Easy Turkey Lasagna Soup Recipe (30-minute meal)

With its rich, bold flavors, this Turkey Lasagna Soup is every bit as delicious as it sounds. Filled with lean protein, hearty noodles, and fresh herbs, this simple ingredient soup is one you won't want to miss!  

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Turkey Lasagna Soup

Soup season is every season around here and this one gives you traditional lasagna vibes in soup form. With fresh herbs, cooked noodles, and rich beefy tomato-based broth, this tasty dinner has everything we love about lasagna but only 4 grams of fat and 35 grams of protein per serving.

It’s a great recipe for busy weeknights because it comes together fast with simple ingredients and uses only one pot. I make mine in my favorite Dutch oven and my whole family has soup for days.

Throw on a dollop of ricotta and your easy lasagna soup is complete. If you’re wanting to make some easy layered lasagna check out cottage cheese lasagna and buffalo chicken lasagna.

Try these easy high-protein soups and chilis for more creamy and warming soups.

Is this turkey lasagna soup gluten and dairy-free?

Not quite, but so easy to make it so! To make this soup gluten-free, use a gluten-free noodle of choice. Barilla makes a wide variety of gluten-free noodles. To make dairy-free, simply omit the ricotta cheese . Good to go!

Ingredients and substitutions

These are the main ingredients and substitutions. See the recipe card before for the full ingredients list and instructions for turkey lasagna soup.

Lean Ground Turkey: for a richer flavor, swap ground turkey for ground pork, ground beef or Italian sausage. 

Beef Broth: chicken broth, bone broth or vegetable will work. I like the depth the beef broth gives the soup. 

Lasagna Noodles: swap with your favorite noodles: penne, rotini, Campanella, Gemelli, elbows, etc…it all will make a delicious soup, I promise! Is using chickpea noodles I suggest only boiling for the length listed on the package and possibly even undercooking as they can get mushy as they sit in the hot soup.

Part Skim Ricotta Cheese: can be substituted with cottage cheese or greek yogurt. 

How to make turkey lasagna soup (a visual step-by-step guide):

Step 1: brown the turkey

Heat a large stock pot or Dutch oven or over medium-high heat and add oil and garlic. Cook the garlic until fragrant.

Add onions and cook until translucent, stirring often.

Add ground turkey to the pan and cook until browned.

Break the turkey up as you cook into bite size pieces.

Step 2: create your soup base

Once the turkey is browned, add Italian Seasoning, basil, salt, fresh cracked pepper and cayenne pepper. Mix together well to coat the turkey evenly.

Add crushed tomatoes, rotel, 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. I like to add a lot of fresh ground pepper.

Step 3: add the pasta and cook

Add the uncooked broken lasagne noodles directly to the sauce and submerge so they’re covered for cooking.

Bring the sauce with noodles to a rapid boil. Lower heat to a steady simmer and cook noodles for 12-15 minutes until the noodles are cooked to the desired doneness.

Step 4: add cheese and serve

Once the pasta is cooked through, stir the ricotta cheese into the soup until melted.

Serve hot and enjoy!

What to serve with this turkey lasagna soup

Top your big bowl of soup with red pepper flakes, mozzarella cheese, fresh chopped basil, fresh grated parmesan, and fresh cracked pepper.

Serve with a side of garlic bread and a simple green salad and you have a new favorite weeknight meal!

How to reheat this turkey soup

This soup thickens as it sits and once it is refrigerated. The noodles soak up all the yummy liquid. When reheating (stove or microwave) add additional water or low-sodium beef broth to loosen it back up. You won’t change your macros much at all by adding broth and that is my preferred method.

If you like this recipe be sure to check out these other soups and chilis!

• Creamy Chicken Gnocchi Soup (Instant Pot)
• Hearty Cowboy Soup Recipe (easy and fast!)
• Easy Instant Pot Turkey Chili Recipe
• Macro Friendly Chili

Turkey Lasagna Soup

Danielle Lima

With its rich, bold flavors, this Turkey Lasagna Soup is every bit as delicious as it sounds. Filled with lean protein, hearty noodles, and fresh herbs, this simple ingredient soup is one you won't want to miss!  

4.97 from 26 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine Italian

Servings 8 servings

Calories 322 kcal

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You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Turkey Lasagna Soup

Ingredients

  

1x2x3x

• ▢ 2 lbs. lean ground turkey 99/1
• ▢ 1 tsp. olive oil
• ▢ 1 cup yellow onion, diced 135g
• ▢ 4 cloves garlic minced
• ▢ 3 Tbsp. Italian Seasoning
• ▢ 1.5 Tbsp. dried basil
• ▢ 2 tsp. salt
• ▢ 1/4-1/2 tsp. red pepper flakes depending on desired heat
• ▢ Fresh cracked pepper
• ▢ 1 large can Crushed Tomatoes 28 oz.
• ▢ 1 can Rotel tomatoes and green chilies 10 oz.
• ▢ 2 cups water
• ▢ 4 cups low sodium beef broth 32 oz.
• ▢ 8 oz. uncooked lasagna noodles broken into pieces
• ▢ 3 oz. part skim ricotta cheese

Toppings:

• ▢ ricotta cheese
• ▢ fresh chopped basil
• ▢ crushed red pepper
• ▢ grated parmesan cheese

Instructions

 

• Heat a large pot or dutch oven or over medium-high heat and add oil and garlic. Cook the garlic until fragrant. Add onions and cook until translucent, stirring often.
• 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.
• Add crushed tomatoes, rotel, 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. I like to add a lot of fresh ground pepper.
• Add the uncooked broken lasagne noodles directly to the sauce and submerge so they’re covered for cooking. Bring the sauce with noodles to a rapid boil. Lower heat to a steady simmer and cook noodles for 12-15 minutes until the noodles are cooked to desired doneness.
• Once the pasta is cooked, stir in ricotta cheese. Serve hot!
• Serve immediately topped with a extra dollop of ricotta cheese if desired, fresh grated parmesan cheese and fresh chopped basil.

Video

Notes

• Nutrition info is an estimate and will vary with substitutions. 
• Feel free to use any noodle of choice or a gluten-free variety. 
• Sub out ground turkey for chicken, pork or beef. 
• NOTE! This soup thickens as it sits and once it is refrigerated. The noodles soak up the liquid. When reheating add additional water or low-sodium beef broth to loosen it back up. 

Nutrition

Serving: 390gCalories: 322kcalCarbohydrates: 35gProtein: 35gFat: 4gSaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 68mgSodium: 1230mgPotassium: 423mgFiber: 6gSugar: 7g

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