Easy Turkey Lasagna Soup Recipe (30-minute meal)
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.
Why you’ll love this recipe:
- Combines two comfort food classics in one hot bowl of soup.
- 35g of protein, 4g of fat, fresh Italian herbs and tons of flavor.
- Serve Turkey Lasagna Soup with fresh parmesan, a dollop of ricotta cheese and a side salad.
- This easy lasagna soup recipe makes the perfect leftovers for the week.
- A good option for big families and large groups.
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
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Turkey Lasagna Soup
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Ingredients
- 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.
Hi Danielle! Do you remember what noodles you used?
Trying to figure out the macros if I didn’t add noodles to mine (made them separate on the side but added the pasta water back in instead of plain water)
I almost always use Barilla 🙂
Any thoughts on freezing this? It makes a lot – wondering how it would hold up frozen…
I’ve tried but the noodles basically disintegrate when you reheat it.
Delicious!!! Had to use with diced tomatoes (which wouldn’t recommend) but it was still sooo tasty! Don’t miss omit the ricotta!
This was so delicious and so easy to make! It will be a staple in our house for sure.
So happy to hear you love it!!
I made a double batch and took leftovers into work – got 5 stars from all! Almost better the 2nd (3rd & 4th) day than the first! Next time I’m going to try using turkey sausage.
This was delicious. I used jovial gluten free bowtie pasta for my gluten free daughter. It worked well and everyone enjoyed it!
Delish! I make this weekly for the family.
So happy everyone loves it!!
Made this tonight and it was a hit!!! The flavor is so good! This tastes like a great pasta dish for those counting macros as well as those who aren’t. I used ground chicken as I prefer it to turkey- my family could tell it was chicken, they assumed it was sausage. This recipe is a win!
Love that!!! So happy you all loved it, thank you!!