This One Pot Lasagna Soup recipe can be made in simply 30 minutes. It's the the ultimate mashup of two fave comfort foods – lasagna and soup -in one rich, comforting, dairy-free dish!
If you like lasagna, and you like soup, then you will LOVE this beautiful tasty two-for-one recipe! Lasagna soup is especially warm and welcoming during the chilly fall and winter months!
Traditional lasagna soup can be labor-intensive. And, most lasagna soup recipes are laden with tons of cream and cheese. So We set out to create a winning dairy-free, one pot lasagna soup recipe that could be made fairly quickly, using basic ingredients.
[feast_advanced_jump_to]🌟 Why this recipe works
- You can make this recipe in simply 30 minutes.
- The ingredients are common, simple-to-find ingredients. You probably already have most of the ingredients in your pantry!
Perfect comfort food that's simple to make at the end of a long day.
🍝 Ingredient notes
Ground meat – We always make this lasagna soup with ground turkey, but you can use ground beef or even make it vegetarian if you prefer.
Coconut milk – this is what makes this soup so creamy without the dairy. For me, it doesn't give the soup a coconut-y flavor at all. But, if your tastebuds are adverse to coconut milk, you can try substituting dairy-free heavy cream instead. If you can have regular dairy, you can substitute whole milk or 2% milk.
✅ Step-by-step instructions
- To make this soup, prep a large stockpot with olive oil and heat to medium-high. Gather all of your ingredients.
- Start by browning the ground turkey, then add the onions, garlic, carrots, celery, and chopped spinach. Sauté until the vegetables are slightly softened, about 4-5 minutes.
- Add in the cup of water, beef broth, tomato paste, diced tomatoes, and coconut milk; stir.
- Add the lasagna noodles, dried basil, and bay leaf; stir. Bring soup to a boil, and then lower to medium-high heat and simmer until noodles are cooked, about 6-8 minutes, stirring regularly.
🍷 Wine pairings for lasagna soup
This hearty, rich soup calls for a smooth medium- to full-bodied red wine. We pair it with a Cabernet Franc (like this silky smooth one from Walla Walla Vintners), a Cabernet Sauvignon, or a full-bodied, bold Italian Barbera.
More soup recipes
Be sure to check out all of our soup recipes for more tasty warm & comforting soups!
- Classic Beef Bourguignon
- Slow Cooker Meatball Soup Recipe
- Sausage Tortellini Soup Recipe
- Pressure-cooker Turkey Chili
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
One Pot Lasagna Soup
By Marlynn Schotland Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 4 people This recipe for lasagna soup is fast, simple, and hearty. Perfect comfort food!Ingredients
- 2 tbsp olive oil
- 1 lb ground turkey
- 1 cup chopped onions
- 2 garlic cloves, minced
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped spinach
- 1 cup water
- 1 can (14.5 oz) beef broth
- 1 can (6 oz) tomato paste
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (14.5 oz) coconut milk
- 8 oz lasagna noodles, broken (about 10)
- 2 tsp dried basil
- 1 bay leaf
- salt and pepper
- optional: garnish with chopped parsley
Instructions
- Heat olive oil over medium-high heat in a Iarge stockpot. Once heated, add ground turkey and brown, about 3 minutes.
- Add the onions, garlic, carrots, celery, and chopped spinach. Sauté until the vegetables are slightly softened, about 4-5 minutes.
- Add in the cup of water, beef broth, tomato paste, diced tomatoes, and coconut milk; stir. Add the lasagna noodles, dried basil, and bay leaf; stir to combine.
- Bring soup to a boil, and then lower to medium-high heat and let simmer until noodles are cooked, about 6-8 minutes, stirring regularly.
- Season lightly with salt and pepper, to taste. Garnish with chopped parsley, if desired. Serve immediately.
Notes
NON-DAIRY-FREE OPTION: Sub 2 cups of 2% or whole milk for coconut milk. Top with ricotta or parmesan cheese. Sub lean ground beef for ground turkey, if you prefer. This soup tastes amazing reheated and enjoyed the next day. Keep any leftovers refrigerated in an airtight container for up to 3 days. Reheat on the stovetop (preferred method) or microwave.Nutrition
Calories: 685 kcal, Carbohydrates: 66 g, Protein: 41 g, Fat: 31 g, Saturated Fat: 20 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 7 g, Trans Fat: 1 g, Cholesterol: 62 mg, Sodium: 878 mg, Potassium: 1642 mg, Fiber: 7 g, Sugar: 13 g, Vitamin A: 6965 IU, Vitamin C: 28 mg, Calcium: 139 mg, Iron: 8 mgNutrition information is automatically calculated, so should only be used as an approximation.