One Pot Lasagna Soup


One Pot Lasagna Soup


1 tablespoon
Olive Oil
1 cup
chopped yellow onion
1 tablespoon
Minced Garlic
1 pound
Ground Turkey (or sub ground beef)
32 ounces
chicken stock
30 ounces
crushed tomatoes (~ two 15oz cans)
6 ounces
canned tomato paste
1 1⁄2 teaspoon
1⁄2 teaspoon
Italian seasoning
3 tablespoons
freshly chopped basil (plus additional leaves for garnish, if desired)
3 cups
campanelle noodles (+ more or less dependent on personal preference)
1 cup
crumbled goat cheese (or sub mozzarella)
1⁄4 teaspoon
fresh thyme leaves
1⁄2 cup
fresh grated Parmesan cheese
salt and pepper (to taste)


  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic to pot and cook for a couple minutes until fragrant.
  3. Then, add in ground turkey and cook approximately 5 min. or until turkey is browned.
  4. Slowly add in chicken stock, crushed tomatoes and tomato paste. Stir until well-combined.
  5. Next, add in oregano, Italian seasoning and approximately half of your basil. Stir and bring to a boil.
  6. Add in your pasta. We usually do more noodles than less, but the amount you add in is entirely up to you, as is your noodle choice. We like campanelle for this dish because of the lasagna like edges and thick texture, but feel free to sub noodles of choice.
  7. Cook approximately 7- 9 minutes, until noodles are tender.
  8. While pasta cooks, make goat cheese balls. Stir goat cheese with remaining chopped basil and a pinch of salt and pepper. Roll into small balls, then set aside.
  9. Sprinkle thyme into pot and give it a few stirs. Then, sprinkle in parmesan cheese and you are ready to go!
  10. To serve, ladle soup/pasta into bowls, top with additional basil if desired and goat cheese balls, as shown.
  11. Enjoy!

Yields 6 Servings