Method
- Dice the onion, mince the garlic, break the lasagna noodles into bite-sized pieces, and gather your spices.
- 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.
- 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.
- Sprinkle in Italian seasoning, basil, red pepper flakes, and black pepper. Stir in tomato paste and cook for 1 minute, coating the turkey.
- 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.
- 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.
- In a bowl, combine Greek yogurt, ricotta or cottage cheese, mozzarella, parmesan, chopped herbs, and a pinch of salt and pepper. Stir until creamy.
- 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.