Lasagna Soup with Turkey — Cozy, Reliable, Weeknight-Ready

Quick Facts
Time: 30 minutes • Yield: 6 bowls • Skill: Easy
Method: One-pot stovetop • Diet: High protein, lighter comfort food

Introduction

Lasagna Soup is the weeknight hero when you want all the cheesy, tomatoey comfort of lasagna without preheating the oven or layering noodles. This version turns classic lasagna flavors into a cozy, spoonable soup built on lean ground turkey, twirly lasagna noodles, and a protein-boosted Greek yogurt “ricotta” topping.

If you’re already collecting your favorite Lasagna Soups, this turkey version absolutely deserves a place in the lineup.

Every bowl hits that creamy-tomato sweet spot while still feeling surprisingly light, thanks to part-skim mozzarella and Greek yogurt instead of heavy cream. The texture is thick but slurpable, like your favorite tortellini soup recipes crossed with a big pan of baked pasta. It’s perfect for families, meal-preppers, and anyone building a rotation of healthy lasagna soup and easy fall soup recipes that really satisfy.

Why You’ll Love It

• Weeknight-easy: prepped and on the table in about 30 minutes.
• Flexible: swap noodles, proteins, and veggies based on what you have.
• Balanced flavor: tomato richness, herb warmth, and tangy, creamy topping.
• Great leftovers: thickens slightly and reheats into an even heartier bowl.

It’s the kind of recipe that pairs effortlessly with the rest of your cold-weather soup recipes.

Lasagna Soup with Turkey

This cozy one-pot Lasagna Soup with Turkey captures all the cheesy, tomatoey goodness of classic lasagna—no layering or oven required. Packed with lean protein and topped with a creamy Greek yogurt ‘ricotta’, it’s a fast, family-friendly dinner that’s perfect for chilly weeknights.

Print Recipe Pin Recipe

Servings: 6 bowls

Course: Main Course, Soup

Cuisine: Comfort Food, Italian-American

Method Notes

Method

 

1. Dice the onion, mince the garlic, break the lasagna noodles into bite-sized pieces, and gather your spices.
2. Heat olive oil in a large pot over medium-high. Add diced onion and a pinch of salt. Sauté for 4–5 minutes until soft. Stir in garlic and cook 30–60 seconds more until fragrant.
3. Add ground turkey and a pinch of salt. Break it up with a spoon and cook for 5–7 minutes until browned with no pink remaining.
4. Sprinkle in Italian seasoning, basil, red pepper flakes, and black pepper. Stir in tomato paste and cook for 1 minute, coating the turkey.
5. Add crushed tomatoes, diced tomatoes with chilies, broth, and water. Stir well, scraping up browned bits. Bring to a gentle boil and adjust salt as needed.
6. Stir in broken lasagna noodles. Simmer for 10–12 minutes, stirring occasionally, until noodles are tender but not mushy. Add more water or broth if needed.
7. In a bowl, combine Greek yogurt, ricotta or cottage cheese, mozzarella, parmesan, chopped herbs, and a pinch of salt and pepper. Stir until creamy.
8. Turn off heat. Ladle soup into bowls. Top each with a spoonful of the yogurt-cheese mixture. Garnish with extra cheese, herbs, or chili flakes.

Notes

Make the soup base ahead up to 2 days in advance, and stir in dry pasta when reheating for freshest texture. The yogurt-cheese topping keeps well in the fridge, and you can freeze the base without noodles for up to 3 months. To lighten it, reduce pasta to 6 oz and add extra veggies. For a creamy version, stir mozzarella or the topping directly into the soup before serving.

Tried this recipe?

Let us know how it was!

Ingredients

Soup base

• 1 teaspoon olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1½ pounds lean ground turkey
• 2 teaspoons kosher salt, divided
• ½ teaspoon freshly ground black pepper
• 2–3 teaspoons Italian seasoning
• 1 teaspoon dried basil
• ¼ teaspoon red pepper flakes (optional)
• 1 tablespoon tomato paste
• 1 can (28 ounces) crushed tomatoes
• 1 can (10 ounces) diced tomatoes with green chilies
• 4 cups low-sodium chicken or beef broth
• 2 cups water
• 8 ounces dry lasagna noodles, broken into pieces

High-protein lasagna topping

• ¾ cup plain nonfat Greek yogurt
• ½ cup part-skim ricotta or cottage cheese
• ½ cup shredded part-skim mozzarella
• 3 tablespoons grated parmesan
• 2 tablespoons chopped fresh basil or parsley
• Pinch of salt and pepper

For serving

• Extra basil or parsley
• Extra parmesan and mozzarella
• More red pepper flakes

What each ingredient does
Olive oil kickstarts browning and protects the aromatics. Onion and garlic provide that unmistakable lasagna base. Ground turkey delivers lean protein that keeps this Lasagna Soup macro-friendly. Italian seasoning, basil, and red pepper flakes give classic Italian notes and gentle heat. Tomato paste, crushed tomatoes, and diced tomatoes create rich, layered tomato flavor. Broth and water turn it into a hearty soup instead of a sauce. Lasagna noodles add texture and that fun, wavy shape. Greek yogurt, ricotta, mozzarella, and parmesan create a creamy, high-protein swirl. Fresh herbs and toppings brighten and lift the bowls.

Pro tip: use low-sodium broth and adjust salt at the end for perfect balance.

Substitutions & Swaps

You can treat this recipe as a template for one pot lasagna soup nights.

Aromatics: Swap yellow onion for white or red; add finely chopped carrot or celery for extra sweetness and depth.

Protein: Ground chicken, extra-lean beef, or turkey sausage all work. For chicken lasagna soup vibes, simply make the swap and keep the rest of the recipe the same.

Veggies: Stir in chopped spinach, kale, or Swiss chard in the last few minutes of cooking. Mushrooms, zucchini, or bell peppers can sauté with the onions for more veggie volume.

Pasta: Any short pasta will do if you don’t have lasagna sheets—rotini, shells, or even tortellini for something closer to tortellini soup recipes. Just check the package and cook to al dente.

Dairy/fats: Prefer cottage cheese? Use that in place of ricotta. If you want ultra-light, use all Greek yogurt and a little extra parmesan. For richer, special-occasion creamy lasagna soup, use whole-milk mozzarella and an extra spoonful of parmesan.

Frozen chopped onions and garlic cubes are great shortcuts when you’re racing the clock.

Equipment Notes

• A 5–6 quart Dutch oven or soup pot so the noodles have room to cook evenly.
• A wooden spoon or firm spatula to break up the turkey and stir the pasta.
• A medium bowl and spoon for mixing the topping.

A heavy pot distributes heat better and keeps the bottom from scorching as the soup thickens. If your pot tends to catch, keep the burner on medium and stir a bit more often once the noodles go in.

Step-by-Step

1. Get everything ready. Dice the onion, mince the garlic, break the lasagna noodles into bite-sized pieces, and gather your spices. Group ingredients on a tray so they’re easy to grab.
2. Cook the aromatics. Heat the olive oil in the pot over medium-high heat. Add the onion plus a pinch of salt and sauté 4–5 minutes, until soft and translucent. Stir in the garlic and cook another 30–60 seconds, just until fragrant.
3. Brown the turkey. Add the ground turkey and another pinch of salt. Break it up with your spoon into small crumbles. Cook 5–7 minutes, until no pink remains and you see browned bits forming on the bottom.
4. Toast the spices and tomato paste. Sprinkle in Italian seasoning, dried basil, red pepper flakes, and black pepper, then add the tomato paste. Stir constantly for about 1 minute so everything coats the turkey and smells deeply aromatic.
5. Add liquids and tomatoes. Pour in the crushed tomatoes, diced tomatoes with chilies, broth, and water. Scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil, then taste and adjust salt if needed.
6. Cook the noodles in the soup. Stir in the broken lasagna noodles, making sure they’re submerged. Reduce the heat to maintain a steady simmer and cook 10–12 minutes, stirring occasionally so the pasta doesn’t clump or stick. The noodles should be tender but not mushy. If the soup becomes too thick, add a little more water or broth.
7. Make the high-protein topping. While the noodles simmer, combine Greek yogurt, ricotta or cottage cheese, mozzarella, parmesan, basil, and a pinch of salt and pepper in a bowl. Stir until creamy and well blended.
8. Finish and serve. When the noodles are al dente, turn off the heat. Ladle soup into bowls and top each with a generous spoonful of the yogurt-cheese mixture. Garnish with extra parmesan, basil, and red pepper flakes.

Make-Ahead, Storage & Reheating

Make-ahead: Cook the soup base through the step where liquids and tomatoes are added, up to 2 days ahead, and store in the fridge. You can cook the noodles separately and keep them in a bit of broth, or add dry pasta when you reheat. Mix the topping and keep in a covered container.

Fridge: Leftovers keep well 3–4 days. The noodles will continue to absorb liquid, so the soup will thicken.

Freeze: For best texture, freeze the soup base without pasta for up to 3 months. Add freshly cooked noodles and topping after thawing and reheating.

Reheating: Warm on the stove over medium-low heat, stirring frequently and adding broth or water until it’s as soupy as you like. For individual bowls, reheat in the microwave and add a splash of liquid plus a fresh scoop of topping.

How to Lighten or Make It Creamy

To keep calories in check, stick with lean turkey, nonfat Greek yogurt, and part-skim cheeses and consider using 6 ounces of pasta instead of 8, adding extra vegetables to fill out the pot. That still yields a satisfying bowl with plenty of protein.

If you’d rather lean into creamy lasagna soup territory, add extra mozzarella to the pot right at the end and stir until melted, or stir a little of the yogurt-cheese mixture directly into the soup instead of just on top. Always add dairy off the boil and avoid vigorous boiling after it’s in the pot to keep the texture smooth.

Toppings, Garnishes & Finishes

• Crunch: Croutons, crispy chickpeas, or toasted breadcrumbs.
• Fresh: Basil, parsley, or thinly sliced green onions.
• Tang and heat: Lemon wedges, a splash of vinegar, or chili flakes.

A sprinkle, a swirl, a squeeze—your fast path to a next-level bowl of Lasagna Soup.

Sides & Pairings

Round out this meal with simple sides so it stays weeknight-easy:

• Mixed green salad with tomatoes and cucumbers.
• Steamed or roasted broccoli, asparagus, or green beans.
• Toasted baguette slices or garlic bread to scoop up the last bit of broth.

Sparkling water with a slice of citrus is a refreshing pairing alongside this stove-top lasagna soup.

Scaling the Recipe

Cooking for a crowd? Double everything and use your largest Dutch oven, browning the turkey in batches if necessary. Allow a little extra time for the larger volume to come back to a simmer before you add the pasta.

Cooking for two? Halve all the ingredients and use a smaller pot. Reduce the pasta to 4 ounces and start checking for doneness at the 8-minute mark. Cool any leftovers quickly and store in shallow containers to keep the noodles from getting too soft.

Nutrition & Dietary Notes

This Lasagna Soup is designed to be protein-forward: lean turkey plus Greek yogurt and cheese combine for a generous amount of protein per bowl. You’ll also get carbohydrates for energy and some fiber from tomatoes and added vegetables.

It contains gluten and dairy by default, but you can swap in gluten-free pasta and dairy-free cheeses and yogurt alternatives to fit your needs. There are no nuts in the base recipe.

Troubleshooting

Too salty? Add more unsalted broth or water, then brighten with a squeeze of lemon juice.

Too bland? A pinch of extra salt, more Italian seasoning, and a bit more parmesan usually fix it.

Too thick? Stir in additional broth until it reaches your ideal soupiness.

Too thin? Let it simmer uncovered a few more minutes or add a handful of extra noodles, cooking until tender.

Noodles too soft? Next time, cook them slightly under al dente and cool the soup more quickly before refrigerating. For now, add extra veggies to bring back some texture.

FAQs

Can I use frozen or pre-chopped ingredients?
Yes. Frozen diced onions and garlic paste are great time savers. Just cook out any extra moisture before browning the turkey.

What are the best protein swaps?
Ground chicken or extra-lean beef work well. You can also use turkey sausage for a more robust flavor; just remove the casings and crumble it into the pot.

How do I keep the soup from getting too thick in the fridge?
The noodles continue absorbing liquid, which is normal. When reheating, simply add extra broth or water until the texture is how you like it.

Can I make this dairy-free or lactose-free?
Use dairy-free mozzarella and parmesan-style shreds and combine an unsweetened dairy-free yogurt with nutritional yeast for the topping.

How long does this Lasagna Soup keep, and can I freeze it?
In the fridge, leftovers keep 3–4 days. For freezing, store the base without noodles for up to 3 months, then add freshly cooked pasta and a fresh topping when serving.

Variations

• Veggie-Loaded Lasagna Soup: Add chopped zucchini and mushrooms with the onions, and stir in spinach at the end.
• Spicy Turkey Lasagna Soup: Increase red pepper flakes and add a minced jalapeño or a spoonful of chili paste to the tomato base.
• Creamy Parmesan Lasagna Soup: Stir extra parmesan and mozzarella directly into the pot at the end for a richer, ultra-creamy finish.

Chef Notes / Test Kitchen Tips

The two spots that make the biggest difference are browning the turkey until you see caramelized bits and seasoning the broth before the pasta goes in. If the liquid tastes good at that stage, the final soup will taste great after the noodles cook.

Watch the pasta closely in the last few minutes; there’s a sweet spot between al dente and too soft, usually around 10–12 minutes. Remember that it will soften more as it sits, so err slightly on the firm side if you know you’ll have leftovers.

Conclusion

This turkey Lasagna Soup is the kind of cozy, reliable recipe you can lean on all season long: simple ingredients, one pot, and a creamy, high-protein finish that keeps everyone full. It holds beautifully in the fridge for a few days, making it a natural fit for meal prep and easy dinner recipes when life is busy.

Save it to your Easy Fall Soup Recipes and Lasagna Soup Stove Top boards, then pull it out the next time you’re craving comfort in a bowl—no oven, no layers, just pure lasagna flavor with a spoon.