Name: Easy Turkey Lasagna Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 medium onion (diced); 4 garlic cloves (finely chopped); 1 pound lean ground turkey; 2 tablespoons tomato paste; 1 tablespoon Italian herbs mix; 1/4 teaspoon red chili flakes; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 can (14 oz / 400 g) crushed tomatoes; 6 cups low-sodium chicken stock; 8 oz uncooked lasagna noodles (broken into pieces); 4 oz ricotta cheese; 6-8 fresh basil leaves (roughly torn); Freshly grated Parmesan cheese (to serve)

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This Turkey Lasagna Soup packs a good mix of protein and carbs and it's super easy to make in just 30 minutes! The rich tomato-based broth is made creamy with a generous dollop of ricotta so you can enjoy all those classic lasagna flavors in soup form.

And if lasagna in soup form is your thing, try my Creamy White Lasagna Soup next!

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I've always been of the opinion that a freshly baked lasagna is one of the best things on earth. But there are, of course, days when I want all those flavors and none of the work.

Enter this deliciously creamy turkey lasagna soup. I make it when I want all things lasagna in a comforting bowl of goodness, and I can guarantee it disappears very fast from the pot.

And since it's made with lean ground turkey and ricotta cheese, it also packs a good amount of protein for when you want to hit your macros.

Why you'll love this turkey lasagna soup

It's proper comfort food, but made easy and higher in protein.
You can make it all in one pot in just 30 minutes.
The broth is rich, herby and just the right amount of creamy from the ricotta.

What you'll need

Olive oil - Just a splash is enough to get things going.

Onion + garlic - The aromatic base of the soup! Yellow or white onions are both great and fresh garlic is a must.

Ground turkey - I like to make this lasagna soup with lean ground turkey for a high protein option with less fat. Anything else you prefer works too.

Tomato paste + crushed tomatoes - This mix is what gives the broth that rich, unmistakable lasagna-like flavor.

Italian herbs mix - This is a seasoning mix that typically has dried oregano, basil, thyme and rosemary. If you don't have it, use any combination of these dried herbs.

Chicken stock - I use low-sodium in this recipe so I can better control the overall saltiness.

Lasagna noodles - Break the noodles into pieces so they get evenly distributed in the soup.

Ricotta cheese - Both full-fat and part-skim ricotta cheese work great as the finishing touch for this soup.

Pro tip

I like this soup quite thick, almost like a deconstructed lasagna, but you can adjust the thickness to your liking by adding more broth.

How to make turkey lasagna soup

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Heat the oil in a large pot and cook the onion until soft and translucent. Add the garlic and cook for another minute until fragrant, then add the ground turkey and cook until browned.

Stir in the tomato paste, Italian herbs mix, red chili flakes, salt and ground black pepper. Cook for a minute then add the crushed tomatoes and chicken stock.

Bring the soup to a boil, then add the broken lasagna noodles. Lower the heat and simmer until the noodles are al dente.

Turn off the heat and stir in the ricotta cheese and fresh basil leaves. Adjust the seasoning to taste and serve hot.

Substitutions and variations

This soup works great with any other short pasta if you don't have lasagna noodles. Macaroni, fusilli or ditalini are all great options.
You can substitute the turkey with lean ground beef if you like.
To boost the nutritional content and bulk up the soup, stir in a can of white beans when you add the noodles.

Recipe tips and notes

Use a large enough pot for this soup, keeping in mind that the noodles will expand. I typically make it in a 7-quart Dutch oven.
If you notice that the noodles absorb the liquid too quickly while cooking, add 1-2 more cups of chicken broth.
To make this soup in advance, cook everything apart from the noodles, then boil them separately when you're ready to serve.

What to serve with turkey lasagna soup

This soup is hearty enough to be a meal on its own, and I like to serve it with a generous sprinkle of freshly grated Parmesan cheese on each bowl.

You can also top it with some grated mozzarella cheese, fresh basil or a dash of chili oil.

And if you want to round up your meal, some garlic bread or a slice of my crispy rosemary focaccia would be grand.

Leftovers and storage

Store any leftovers in an airtight container for up to 3 days in the fridge.
To reheat, add some chicken broth because the noodles will soak up the liquid as the soup sits. Warm the soup gently on the stovetop or in the microwave, stirring gently from time to time.
If you want to freeze this soup, it's best to do so without the noodles. Freeze for up to 2-3 months, thaw overnight in the fridge, then reheat and serve with freshly boiled noodles.

More easy soup recipes

If you've tried this turkey lasagna soup recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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