Lazy Lasagna Soup Recipe. It’s cold here in OZ, and during the cold winter months, I crave all those yummy comfort foods that are not always so easy on my waistline.
During my walks or quiet time, I like to think of ways to make those unfriendly waistline meals waistline-friendly. This one took a little bit of time. I have been wanting lasagna but nutrition is important to me and I like most of my foods to have value to them. The thought of filling my belly with pasta just isn’t worth it to me. I’d rather have my meal AND a glass of my favorite Cabernet.
So after some thoughtful thinking and a lot of walking, I figured I would just turn it into a lasagna soup recipe. I was so pleased with the way the lasagna soup recipe turned out! Not only did it smell like lasagna had been baking all day, but It was also so easy to make. I swear if you closed your eyes while you took a bite you would think you were eating lasagna. The best part is that you can eat it knowing you are doing good for your body!! This is because instead of using lasagna sheets, I used zucchini instead.
Float on by Modest Mouse is playing from the other room as I sip on my hot tea, just counting down the minutes until I can tuck into a big bowl of this lasagna soup recipe. But before I serve this up to my family, I’m going to through some flour on my face, so my family will think I’ve been cooking all day (they don’t need to know I’ve been sipping on tea enjoying some fun music 🙂 )
So you can get tucked into a bowl yourself, I will tell you…
Lazy Lasagna Soup Recipe
Ingredients
2 large green pepper (green capsicum) - diced- 1 large yellow onion - diced
- 1 pack ground turkey (minced turkey) - crumbled and cooked through
- 1 jar Marinara sauce (tomatoes, garlic, herbs, and onions – pasta sauce in southern hemisphere for Italian seafood dish) - (I like to use a homemade pasta sauce)
- 4 cloves garlic - minced
- 1 can tomato - small can
- 2 medium zucchini - chopped
- 3 cups chicken stock (chicken broth or chicken bouillon) - (homemade if you can)
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 1 tablespoon chili flakes (chilli flakes in British English)
- 1 teaspoon salt
- 1 handful Parmesan cheese - shredded
- 1 handful part-skim mozzarella - sliced
Instructions
- In a pot on the stove, add your pasta sauce, chicken stock, diced tomatoes, oregano, basil, crushed red pepper, and salt. Bring to a simmer.
- While that simmer, in a pan on the stove, add in the onion, bell peppers, minced garlic, and ground turkey. Cook until the turkey is cooked through.
- Add the cooked turkey to the soup pot and allow the ingredients to marry each other.
- Simmer for 20 minutes, then add in the chopped zucchini and continue to let it simmer for 10 more minutes. I like my veggies to have a little bite to them in my soups. The zucchini will take the place of the noodles you will be missing from a traditional lasagna. I promise you will not miss the pasta.
- Top your soup with the shredded and sliced cheese and let it melt in the bowl, then in your mouth.
