x
f
x
f
f
f
f

Turkey Lasagna Soup

Lasagna. Not something that comes to mind when dieting, right? Correct. Lucky for you, and me, this is the third Lasagna recipe to hit ohsnapmacros and it’s just as good as the last! Think Lasagna Pasta Skillet but soup, delicious on all levels, macro friendly and perfect for cold winter nights. This Turkey Lasagna Soup is high in protein and rich and bold in flavors. 

I heard someone say the other day they would NEVER cook with lean turkey. It clearly was not me.

Lean ground turkey is one of my favorite meats to cook with, if you can’t tell yet. Reason being is it takes on any flavor you want it to! Whether it’s taco meat, lasagna, breakfast “sausage,” or a burger, lean ground turkey is a winner in my book – when done right! When done wrong we’re talking cardboard. When done right, we’re talking low fat, high protein perfection. 

turkey lasagna soup

Top your big bowl of soup with creamy ricotta and you'd never know this was well under 400 calories per serving.



Noodle Ideas

Fun Fact: my three-year-old refuses to eat this soup because it’s not Lasagna Pasta Skillet. If you haven’t tried that one yet, I’d definitely suggest you give it a try. Regardless of if I strain the soup or not, she knows the difference and she will not budge. Girl knows what she likes, and the rotini noodles are a dead giveaway. 


Toppings

Yields 

6-8 Servings

6 ~ 448 grams / 8 ~ 336 grams

MyFitnessPal

“ohsnapmacros Turkey Lasagna Soup”

MFP Entry for 6 and 8 listed

5 from 3 Reviews

Ingredients

Adjust Servings
1 lbs. 99/1 lean ground turkey
1 tsp. olive oil
1/2 yellow onion (135g) diced
1 Tbsp. minced garlic
2 Tbsp. Italian Seasoning
1 tsp. salt
1 tsp. dried basil
1/2 tsp. cayenne pepper
Fresh cracked pepper
1 - 28oz. can Crushed Tomatoes
Water - 1/2 empty tomato can* (approx. 2 cups)
5 cups low sodium beef broth
8 oz. uncooked pasta (Rotini pictured)*
4 oz. low skim Mozzarella Cheese shreds
Toppings:
Ricotta Cheese
Fresh chopped basil
Cracked Red Pepper
Grated Parmesan Cheese

Nutritional Information

333 Calories
6 Fat (g)
41 Carbs (g)
31 Protein (g)

Directions

1.

Heat a large dutch oven or soup pot over medium and add oil and garlic. Cook the garlic until fragrant. Add onions and cook until translucent, stirring often.
Mark as complete
2.

Add ground turkey to the pan and cook until browned. Break the turkey up as you cook into bite size pieces.
Once the turkey is browned add Italian Seasoning, basil, salt, fresh cracked pepper and cayenne pepper. Mix together well to coat the turkey evenly.
Mark as complete
3.

Add crushed tomatoes, water and broth to the pot and bring to a rapid boil. Taste your sauce and see if you need to add any salt, pepper or additional seasonings to taste.
Mark as complete
4.

Add uncooked pasta to the sauce. Pictured I am using rotini but you can also use lasagna noodles broken into pieces, Campanelle, Gemelli, etc.
Bring sauce with noodles to a rapid boil. Lower heat to a steady simmer and cook noodles for 10 minutes until cooked to desired doneness.
Mark as complete
5.

Once the pasta is cooked add mozzarella cheese ad stir to melt.
Serve immediately topped with ricotta (not included in nutrition facts but you'll want to add it on top), fresh chopped basil, red pepper flakes and freshly grated parmesan cheese.
Mark as complete

3 Comments

  • Emily

    This soup is a family favorite and the portions are generous. Make sure to add ricotta.

  • Ashley

    Perfect snow day lunch! Easy to prep the night before, and reheats great! Don’t skip the ricotta when serving.

  • Melissa

    This soup is delicious, it was a perfect dinner for this rainy night. Topped it with ricotta and fresh basil.

Leave a Reply

Your email address will not be published. Required fields are marked *