Quick Facts
Time: 30 minutes • Yield: 6 hearty bowls • Skill: Easy
Method: One-pot stovetop • Diet: High protein, lighter, family-friendly
Introduction
Lasagna Soup is the cozy, weeknight-friendly answer when you’re craving something cheesy and comforting but still want a lighter, high-protein dinner. Instead of stacking layers and babysitting a pan in the oven, you get all the flavor of lasagna swirling in a single pot: rich tomato broth, tender noodles, and a creamy Greek yogurt “ricotta” that packs in extra protein.
If you’re building a collection of Lasagna Soup recipes, this one deserves a top spot.
This version leans on lean ground turkey, part-skim mozzarella, and Greek yogurt for a bowl that lands around 30 grams of protein without feeling heavy. The texture is everything you love about pasta soup recipes: slurpable broth, twirly noodles, and tiny bits of meat and herbs in every spoonful. It’s perfect for Easy Fall Soup Recipes, chillier nights when you want comfort fast, or any time you need an Easy Dinner Recipe that makes amazing leftovers for lunch.
Why You’ll Love It
- Weeknight-easy: minimal chopping, clear timing, and just one pot to wash.
- Flexible: use any noodles you have, add extra veggies, or swap in chicken.
- Balanced flavor: savory tomato base, Italian herbs, creamy tang from Greek yogurt.
- Great leftovers: thickens slightly and reheats into an even cozier creamy lasagna soup.
Easy Lasagna Soup with Turkey (One-Pot, 30 Minutes)
- Total Time: 30 minutes
- Yield: 6 servings
Description
All the cozy flavors of baked lasagna in a fast, one-pot soup made with lean ground turkey, lasagna noodles, and a high-protein Greek yogurt “ricotta” topping. It’s cheesy, tomato-y, and comforting while still feeling lighter, with about 30 grams of protein per hearty bowl—perfect for busy weeknights and easy fall dinners.
Ingredients
For the soup
– 1 teaspoon olive oil
– 1 medium yellow onion, diced
– 4 cloves garlic, minced
– 1½ pounds lean ground turkey
– 2 teaspoons kosher salt, plus more to taste
– ½ teaspoon freshly ground black pepper
– 2–3 teaspoons Italian seasoning blend
– 1 teaspoon dried basil
– ¼ teaspoon red pepper flakes (more for spicy)
– 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 bite-sized pieces
High-protein “ricotta” topping
– 1 cup plain nonfat Greek yogurt
– ½ cup part-skim ricotta or cottage cheese
– ½ cup shredded part-skim mozzarella
– ¼ cup finely grated parmesan cheese
– 2 tablespoons chopped fresh basil or parsley
– Pinch of salt and black pepper
For serving
– Extra shredded part-skim mozzarella
– Extra grated parmesan
– More red pepper flakes
– Fresh basil ribbons
Instructions
1. Prep ingredients: Dice the onion, mince the garlic, break the lasagna noodles into bite-sized pieces, and measure out spices and liquids.
2. Sauté aromatics: Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the onion and a pinch of salt and cook 4–5 minutes, until soft and translucent. Stir in the garlic and cook 30–60 seconds, just until fragrant.
3. Brown the turkey: Add the ground turkey, breaking it up with a spoon. Season with 1 teaspoon salt and the black pepper. Cook 5–7 minutes, until no longer pink and lightly browned.
4. Bloom spices: Add Italian seasoning, dried basil, red pepper flakes, and tomato paste. Stir and cook about 1 minute so the spices and tomato paste toast slightly and coat the turkey.
5. Build the soup base: Pour in the crushed tomatoes, diced tomatoes with chilies, broth, and water. Scrape up any browned bits from the bottom of the pot. Bring to a lively simmer, taste, and adjust salt and pepper so the liquid is well seasoned.
6. Cook the noodles: Add the broken lasagna noodles and stir well so they don’t stick together. Simmer 10–12 minutes, stirring occasionally, until the noodles are just al dente. If the soup gets too thick, add a splash of water or broth.
7. Make the high-protein “ricotta”: While the noodles cook, stir together the Greek yogurt, ricotta or cottage cheese, mozzarella, parmesan, basil or parsley, and a pinch of salt and pepper in a small bowl until thick and creamy. Taste and adjust seasoning.
8. Finish and serve: Turn off the heat. Ladle soup into bowls and top each with a generous scoop of the yogurt-cheese mixture. Garnish with extra mozzarella, parmesan, basil ribbons, and red pepper flakes, if desired.
Notes
Pro tip
– Use low-sodium broth so you can season perfectly at the end.
– Let the turkey brown well and toast the tomato paste and spices before adding liquid for maximum flavor.
– Stir the soup every few minutes once the noodles go in so they don’t clump or stick.
Substitutions & swaps
– Aromatics: Substitute red onion or shallots; add diced carrot or celery for extra veggies.
– Protein: Use ground chicken, extra-lean beef, or turkey sausage (casings removed) instead of ground turkey.
– Veggies: Stir in baby spinach, kale, zucchini, or mushrooms; add leafy greens in the last few minutes of cooking.
– Pasta: Swap lasagna noodles for short pasta like rotini, penne, or shells and cook according to package directions.
– Dairy: Use all Greek yogurt and mozzarella if you don’t have ricotta; for a richer soup, use whole-milk mozzarella and extra parmesan.
Equipment notes
– Use a large 5–6 quart heavy-bottomed pot or Dutch oven to prevent sticking and ensure even cooking.
– Keep the heat at a steady simmer (not a hard boil) once the noodles are in.
Make-ahead, storage & reheating
– Make-ahead: Cook the soup base (without noodles) up to 2 days ahead and refrigerate. Cook noodles separately or add fresh when reheating. Mix and chill the yogurt-cheese topping.
– Fridge: Store fully cooked soup in an airtight container for 3–4 days. It will thicken as noodles absorb liquid.
– Freeze: For best texture, freeze without noodles for up to 3 months. Add freshly cooked pasta and topping after thawing.
– Reheat: Warm gently on the stove over medium-low, adding broth or water as needed. For single servings, microwave in 60–90 second bursts, stirring and thinning with a splash of liquid if thick.
How to lighten or make it creamy
– Lighter: Stick with lean ground turkey, nonfat Greek yogurt, and part-skim cheeses; swap half the noodles for extra veggies like zucchini or spinach.
– Creamier: Stir a few tablespoons of the yogurt-cheese mixture directly into the pot off the heat, or blend a ladle of soup (no noodles) with yogurt and stir back in. Avoid boiling once dairy is added.
Toppings & garnishes
– Crunch: Garlic croutons or toasted breadcrumbs.
– Fresh: Basil ribbons, chopped parsley, or sliced green onions.
– Tang/heat: Lemon juice, a splash of vinegar, chili oil, or extra red pepper flakes.
Sides & pairings
– Warm crusty bread or garlic toast.
– Simple green salad with balsamic-style vinaigrette.
– Steamed or roasted broccoli, green beans, or mixed veggies.
– Sparkling water with lemon for a light pairing.
Scaling
– To double: Use a 7–8 quart pot; brown turkey in 2 batches if needed and allow a few extra minutes for the soup to return to a simmer after adding liquid.
– To halve: Use a smaller pot and 4 ounces noodles. Start checking pasta 2–3 minutes earlier.
Troubleshooting
– Too salty: Add water or unsalted broth; balance with a squeeze of lemon or a tiny pinch of sugar.
– Too bland: Add a pinch of salt, more Italian seasoning, or extra parmesan; finish with fresh basil.
– Too watery: Simmer uncovered 5–10 minutes or add a few more noodle pieces and cook until tender.
– Noodles overcooked: Add extra broth and a handful of fresh spinach or veggies for added texture.
– Too spicy: Stir in more Greek yogurt topping to mellow the heat.
Variations
– Lemony Herb Lasagna Soup: Stir in lemon zest and juice plus lots of fresh parsley before serving.
– Spicy Chipotle Lasagna Soup: Add chopped chipotle in adobo with the tomatoes and balance with a touch of honey.
– Extra Creamy Parmesan Lasagna Soup: Stir extra parmesan and mozzarella into the hot soup at the end for a silkier broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot, Stovetop
- Cuisine: Italian-American
Ingredients
For the soup
- 1 teaspoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1½ pounds lean ground turkey
- 2 teaspoons kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 2–3 teaspoons Italian seasoning blend
- 1 teaspoon dried basil
- ¼ teaspoon red pepper flakes (more for spicy)
- 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 bite-sized pieces
High-protein “ricotta” topping
- 1 cup plain nonfat Greek yogurt
- ½ cup part-skim ricotta or cottage cheese
- ½ cup shredded part-skim mozzarella
- ¼ cup finely grated parmesan cheese
- 2 tablespoons chopped fresh basil or parsley
- Pinch of salt and black pepper
For serving
- Extra shredded part-skim mozzarella
- Extra grated parmesan
- More red pepper flakes
- Fresh basil ribbons
What each ingredient does
Olive oil helps the aromatics soften and the turkey brown. Onion and garlic build that classic lasagna flavor base. Ground turkey adds lean protein that keeps each bowl satisfying. Salt, pepper, Italian seasoning, basil, and red pepper flakes layer seasoning so the broth is never bland. Tomato paste and crushed tomatoes give body and depth. Tomatoes with green chilies add a tiny kick of heat and brightness. Broth and water create a slurpable soup that still feels hearty. Lasagna noodles bring the lasagna vibe to every spoonful. Greek yogurt, ricotta, mozzarella, and parmesan create a creamy, tangy, cheesy topping that boosts protein. Fresh herbs wake everything up right before serving.
Pro tip: Use low-sodium broth so you can season perfectly at the end.
Substitutions & Swaps
Think of this Lasagna Soup as a blueprint you can tweak with what’s in your kitchen.
Aromatics: No yellow onion? Use red onion or shallots. Add a diced carrot or celery stalk to sneak in extra veg.
Protein: Swap ground turkey for ground chicken or extra-lean beef. For even more flavor, use turkey sausage (casings removed) and lightly drain the fat.
Veggies: Stir in baby spinach, chopped kale, or zucchini in the last few minutes of cooking for extra color and nutrients. Mushrooms are great added with the onions.
Starch: Lasagna noodles are classic, but any short pasta works—rotini, penne, or shells all turn this into one of those super-flexible pasta soup recipes. Just adjust cooking time to the package directions.
Dairy/fats: If you don’t have ricotta, use all Greek yogurt and mozzarella. Want it richer? Use whole-milk mozzarella and a little extra parmesan in the topping.
Budget and time saver: use pre-chopped onion and jarred minced garlic to move even faster on busy nights.
Equipment Notes
You don’t need anything fancy here, just:
- A large heavy-bottomed pot or Dutch oven (at least 5–6 quarts).
- A sturdy wooden spoon or spatula to break up the turkey and stir the pasta.
- A small bowl and spoon for mixing the high-protein “ricotta.”
A heavier pot helps keep the heat even and prevents the noodles from catching on the bottom. If your pot runs hot, keep the burner closer to medium than high once it’s simmering. Line your counter with a small sheet pan or plate to catch any drips when you stir—it makes cleanup easier.
Step-by-Step
- Prep the ingredients.
Dice the onion, mince the garlic, break the lasagna noodles into bite-sized pieces, and measure out the spices. Having everything ready makes this feel like a true easy dinner recipe. - Sauté aromatics.
Heat the olive oil in your pot over medium-high heat. Add the onion and a pinch of salt and cook 4–5 minutes until soft and translucent. Stir in the garlic and cook 30–60 seconds, just until fragrant. - Brown the turkey.
Add the ground turkey, breaking it up with your spoon. Season with 1 teaspoon salt and the black pepper. Cook 5–7 minutes, stirring occasionally, until the turkey is no longer pink and has some browned bits on the bottom. - Bloom the spices.
Sprinkle in Italian seasoning, dried basil, red pepper flakes, and tomato paste. Stir for about 1 minute so the spices and tomato paste toast lightly and cling to the turkey. - Build the soup base.
Pour in the crushed tomatoes, diced tomatoes with chilies, broth, and water. Scrape the bottom of the pot to release any browned bits. Bring to a lively simmer and taste; adjust salt and pepper now so the pasta cooks in well-seasoned liquid. - Cook the noodles.
Add the broken lasagna noodles and stir well so they don’t stick together. Keep the soup at a steady simmer, stirring occasionally, for 10–12 minutes, or until the noodles are just al dente—tender but with a little bite. If the soup gets too thick, splash in more water or broth. - Make the high-protein “ricotta.”
While the noodles cook, stir together the Greek yogurt, ricotta or cottage cheese, mozzarella, parmesan, basil, and a pinch of salt and pepper in a small bowl. It should be thick and creamy; taste and adjust seasoning. - Finish and serve.
When the noodles are done, turn off the heat. Ladle soup into bowls and top each one with a generous scoop of the yogurt-cheese mixture. Sprinkle with extra mozzarella, parmesan, basil ribbons, and a pinch of red pepper flakes.
Make-Ahead, Storage & Reheating
This Lasagna Soup is ideal for meal prep and easy fall soup recipes.
- Make-ahead: Cook the soup base without the noodles up to 2 days in advance and store in the fridge. Cook the noodles separately in salted water, cool, and store in an airtight container, or add them fresh when you reheat. Mix the yogurt-cheese topping and keep it covered.
- Fridge: The fully assembled soup keeps 3–4 days. It will thicken as the noodles absorb liquid.
- Freeze: For best texture, freeze the soup without noodles for up to 3 months. Add freshly cooked pasta and the cheesy topping after thawing.
- Reheat: Warm gently on the stove over medium-low heat, adding a splash of broth or water to loosen. For single servings, microwave in 60–90 second bursts, stirring and adding a spoonful of liquid if it seems thick.
How to Lighten or Make It Creamy
To keep it light, stick with lean ground turkey, nonfat Greek yogurt, and part-skim cheeses. You can even swap half the noodles for extra vegetables like zucchini or spinach to add volume without many extra calories.
Want it creamier? Stir a few tablespoons of the yogurt-cheese mixture directly into the pot right before serving, or blend a small ladle of soup (without noodles) with a spoonful of Greek yogurt and stir it back in. Add dairy off the heat to avoid curdling, and never let it boil once the yogurt is added.
Toppings, Garnishes & Finishes
- Crunch: Garlic croutons or toasted breadcrumbs.
- Fresh: Basil ribbons, chopped parsley, or sliced green onion.
- Tang and heat: Lemon, vinegar, chili oil, or red pepper flakes.
A sprinkle, a swirl, a squeeze—your three-second upgrade that turns a simple bowl of Lasagna Soup into something you’d happily serve to guests.
Sides & Pairings
Keep sides simple so the soup can shine:
- Warm crusty bread or garlic toast.
- A crisp green salad with balsamic-style vinaigrette.
- Steamed or roasted broccoli, green beans, or mixed vegetables.
Sparkling water with a lemon wedge tastes great alongside this healthy lasagna soup and keeps the meal light.
Scaling the Recipe
Feeding a crowd or cooking for one?
To double, use a very large pot (7–8 quarts) so the noodles have room. Brown the turkey in two batches if needed to avoid steaming. Add 5–10 extra minutes for the soup to come back to a simmer after adding liquid.
To halve, use a smaller pot and reduce the noodles to 4 ounces. Start checking for doneness 2–3 minutes earlier since smaller volumes heat faster. Always cool leftovers quickly by spreading the soup in shallow containers before refrigerating.
Nutrition & Dietary Notes
Each generous bowl offers a solid dose of protein from the turkey, Greek yogurt, and cheese, plus complex carbohydrates from the noodles and tomatoes. You also get fiber from the tomatoes and any vegetables you add.
This recipe contains gluten and dairy, but you can easily use gluten-free noodles and adjust the topping to fit your needs. There are no nuts or eggs in the base recipe.
Troubleshooting
Too salty? Add a bit more water or unsalted broth, then balance with a squeeze of lemon or a pinch of sugar.
Too bland? Add another pinch of salt, a little more Italian seasoning, or a bit more parmesan. Fresh basil at the end wakes up dull flavors.
Too watery? Let the soup simmer uncovered for 5–10 minutes, stirring occasionally, or add a few more noodle pieces and cook until tender.
Noodles overcooked? Stir in extra broth and a fresh handful of spinach or veggies to add texture and make the softness less noticeable.
Too spicy? Tone down the heat by stirring in a bit more Greek yogurt topping.
FAQs
Can I use frozen or precut ingredients?
Yes. Frozen chopped onions and pre-minced garlic work well and cut prep time. Just cook off any extra moisture before browning the turkey.
What are the best protein or veggie swaps?
Ground chicken or extra-lean beef both work. For vegetables, zucchini, spinach, kale, or mushrooms are great additions that fit right into healthy lasagna soup recipes.
How do I keep the soup from drying out?
Because the noodles keep absorbing liquid, plan to add a splash of broth or water each time you reheat. Keep the heat gentle so the pasta doesn’t break down.
Can I make it dairy-free?
Use your favorite dairy-free mozzarella-style shreds and replace the yogurt-cheese topping with a blend of unsweetened dairy-free yogurt and a spoonful of nutritional yeast.
How long does it keep and can I freeze it?
In the fridge, the soup keeps 3–4 days. For freezing, store the broth and turkey mixture without noodles for up to 3 months, then add freshly cooked pasta and a fresh topping when you’re ready to eat.
Variations
- Lemony Herb Lasagna Soup: Stir in lemon zest and juice plus a big handful of fresh parsley before serving.
- Spicy Chipotle Lasagna Soup: Add chopped chipotle in adobo to the pot with the tomatoes and balance with a touch of honey.
- Extra Creamy Parmesan Lasagna Soup: Stir extra parmesan and mozzarella directly into the hot soup at the end for a silkier broth.
Chef Notes / Test Kitchen Tips
The biggest flavor upgrade comes from browning the turkey well and toasting the tomato paste and spices before adding liquid. Don’t rush that step—give the meat time to develop browned bits on the bottom of the pot.
Once the noodles go in, stir every few minutes so they don’t clump and stick. The soup is usually perfect somewhere between 10 and 12 minutes after adding the pasta; taste a noodle to be sure. Salt in stages—once with the turkey, again after the broth goes in, and a final time after you add the topping.
Conclusion
This high protein Lasagna Soup turns all the cozy flavors of baked pasta into a fast, one-pot meal that fits busy weeknights and chilly evenings alike. It keeps well for 3–4 days, making it ideal for meal prep lunches or easy dinner recipes that roll into leftovers.
Grab your pot, break up some noodles, and let the Greek-yogurt “ricotta” work its creamy magic. When you make it, don’t forget to save the recipe so it has a permanent home on your Easy Fall Soup Recipes board.
If you’re craving more comfort-in-a-bowl inspiration, check out my best soup recipes.
