Mouthwatering Ground Turkey Lasagna Soup

If you ask me, lasagna soup is one of those ideas that sounds a little weird until you try it.

This cozy one-pot meal takes everything you love about classic lasagna and turns it into a comforting soup that’s way easier to make on a weeknight. Ground turkey simmered with Italian herbs and two kinds of tomatoes creates a rich, satisfying base.

Broken lasagna noodles cook right in the broth, so there’s no layering or baking involved. Creamy ricotta cheese, fresh basil, and Parmesan get stirred in at the end to give you all those familiar lasagna flavors.

It’s the kind of dinner that feels special but comes together in under an hour, perfect for when you want comfort food without the fuss.

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What Kind of Ground Turkey Should I Use?

For this lasagna soup, you’ll want to pick up ground turkey that has a bit of fat content to keep things flavorful and moist. I’d recommend going with 93/7 or 85/15 ground turkey rather than the 99% lean stuff, which can turn out a bit dry and bland. If you can only find the super lean variety, just add an extra drizzle of olive oil when you’re browning it to help it along. You can also swap in ground chicken or even ground beef if that’s what you have on hand – the soup is forgiving and will taste great either way.

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Options for Substitutions

This soup is really forgiving when it comes to swaps, so feel free to work with what you have:

• Ground turkey: You can easily swap this for ground beef, ground chicken, or even Italian sausage if you want more flavor. If using sausage, you might want to cut back on the Italian seasoning a bit since it’s already seasoned.
• Beef broth: Chicken broth works perfectly fine here and honestly makes more sense with the turkey. Vegetable broth is another option if you want to keep it lighter.
• Rotel: If you can’t find Rotel, use a regular 10 oz can of diced tomatoes and add a small can of diced green chiles, or just use plain diced tomatoes if you prefer less heat.
• Lasagna noodles: Any pasta shape will work – try broken-up fettuccine, penne, or even shells. Just adjust the cooking time based on the package directions for your chosen pasta.
• Ricotta cheese: Cottage cheese is a great substitute and actually works really well in this soup. You can also use a dollop of cream cheese for a creamier finish.
• Red pepper flakes: Leave these out entirely if you’re cooking for kids or anyone who doesn’t like spice. The soup will still taste great without the heat.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is adding the lasagna noodles too early or at a rolling boil, which causes them to break apart and turn mushy – keep the heat at a gentle simmer and stir occasionally to prevent sticking.

Ground turkey can easily become dry and flavorless if you rush the browning step, so take your time to let it develop a nice golden color and break it into small, bite-sized pieces for better texture throughout the soup.

Don’t skip draining excess liquid from the cooked turkey if needed, as too much moisture can make your soup watery instead of hearty, and always taste and adjust your seasonings at the end since the flavors mellow out during cooking.

For the best results, stir in the ricotta just before serving rather than letting it simmer in the pot, which keeps it creamy and prevents it from breaking down into grainy bits.

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What to Serve With Lasagna Soup?

A warm slice of garlic bread is perfect for scooping up all the cheesy, tomatoey goodness from this soup. I like to make a simple Caesar salad on the side with crisp romaine, parmesan, and croutons to balance out the richness of the soup. If you want to keep things easy, just grab some crusty Italian bread from the bakery and serve it with butter or olive oil for dipping. You could also add a simple arugula salad with lemon vinaigrette if you’re looking for something fresh and peppery to cut through all that creamy ricotta.

Storage Instructions

Store: This soup keeps great in the fridge for up to 4 days in an airtight container. The noodles will soak up some of the broth as it sits, so you might want to add a splash of water or broth when reheating to loosen it up.

Freeze: You can freeze this soup for up to 3 months, but I’d recommend cooking it without the noodles first if you’re planning to freeze it. Add fresh lasagna noodles when you reheat it so they don’t get mushy.

Reheat: Warm it up on the stove over medium heat, stirring occasionally until heated through. If it’s too thick, just add a bit more broth or water to get it back to your preferred consistency.

Estimated Nutrition

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

• Calories: 2500-2700
• Protein: 200-215 g
• Fat: 65-75 g
• Carbohydrates: 250-270 g

Ingredients

For the soup base:

• 2 lb ground turkey (I prefer Jennie-O for a leaner result)
• 2 tsp olive oil
• 1.5 cup onion (finely diced into 1/4-inch pieces)
• 4 garlic cloves
• 3.5 tbsp italian seasoning
• 1.5 tbsp basil
• 2.5 tsp salt
• 1/2 tsp red pepper flakes
• 1/2 tsp dried oregano
• black pepper (freshly ground, to taste)
• 28 oz crushed tomatoes (I use Cento for the best texture)
• 10 oz diced tomatoes with green chilies
• 2 cups water
• 4 cups beef broth (I use Swanson for a richer flavor profile)
• 8 oz lasagna noodles (broken into 1-inch pieces before cooking)
• 1/2 tsp granulated sugar

For the finish and toppings:

• 4 oz ricotta cheese
• ricotta cheese (room temperature for smoother blending, for topping)
• fresh basil (chiffonade cut into thin ribbons)
• red pepper
• parmesan cheese (freshly grated, for topping)

Step 1: Prepare Mise en Place and Aromatics

• 1.5 cup onion, finely diced
• 4 garlic cloves, minced
• 3.5 tbsp Italian seasoning
• 1.5 tbsp basil
• 2.5 tsp salt
• 1/2 tsp red pepper flakes
• 1/2 tsp dried oregano
• black pepper, freshly ground to taste
• 8 oz lasagna noodles, broken into 1-inch pieces

Finely dice the onion into 1/4-inch pieces and mince the garlic cloves.

Measure out all your dried spices (Italian seasoning, basil, oregano, salt, red pepper flakes, and black pepper) into a small bowl for easy access.

Break the lasagna noodles into 1-inch pieces and set aside.

Having everything prepped and within reach will keep your cooking smooth and prevent burning of aromatics.

Step 2: Sauté Aromatics and Brown the Turkey

• 2 tsp olive oil
• 1.5 cup onion from Step 1
• 4 garlic cloves from Step 1
• 2 lb ground turkey

Heat 2 tsp olive oil in a large pot over medium-high heat.

Add the diced onions and minced garlic, cooking for 2-3 minutes until the onions become translucent and fragrant.

Add the ground turkey, breaking it into small pieces with a spoon as it cooks.

Continue cooking for 5-7 minutes until the turkey is fully browned with no pink remaining, stirring occasionally to ensure even cooking and proper browning.

Step 3: Build Flavor with Spices and Tomatoes

• spice mixture from Step 1
• 28 oz crushed tomatoes
• 10 oz diced tomatoes with green chilies
• 2 cups water
• 4 cups beef broth
• 1/2 tsp granulated sugar

Reduce heat to medium and add the spice mixture from Step 1 to the browned turkey.

Stir constantly for 30 seconds to bloom the spices and release their essential oils—this step is crucial for developing deep, complex flavor.

Pour in the 28 oz crushed tomatoes, 10 oz diced tomatoes with green chilies, 2 cups water, and 4 cups beef broth.

Stir in the 1/2 tsp granulated sugar to balance the acidity of the tomatoes.

Increase heat to medium-high and bring the mixture to a gentle boil.

Step 4: Cook the Noodles in the Broth

• lasagna noodles from Step 1
• broth mixture from Step 3

Once the broth is boiling, add the broken lasagna noodles from Step 1, stirring to prevent sticking.

Reduce heat to medium and simmer for 12-15 minutes, stirring occasionally, until the noodles are tender but not mushy.

I like to taste a noodle around the 12-minute mark to check for doneness—you want them al dente for the best texture in a soup.

Step 5: Incorporate Ricotta and Finish the Soup

• 4 oz ricotta cheese, room temperature
• soup from Step 4

Remove the pot from heat and stir in the 4 oz ricotta cheese, which should be at room temperature for smoother blending.

Fold gently to distribute the cheese throughout the soup without breaking up the noodles too much.

Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as needed.

Step 6: Serve with Garnishes

• ricotta cheese, room temperature for topping
• fresh basil, chiffonade cut
• parmesan cheese, freshly grated
• red pepper, thinly sliced

Ladle the soup into bowls and top each serving with a dollop of room-temperature ricotta cheese, a generous handful of fresh basil cut into thin ribbons (chiffonade), freshly grated Parmesan cheese, and a few thin slices of red pepper for color and mild heat.

Serve immediately while the soup is hot and the fresh garnishes are bright.

Mouthwatering Ground Turkey Lasagna Soup

Delicious Mouthwatering Ground Turkey Lasagna Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Calories 2600 kcal

Ingredients

  

For the soup base::

• 2 lb ground turkey (I prefer Jennie-O for a leaner result)
• 2 tsp olive oil
• 1.5 cup onion (finely diced into 1/4-inch pieces)
• 4 garlic cloves
• 3.5 tbsp italian seasoning
• 1.5 tbsp basil
• 2.5 tsp salt
• 1/2 tsp red pepper flakes
• 1/2 tsp dried oregano
• black pepper (freshly ground, to taste)
• 28 oz crushed tomatoes (I use Cento for the best texture)
• 10 oz diced tomatoes with green chilies
• 2 cups water
• 4 cups beef broth (I use Swanson for a richer flavor profile)
• 8 oz lasagna noodles (broken into 1-inch pieces before cooking)
• 1/2 tsp granulated sugar

For the finish and toppings::

• 4 oz ricotta cheese
• ricotta cheese (room temperature for smoother blending, for topping)
• fresh basil (chiffonade cut into thin ribbons)
• red pepper
• parmesan cheese (freshly grated, for topping)

Instructions

 

• Finely dice the onion into 1/4-inch pieces and mince the garlic cloves. Measure out all your dried spices (Italian seasoning, basil, oregano, salt, red pepper flakes, and black pepper) into a small bowl for easy access. Break the lasagna noodles into 1-inch pieces and set aside. Having everything prepped and within reach will keep your cooking smooth and prevent burning of aromatics.
• Heat 2 tsp olive oil in a large pot over medium-high heat. Add the diced onions and minced garlic, cooking for 2-3 minutes until the onions become translucent and fragrant. Add the ground turkey, breaking it into small pieces with a spoon as it cooks. Continue cooking for 5-7 minutes until the turkey is fully browned with no pink remaining, stirring occasionally to ensure even cooking and proper browning.
• Reduce heat to medium and add the spice mixture from Step 1 to the browned turkey. Stir constantly for 30 seconds to bloom the spices and release their essential oils—this step is crucial for developing deep, complex flavor. Pour in the 28 oz crushed tomatoes, 10 oz diced tomatoes with green chilies, 2 cups water, and 4 cups beef broth. Stir in the 1/2 tsp granulated sugar to balance the acidity of the tomatoes. Increase heat to medium-high and bring the mixture to a gentle boil.
• Once the broth is boiling, add the broken lasagna noodles from Step 1, stirring to prevent sticking. Reduce heat to medium and simmer for 12-15 minutes, stirring occasionally, until the noodles are tender but not mushy. I like to taste a noodle around the 12-minute mark to check for doneness—you want them al dente for the best texture in a soup.
• Remove the pot from heat and stir in the 4 oz ricotta cheese, which should be at room temperature for smoother blending. Fold gently to distribute the cheese throughout the soup without breaking up the noodles too much. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as needed.
• Ladle the soup into bowls and top each serving with a dollop of room-temperature ricotta cheese, a generous handful of fresh basil cut into thin ribbons (chiffonade), freshly grated Parmesan cheese, and a few thin slices of red pepper for color and mild heat. Serve immediately while the soup is hot and the fresh garnishes are bright.