Lasagna Soup Recipe

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I ran across a link to this recipe on a blog (somewhere) during late spring when it was already hot in Texas, so I have been waiting to try this for months! My version adapted the original recipe with more vegetables, lower sodium ingredients and a dash of pesto like the heavenly vegetable soup served at Panera Bread.

This is so much easier to make than regular lasagna and is scrumptious! It's also a great way to use up leftover vegetables.

Prep time:
Cook time:
Servings: 8-10 bowls


Cost per serving $2.13 view details
  • 1 lb. ground turkey
  • 1 medium sized onion, diced
  • 2 garlic cloves, minced
  • 1 tsp. black pepper
  • 4 cups hot water
  • 1-14.5 oz. can lower sodium beef broth
  • 1 box Lasagna Hamburger Helper
  • 1-2 tbsp. Italian seasoning
  • 2 tsp. garlic salt
  • 3 tsp. parsley
  • 1-28oz. can petite diced tomatoes
  • 1-6 oz. can lower sodium tomato paste
  • 1 zucchini, diced
  • 8 oz. fresh sliced mushrooms (optional)
  • 1/2 bag fresh baby spinach leaves (optional)
  • 1-15 oz. can corn, drained
  • 1-14.5 oz. can Italian green beans, drained
  • 1/2 cup 2% milk
  • Garnish for each bowl:
  • Parmesan cheese
  • 2% mozzarella cheese, shredded (optional)
  • 1 tsp. basil pesto (optional)


  1. Brown the meat with diced onion, garlic and black pepper. Drain and place in bottom of a dutch oven.
  2. Add hot water, beef broth and stir in the Hamburger Helper seasoning mix. Add Italian seasoning, garlic salt, and parsley. Add tomatoes, tomato paste, zucchini, mushrooms and spinach. Stir.
  3. Bring soup to a boil, reduce heat and cook uncovered 10-15 minutes until the zucchini is tender.
  4. Add pasta from Hamburger Helper package, corn, green beans and milk and simmer uncovered another 20-30 minutes until pasta is cooked.
  5. Ladle into bowls and top with desired amount of cheese.
  6. VARIATION: Use 1/2 lb. turkey sausage and 1/2 ground turkey. Add peas, summer squash, or escarole in place of the spinach leaves, or top each bowl with goat cheese with the pesto.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 467g
Recipe makes 8 servings
Calories 326  
Calories from Fat 69 21%
Total Fat 7.68g 10%
Saturated Fat 2.35g 9%
Trans Fat 0.16g  
Cholesterol 50mg 17%
Sodium 268mg 11%
Potassium 616mg 18%
Total Carbs 29.63g 8%
Dietary Fiber 6.8g 23%
Sugars 4.01g 3%
Protein 18.33g 29%
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