Nom Nom Nom

Nom Nom Nom



Everything you love about lasagna in a bowl of soup!  This tasty dish is loaded with turkey (or chicken) sausage, lasagna noodles, marinara and more.  Some of the best soups have been adapted from classic meals, and this is no different.  It’s an easy, filling meal with fewer calories that is perfect for a cold winter night.

Lasagna Soup


  • 14 oz Italian chicken or turkey sausage (remove casing)
  • 1/2 chopped onion
  • 1 zucchini
  • 6 mushrooms
  • 3 cups low-sodium, fat-free chicken broth
  • 2 1/2 cups water
  • 2 1/2 cups marinara sauce
  • 3 TBSP of garlic
  • 4 TBSP chopped fresh parsley
  • 2 bay leaves
  • 6 – 8 oz broken lasagna noodles, whole wheat or gluten free
  • pepper

For toppings:

  • 6 TBSP part skim shredded mozzarella cheese*
  • 1/2 cup part skim ricotta cheese
  • 3 TBSP grated parmesan cheese
  • 2 TBSP chopped fresh parsley


Spray a large pot on medium heat with oil and add your turkey (or chicken) sausage.  Cook until browned, about 5 to 6 minutes. Once browned, add the chopped onion and garlic.  Cook for an additional 2 to 3 minutes. Then add the parsley, mushrooms, zucchini, broth, water, marinara sauce, bay leaves and pepper; bring to a boil, cover, reduce heat and simmer about 30 minutes.

While the soup is simmering, begin preparing your toppings.  In a bowl combined the ricotta, parmesan, and 2 TBSP of parsley.  If you LOVE cheese, you can get a little crazy and double the topping ingredients for an even cheesier taste.


Once the soup is done cooking, add the broken pasta and cook uncovered for 10-12 minutes.  One tip…if you plan to serve this meal at a later date, I would wait to cook the noodles until the day of.  This way the noodles don’t soak up all of the broth and are fresh!

Divide between 6 bowls and top each with 2 TBSP ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top. Makes about 8 cups.

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