Looking for a new recipe to use your No Yolks noodles? This Lasagna Soup is delicious! All of the hearty favorites of regular lasagna put in an easy soup! YUM!
This post was sponsored by No Yolks as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
It’s fall, y’all! At first I was getting weary that the cooler weather wouldn’t hit the Midwest, but it’s officially boot weather. Nothing covers up a little extra baby weight better than a sweater and scarf, right?
Olivia seriously asks for lasagna every week, but it can be time consuming! Using our favorite No Yolks noodles, this soup can be ready in under 30 minutes and no one is going to be missing the layered lasagna, I promise! We like to serve the soup with either garlic bread or what we call cheesy dippers: tortillas with garlic and mozzarella.
The light and fluffy No Yolks noodles really hold up in this hearty soup. I like to cook them up and keep them on the side, instead of adding them to the soup. You can feel free to add them into the pot if you want to!
They come in a variety of cuts: broad, extra broad, Kluski, Dumplings, fine and now stir-fry! I love that No Yolks are cholesterol free, plus low in sodium and fat. It’s fun to come up with new uses for them besides casseroles or stroganoff –try the noodles with chicken parmesan or lo mein.
Before ladling the soup into the bowl, I add a dollop (about a teaspoon) of ricotta cheese and pesto. It really brings home the lasagna flavor.
The veggies really make this soup extra hearty. If you want to add zucchini or mushrooms in the soup, that would be fab too!
Your favorite comfort food classic made simple--Lasagna Soup!
- 1 package No Yolk noodles, broad style (12 oz)
- 1 whole green bell pepper chopped
- 1/2 cup carrots, shredded (about 2)
- 3/4 cup onion chopped
- 3 cloves garlic minced
- 1 pound ground beef (We like 85/15)
- 1 jar pasta sauce (about 24 oz)
- 1 can Italian style diced tomatoes 14.5 oz
- 1 Tablespoon Italian seasoning
- 1 teaspoon dried basil
- 4 cups chicken or beef stock
- 2 cups spinach, chopped
- Parmesan cheese to sprinkle
- Part Skim ricotta cheese
- Pesto (optional)
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Boil the No Yolk noodles to al dente (about 6 minutes), strain and set aside.
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Heat a large soup pot over Medium-High heat. Add 1 tablespoon canola oil. Add green pepper, onion, carrots and garlic to the pot. Stir.
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Once veggies are partially cooked, add beef. Crumble as it cooks with a flat spatula. Season with Italian seasoning and dried basil.
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Add jar of pasta sauce, stock and diced tomatoes to the pot. Stir. Reduce heat to low and allow to bubble for 10 minutes.
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Toss in spinach and stir. Cover and allow to cook for 2-3 more minutes.
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To serve: Put No Yolk noodles in a bowl. Top with 1-2 tablespoons of ricotta cheese and a dollop of pesto. Ladle soup over noodles and top with Parmesan cheese. Enjoy!
You can substitute ground turkey or Italian sausage for beef.
What recipes do you add No Yolk noodles to? Are you enjoying fall weather?
For more great ideas, check out the No Yolks site!
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