Hearty Turkey Lasagna Soup Recipe
Warm up with this comforting Turkey Lasagna Soup Recipe that tastes exactly like baked lasagna! Topped with ricotta cheese and mozzarella for gooey goodness. Perfect fast weeknight meal for busy parents. For more recipes like this, see my Soup recipe page.
So, you know those days when you’re craving comfort food but just don’t have the energy for multiple pots and pans? That’s exactly why I’m obsessed with this Turkey Lasagna Soup Recipe.
It’s everything you love about classic lasagna: it’s cheesy, hearty, and full of flavor, but in a cozy, slurpable soup form that’s way easier to make.
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What I love most is how flexible it is. You can make lasagna soup in a slow cooker or whip up a quick version as a lasagna soup instant pot meal. Either way, it fills your kitchen with that “Sunday dinner” smell that makes everyone wander in asking, “What’s cooking?”
If you’re making lasagna soup in a slow cooker, just brown the meat first, toss everything in, and let it do its thing for a few hours.
I love serving it with a sprinkle of mozzarella cheese, a dollop of ricotta, and a side of garlic bread for dipping.
Turkey Lasagna Soup Recipe
This soup tastes exactly like lasagna, and wow, it is crazy good! I changed up the original recipe and added ground turkey instead of beef or sausage to lighten it up. I hope you enjoy my version of this new family favorite.
Next time you’re craving turkey lasagna but don’t feel like layering pasta sheets for an hour, make this soup instead. It’s cozy, hearty, and totally weeknight-friendly. A warm hug in a bowl you’ll want all winter long.
Turkey Lasagna Soup
Ingredients
- 1 ½ lb ground turkey, browned
- 1 cup onion, diced
- ¼ tsp Italian Seasoning
- 4 cloves minced garlic
- 3 14 oz cans fire roasted diced tomatoes
- 1 5 oz can tomato paste
- 6 cups chicken broth
- 2 tsp. dried oregano
- 4 tsp dried basil
- Campanelle or Mafalda Pasta
- Ricotta Topping
- 8 oz ricotta cheese
- ½ cup grated Parmesan cheese
- Salt & Pepper to taste
- Toppings:
- mozzarella cheese
Instructions
- In a soup pot add all of the chicken stock, 2 cloves of the minced garlic and tomatoes. Heat to medium-high.
- Cook pasta per manufacturers directions. Set aside.
- In a large saucepan ground turkey with salt, pepper and Italian seasoning.
- Brown turkey and onions until done, around 5-7 minutes. Drain excess water/grease out of turkey and onions.
- Replace turkey and onion mixture to pan and all of the tomato paste. Blend and cook for 3 minutes.
- Add turkey and onion mixture to soup pot and combine. Add oregano, left over 2 tsp of garlic and the basil. Bring to a boil and simmer on low for 30 minutes to 1 hour.
- Prep the ricotta cheese mixture and refrigerate until ready to use.
- Add 1/2- 3/4 of the box of noodles to the soup.
- Ladle into bowls top with drops of ricotta and mozzarella cheese.
NOTES
Nutrition
The nutrition info provided is only an estimate. See my nutrition disclaimer for more info on how the data is collected for recipes.
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So perfect for a cold winter night!!!