Lasagna Soup

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Last week was the closest to fall it’s felt so far here in southern California, and I was eating it up. . .literally. . .because the recipe I’m sharing today was so tasty.

Who doesn’t love lasagna? Well today’s recipe is a twist on your regular old lasagna: Lasagna Soup. Let’s be real, traditional lasagna takes a lot of time to prepare and cook, but with this soup recipe, just throw all the ingredients into a stock pot and let it simmer.

Recipes like these are my favorite. Just a little prep work and then while it cooks, you can do something productive. . .or watch your latest Netflix binge. Zack and I have been powering through Luke Cage + Bloodline recently, but Walking Dead returns next week and after that cliff hanger ending last season, I’m dying to see what happens.

I’m also dying to try even more soup recipes as the season continues, so if you have a favorite, share it in the comments!

XO – Courtney

Processed with VSCO with c1 preset

Processed with VSCO with c1 preset

Processed with VSCO with c1 preset

Processed with VSCO with c1 preset


• 1 lb ground turkey or beef
• 24 oz tomato sauce
• 8 cups chicken broth
• 2 t cornstarch
• 2 T tomato paste
• 1 onion, diced
• 5 garlic cloves, minced
• 2 t balsamic vinegar
• 1/5 t sugar
• 1 t basil
• 1 t parsley
• 1 t oregano
• 1 bay leaf
• salt + pepper to taste
• 10 uncooked lasagna noodles, broken into 1″ pieces
• Mozzarella cheese, shredded
• Parmesan cheese
• Ricotta Cheese
1. Add ground turkey + onion to a stock pot and cook until turkey is done, stirring occasionally. Drained excess fat + add garlic and sauté for a minute.
2. Add sauce, broth, cornstarch, tomato paste, balsamic vinegar, sugar, spices, and lasagna noodles to stock pot and bring to a boil.Reduce to low and let simmer for 20-30 minutes or until lasagna noodles are cooked. Stir occasionally.
3. Garnish with mozzarella, parmesan, and ricotta cheese as desired and serve.

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