Notes
My take on "pasta" soups. I prefer my pasta on the side. First of all, I can control the serving size, and second, when pasta is left in the soup it absorbs the liquid and becomes mushy. So with any soup made with pasta, I keep it separate.
If you are on a low carb/gluten-free diet you can enjoy this soup by omitting the pasta altogether or try making it with gluten-free pasta.
If you prefer to make this soup with ground beef, just cook the meat first, drain and set it aside. Add the beef back to the vegetable mix after the vegetables are cooked through and follow the remainder of the recipe.