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