Easy Lasagna Soup (One-Pan, 30 Minutes)

Quick Facts:
Time: 30 minutes • Yield: 8 servings • Skill: Easy • Method: One-pot stovetop • Diet Tags: High protein, lower fat

Introduction

Lasagna Soup is what you make when you crave the comfort of lasagna but need dinner fast—and a little lighter. In one pot and about 30 minutes, you’ll build a savory tomato broth with herb-bloomed turkey and ruffled lasagna noodles, then stir in Greek yogurt for that satisfying creaminess. The result tastes like a classic red-sauce lasagna—bright, herby, and gently rich—yet the bowl feels light enough for weeknights. This recipe slots perfectly into Easy Dinner Recipes and Pasta Soup Recipes, and it’s a smart pick for meal prep because it reheats like a dream. Keep it simple, or dress it up with basil and a sprinkle of cheese.

For more riffs and weeknight ideas, swing by my Lasagna Soup recipes collection.

Why You’ll Love It

• Weeknight-easy: straightforward steps, predictable 30-minute window.
• Flexible: tweak broth, noodles, or add greens without worry.
• Balanced flavor: garlic, herbs, and mild heat meet a creamy finish.
• Leftover-friendly: texture softens pleasantly; flavors deepen.

All the comfort of classic lasagna—without the layering. This creamy, tomato-based soup is packed with lean turkey, herby flavor, and lasagna noodles, all in just one pot and 30 minutes. Perfect for weeknights or meal prep.

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Course: Dinner, Soup

Cuisine: Italian-American

Calories: 330

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 2 lbs lean ground turkey (99/1)
• 1 tsp olive oil
• 1 cup yellow onion, diced (135 g)
• 4 cloves garlic, minced
• 3 Tbsp Italian seasoning
• 1.5 Tbsp dried basil
• 2 tsp kosher salt
• 1/4–1/2 tsp red pepper flakes
• fresh ground black pepper, to taste
• 1 can crushed tomatoes (28 oz)
• 1 can diced tomatoes with green chiles (10 oz)
• 2 cups water
• 4 cups low-sodium beef broth
• 8 oz uncooked lasagna noodles, broken
• 1/2 cup nonfat plain Greek yogurt (stir in off heat)
• Optional: chopped basil, shredded mozzarella and Parmesan

Equipment

• Dutch oven (5–7 qt)
• wooden spoon
• ladle
• liquid measuring cup
• timer

Method

 

1. Heat olive oil over medium-high. Add garlic and sauté for 30–45 seconds until fragrant.
2. Add diced onion and cook for about 3 minutes until translucent and soft.
3. Add ground turkey, breaking it up with a spoon. Cook until no pink remains and lightly browned, 5–6 minutes.
4. Stir in Italian seasoning, dried basil, salt, black pepper, and red pepper flakes. Cook for 1 minute to bloom the spices.
5. Pour in crushed tomatoes, diced tomatoes with chiles, water, and beef broth. Stir and bring to a lively simmer.
6. Drop in broken lasagna noodles. Simmer uncovered for 12–15 minutes, stirring occasionally, until noodles are al dente.
7. Remove from heat and stir in Greek yogurt until smooth and creamy. Taste and adjust seasoning as needed.
8. Ladle into bowls and garnish with chopped basil and cheese if desired.

Nutrition

Calories: 330kcalCarbohydrates: 28gProtein: 32gFat: 10gSaturated Fat: 2.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3.5gCholesterol: 80mgSodium: 770mgPotassium: 850mgFiber: 3gSugar: 6gVitamin A: 650IUVitamin C: 14mgCalcium: 120mgIron: 3mg

Notes

Pro tip: Break noodles into 1–2″ pieces for even cooking and easier eating. For a lighter version, add extra veggies like zucchini or spinach. Reheats beautifully, so it’s great for meal prep!

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Ingredients

• 2 lbs lean ground turkey (99/1)
• 1 tsp olive oil
• 1 cup (135 g) yellow onion, diced
• 4 cloves garlic, minced
• 3 Tbsp Italian seasoning
• 1.5 Tbsp dried basil
• 2 tsp kosher salt
• 1/4–1/2 tsp red pepper flakes
• Fresh ground black pepper
• 1 (28-oz) can crushed tomatoes
• 1 (10-oz) can diced tomatoes with green chiles
• 2 cups water
• 4 cups low-sodium beef broth
• 8 oz uncooked lasagna noodles, broken
• 1/2 cup nonfat plain Greek yogurt (stir in off heat)
• Optional toppings: chopped basil, a light sprinkle of part-skim mozzarella and Parmesan

What each ingredient does:
Turkey: lean protein and hearty texture.
Olive oil: conducts heat for aromatics.
Onion/garlic: savory sweetness and depth.
Herbs & spices: classic Italian profile with a touch of heat.
Tomatoes: body and acidity for balance.
Water/broth: soup base with adjustable richness.
Lasagna noodles: iconic ruffles that trap sauce.
Greek yogurt: creamy finish + extra protein.
Toppings: extra savoriness and freshness.

Pro tip: Break noodles into 1–2″ pieces so they cook evenly and are easy to eat.

Substitutions & Swaps

Aromatics: Add grated carrot for subtle sweetness.
Protein: Ground chicken or a little chicken sausage for variety.
Veggies: Spinach, kale, zucchini, or mushrooms fold in nicely near the end.
Pasta: Rotini, campanelle, or shells work well if lasagna sheets aren’t handy.
Dairy options: Cottage cheese or part-skim ricotta can replace the yogurt if preferred.
Shortcuts: Frozen diced onions and jarred minced garlic speed things up on busy nights.

Equipment Notes

A 5–7 qt Dutch oven holds everything comfortably. Choose a sturdy wooden spoon and a ladle. A large liquid measure makes it easy to add broth and water cleanly. Keep a timer handy for the noodle window so you avoid overcooking.

Step-by-Step

1. Sauté aromatics: Heat olive oil over medium-high. Add garlic; cook 30–45 seconds until fragrant.
2. Add onion: Cook until translucent and sweet, about 3 minutes.
3. Brown turkey: Add turkey, breaking it up; cook until no pink remains and light browning forms, 5–6 minutes.
4. Bloom spices: Stir in Italian seasoning, dried basil, salt, pepper, and red pepper flakes. Blooming them in fat intensifies flavor.
5. Build soup: Pour in crushed tomatoes, diced tomatoes with chiles, water, and broth. Stir; bring to a lively simmer.
6. Cook pasta: Drop in broken lasagna noodles. Simmer 12–15 minutes, stirring occasionally to prevent sticking. Aim for al dente—edges tender, centers with light bite.
7. Finish creamy: Remove from heat. Stir in Greek yogurt until smooth and lightly rosy. Taste and adjust salt, pepper, or heat.
8. Serve: Ladle into bowls. Garnish with basil and a light sprinkle of cheese if you like.

Doneness cues: Soup thick, glossy, and spoon-coating; noodles tender but structured.

Make-Ahead, Storage & Reheating

Make the base (through step 5) up to 2 days ahead. Store cooked noodles separately or add fresh when serving to keep texture. Refrigerate leftovers 3–4 days. Add a splash of broth or water when reheating gently; flavors bloom again and the soup loosens to the perfect consistency. For freezing, freeze without noodles up to 3 months; add freshly cooked noodles after thawing and reheating.

How to Lighten / Make It Creamy

Lighten: Keep using lean turkey and Greek yogurt; add extra veggies for fiber and body.
Creamy: Stir in up to 3 more tablespoons yogurt off heat, or blend a cup of the soup and return it to the pot for natural thickening.

Toppings, Garnishes & Finishes

Crunch: Homemade croutons or toasted breadcrumbs.
Fresh: Basil, parsley, or a little lemon zest.
Tang/Heat: Lemon juice, red pepper flakes, or a mild chili oil swirl.
A sprinkle, a swirl, a squeeze—instant upgrade.

Sides & Pairings

Serve with toasted bread, a simple chopped salad, or steamed green beans. For drinks, try citrus-spiked sparkling water or a crisp, chilled option that won’t overpower the soup.

Scaling the Recipe

Double: Brown meat in batches to avoid steaming; add noodles gradually and stir often.
Half: Keep ratios the same; check noodles a minute earlier.
Cool large batches quickly in shallow containers for best texture later.

Nutrition & Dietary Notes

This bowl is high-protein and satisfying while staying lighter on fat. Contains gluten (pasta) and dairy (yogurt/optional cheese). Use gluten-free pasta if needed and keep the yogurt if you want creaminess with less richness.

Troubleshooting

Too salty? Add water/broth and a squeeze of lemon.
Flat flavor? Increase salt slightly and add a small splash of lemon or vinegar.
Too thick after chilling? Stir in warm broth until soupy again.
Pasta too soft? Cook noodles separately next time and add to bowls.

FAQs

Can I use frozen onions or pre-minced garlic? Yes—great time savers.
Best swaps for turkey? Ground chicken or a little chicken sausage.
How do I prevent soggy noodles? Keep soup at a gentle simmer and start checking at 12 minutes.
Can I make it dairy-free? Skip the yogurt and cheese; finish with olive oil and herbs.
How long does it last? 3–4 days refrigerated; freeze the base (without noodles) up to 3 months.

Looking for other proteins and pantry-friendly ideas? Browse these soup recipes.

Variations

Herby Lemon: Finish with lemon and a handful of parsley and dill.
Smoky Calabrian: Add 1–2 tsp Calabrian chili paste; balance with a pinch of sugar.
Three-Cheese Finish: Stir in a little Parmesan with the yogurt and top with mozzarella.

Chef Notes / Test Kitchen Tips

Layer seasoning. Salt lightly early, then re-season after noodles and again after adding yogurt. Keep the yogurt off heat to maintain creaminess. Expect a noodle doneness window between 12–15 minutes based on brand and thickness.

Conclusion

In 30 minutes and one pot, Lasagna Soup delivers everything you want from lasagna—savory, creamy, and crowd-pleasing—without the work. It keeps well for lunches and makes weeknights feel easy. If you enjoyed it, save, rate, and share so more bowls happen at your table.