Heat a large pot (or dutch oven) to low-medium. Once heated, add olive oil and onion. Cook for 2-3 mins, stirring frequently. Then add garlic and cook for 1 min more, stirring frequently. Increase heat to medium and add turkey, salt and pepper to pot, breaking up the meat with a spatula or potato masher as it cooks. Cook until no longer pink (~6 mins).
Now add chopped tomatoes, marinara, Italian seasoning & stock/broth. Bring to a boil and add broken noodles. Cook noodles according to package, stirring occasionally.
Meanwhile, combine all three cheeses in a medium bowl. Serve soup in bowl, with a scoop of the cheese mixture on top. Mix cheese into soup at the table.
🍅 To plate...serve lasagna soup in bowls, each with a scoop of cheese mixture. Once seated, stir cheese into your soup.🍅 Chop onions finely for faster cooking.🍅 Meat - we like turkey (it's on the leaner) side, but ground beef, chicken or sausage are also great options.🍅 Tomato sauce - we love Newman's Own Marinara or Rao's Homemade Marinara!🍅 Chicken broth/stock - Better than Bouillon Organic Roasted Chicken Base is a great option because it has great flavor, lasts a long time, creates less waste, and take up less room in your fridge.🍅 Add extra broth if soup seems too thick.🍅 Lasagna noodles - regular lasagna noodles are fine, but 'no boil' lasagna noodles will cook faster.🍅 Break dry noodles into thirds (or smaller) before cooking. Full size noodles are too hard to eat in a soup.🍅 The amount of cheese mixture can easily be reduced...it's a lot of cheese!🍅 If you plan to make ahead and/or freeze your lasagna soup, we recommend cooking the pasta separately, at the time you plan to serve your soup.