This turkey lasagna soup combines the flavor of lasagna with the ease of a one-pot soup. It features a rich tomato-based broth, lasagna noodles, ground turkey, fresh vegetables, and a dollop of ricotta cheese mixed with mozzarella. It is a delicious recipe to add to your rotation for soup season!
Why You’ll Love This Recipe
- Sometimes making a real lasagna with all the layers can feel tedious and time consuming. This tasty dinner comes together in about 30 minutes, making it a good option for a busy night. Both this delicious turkey lasagna soup and our skillet lasagna, are easy ways to achieve the flavor of lasagna without all the added steps!
- If you are a fan of traditional lasagna and a fan of soup, this recipe blends the two together perfectly!
- This recipe is made with fresh, simple ingredients but still maintains all the flavor.
- This soup is great on its own, but also pairs well with some garlic bread or garlic knots and a simple green salad or caesar salad.
- The whole family is sure to love sitting down together with a bowl of this easy lasagna soup.
Ingredient Notes
- Olive or avocado oil
- Lean ground turkey or beef - you will need a pound of ground turkey for this recipe. We chose to use ground turkey or traditional ground beef for this easy lasagna soup, because those are the types of meat we prefer to use in a traditional lasagna. However, if you have a different preference, such as ground chicken, ground pork, Italian sausage, or turkey sausage (to make a turkey sausage lasagna soup), feel free to use those in this recipe instead!
- Yellow onion - you will need to dice 1/2 of a yellow onion for this recipe. We love using a fresh onion to flavor this soup over onion powder.
- Large carrot - you will need to dice one large carrot for this recipe. We recommend peeling the outer layer off before dicing.
- Minced garlic - you can mince fresh garlic or buy the pre-minced garlic that comes in a bottle or frozen in cubes.
- Salt
- Italian seasoning - while the contents can vary a little between brands, Italian seasoning is typically a blend of dried herbs such as basil, rosemary, oregano, and thyme. The Italian herbs really bring out the flavors in this dish!
- Tomato paste - make sure you get tomato paste and not tomato sauce!
- Marinara sauce - you will need a 24 oz jar of your favorite marinara sauce or spaghetti sauce for this recipe.
- Chicken broth - we prefer to use low sodium chicken broth for this recipe. You can use beef broth or vegetable broth if you prefer, but the end result may slightly vary.
- Uncooked lasagna noodles - you can grab a box of any regular lasagna noodles for this recipe! Make sure to choose a gluten-free option if needed. You will need 8 oz (which is about 9-10 lasagna noodles). You will need broken lasagna noodles, so simply break the uncooked pasta into small, bite size pieces that would easily fit on a spoon. This will ensure that the cooked noodles do not flop around too much.
- Spinach or kale - take your pick! We recommend that you finely chop the spinach or kale so there aren't large pieces scattered throughout the soup. We prefer the added texture that the kale gives to the soup. If you use kale, we recommend removing all of the ribs from the kale leaves before chopping as they are very tough in texture.
- Optional toppings: while these toppings are optional, we think they really elevate the flavors in the soup!
- Ricotta cheese and shredded mozzarella cheese - you will mix these two cheeses together and place a dollop of the cheese mixture on top of the soup for serving. If you aren't a fan of ricotta cheese, you could try swapping it for cream cheese or cottage cheese.
- Fresh basil, fresh parsley, or other fresh herbs you enjoy
- Red pepper flakes
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- Measuring cups and spoons
- Rubber spatula
- Knife and cutting board
- Large stock pot
- A small bowl
Step by Step Directions
For the full recipe instructions for this turkey lasagna soup, scroll down to the recipe card at the bottom of the page.
Add the olive oil and ground turkey to a large pot over medium heat. Break up the turkey meat into small pieces and stir frequently until cooked all the way through and no longer pink, about 5-7 minutes. Drain any excess liquid.
While the turkey is cooking, dice the onion and carrot. Once the turkey is cooked, add the onion, carrot, garlic, Italian seasoning, tomato paste, marinara sauce, and chicken broth to the pot. Stir until well combined. Bring to a boil.
While the soup is coming to a boil, break the lasagna noodles into bite-sized pieces (that can fit on a spoon). Add the noodles to the boiling soup mixture and stir well. Continue to cook until the lasagna noodles are al dente (typically 12-14 minutes). Stir frequently to prevent sticking and burning to the bottom and sides of the pot.
While the noodles are cooking, measure out the ricotta and mozzarella into a separate bowl. Mix together until well combined. Finely chop the kale or spinach.
Once the noodles have finished cooking, remove from the heat and add the chopped kale or spinach to the soup.
Stir together until the kale or spinach is well dispersed throughout the soup.
Serve the soup in a bowl and top with the ricotta mozzarella mixture. Salt and pepper to taste. Enjoy!
Tips & Variations
- If you aren't a fan of ricotta, you can serve it with the mozzarella on its own or add parmesan cheese.
- If you're looking to add more veggies, feel free to add some zucchini noodles as well!
- As mentioned above, feel free to swap out the ground turkey or ground beef for Italian sausage.
FAQ
We recommend storing leftovers in an airtight container* in the refrigerator. You can also store it in individual portions to use for a quick lunch the next day. You can reheat it easily in the microwave—we recommend covering the bowl with a paper towel so it doesn't splatter everywhere!
If you have leftovers, you can by all means freeze them! We recommend storing it in an airtight container or ziploc bag. When ready to reheat, simply put it in the refrigerator the night before to thaw and warm it up on the stove the next day. If you forget to pull it out, you can put it right in the pan to heat up, but keep a close eye on it and stir it regularly to prevent burning.
We have not tried making this soup in an instant pot or a crockpot and find that it comes together in about 30 minutes, so it is still a quick meal!
Make it gluten-free: simply use gluten-free lasagna noodles.
Make it dairy-free: leave off the ricotta and mozzarella cheese mixture. You could also substitute it with a dairy-free cheese.
Make it vegetarian: leave out the meat and use vegetable broth. You can always add chickpeas or great northern beans in place of the meat.
Make it vegan: leave out the meat and use vegetable broth. You can always add chickpeas or great northern beans in place of the meat. Leave off the cheese topping. You could replace it with a cashew cream or coconut cream instead.
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One Pot Turkey Lasagna Soup
Ingredients
- 1 tsp olive or avocado oil
- 1 lb lean ground turkey or beef
- 1/2 yellow onion, diced
- 1 large carrot, diced
- 1 tbsp minced garlic
- 1 tbsp Italian seasoning
- 3 tbsp tomato paste
- 1, 24 oz jar marinara sauce
- 6 cups low sodium chicken broth
- 8 oz uncooked lasagna noodles, broken into small pieces (about 9-10 lasagna noodles)
- 1 cup spinach or kale, finely chopped
- Salt and pepper to taste
For the topping:
- 2/3 cup ricotta cheese
- 1/3 cup mozzarella cheese
Instructions
- Add the olive oil and ground turkey to a large soup pot over medium heat. Break up the turkey into small pieces and stir frequently until cooked all the way through and no longer pink, about 5-7 minutes. Drain any excess liquid.
- While the turkey is cooking, dice the onion and carrot. Once the turkey is cooked, add the onion, carrot, garlic, Italian seasoning, tomato paste, marinara sauce, and chicken broth to the pot. Stir until well combined. Bring to a boil.
- While the soup is coming to a boil, break the lasagna noodles into bite-sized pieces (that can fit on a spoon). Add the noodles to the boiling soup mixture and stir well. Continue to cook until the lasagna noodles are al dente (typically 12-14 minutes). Stir frequently to prevent sticking and burning to the bottom and sides of the pot.
- While the noodles are cooking, measure out the ricotta and mozzarella into a separate bowl. Mix together until well combined. Finely chop the kale or spinach.
- Once the noodles have finished cooking, remove from the heat and add the chopped kale or spinach to the soup. Stir together until the kale or spinach is well dispersed throughout the soup.
- Serve the soup in a bowl and top with the ricotta mozzarella mixture. Salt and pepper to taste. Enjoy!
Notes
- Make it gluten-free: simply use gluten-free lasagna noodles.
- Make it dairy-free: leave off the ricotta and mozzarella cheese mixture, or substitute it with a dairy-free cheese.
- Make it vegetarian: leave out the meat and use vegetable broth. You can always add chickpeas or great northern beans in place of the meat.
- Make it vegan: leave out the meat and use vegetable broth. You can always add chickpeas or great northern beans in place of the meat. Leave off the cheese topping. You could replace it with a cashew cream or coconut cream instead.
The recipe can be found on My Fitness Pal by searching "BWB Lasagna Soup."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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Haleigh
One of my favorite recipes from Begin with balance! It was a hit among my 2 year old and my nieces and nephews!
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Yay, so glad to hear you liked it and the kids did too:) Thanks for trying the recipe and letting us know!