This easy lasagna soup recipe is how you can enjoy lasagna without all the work. There’s no layering, just an easy soup re… | Turkey recipe, Easy recipe, Recipe
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I first tried this turkey lasagna soup the night I wanted all the comforts of lasagna without the fuss of layering and baking. It gives you the tomato-y, cheesy, and herb-forward lasagna flavor in a single pot—perfect for busy weeknights, picky kids, or anyone craving comfort without the cleanup.
Why you’ll love this dish
This lasagna soup turns a classic casserole into a quick, one-pot meal. Using ground turkey keeps it lean and budget-friendly, and the broken lasagna noodles soak up broth and tomato so every spoonful tastes like a cozy, cheesy hug. It’s a great meal when you want lasagna’s flavors but need dinner on the table in under an hour.
“Dinner that tastes like lasagna but comes together in one pot—comfort food without the oven.”
Beyond convenience, it’s flexible: make it lighter with extra veggies, double up the cheese for a crowd, or freeze portions for easy lunches.
(If you’re exploring related comfort dishes, I’ve found similar weeknight winners that pair well with this kind of meal: a restaurant-inspired steakhouse recipe.)
How this recipe comes together
Quick process overview so you know what to expect:
- Brown the turkey with aromatics to build flavor.
- Add tomatoes, broth, and herbs; simmer briefly.
- Drop in broken lasagna noodles and cook until tender.
- Stir in greens if using, and ladle into bowls topped with ricotta and mozzarella.
Total active time: ~25–35 minutes. Total time: under 1 hour. No layering, no baking — just stovetop comfort.
What you’ll need
- 1 lb ground turkey (lean or 93/7)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano, 1 tsp dried basil (or 1 tbsp Italian seasoning)
- 1/2 tsp red pepper flakes (optional)
- 1 (28 oz) can crushed tomatoes or tomato sauce
- 4 cups low-sodium chicken or vegetable broth
- 6–8 lasagna noodles, broken into 2-inch pieces (or 8 oz broken pasta)
- 1 cup fresh spinach or chopped kale (optional)
- 1 cup ricotta (or cottage cheese) for dollops
- 1–2 cups shredded mozzarella and 1/4 cup grated Parmesan for serving
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Ingredient notes and substitutions:
- Swap ground turkey for ground beef or Italian sausage if you prefer richer flavor.
- Use gluten-free lasagna noodles or penne for a gluten-free version.
- If you like a creamier soup, stir 1/2 cup heavy cream at the end or use a spoonful of béchamel.
(For another comforting, layered pasta bake inspiration, check out this related pasta-style recipe.)
Step-by-step instructions
- Heat the olive oil in a large Dutch oven or deep pot over medium-high heat. Add diced onion and cook 3–4 minutes until translucent.
- Add the garlic and red pepper flakes; cook 30 seconds until fragrant.
- Add ground turkey, breaking it into small pieces with a wooden spoon. Brown until no pink remains and some golden bits form, about 6–8 minutes. Season with salt, pepper, oregano, and basil.
- Pour in the crushed tomatoes and the chicken broth. Stir to combine and scrape any browned bits from the bottom. Bring to a gentle boil, then reduce to a simmer.
- Add broken lasagna noodles and simmer uncovered, stirring occasionally, until the pasta is tender (usually 10–12 minutes; check package times). If the soup gets too thick, add more broth or water a half-cup at a time.
- In the last 2 minutes, stir in fresh spinach until wilted. Taste and adjust salt and pepper.
- Serve hot with a spoonful of ricotta in each bowl, a sprinkle of shredded mozzarella and Parmesan, and fresh basil.
(Quick tip: if you plan to freeze leftovers, slightly undercook the noodles in step 5 — they’ll finish softening when reheated.)
Best ways to enjoy it
- Garnish each bowl with a dollop of ricotta, a handful of mozzarella, and a crack of black pepper.
- Serve with crusty garlic bread, a simple green salad, or roasted vegetables.
- For a heartier bowl, top with browned Italian sausage or crispy bacon (for crispy bacon fast, try an air fryer method).
- Make it fun for kids: let them add their own cheese and herbs at the table.
Storage and reheating tips
- Refrigerate within 2 hours in an airtight container. Use within 3–4 days.
- To reheat, warm gently on the stovetop over medium-low until the center reaches 165°F (74°C), or microwave in covered portions stirring every 60 seconds.
- To freeze, cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating. Note: pasta can absorb liquid when frozen; add broth when reheating to loosen the soup.
Helpful cooking tips
- Browning the turkey well adds depth — don’t rush this step. Let the meat develop tiny browned bits for more flavor.
- Use low-sodium broth so you control the salt level. You can always add more at the end.
- If you want a thicker, creamier finish, stir in a splash of cream or a spoonful of mascarpone just before serving.
- To keep ricotta from breaking apart, bring it to room temperature and spoon on just before serving.
- If you’re short on time, use pre-chopped frozen onions and jarred minced garlic — they’re fine here.
(If you’re experimenting with sides or want to add a crunchy bacon topping, this guide to crispy add-ins might spark ideas.)
Creative twists
- Italian Sausage & Mushroom: Swap turkey for mild Italian sausage and add sliced mushrooms.
- Vegetarian: Use lentils or crumbled tempeh and vegetable broth; increase mushrooms and spinach.
- Creamy Béchamel Finish: Stir in a simple béchamel for richness (a nod to Greek/Italian comfort pastas).
- Spicy Calabrese: Add Calabrese pepper paste or more red pepper flakes and top with pickled peppers for heat.
- One-Pot Pastitsio-Inspired: Stir in a small amount of béchamel and cinnamon for a Greek twist.
Common questions
Q: Can I use fresh lasagna sheets?
A: Yes. Break them into pieces and add during cooking. They may cook faster than dried pasta, so watch closely.
Q: Is this freezer-friendly?
A: Yes. Freeze in single portions up to 3 months. Thaw overnight and reheat to 165°F. For best texture, slightly undercook noodles if you plan to freeze.
Q: Can I make this dairy-free?
A: Absolutely. Omit ricotta and use dairy-free shredded cheese or nutritional yeast for a cheesy flavor.
Q: How can I make this spicier?
A: Increase red pepper flakes, add chopped Calabrian chiles, or stir in a spoonful of harissa or hot paprika.
Q: What if the soup is too thin or too thick?
A: Too thin — simmer uncovered a bit longer; too thick — add more broth or water a splash at a time.
Conclusion
This turkey lasagna soup is an easy, comforting shortcut to lasagna that fits weeknight schedules without skimping on flavor. If you enjoy baked pasta flavors and want other savory pasta-bake inspirations, try the Greek Pastitsio recipe (Greek Lasagna with Béchamel) for a layered, cinnamon-scented twist. And if you plan to add a crunchy bacon topping, this quick method for Bacon in Air Fryer Ninja (8 Minutes) gets perfectly crispy results fast.
Turkey Lasagna Soup
Ingredients
Method
- Heat the olive oil in a large Dutch oven or deep pot over medium-high heat. Add diced onion and cook 3–4 minutes until translucent.
- Add the garlic and red pepper flakes; cook 30 seconds until fragrant.
- Add ground turkey, breaking it into small pieces. Brown until no pink remains and some golden bits form, about 6–8 minutes. Season with salt, pepper, oregano, and basil.
- Pour in the crushed tomatoes and chicken broth. Stir to combine and scrape any browned bits from the bottom. Bring to a gentle boil, then reduce to a simmer.
- Add broken lasagna noodles and simmer uncovered, stirring occasionally, until the pasta is tender (usually 10–12 minutes; check package times). If the soup gets too thick, add more broth or water a half-cup at a time.
- In the last 2 minutes, stir in fresh spinach until wilted. Taste and adjust salt and pepper.
- Serve hot with a spoonful of ricotta in each bowl, a sprinkle of shredded mozzarella and Parmesan, and fresh basil.
