One Pot Turkey Lasagna Soup
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!
Servings: 6
Calories: 375kcal
Ingredients
- 1 teaspoon olive or avocado oil
- 1 lb lean ground turkey or beef
- ½ yellow onion, diced
- 1 large carrot, diced
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 3 tablespoon 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:
- ⅔ cup ricotta cheese
- ⅓ 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.
Nutrition
Serving: 13.5oz + cheese topping | Calories: 375kcal | Carbohydrates: 41.1g | Protein: 27.5g | Fat: 10.5g | Saturated Fat: 2.8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.6g | Cholesterol: 59.9mg | Sodium: 700mg | Potassium: 763mg | Fiber: 5.1g | Sugar: 10.7g
