Quick Facts:
Time: 30 minutes • Yield: 8 servings • Skill: Easy • Method: One-pot, stovetop • Diet Tags: High protein, lower fat
Introduction
Lasagna Soup solves the craving for cheesy, saucy comfort without the layering, baking, or heaviness. This one-pot weeknight wonder leans on lean ground turkey and a bright tomato base, then finishes with Greek yogurt for a creamy, velvety texture—no heavy cream needed. The flavor is classic lasagna: savory tomato, herbs, tender lasagna noodles, and just enough richness to feel indulgent. The texture is a cozy balance of brothy and creamy, with ruffled pasta that catches every bit of sauce. It’s perfect for families, meal prep lovers, or anyone who wants something budget-friendly yet satisfying. If you’re collecting Easy Fall Soup Recipes, Easy Dinner Recipes, or Pasta Soup Recipes, add this to the rotation and enjoy a lighter bowl that still tastes like a hug.
If you’re building a comfort-food rotation, browse more Lasagna Soup recipes that fit busy nights.
Why You’ll Love It
- Weeknight-easy: one pot, minimal chopping, clear timing.
- Flexible: works with chicken broth or beef broth; swap noodles if needed.
- Balanced flavor: tangy tomatoes, herbs, a hint of heat, and a creamy finish.
- Great leftovers: thickens and reheats beautifully with a splash of broth.
Lasagna Soup — Cozy, Reliable, Weeknight-Ready
- Total Time: 30 minutes
- Yield: 8 servings
- Diet: Low Fat
Description
A cozy, weeknight-ready Lasagna Soup with lean ground turkey, tomato broth, herbs, and a creamy Greek-yogurt finish. All the classic lasagna flavors—none of the layering. One pot, 30 minutes, high-protein, and family-friendly.
Ingredients
2 lbs lean ground turkey (99/1)
1 tsp olive oil
1 cup (135 g) yellow onion, diced
4 cloves garlic, minced
3 Tbsp Italian seasoning
1.5 Tbsp dried basil
2 tsp kosher salt
1/4–1/2 tsp red pepper flakes, to taste
Fresh ground black pepper
1 (28-oz) can crushed tomatoes
1 (10-oz) can diced tomatoes with green chiles
2 cups water
4 cups low-sodium beef broth
8 oz uncooked lasagna noodles, broken into pieces
1/2 cup nonfat plain Greek yogurt (stirred in off heat)
Optional: chopped basil, shredded part-skim mozzarella, grated Parmesan
Instructions
Heat olive oil in a large pot over medium-high. Add garlic; cook 30–60 seconds until fragrant.
Add onion; cook 3 minutes until soft and translucent.
Add ground turkey; cook 5–6 minutes, breaking into small pieces, until no longer pink.
Stir in Italian seasoning, dried basil, salt, pepper, and red pepper flakes; cook 30 seconds to bloom the spices.
Add crushed tomatoes, diced tomatoes with chiles, water, and broth. Stir and bring to a lively simmer.
Add broken lasagna noodles; simmer 12–15 minutes, stirring occasionally, until al dente.
Remove from heat and stir in Greek yogurt until creamy and smooth.
Taste and adjust seasoning. Serve with basil, mozzarella, or Parmesan if desired.
Notes
• Use low-sodium broth so you can perfectly season at the end.
• For meal prep, cook the soup base ahead and add noodles fresh when reheating.
• To lighten, stick with lean turkey and Greek yogurt; to enrich, add extra yogurt or cheese off heat.
• Noodles overcooked? Add broth and fresh spinach, then swirl in a little more yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot, Stovetop
- Cuisine: Italian-inspired
Ingredients
- 2 lbs lean ground turkey (99/1)
- 1 tsp olive oil
- 1 cup (135 g) yellow onion, diced
- 4 cloves garlic, minced
- 3 Tbsp Italian seasoning
- 1.5 Tbsp dried basil
- 2 tsp kosher salt
- 1/4–1/2 tsp red pepper flakes, to taste
- Fresh ground black pepper
- 1 (28-oz) can crushed tomatoes
- 1 (10-oz) can diced tomatoes with green chiles
- 2 cups water
- 4 cups low-sodium beef broth
- 8 oz uncooked lasagna noodles, broken into pieces
- 1/2 cup nonfat plain Greek yogurt (stirred in off heat)
- Optional for serving: chopped basil, shredded part-skim mozzarella, grated Parmesan
What each ingredient does:
Lean turkey: high-protein, flavorful base.
Olive oil: helps bloom aromatics.
Onion & garlic: sweet-savory backbone.
Italian seasoning & basil: classic herb profile.
Salt/pepper/red pepper flakes: seasoning and gentle heat.
Crushed tomatoes & diced tomatoes: body + texture.
Water & broth: maintain a soup consistency without heft.
Lasagna noodles: ruffled edges catch sauce.
Greek yogurt: creamy finish with extra protein.
Cheese/herbs: optional richness and freshness.
Pro tip: Use low-sodium broth so you can season perfectly at the end.
Substitutions & Swaps
Aromatics: Add celery or carrot for extra sweetness.
Protein: Ground chicken works; for more depth, mix in chicken sausage.
Veg: Stir in spinach or zucchini in the last 3–4 minutes.
Starch: Any short pasta works; choose sturdy cuts like rotini.
Dairy/Fats: If you prefer, finish with part-skim ricotta or cottage cheese. Greek yogurt gives creaminess with less fat.
Budget/Time: Use frozen diced onions or pre-minced garlic; they’re reliable weeknight shortcuts.
Equipment Notes
A heavy 5–7 qt Dutch oven or soup pot is ideal for steady heat. A wooden spoon for stirring and a ladle for serving make the process smooth. Use a large liquid measuring cup to portion broth and water. If your pot is smaller, add the noodles in two batches to avoid sticking.
Step-by-Step
- Heat & bloom (2 minutes): Warm olive oil over medium-high. Add garlic; cook until fragrant—this lifts flavor.
- Soften aromatics (3 minutes): Add onion; cook until translucent. You want sweet, soft bits in every spoonful.
- Brown turkey (5–6 minutes): Add turkey, breaking into small pieces. Brown until no longer pink—browning equals flavor.
- Season the base (30 seconds): Stir in Italian seasoning, dried basil, salt, pepper, and red pepper flakes; blooming spices in fat wakes them up.
- Build the broth (1 minute): Add crushed tomatoes, diced tomatoes with chiles, water, and broth. Stir and bring to a lively simmer.
- Add pasta (12–15 minutes): Drop in broken lasagna noodles. Simmer, stirring occasionally, until al dente—noodle edges should be tender with a slight bite.
- Finish creamy (off heat, 1 minute): Remove from heat. Stir in Greek yogurt until silky. Taste and adjust salt, pepper, or heat.
- Serve: Ladle into bowls. Add basil and a light sprinkle of mozzarella or Parmesan if you like.
Doneness cues: Noodles are fork-tender but not mushy; the soup looks slightly thick and glossy, not watery.
Make-Ahead, Storage & Reheating
Cook the base through step 5 a day ahead; chill separately from the broken noodles. On serving day, simmer the base, add noodles, cook to al dente, then finish with Greek yogurt. Leftovers keep 3–4 days. The pasta will absorb liquid; add a splash of broth or water when reheating over gentle heat on the stove or in the microwave. For freezing, skip the noodles, freeze up to 3 months, then add freshly cooked noodles when reheated.
Meal-prepping? These soup recipes also reheat beautifully for lunches.
How to Lighten / Make It Creamy
Lighten: Stick with lean turkey and Greek yogurt; boost veggies like spinach or mushrooms to add body.
Creamy: For extra silkiness, stir in an additional 2–3 tablespoons Greek yogurt off heat. If adding cheese, do it after removing from heat to keep the soup smooth.
Toppings, Garnishes & Finishes
Crunch: Garlic croutons or toasted pine nuts.
Fresh: Basil, flat-leaf parsley, or scallions.
Tang/Heat: A squeeze of lemon, red pepper flakes, or a drizzle of chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Crusty bread or garlic knots, simple arugula salad with lemon, or roasted broccoli. For drinks, try sparkling water with citrus or a light red served cool.
Scaling the Recipe
To double, brown turkey in two batches so it sears, not steams. Use a larger pot (7–8 qt) and add noodles gradually, stirring to prevent clumping. To halve, keep the same noodle-to-liquid ratio and watch the timing—noodles may cook a minute faster.
Nutrition & Dietary Notes
High in protein from lean turkey and Greek yogurt. Contains gluten (noodles) and dairy (yogurt/cheese, optional). For gluten-free, use GF lasagna or sturdy GF pasta. For dairy-light, keep the Greek yogurt and skip extra cheese.
Troubleshooting
Too salty? Add water or broth and a squeeze of lemon.
Too bland? Salt to taste, add a pinch of red pepper flakes, and finish with fresh basil.
Too watery? Simmer 3–5 minutes uncovered to reduce.
Overcooked pasta? Stir in extra broth and a handful of fresh spinach for texture; finish with a bit more Greek yogurt.
FAQs
Can I use frozen or precut ingredients? Yes—frozen diced onions and pre-minced garlic work well.
Best protein swaps? Ground chicken or chicken sausage.
How do I keep it from drying out? Add broth when reheating; pasta continues to absorb liquid.
Dairy-free option? Skip the yogurt and cheese; finish with olive oil and herbs.
How long does it keep/freeze? 3–4 days refrigerated; up to 3 months if you freeze without noodles.
Variations
Lemony Herb: Add zest and juice of 1 lemon plus chopped dill at the end.
Spicy Chipotle: Stir in 1–2 tsp chipotle in adobo; balance with a pinch of sugar.
Creamy Parmesan: Fold in 1/4 cup grated Parmesan off heat with the yogurt.
Chef Notes / Test Kitchen Tips
Salt in stages—after the noodles absorb liquid, re-season. Keep the yogurt off heat to prevent curdling and to preserve its gentle tang. Noodles are usually done between 12–15 minutes; start checking at 12.
Conclusion
This Lasagna Soup brings classic comfort to busy nights with one pot, 30 minutes, and a creamy finish that won’t weigh you down. It keeps well for 3–4 days, so make a big batch and reheat with a splash of broth. If it hits the spot, save, rate, and share your bowl.
