Name: Turkey Lasagna Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 Tablespoons olive oil; 1 medium onion (- chopped); 3 cloves garlic (- diced); 2 pounds ground turkey (- 93% lean); 2 teaspoons dried Italian Seasoning; 2 teaspoons dried basil; 1 teaspoon crushed red pepper flakes; kosher salt and freshly ground black pepper (- to taste); 3 Tablespoons tomato paste; 30 oz. fire roasted diced tomatoes; 4-6 cups lower sodium chicken broth; 8 oz. lasagna noodles (or similar) (- I used "mini lasagna" egg noodles); ricotta, mozzarella cheese, and/or parmesan cheese (- to serve)

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Turkey Lasagna Soup is a simple way to enjoy lasagna without all the fuss. Cooking the noodles separately and adding plenty of toppings is the key to a great lasagna soup!

Soup Season at our home looks like a constant rotations of flavors and textures. We love a spicy Thai Sweet Potato Soup, Turkey Meatball Italian Wedding Soup, or Sausage Gnocchi Soup.

Lasagna Soup

Any lasagna lovers out there? I seeeeee you.

I’m all about lasagna in all shapes, sizes, and versions. The Ultimate Lasagna Recipe, Spinach Ricotta Lasagna, Butternut Squash Lasagna with Spinach (a new favorite), Classic Lasagna Roll Ups, and now THIS SOUP.

Why This Recipe Works:

QUICK – This is a very basic recipe and fairly quick to make. You could make the soup and noodles (remember to cook them separately) in advance and then warm everything up at meal time.
MEATY – Two pounds of ground turkey provide a meaty soup and plenty of protein to fill you up. You could also use traditional ground beef instead of the ground turkey.
ADAPTABLE – There are SO MANY ways to make this soup your own. Lots of ideas for you below.

Two bowls of turkey lasagna soup with cheese.

Ingredients needed for Turkey Lasagna Soup Recipe:

Olive Oil – Use Extra Virgin Olive Oil for sautéing the veggies.
Onion + Garlic – The only fresh veggies in this soup, and they add tons of flavor.
Ground Turkey – I used a 93% lean ground turkey for this recipe.
Seasonings – Italian Seasoning, Basil, Red Pepper Flakes, and salt and pepper.
Tomato Paste – Use three tablespoons for all the flavor.
Diced Tomatoes – I used fire roasted diced tomatoes, but any variety works well.
Broth – Use lower sodium chicken broth to better control the salt content.
Lasagna Noodles – I used some lasagna shaped egg noodles but broken lasagna noodles work fine too.
Cheese – To serve, use a variety of cheese – ricotta, mozzarella, and/or parmesan.
A Parmesan Rind – This is optional, but since I always have extra rinds in my cheese drawer, I added a rind to the soup as it simmered. It provides extra flavor but is not required for a good soup.

I adapted The Ultimate Lasagna Recipe to make this soup recipe.

Ingredients for the turkey lasagna soup.

How to make Healthy Turkey Lasagna Soup:

Step 1
Sauté veggies. Heat a large stock pot to medium-high heat. Add olive oil and when hot, add the diced onions. Cook until slightly softened, and then add the garlic. Stir for a minute.

Step 2
Add meat and seasonings. Then add the ground turkey and seasonings (Italian Seasoning, dried basil, red pepper flakes, kosher salt, and freshly ground black pepper to taste). Use a spatula to crumble the meat, and cook until cooked through, stirring frequently.

Step 3
Make the rich tomato-based broth. Then add the tomato paste, diced tomatoes, and chicken broth. Stir and simmer for about 15-20 minutes. (This is where you’d add the parmesan rind if you are using it.)

A pot of the sautéed onions with some ground turkey and seasonings on top.

Step 4
Boil noodles. Meanwhile, heat a pot of water to boiling. Add noodles and a couple pinches of salt. Cook noodles to al dente. Strain and add a little drizzle of olive oil to prevent the noodles from sticking together.

Overhead shot of a bowl of a combo of three types of cheese.

IF you are serving a family of 4-6, go ahead and add the cooked noodles into the soup at the very end and stir. If serving only 2-3, then add the cooked noodles to individual servings. (Even if cooking the noodles separately, they will soak up all of the broth in the leftovers!)

Step 5
Serve soup in individual bowls. Then add a fair amount of ricotta, mozzarella, and parmesan cheese to each bowl of soup. I normally combine the various kinds of cheese in small bowl to serve this delicious recipe.

Overhead shot of a pot of lasagna soup with a gray napkin.

Two bowls of lasagna soup before adding toppings.

Storing and Freezing

STORE this soup in the refrigerator for up to four days. Make sure you store the noodles separately.

FREEZE the soup portion of this recipe in an airtight container for 2-3 months. Thaw it completely and serve with boiled noodles and cheese for topping.

Double it – I often make a double batch of this soup and freeze half of it. Makes dinner time on busy weeknights easier.

Possible Variations:

Use ground pork or ground beef, a spicy Italian sausage, or a combination of any meat you like best.
Beef broth or veggie broth could be substituted if so desired.
You can use any pasta. I often use broken up lasagna noodles.
Add some veggies like zucchini, squash, fresh mushrooms, spinach, etc.
Make individual lasagna soup bakes by adding sliced cheese to the top of oven-ready bowls (individual size), and bake to melt the cheese before serving.
Boil some gluten-free lasagna noodles or zucchini noodles for those with gluten intolerance.

What to serve with Lasagna Soup:

Chewy French Bread – To dip and soak up all of that goodness!
Arugula Caprese Salad – A nice easy salad to pair with an easy lasagna soup.
Italian Chopped Salad with Creamy Italian Dressing – A great big, delicious salad so you have leftovers all week long!
Frozen Kahlua Cocktails – The perfect after-dinner dessert cocktail.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue