Turkey Lasagna Soup Recipe

A bowl of turkey lasagna soup with cheese mixed in.

4.90 from 19 votes

Turkey Lasagna Soup features lean ground turkey, tender lasagna noodles, rich tomato sauce, and a blend of Italian spices. It's topped with a creamy cheese blend for a satisfying and simple twist on classic lasagna.

Course Soup

Cuisine Italian

Keyword lasagna soup, turkey lasagna soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 572kcal

Author Sue Ringsdorf

Ingredients

2 Tablespoons olive oil
1 medium onion - chopped
3 cloves garlic - diced
2 pounds ground turkey - 93% lean
1 teaspoons dried Italian Seasoning
1 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 - maybe more for leftovers
8 oz. lasagna noodles (or similar) - broken up

Cheese Blend:

10 oz. ricotta cheese
1 cup parmesan cheese - freshly shredded
1 ½ cups mozzarella cheese - freshly shredded

Instructions

Combine cheese. In a small bowl, combine the three types of cheese - ricotta, shredded mozzarella, and shredded parmesan. Stir to combine.
10 oz. ricotta cheese, 1 ½ cups mozzarella cheese, 1 cup parmesan cheese
Sauté veggies. Heat a large stock pot over medium-high heat. Add olive oil and when hot, add the ground turkey, diced onions, and seasonings. Cook until meat is cooked through, stirring frequently. Add garlic and stir for another minute.
2 Tablespoons olive oil, 2 pounds ground turkey, 1 medium onion, 1 teaspoons dried Italian Seasoning, 1 teaspoons dried basil, 1 teaspoon crushed red pepper flakes, kosher salt and freshly ground black pepper, 3 cloves garlic
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.)
3 Tablespoons tomato paste, 30 oz. fire roasted diced tomatoes, 4-6 cups lower sodium chicken broth
Add noodles. Add the broken up lasagna noodles to the pot. Simmer it until pasta is al dente, adding extra broth as needed.
NOTE: You can also boil the noodles separately and add to the soup to serve. This will help keep the soup from absorbing all the broth. But it's simpler to add the pasta directly to the soup.
8 oz. lasagna noodles (or similar)
Serve soup in individual bowls. Ladle the turkey lasagna soup into individual serving bowls. If cooking noodles separately, add them here. Then add a liberal scoop of the three-cheese blend to each bowl of soup. Top with extra freshly ground black pepper and fresh basil.

Notes

** See recipe variations and step-by-step photos on the blog post!

STORE soup in an airtight container in the refrigerator for up to four days.

FREEZE lasagna soup in an airtight container for 2-3 months. Thaw it completely and add 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.

Nutrition