This turkey lasagna soup comes together in about half an hour and only requires one pot, so there's hardly any cleanup. The flavors are similar to real lasagna, but we swapped the traditional ground beef or ground pork for ground turkey. It's a slightly healthier alternative to regular lasagna, but just as warm and comforting as the real deal.
It's finally starting to feel like fall in the DC area, which means it's soup season! I love making soup because it's fast, easy, inexpensive, and makes so many good leftovers. This turkey lasagna soup is perfect for small gatherings and busy weeknights. Your whole family is sure to love it.
- Whole Milk Ricotta- You don't have to use the whole milk version, but it does make this soup better. When it comes to swapping out ingredients to make something healthier, I like to choose my battles. This isn't one I want to fight.
- Shredded Mozzarella
- Lean Ground Turkey- We used 93%, but feel free to use whatever fat content you have access to. You might just have to sop up more (or less) grease after it's cooked. If you'd rather use ground beef or pork, that's fine too.
- White Onion
- Chicken Broth
- Marinara or Pasta Sauce- You can use whatever pasta sauce you have on hand or enjoy. We like Rao's or Victoria marinara sauce.
- Lasagna noodles- You want the kind you boil, not the oven-ready kind. You can also substitute a different kind of pasta if you prefer--regular macaroni actually works great.
- Other ingredients: Oil, salt, black pepper, dried basil, dried oregano, crushed red pepper, and bay leaves
See recipe card for amounts.
Step 1: Combine ricotta, shredded mozzarella, salt, and black pepper and set aside.
Step 2: Heat oil in a large pot or dutch oven over medium heat. Add onions and cook for a couple of minutes, until they are fragrant, then add the ground turkey, breaking it up as it cooks. Add garlic and seasonings and continue cooking until the turkey is cooked through. If you're using 93% lean turkey there probably won't be much grease left in the pot, but if there is, sop it up with a paper towel.
Step 3: Add chicken broth, water, marinara, and bay leaves to the pot and turn the heat up to high, allowing the soup to come to a boil. Once boiling, turn heat back to medium, and let simmer for 5-10 minutes (this lets the flavors combine a bit more). Taste the broth and add more salt if necessary, then add uncooked pasta to the pot and cook until pasta is cooked through.
Step 4: Depending on what kind of pasta you use, this soup might be quite thick. We like it that way, but if you'd like it to be a bit thinner, add more broth or water. Once it's your desired consistency, add the ricotta mixture and stir until the cheese is melted and everything is combined. If you'd like, reserve a dollop of the ricotta mixture for the top. Remove the bay leaves, then serve!
Frequently asked questions
Nope! This soup is also great with macaroni or any other short pasta. Just cook your chosen pasta until it's al dente.
Yes! Ground beef, ground pork, or Italian sausage would be great in this soup.
Yes! I'd recommend freezing it before you add in the ricotta mixture (don't make the ricotta mixture until you're ready to eat the soup). Place it in a freezer bag for up to 3 months. Defrost in the fridge over night, reheat it in a saucepan, and add the ricotta.