Irresistible Turkey Lasagna Soup

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Here is my favorite turkey lasagna soup recipe, with tender ground turkey, rich tomato broth, soft lasagna noodles, and plenty of melted cheese that makes it taste just like the classic casserole.

This turkey lasagna soup is perfect for busy weeknights when you want all the comfort of lasagna without the extra work. My kids love slurping up those cheesy noodles, and I love how it comes together in just one pot.

What Kind of Ground Turkey Should I Use?

For this turkey lasagna soup, I recommend using 99/1 lean ground turkey, which means it’s 99% lean with only 1% fat. This extra-lean option works great in soup since you’re not relying on the fat for flavor – the broth and seasonings will handle that job. If you can only find 93/7 or 85/15 ground turkey, those will work too, but you might want to drain off any excess fat after browning. The key is to break up the turkey into small, bite-sized pieces as it cooks so it distributes evenly throughout your soup and gives you that perfect lasagna-like texture in every spoonful.

Options for Substitutions

This cozy soup is pretty forgiving when it comes to swaps, so here are some easy substitutions:

• Ground turkey: You can easily swap the turkey for ground beef, ground chicken, or even Italian sausage for more flavor. If using sausage, you might want to reduce the Italian seasoning a bit since it’s already seasoned.
• Beef broth: Chicken broth works just as well here, or you can use vegetable broth if you want to keep it lighter. The flavor will be slightly different but still delicious.
• Lasagna noodles: Any pasta shape will work – try penne, rigatoni, or even rotini. Just adjust the cooking time based on the pasta package directions.
• Rotel tomatoes: If you can’t find Rotel, use a regular can of diced tomatoes and add a small can of diced green chilies, or just use extra crushed tomatoes.
• Ricotta cheese: Cottage cheese makes a great substitute and adds the same creamy texture. You can also use cream cheese, but start with less since it’s richer.
• Italian seasoning: Make your own blend with equal parts dried oregano, thyme, and rosemary, plus a pinch of garlic powder if you have it.

Watch Out for These Mistakes While Cooking

The biggest mistake when making turkey lasagna soup is adding the broken lasagna noodles too early, which can lead to mushy, overcooked pasta that falls apart in the broth – wait until the last 12-15 minutes of cooking time to add them. Since lean ground turkey can easily become dry and crumbly, make sure to break it into small, bite-sized pieces while browning and avoid overcooking it in the first step. Another common error is not letting the soup simmer long enough before adding the noodles, as the flavors need at least 20-30 minutes to develop and meld together properly. To prevent the ricotta from curdling when you stir it in, temper it first by mixing a few spoonfuls of the hot soup into the cheese before adding it back to the pot, and always add it off the heat.

What to Serve With Turkey Lasagna Soup?

This hearty soup is pretty much a complete meal on its own, but I love serving it with some crusty garlic bread or warm dinner rolls for dipping into all that rich, tomatoey broth. A simple Caesar salad or mixed greens with Italian dressing makes a nice fresh contrast to the soup’s richness. You could also go the extra comfort route and serve it with some buttery breadsticks or even grilled cheese cut into strips for dunking. Since this soup already has all the lasagna flavors packed in, keep the sides simple so you can really enjoy every spoonful!

Storage Instructions

Store: This turkey lasagna soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after sitting overnight, so it’s perfect for meal prep. Just keep in mind the noodles will absorb more liquid as it sits, making it thicker.

Freeze: You can freeze this soup for up to 3 months, but I recommend freezing it before adding the noodles if possible. The pasta can get mushy when frozen and reheated. If you’ve already added the noodles, it’ll still taste great but the texture might be a bit softer.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until heated through. You might need to add a splash of broth or water since the noodles continue soaking up liquid. In the microwave, heat in 1-minute intervals, stirring between each one to heat evenly.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 140-160 g
• Fat: 50-60 g
• Carbohydrates: 160-180 g

Ingredients

For the soup base:

• 2 lb extra lean ground turkey (99% fat free)
• 1 tsp olive oil
• 1 cup diced yellow onion (135g)
• 4 cloves garlic, minced
• 3 tbsp italian herb blend
• 1 1/2 tbsp dried basil
• 2 tsp salt
• 1/4 to 1/2 tsp crushed red pepper flakes
• Freshly ground black pepper, to taste
• 1 can (28 oz) crushed tomatoes
• 1 can (10 oz) diced tomatoes with green chiles
• 2 cups water
• 4 cups low-sodium beef stock (32 oz)
• 8 oz lasagna noodles, broken in pieces
• 3 oz reduced fat ricotta cheese

For serving:

• Additional ricotta cheese
• Fresh basil, chopped
• Extra crushed red pepper
• Grated parmesan cheese

Step 1: Sauté Aromatics

• 1 tsp olive oil
• 4 cloves garlic, minced
• 1 cup diced yellow onion (135g)

Heat a large pot or Dutch oven over medium-high heat.

Add the olive oil and minced garlic, cooking the garlic until it becomes fragrant, about 1 minute.

Next, add the diced yellow onion and sauté, stirring often, until the onions are translucent, about 3-4 minutes.

Step 2: Brown the Ground Turkey

• 2 lb extra lean ground turkey (99% fat free)

Add the extra lean ground turkey to the pot with the sautéed onions and garlic.

Cook, breaking the turkey apart into bite-sized pieces with a spoon, until the turkey is browned all over and fully cooked through.

Step 3: Season the Turkey

• 3 tbsp Italian herb blend
• 1 1/2 tbsp dried basil
• 2 tsp salt
• freshly ground black pepper, to taste
• 1/4 to 1/2 tsp crushed red pepper flakes

Sprinkle in the Italian herb blend, dried basil, salt, freshly ground black pepper, and crushed red pepper flakes.

Stir well to evenly coat the browned turkey with the seasonings.

I like to use plenty of fresh cracked pepper for extra flavor at this stage.

Step 4: Add Tomatoes and Broth

• 1 can (28 oz) crushed tomatoes
• 1 can (10 oz) diced tomatoes with green chiles
• 2 cups water
• 4 cups low-sodium beef stock (32 oz)

To the seasoned turkey mixture, add crushed tomatoes, diced tomatoes with green chiles, water, and beef stock.

Stir everything together and bring the pot to a rapid boil.

Taste the sauce at this stage and adjust the salt, pepper, or seasonings as needed.

Step 5: Cook the Lasagna Noodles

• 8 oz lasagna noodles, broken in pieces

Add the broken lasagna noodles directly to the bubbling sauce and submerge them so they’re covered for even cooking.

Return the pot to a rapid boil, then reduce the heat to maintain a steady simmer.

Cook the noodles in the sauce for 12-15 minutes, stirring occasionally, until the noodles are tender.

For a richer flavor, I sometimes simmer the soup just a few minutes extra to let everything meld together.

Step 6: Finish with Ricotta Cheese

• 3 oz reduced fat ricotta cheese

Once the noodles are cooked to your liking, stir in the ricotta cheese until well incorporated.

Serve the hot lasagna soup in bowls.

Step 7: Garnish and Serve

• additional ricotta cheese
• grated parmesan cheese
• fresh basil, chopped
• extra crushed red pepper

Ladle the soup into bowls and finish each serving with an extra dollop of ricotta cheese, some freshly grated parmesan cheese, and a sprinkle of chopped fresh basil.

For a hint of heat, scatter a bit of extra crushed red pepper on top, if you like.